This is the first article of "Lemeng Xiansheng" in today's headlines, and "Xiaosheng" wants to introduce you to you today is a big delicacy of Mengzi - rice cakes.
Speaking of rice cakes, the first thing that comes to mind is: Korean spicy fried rice cakes. But Korean rice cakes and Mengzi rice cakes are not the same, the two are not only different shapes (everyone knows that Korean rice cakes are round and long strips, and Mengzi rice cakes are steamed in a bowl because the raw materials are adjusted into a paste during the production process, so the shape of the Mongolian rice cake is small bowl-shaped, hemispherical shape, and the two rice cakes together become a round ball); Secondly, the two are also very different in terms of their production raw materials: Korean rice cakes are not made of glutinous rice at all, they are made of sticky rice, that is, rice after beating and processing, Therefore, although it is not as soft as the soft glutinous of Mengzi rice cake, it has good elasticity, does not stick to the teeth when eaten, and bites very well. And Mengzi rice cake selected high-quality rice, brown sugar, vegetable oil, rose sugar, etc. into a paste into the bowl steamed, there are red cakes and white cakes, red cake finished deep brown red, white cake is tender yellow, both are bright and oily, sweet and sticky, flexible and delicious. It can be eaten directly within one or two days of production, and the storage time can be sliced and fried, roasted and steamed. Now speak directly above.
According to legend, Mengzi rice cake was produced in the Kangxi period of the Qing Dynasty, which has a history of more than 300 years and is one of the traditional specialties of Yunnan Province.