Traditional practice of rice cakes in Gaocheng, Hebei Province

1. Wash the japonica rice, put it in a jar and soak it in clean water 10 hour, take it out, grind it into pulp with water, pour it into a cloth bag, tie the mouth of the bag and press it into semi-dry and semi-wet pulp.

2. Put the rice paste into a wooden retort filled with dried melon pulp, steam it for 15 minutes, take it out, pour it into a rice cake machine, roll it into a rice cake with a length of about 20 cm, a width of about 5 cm and a thickness of about 1 cm, cool it and cut it into rice cake slices with a thickness of 1 minute.

3. Put the pot on a big fire, add lard and heat it to 80%, add rice cake slices and fry them for about 1 min, then pour them into a colander to drain the oil.

4. The original pot is still on fire, add 1900g lard to heat it, add honey osmanthus, 2500g white sugar and 750g clear water, stir-fry until the sugar is dissolved, add oiled rice cake slices, stir evenly, and serve in 25 plates.

factor of production

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1. After the japonica rice is soaked, take it out and rinse it with clear water to remove the sour taste;

2. After the rice slurry is steamed, roll the glue;

3. stir fry quickly,

Shuimo rice cake, fresh mushrooms, celery, zucchini, onion, ginger and garlic.

Seasoning: salt, sugar, pepper, soy sauce, sesame oil.

Steps:

1. Clean the crab and cut it into pieces. Cut onion, ginger and garlic into powder respectively. Add a little vegetable oil and salt to the water. Boil the water, put in the rice cake, and take it out after cooking.

2. Put oil in the pan, add onion, ginger and garlic in the wok, add crab, add soy sauce and white sugar, fry for a while, then add zucchini, celery and mushrooms, add salt, pepper and sesame oil to taste, add rice cake and stir well.

Features: Fresh and salty, palatable and nutritious.

Rice cake, onion, rape, onion, sugar, oil, spicy sausage.

Steps:

1, onion, rape, onion cut into inches;

2. Add water to cook the rice cake until it is half cooked and take it out;

3. Put the oil in half heat and add the right amount of sugar to color. Stir-fry shallots and shallots, add rice cakes, stir-fry and color, and add appropriate amount of water to boil;

4. Add the washed small rapeseed, add a small amount of thirteen spices and chicken essence, and stir fry.