Fufeng gourmet koshiki cake that has been passed down for thousands of years!
Source: Fufeng Humanities
Koshiki cake zeng gao Koshiki cake has a long history and a long history. According to legend, it was introduced by Shaanxi hundreds of years ago. Koshiki is an ancient cooking utensil with a small hole in the bottom that can be placed on a pot to steam food, and the Lingbao is commonly known as Jinzi, so the people of Xifu also call the koshi cake Jin cake.
Historical origins
The antiquity of koshiki cake is first manifested in its cooking utensils, which are steamed using a koshi pot that evolved from the oldest steamer, "Koshiki", which is why it got its name. The quality of the steamed pottery is the best.
In addition to the ancient cooking utensils, it is also evolved from the "rice bait powder" special food for the princes of the Western Zhou Dynasty in China more than 3,000 years ago. The Zhou Li Tiangong has a record of the food of shame and food, "powder" is a cake cake steamed with bean paste (called bean crumbs in ancient times) in glutinous rice flour. The pre-Qin "powder fin" was a cake steamed with bean paste in glutinous rice flour, and did not put dates, and it was only in the Tang Dynasty that it developed into jujube rice steaming. In the Tang Dynasty, Wei Juyuan feasted on Emperor Zhongzong's "Burning Tail Banquet" in which the "Crystal Dragon and Phoenix Cake" was in the same vein as today's Koshiki Cake.
After the Tang and Song dynasties, there were more and more cake foods, both wheat noodles and rice noodles, beans, vegetables and fruits. Even glutinous rice cakes are divided into dozens of types in terms of shape and taste. Each kind of cake has its own name. Some are named after the ingredients, some are named after the shape, and the cakes are named after the unique cooking utensils.
Craftsmanship
Ingredients: The raw materials for koshiki cake are 10 kg of rice (traditionally Wuxi glutinous rice), 3 kg of jujube, (the best jujube of Lingbao), 30 kg of water, and raisins.
Its proportion is 10 kilograms per pot of rice, 3 kilograms of jujube, soaking rice, filling, adding water and fire, etc., all have strict requirements. Make koshiki cake in four levels:
1
A bubble of rice, rice is glutinous rice, water is water, soak a dip, the heart of the rice is soaked, washed several times, to foam, drain the water.
2
The second coat, first dates, raisins, and then rice, one layer after another, one layer more than the other, and finally a layer of red dates (dates) and raisins are topped.
3
Three-fire work, generally steamed on a high fire for about two hours, then switched to slow fire and steamed for another five or six hours. (Pressure cooker is not recommended)
4
Four add water, one is to add warm water to the jujube rice in the pot, so that the jujube rice blends, and the other is to add cold water to the large pot from the venting port, so that the hot gas generated in the pot is flushed into the pot.
When steaming the cake, place the koshiki on a large pot, add water to the pot, and spread the soaked glutinous rice and red dates on the bottom of the koshiki. Specifically, it is necessary to lay one layer of red dates first, and then lay a layer of glutinous rice, so that one layer is sandwiched between one layer, and a total of seven layers (three layers of rice and four layers of dates) are laid. Cover with a damp cloth and lid. Boil over high heat, sprinkle water with a damp cloth after steaming, repeat the water three times, and finally simmer over low heat, which can be steamed after five or six hours.
The cake produced in this way is not only soft and hard in a moderate manner, but also has a fresh color, which is sticky and delicious to eat, and the taste is particularly beautiful.
To give you a few posts of netizens @ Shefang Deyuan The koshi cake that was seen at the meeting at the Fufeng meeting:
Do you miss seeing Yuki? Do you want to eat it? In Fufeng's small partners are estimated to often be able to eat, outside the wanderers may not be able to eat authentic, according to the Xi'an small partner recommended: in Xi'an Changle East Road Renrenle Supermarket and Xi'an Yanta West Road Yangyang International under the China Resources Wanjia Supermarket to eat the koshi cake is still authentic, in the next place to eat because there are red beans inside, feel not fragrant.