The whole process of making glutinous rice cakes in rural areas is still a taste of memory. Have you ever seen it?

In my memory, every year in the twenties of the twelfth lunar month, the air is filled with the fragrance of the new year. People in their hometown begin to prepare New Year's goods, and making glutinous rice cakes is also an essential task.

First of all, you need to soak the glutinous rice in water for a few days in advance. Observe the soaking condition of the rice every day. If it breaks into pieces when you pinch it, you can dry it and use it for later use.

The next step is to steam the glutinous rice in a pot. Usually, a wooden rice steamer is used to put the glutinous rice in. There are only a few of these steaming rice steamers in a village. Usually, as the New Year is approaching, reservations need to be made in advance.

Set over high heat and steam for dozens of minutes. When the aroma is fragrant, you can start the pot.

Pick up the rice bowl, run to the stone pound, put the steamed glutinous rice in, and start making glutinous rice cakes.

Beating glutinous rice cakes seems to be a simple repetitive action, a bit like doing Tai Chi, but it requires physical strength. Generally, only young and strong people can do it. However, after a beating, you are still out of breath. Beating also requires strength. When the glutinous rice has completely turned into sticky glutinous rice cake, it will be successful.

There is fragrance in the wind, honey is wrapped in the snow, and the fragrance of sesame is dipped in it. After taking a bite, it is still the taste in my memory.