What is the practice of rice Baba in Hubei? What should I pay attention to when making?

Its production is not complicated. The main ingredient is glutinous rice pulp, and then it is fermented with white sugar and baking soda (or fermented wine, yeast powder, etc.). ). After a long period of fermentation, the glutinous rice pulp forms bubbles with different sizes on the surface, and the pulp powder is fermented at this time. Making rice Baba is not complicated. It is made by using sticky rice flour as the main raw material, adding water and stirring evenly, then adding appropriate amount of sugar, rice wine and yeast for fermentation overnight, and finally frying in a pot until both sides are golden.

Stir the rice cake powder directly with water, without pimples, and evenly. The ratio is 1: 1. 1. Cover and ferment at 30-40 degrees Celsius (just put it in the kitchen in summer), 10- 12 hours is enough. Rice Baba is also a rice bun, and flipping rice Baba is actually a water-baked version of the rice cake. It's a bit like cooking small fish in the north, except that this cake is made of rice and does not cook small fish. Instead, you use a pointed pot to boil the water at the bottom of the pot, and then pat the fermented thick rice paste on the pot wall.

Beat the rice paste into a delicate and sticky paste, which will taste better. Pour the rice paste into a pot, cover it with plastic wrap, and let it ferment in a warm place for several hours. When the edge of the cake becomes transparent, pour some water into the blank of the pot, make some steam, cover it, wait until the steam is gone, and then stuffy for two minutes, and the sweet and delicious Baba is ready. Rice Baba is also called six or eight (because it is always sold in pairs). Its main components are rice slurry and sugar ground from rice, but it is characterized in that rice wine (fermented grain) is usually added as the fermentation source.

When the fermented rice paste has bubbles, it means it is almost ready. Add sugar until it melts. Put a pan, spread a thin layer of oil and fry it gently; Pour off the excess water and add some rice scraps to the soaked rice. The ratio of rice to rice is about 1/4(4 parts rice 1 part rice), and it is ground into thick rice slurry. Rice slurry must be ground very finely to taste.