What's the name of the tool for making Ciba? How to heat it when it is cold?

Ciba is a traditional food in many places. In the past, it was mostly artificial. Although it is made by machine now, it is not as delicious as artificial Ciba. So, what's the name of the tool for making ciba? How to heat it when it is cold?

What's the name of the tool for making Ciba?

The tools used to fight Ciba are: stone mortar [jiù] and cymbals [chūng].

1, stone mortar: it is a production tool for crushing, mashing and grinding medicinal materials and food made of various stones. Before the electric production, human food was mainly processed into food with this production tool. It can be said that stone mortar is a necessity of ancient human life, and stone mortar and well are symbols of human settlement. After mankind entered the era of electrification, stone mortar was gradually eliminated, and it is still only used in some remote areas without electrification equipment. In many villages in China, the eliminated stone mortar is still well preserved and has become the object of many people's remembrance.

2. Mud: It means to pound something with a mortar or mortar to make it break or peel off.

How to eat a Ciba?

There are many ways to eat. The most enjoyable way to eat is to roast Baba on charcoal in a brazier, which usually has an iron frame. Without the iron frame, we will use tongs as support. There seems to be a stubborn bus, which is not easy to soften. The process of baking Ciba tests people's temperament most, and people who have no patience can't eat it.

Ciba should be baked slowly on a slightly extinguished charcoal fire, and the heat should not be too big, otherwise the outer skin will be scorched, but the inside is very stiff. And it should be turned upside down constantly to make it heated evenly on both sides. After being heated, the ciba is not easy to deal with. The hot heat sticks to the fingers and burns them. The burned people hardly want to eat. But when I think the entrance is soft and sweet, I have to give in. Under the fire, Baba gradually expanded, and the skin bulged slightly, like a big steamed stuffed bun, and you're done. At this time, when the skin is broken, there will be a white gas rising, indicating that it is white inside, soft in the hand, and a sense of conquest rises in the heart. Don't be too impatient at this time, with free breath.

Baked Ciba can be stuck with sugar, or it can be poured into Ciba, and the heat inside will dissolve the sugar into syrup. At this time, the taste of Zanba is very sweet. Sugar is a common white granulated sugar, and it would be better if there were local brown sugar chips. If you don't like sweets, you can also wrap Bazin in tofu milk (Xiangxi is called moldy tofu) and dilute it. It tastes excellent! If there is kitchen equipment, Ciba can also be fried, cut into pieces and cooked with sweet wine, each with its own flavor.

How can it be hot when it's cold?

It is usually steamed, but it can also be heated in a microwave oven. Pay special attention when the microwave oven is hot. After a long time, it's like chewing gum. It won't chew badly.