Traditional practice of Shandong lentil cake

Lentil cake, Bozhou local specialty snack. Wash lentils, soak them in clear water for one hour, take them out, add a little starch, sugar and seasoning to make a thick paste, and pile them on a colander for steaming. The shapes are round, large and small, thick and thin. The entrance is soft and sweet.

Materials:

Ingredients: 600g lentils, 400g red bean paste.

Seasoning: 200g of sugar, 3g of edible pigment and 2g of alkali.

Exercise:

1. Wash lentils, soak them in boiling water for 10 minutes, and peel them after floating. Put the beans in a large bowl, fill them with clean water, drop a few drops of alkaline water, steam them in a cage until they are crisp and rotten, take them out, let them cool, wipe them with water and mash them with a sieve, wrap them in white cloth to dry the water, and put them in the refrigerator for about 30 minutes.

2. Take half of the sugar and dye it red with food pigment to make rose sugar.

3. Sandwich the two sides of the lentil paste with cloth, press it into slices with a length of 33 cm and a width of 20 cm, lay it flat on the chopping board, take the cloth, cut the lentil paste into two pieces with a knife, and evenly spread the bean paste on one piece; Cover the bean paste with a piece of lentil paste, then sprinkle rose sugar on it, and finally sprinkle white sugar. After flattening, it will be divided into five layers and cut into spindle-shaped pieces when eating.

Of course, every family in every place has its own formula and technology, so it's good to eat and like it.