Old Suzhou pays attention to not eating from time to time
At the time of the New Year
Also have a good jackpot
For example, Suzhou people love to eat cake dumplings
Don't take one for the New Year
The title of "Four Famous Dans"
Osmanthus sugar rice cake
Rose, mint lard rice cake
Refined Eight Treasure Rice
Su-style small rounds
Each one is handmade
With a taste of childhood
Because there is only such an ancient method of making
In order to make everyone mouth
Each piece of cake is soft and sticky
Today to everyone
Recommend a lard rice cake
A piece of cake to be done well
It can take four days
Rose lard rice cake
Today is a small year, and the taste of the year is getting more and more sufficient. Speaking of the strongest New Year goods, lard rice cakes will blurt out, I believe this is also the first reaction of many old Suzhou. Unlike other pastries, lard rice cakes are truly seasonal goods, and lard rice cakes that need to be processed by heavy sugar and heavy oil are also a symbol of the taste of the New Year.
The traditional lard rice cake has red and green colors,
The colors are very nice.
Wang Cheng, the master of the white case, restored the traditional rose lard rice cake in old Suzhou, and if it is made according to the traditional method, it needs to be steamed in wooden barrels, which is time-consuming and laborious, so it has been improved and the steaming box is used.
With the help of modern cooking utensils, the traditional tedious work is simplified, and it is also in line with the times, so that more apprentices are willing to learn to make Su-style cake dumplings and pass on the old taste.
Rose lard rice cake, of all the Traditional Soviet-style cake dumplings, has the largest amount of water, rose sauce, white sugar, and steamed glutinous rice flour are evenly stirred together, and then mixed with lard.
The most important thing in the lard rice cake is the sugar plate oil, which needs to be marinated for more than three days in advance, and after a long period of salting, the sugar completely penetrates into the plate oil, and the lard cream is not fragrant to see it.
Sugar plate oil mixed into glutinous rice flour, see the whole production process on the spot, can't help but sigh, do you need to use so much sugar plate oil?
Master Wang said that in the traditional specifications, four or two glutinous rice noodles are made into a pound of cake, which includes water, sugar, oil and other spices. And these ten pounds of powder to put five pounds and a half sugar plate oil.
Master Wang also wanted to reduce some of the proportion of sugar and oil at the beginning, but the taste after this change was always unsatisfactory, as if what was removed was not the oil sugar but the taste of the year, so he was fierce and strictly adhered to the most traditional ratio.
But think about it again, the New Year itself pays attention to the red hot, sweet and sweet, it is rare to eat such a sweet once a year, there should be no big problem.
Sprinkle with rose sauce and pine nuts, let stand for a day, the lard rice cake is finally formed, pound by pound, and quickly cut up.
Cutting into small pieces, wrapping in a flour batter with eggs, and frying in a frying pan is the most familiar way for everyone to appear!
This practice is simply a memory of childhood, after being fried in the frying pan, the tenacity is very strong, full of rose fragrance, egg liquid and flour wrapped, the cake inside retains enough moisture, because after the high temperature, the lard inside has all melted, and the soft sticky cake ball has a smell of lard.
Xiaobian finally wants to tell everyone that as a traditional food in Suzhou, this lard cake can be bought in major long-established chain stores! Hurry up and buy it to relieve your hunger!
Sources of the above content
"Lohas Six O'Clock File"
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