Practice of Ningbo Shuimo Rice Cake

The water in Shanquan Reservoir has been soaked for 24 hours. First-class late-season japonica rice with full grains and original flavor. Big waves wash rice. One day and one night, the meal has gradually woken up.

2, controlled water grinding, bagging and standing.

Use a bamboo basket, filter the excess water again, and let it stand for 10 minute. Soak and polish the full new japonica rice to produce manna, so it is called Shuimo rice cake. Pour it into a cotton bag. The unique and complicated method of tying rope is simple but easy to solve. Clean the cotton bag, put it in the corner, let it stand naturally to wake up the pulp, 10 minutes, and the water oozes slightly.

Step 3 squeeze

Original pressure box: using lever principle, weighing with big stones. One hundred kilograms of rice needs to move about 1000 kilograms of big stones up and down. It will take 50 minutes. In exchange, it takes 8-9 hours to cook a catty of rice and move1000×10 =10000 jins of stones every day. Everyone who makes handmade rice cakes has a hard time. It is a great liberation for rice cake people to replace the hard original pressure box with a jack. It takes five hours to squeeze out a kilo of rice flour, and the time is shortened by nearly half. Out of the press box, the rest is pure polished rice flour.

Step 4: Friction

After the large powder is initially crushed, it should be kneaded for 3 minutes, so that the power of nature can be injected into the ground rice flour. The rice cake, the perfect rice noodle, was replaced by another form. Rub hard, break the big pieces into small pieces, and wake up every rice cell.

Step 5 steam powder

Steamed powder, from milky white to transparent white, enjoy 8 minutes steam bath, that is, cooked. Flatten the immature sharp corners and keep them for 30 seconds to avoid over-cooking and lowering the quality. Quickly pour 100 degree high temperature rice noodles out of the wooden steamer for later use. In order to prevent the cotton cloth at the bottom of the steamer from sticking to the rice flour, a little coarse salt will be sprinkled before filling the rice flour. Pouring hot rice noodles into an ancient blender is a combination of strength and beauty.

6. Finished rice cake

The newly-made rice cake can smell fragrant rice and has an excellent taste. Its color is like jade, and its taste is soft, which is the top quality of Ningbo rice cake.