Uncle Xi'an has been selling koshiki cakes for 41 years, selling only 1 pot a day, and when it is late, it will be gone
Now in this society, many people have begun to pay attention to the management of the body, and carbon water is their biggest obstacle, and Xi'an, as the capital of carbon water, has become a place where weight loss people dare not step into. As for why Xi'an people love carbs so much, there are certain reasons for this, mainly because Xi'an is located in the north of China, rich in millet sorghum and other miscellaneous grains, compared to wheat growth rate is relatively slow. As the saying goes, one side of the water and soil nurtures the other side, and the people of Xi'an have lived in such an environment for a long time, and they have gradually adapted to such eating habits. But in fact, many people do not know that There are not many obese people in Xi'an, this is because the local pasta is basically the original taste, and the real fat is the intake of too much sugar, like some desserts have a high sugar content, which is also one of the reasons for fattening.
Of course, the city of Xi'an is not all about some original steamed buns or flatbread and other foods, there are many unforgettable delicacies, even if the calories of these delicacies are not low, but as long as they are not over-eaten, they will not be so easy to gain weight, and the dumpling cake is the top of the list of tourists who must punch in the food every year. Don't look at this is just a simple street food, its history is not simple. According to legend, the koshiki cake was improved more than 3,000 years ago by the western Zhou Dynasty nobles' special food chalk flour, which was originally made of glutinous rice flour and red beans, and finally evolved to form the now colorful ingredients.
This delicious snack can be eaten almost everywhere on the streets of Xi'an, and there is a koshi cake stall every 200 meters. Although their methods are very similar, the taste of the making is not the same, and the Xi'an people have gradually discovered the one that suits their tastes in the process of eating koshiki cakes over the years.
In 1941, the koshiki cake stall only sold 1 barrel a day
The koshiki stall I want to introduce today is the most popular one among the people of Xi'an, their koshi cake has been sold locally for 41 years, the stall owner is an uncle, and sometimes his son will come to help him. The koshiki cakes sold by this uncle are very famous both locally and in other places, and most of them are repeat customers. Every morning at 5:30 uncle began to ride a tricycle on the side of the road stalls, their family only sells one barrel a day that is 350 pounds, basically at half past eight on the stalls, love to sleep lazy or come late people almost can not eat, come to their home to eat customers are aware of this rule.
During the 41 years of selling koshiki cakes, the uncle and many customers have become friends, and the reason why this uncle has insisted on setting up stalls on time every day for ten years, even on holidays, is to pass on this delicacy to more people and let more people know about Xi'an's cuisine. Xiaobian remembers the first time I traveled to Xi'an, many people said that this cake is a must-eat, so I wanted to try it, but due to xiaobian road blindness, the time to go was half an hour late, and when I went there, I didn't even see the uncle's people, let alone eat it.
A koshiki cake is affordable, soft and sweet
Uncle's koshiki cake is generally 5 yuan for small portions, 10 yuan for large portions, the price is not expensive, and now the price of drinking a cup of milk tea is twice as high as it is. People who go early will see that the bucket of koshiki cake is a very large one, the top layer is covered with red dates and red beans and other accessories, it seems to be very sweet and very sweet, but the sweetness of the real eating is just right, when eating soft sticky sticky, sweet and delicious, hot koshi cake, instant early fatigue will disappear, the whole mouth is full of dates, red beans and glutinous rice fragrance. People who have eaten cakes at uncle's house know that their cakes are not added with saccharin, and all the sweetness is provided with white sugar, and sometimes they will eat the granularity of white sugar.
Dining is really hard, and the process of buying and preparing ingredients every day is time-consuming, not to mention cooking time. Think of the uncle starting to set up the stall at half past five, then he needs to get up earlier to steam the cake. A snack that is very simple in the eyes of the public requires a lot of painstaking effort by the maker to complete. I remember my aunt opened a hot pot restaurant before, from the hot pot base selection to the preparation of ingredients need a long period of time to screen, about half a year or so, she closed this hot pot shop because of too much pressure, so it is necessary to make a lot of effort and strong anti-stress ability to operate the catering industry for a long time, after all, the taste of diners is uncertain.
In recent years, many people like to make their own food at home, enjoy the joy of cooking, in the continuous research, they have produced a food tutorial suitable for making koshiki cakes at home, let's take a look at it!
【Dish name】: Koshiki cake
【Ingredients required】: Glutinous rice, kidney beans, red beans, red dates, sugar, peanut rice (ingredients can be matched according to your taste)
【Cooking steps】:
1. After washing the red beans and kidney beans, soak them overnight, so that the beans will be steamed out to be sandier and softer, if the beans are soaked for too short, the steaming will be relatively hard, and the taste will not be good.
2. Wash the glutinous rice with water and soak it overnight, for the same reason as the beans, all in order to make the steamed glutinous rice cake softer.
3. Drain the soaked kidney beans, red beans, red dates and glutinous rice, find a large bowl, lay a layer of kidney beans and red beans on the bottom layer, and then lay a layer of glutinous rice, so that the layers of glutinous rice are laid in order, and then a layer of white sugar is added after laying, and then compacted, so that the taste of the cake will be more compact and the stickiness will be better.
4. Add a layer of water to a large bowl, remembering to pass the glutinous rice on the top, and then put it in the pot and steam for about 4 hours. The cooking time should not be too short, otherwise the cake will not be very soft and sticky, and the dates and beans on it will not be cooked very softly.
5. Buckle the cake upside down on the plate
6. You can decorate the plate according to your own preferences, so that a delicious and good-looking family version of the koshiki cake will be made
appraise:
In general, the production difficulty of the cake is actually not high, but it is more difficult to make a cake that meets the taste of diners, after all, it is difficult to adjust, the uncle's koshi cake can be said to be the taste that most diners want to eat, the taste is soft and sticky, the taste is endless, the price of each part of the koshiki cake is not expensive, the small part is 5 yuan, the large part is 10 yuan, and the portion of one is also very solid.