When I was a child in my hometown in Northeast China, whenever the smoke curled up, the familiar rice fragrance would drift away with the wind, which was the taste of home and the taste of my mother. Today, I would like to share with you a Northeast delicacy full of memories - rice pot slippery. This dish is loved by everyone for its soft and chewy texture and the characteristics of not being hard even when it is cold. Although the process of making a rice pot is simple, it contains a wealth of skill and wisdom. When the hot pot slips out of the pot and takes a bite, it seems to return to that innocent era, and the full sense of happiness is unforgettable. Come and follow me and relive the taste of that childhood!
Prepare the ingredients:
Japonica rice, hot water, sugar, yeast powder, cooking oil, black sesame seeds
Here's how:
1. Today I will share with you the practice of a Northeast rice pot slippery, which is soft and chewy, and the method is very simple. First of all, we need to prepare 400 grams of Northeast japonica rice, which needs to be soaked overnight in advance, because the viscosity of Northeast japonica rice is strong, and the viscosity of indica rice in the south is not enough, and the taste is not good.
2. After the rice is soaked, we need to wash it thoroughly, control the moisture, pour it into the food processor, and add 300 to 350 ml of hot water, which helps the rapid fermentation of rice milk and makes it into a delicate rice milk.
3. Next, pour the rice milk into a bowl, add two spoonfuls of sugar and five grams of yeast, stir well, like this streamline, and then cover and ferment for more than an hour.
4. After the fermentation is completed, stir and exhaust, after an hour of fermentation, the rice milk has become quite thick, stir until it is full of fine bubbles.
5. Heat the oil, after the pot is hot, brush with a thin layer of oil, adjust to medium heat, then pour in a spoonful of rice cereal, then sprinkle some black sesame seeds, cover the lid and simmer for 30 to 40 seconds, after the cake changes color, we turn it over, about another 10 to 20 seconds, so that it can be out of the pot, it can also be baked without oil, it is also very delicious.
6. When we pour rice cereal, the spoon should remain still, continue to pour along the middle part, so that the baked cake will be very round, the pot is slightly sticky when it comes out of the pot, we have to dry it for a while, so that its taste will be more chewy, even if the cake is cold, it will not be hard, and it will be more chewy.