Comprehensive information on making glutinous rice cakes

Beating glutinous rice cakes is a Chinese festival custom. Popular in southern China. It is found in Guizhou, Chongqing, Sichuan, Jiangxi, Hunan, Fujian, Hubei, Guangxi, Shaanxi and other provinces and cities, and is most popular in Ji'an, Jiangxi, and Wuyishan areas in Fujian. It is also available in southern Anhui, mainly during the Double Ninth Festival, as a festival food for guests to taste. Ciba is made of glutinous rice and potatoes as the main ingredients. After soaking, it is steamed in a steamer. Then it is quickly pounded in a stone ladle until it is soft and pliable. While it is hot, the rice puree is made into large or small balls, and sesame seeds are stir-fried until fragrant. Grind the powder and mix it with white sugar (or stir-fry soybeans, grind it and mix it with white sugar) and roll it on a plate, and you can eat it. The taste is sweet. Nowadays, street vendors often use tricycles to sell rice. The rice paste is put in special iron buckets with good thermal insulation properties. When the handle is shaken, the rice paste is drilled out from the round hole. Whenever there is a happy event, local people will make glutinous rice cakes mixed with brown sugar to entertain guests to show good luck. Basic introduction Chinese name: Making glutinous rice cake Geographical indication: Southern China Main time: Spring Festival New Year Type: Introduction to food production, production of glutinous rice cake, how to eat glutinous rice cake, spread of glutinous rice cake, Tujia people, Hakka people, Introduction Ciba is also called rice cake, in It is made and eaten during the Chinese New Year. Making glutinous rice cake before the Chinese New Year is a custom passed down in rural areas for thousands of years. With a strong rural flavor, the glutinous rice cake making activity has become an important preparatory activity for everyone before the New Year. The glutinous rice cake is made by steaming glutinous rice and punching it through special stone grooves. It is laborious to beat the glutinous rice cake by hand, but the resulting glutinous rice cake is soft, delicate and tastes great. The production of glutinous rice cakes includes pure glutinous rice, millet, glutinous rice and millet, and corn and glutinous rice. In addition, sticky rice and glutinous rice are also ground into powder, which is poured into a wooden carving mold with patterns engraved in it, commonly known as "tuoba". The making of glutinous rice cakes is very labor-intensive and requires several people to work together. The way to eat glutinous rice cakes is generally to grill them over charcoal fire, which is called roasted glutinous rice cakes, to add slices of glutinous rice cakes to vegetable soup, which is called boiled glutinous rice cakes, and to stir-fry with bacon, which is called stir-fried glutinous rice cakes. If you make a lot of papa, if you can't finish it at the same time, soak it in a water tank. This way, it can be stored for 2 to 3 months without going bad. You will have papa to eat when it is time to transplant the rice seedlings. Some Tujia people who like to be particular will wrap the cakes in pairs with polygonum bamboo leaves, and put sesame and sugar inside the cakes. They taste sweet and fragrant, and are commonly known as "Polygonium Leaves Baba". It’s so delicious that you can throw a couple of pieces in when eating. The spread of glutinous rice cakes Tujia people Tujia people generally have a popular custom of "beating glutinous rice cakes" during the New Year. The Tujia people have a saying of "Twenty-eight, playing with dada". Whenever the Spring Festival comes, on the twenty-eighth day of the twelfth lunar month, every family will make glutinous rice cakes. The so-called making glutinous rice cakes, according to the local chronicles: "Put the glutinous rice in a stone trough with a pestle like mud, and press it into a ball shape, like Full moon. The larger ones are about 5 inches in diameter, and the ordinary ones are about 3 to 8 inches thick. "Making glutinous rice cakes is a labor-intensive physical activity. It is usually done by young men, with two people standing opposite each other. Knead first and then beat, you will be sweating even in the snow and ice. Making baba is also very particular. You need to stick beeswax or camellia oil on your hands, first take out the weight, and then press it with your hands or a wooden board. It should be made round and smooth, and it should be beautiful. Tujia people make glutinous rice glutinous rice cakes. Hakka people generally have the habit of eating glutinous rice glutinous rice cakes, whether on weekdays or during festivals. Generally, glutinous rice flour is boiled into a paste with water, then rolled into long strips by hand, then cut into large balls with a knife or picked by hand, and then mixed with white sugar (brown sugar) and peanut crumbs for dipping, and the glutinous rice cake is ready. However, in the Hakka mountainous areas of Jiexi, Wuhua, Luhe and Lufeng, there is another way of making glutinous rice cake, called "making glutinous rice cake". Its production process is: first steam the glutinous rice and put it in a stone mortar, and then use a large wooden stick to pound it into the mortar repeatedly until the glutinous rice becomes a paste. This process often requires several powerful people to take turns operating it. The subsequent steps are the same as the previous one. This kind of making glutinous rice cake takes too much effort, so it is called "making glutinous rice cake". But it is much more delicious than the previous kind of glutinous rice cake, so people like to "beat glutinous rice cake".