The practice of bamboo tube glutinous rice?

First, make rice noodles into noodles.

Select glutinous rice to remove impurities, soak it in water for about 24 hours, take it out, put it in a sieve to control the water, and cover it with wet drain to prevent the surface rice from losing water and drying. After 24 hours, the rice flour is ground together with the rice flour (which can also be grinded by a mill), and then the seeds are screened by fine reeds, dried in the shade in a large dustpan, and then stored in a clay pot for later use.

Second, prepare materials and fillings

Select the best perilla frutescens (the best oil perilla frutescens), wash and remove impurities, remove shriveled grains, dry, stir-fry with low fire, select the best brown sugar (white sugar is also acceptable), and mix 1 perilla frutescens and 3/sugar evenly. In order to enrich the taste and mouthfeel, a small amount of honey, walnut kernel powder, cooked peanut rice flour and orange peel powder can be added to the stuffing. Some fillings are red bean rice cooked with seedling sand.

Third, cook the pot with noodles.

Take the noodles in the basin according to the guest's appetite, rinse them slowly with boiling water, and stir them with chopsticks while rinsing until the dry noodles are 80% soaked. Wash your hands, put them in water and knead them thoroughly to make the dough soft, smooth and non-sticky. At this time, clean the special pot and put it on three feet. Heat with dry fluffy fire and grease for later use.

Fourth, skillful hand molding.

Take the dough larger than the egg and knead it into a concave shape to make it empty. Take a quarter of the stuffing of the dough and put it in the middle, pinch the opening, take out the sealed dough and knead it round. Take dry flour and cloth with both hands to prevent the palms from sticking to the dough. Then the left and right palms alternately flatten the stuffed dough, and knead it to a diameter of 15 cm and a thickness of about 5 mm, and the blank is finished. This is the key to molding. It is necessary to master the hand strength, find the right hand shape, grasp the skills and make good use of the face cloth, so that the shape of the cake is like a full moon, the thickness is consistent, the filling is even to the edge, and there is no damage or sugar leakage.

Five, baked well

Add fire to the bottom of the spicy pot and bake the biscuits repeatedly on the pot. The fire power at the bottom of the pot should be moderate and the ignition point should be dispersed, so that the biscuits will not burn and cause white edges, which will affect the taste. Depending on the pot, Baba is light yellow and bright, and the belly is full of gas, which proves that Baba is cooked and the stuffing has melted, so it can be cooked.

Six, clever hospitality

Baba, which comes out of the pot, should be put into a small dustpan padded with pine wool in time, and pine leaves should be put together with it, so as to keep warm and prevent Baba from sticking to each other, and it tastes like a clear fragrance of pine leaves. The way to eat glutinous rice Baba is also very particular. If the method is wrong, people will laugh. If the method is proper, it will burn your hands after eating and won't leak the stuffing. First of all, the host toasted the guests with both hands together with pine leaves, and the guests also took them with both hands. Then the five fingers of the left hand spread slightly upward, and the palm was concave, and Baba put it on it to form a concave shape. Pick up the pine leaves in your right hand, then pinch the middle of the upper layer with your thumb and two fingers and give it to Baba. After eating the upper layer, make a little gesture and then pick it up from the edge of the lower layer. At this time, if the host hands over the second one, he can also eat it, so he can take it and put it under the first one according to the previous method, and then taste the second one after the first one has finished eating.

In 2006, during the Cherry Blossom Cultural Tourism Festival held by Ludian County Party Committee and County Government, guests and friends from all over the world were treated with glutinous rice Baba, which was highly praised. In Tuogu Village and Xiaozhai Township, Longtoushan Town, Taoyuan Township, through the vigorous publicity of the media, it has won a good reputation among tourists. With the progress of society and the continuous development of tourism, glutinous rice Baba, a folk snack, will become more famous. It will go out of Ludian and go to various places, becoming a way for some people to get rich, bringing good economic and social benefits to local development.