How to do Bazin well?

I was involved in the process of making a ciba. I didn't care at the time. I didn't know it was a Ciba. I just thought it was fun. The hot, freshly baked Zanba is slightly air-dried and used to knead into various gadgets. While being burned, you blow your hands, and at the same time you are satisfied with "making" all kinds of animals and other things, such as rabbits, horses, pigs, a flower, a sun and so on. , nothing like.

This way, you can eat while pinching and eat when you don't burn your mouth. There is a very refreshing rice fragrance, which is long and sweet. This jiaozi will gradually harden when it cools down. If you want to eat them the next day, you must steam them in water or on rice. The little things that children pinched the day before are not very delicious when they are steamed at this time, because the small animals made always feel strange when they are eaten in their mouths, or they are delicious when they are not shaped.

Freshly mashed Bazin is fried in oil and eaten with white sugar. It is also very good, sweet but not greasy, very fragrant, and can be eaten with bean noodles. It can be fried the next day and the third day, but it will not be complete if it is fried later. It is better to bake with energy, especially in winter. When your hands are dry, wait for the cake to foam, turn it over and bake it evenly, pick it up and tear it up and eat it directly. A strong smell of rice immediately dilutes the winter chill and warms your whole body. You can also put some sauce on it, both sweet and salty, with different tastes and pickles.

The day before making Ciba, you should start to prepare, soak glutinous rice (glutinous rice and rice can also be mixed, rice is less, or glutinous rice is the main food), clean the rice cooker, prepare the mold, and soak the mortar and pestle with clear water. Early that morning, the glutinous rice was boiled and steamed, then immediately poured into a stone mortar and began to pound up and down. This is hard work, and you must change people.

When the rice grains are sticky, it is enough to pull out the strips. The pulled rice cake should be dipped in sesame oil and quickly agglomerated into big balls, then divided into small balls and pressed into various molds. Household molds are generally rectangular and pressed into strips, which is convenient for storage and access. Or directly pressed into cakes, which is convenient for barbecue.

But it can't be stored for too long and is easy to crack. Remember to soak in water before eating, soften it a little, and cut it well to taste better. Chopped Ciba can be fried with vegetables and meat. Of course, this practice is mostly used for rice cakes.

There is a difference in taste between rice cakes and Zanba. Rice cakes are made by steaming glutinous rice flour or fresh glutinous rice and then cooling. The taste is relatively thinner, the surface is smoother, and it is more storable than Ciba cake. I like both of them.