"Talking about rice cakes, the water mill rice cake in Ningbo, Zhejiang is called the first choice, why is Ningbo rice cake so famous? Rice that is ground into rice flour to make rice cakes is a specialty of Ningbo. The farmland in Ningbo ripens twice a year, divided into early rice and late rice. Early rice is hard in nature and resistant to hunger after eating; late rice is soft and slippery but not bloated, used to make rice cakes, once cooked, it feels soft and delicious to eat, and it does not stick to the teeth, because it is dry and moderate, and it can be hidden for a long time without rot. This is the Ningbo Cicheng rice cake written by the gourmand Tang Lusun.
The food that can best represent the people's grounding from the Zhejiang wind must be rice cakes. There is no kind of food as the rice cake in the Zhejiang cities circulation, and the color is not only white, there are yellow, green, purple rice cake, eat rice cake pattern is more, any zhejiang city can find a dish represented by rice cake, if you want to zhejiang rice cake city according to the popularity of the line, Zhejiang Ningbo Cicheng water mill rice cake first bear the brunt, the most famous.
Ningbo Rice Cake, which has walked into the second episode of "The Story of Staple Food" of "China on the Tip of the Tongue", spent just seven minutes in this documentary to record the whole process of making Ningbo Cicheng Rice Cake one by one, soaking rice, grinding powder, squeezing water, shaving powder, steaming powder, pounding, molding...
Every year, when the rice is ripe, it is the most lively family activity of the Cicheng people - the beginning of the rice cake, and in the past, the rice cake was specially invited to a rice cake master to make it with the newly produced late japonica rice of that year.
The best ratio of rice cakes is 7:3, late japonica rice 7, glutinous rice 3, so that the rice cakes are soft and sticky.
Before playing rice cakes, you need to wash the late japonica rice first through careful selection, then soak in water for 3 to 4 days or more, and then grind it into rice milk with water, squeeze out the water until it is not dry and not wet just right, rub it into fine particles, and then put it in the steamer basket to steam through, and then put the steamed cake flowers in the stone mortar to repeatedly mash it, until the cake is elastic and bright, the smell is fragrant, the chewing is soft and smooth, full of tendons, and then it can be made into a strip rice cake of uniform size, also known as "silver strip rice cake", and then printed with the red marks of each house. Crisscrossing the code into a phalanx, the whole production process of Cicheng rice cake, which is known as a treasure of Jiangnan flavor, is considered "big work".
"Ningbo rice cake is as white as snow, and it is the strongest and purest soaked for a long time." The stir-fried cake soup cake has a good taste and is eaten in the mouth. Suzhou red and white rice cake, for the table high Chen Lunar New Year Dynasty. Not as cool as Ningbo rice cakes, too sweet and too greasy and too bad", this paragraph of advertising copy of Ningbo rice cakes comes from the "Picture Times" printed by Shanghai Global News Agency in the first year of the Qing Dynasty (1909), which can be inferred that Ningbo rice cakes have been popular for a long time, not a waste of time.
Eat Ningbo rice cake is not limited to the form, can be grilled can be fried can be fried into the soup, each has a taste, like the sweet way to eat can be sliced into water with lard and sugar to cook through; fried rice cake more tricks, pickle meat shredded, yellow sprout meat shredded, or spinach can be a face of rice cakes. Ningbo also has a proverb that says: "Stir-fried rice cake with shredded cabbage meat, the bodhisattva of the stove jun bodhisattva reached out", it is still fried rice cake, but it is accompanied by a very seasonal wild vegetable cabbage, snow white rice cake with verdant cabbage and a little meat shredded, delicious and soft taste suddenly appeared.
Baked vegetable rice cake is also a major feature of Ningbo people eat rice cakes, can be called the taste of Ningbo old bottom, do this dish pay attention to the rice cake do not cut too small, tiancai heart cut into the tiancai heart cut into 6cm length, tiancai heart plus rice cake baked to eat, after a long time of baking, the leaves will fully absorb the soup, plus handmade rice cake soft sticky non-stick, fragrant.
If you want to eat soup rice cake, Ningbo rice cake is cut into thin slices, and the soup rice cake is cooked with soup snow bamboo shoot shreds, which is smoother and more delicious than eating knife-cut noodles.
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