<h2 class = "rich_media_title" > a cake for four days! Hirabashi Straight Street's explosive rose lard rice cake, full of childhood memories! </h2>
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 the title of "Four Famous Dans" in the New Year
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
Rose lard rice cake
Speaking of the strongest New Year goods, lard rice cake blurted 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.
Traditional lard rice cakes come in red and green colors, and this small shop on Pingqiao Street specializes in red rose lard rice cakes. It is also a coincidence that when I came to the shop, this fragrant lard rice cake was being made.
Suzhou's traditional rose lard rice cake, if made according to the traditional method, needs to use barrel steaming, time-consuming and laborious, so the store has made some improvements and used steaming boxes.
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.
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. Sugar and oil amount to reduce some of the ratio, but this changed taste, always unsatisfactory, as if the removal of the oil sugar is the taste of the year, the New Year itself pays attention to the red hot, sweet and sweet, a year rare to eat such a sweet, 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.
Gourmet Address:
Shop name: Half Moon Zhai
Address: Gusu District Pingqiao Straight Street 2-4