Introduction to Changshan Fermented Cake
Changshan Fermented Cake is a traditional Han ethnic specialty in Changshan, Zhejiang Province, and is a traditional festival food. Almost every major solar term in Changshan, such as Dragon Boat Festival, July and a half, and Spring Festival, every household will make fermented rice cakes, also known as "steamed rice cakes" or "fermented rice cakes". The people who make this kind of pastry are mainly in the vast rural areas of Changshan County and Kaihua County under the jurisdiction of Quzhou City. Previously, it was usually done during festivals, but now it is not afraid of time-consuming and laborious production, and can be made at any time.
Changshan fermented cake can also be seen in other places, but the taste is slightly different from the local ones. It is said to be related to the local water, rice, etc.Changshan, also known as "bei" locally, makes its third sound, and everyone calls it "China's pizza".What are the product characteristics of Changshan fermented cake?Changshan fermented cake comes in two types: sweet and salty. Mix the salty flavor with dried bamboo shoots and minced meat, sprinkle with chili peppers and add an appropriate amount of soy sauce when serving, for a fresh and delicious taste; The sweetness is mainly composed of sugar, with a little cooking oil, which is also delicious.The freshly steamed fermented cake is soft and delicious, with a faint original flavor of rice and the aroma of side dishes complementing each other, making it irresistible and appetizing.
How to make Changshan fermented glutinous rice cake Wash the rice thoroughly and soak it in a bucket of water for about a day until it swells;
2. Mix an appropriate amount of distiller's grains into a bucket, which contains swollen rice and water;
3. Using a stone mill to grind rice into slurry is a crucial step. The amount of water should be appropriate, and the rice slurry from distillers' grains should not be too thin or too thick;
4. Put the ground rice slurry into a barrel for fermentation, and the fermentation time depends on the weather conditions. It takes one or two hours in summer and three or four hours in winter;
5. When small bubbles emerge from the rice slurry in the bucket, it can be steamed;
6. Place the steamer in a large pot with water separating it, and lay gauze inside the steamer;
7. Pour an appropriate amount of rice slurry onto the gauze, then sprinkle the side dishes evenly;
8. Steam over high heat for about 15-20 minutes.
9. Take out the steamer, let it cool for a while, then place the steamer back on the large cutting board, pour out the fermented cake together with the gauze, and remove the gauze;
10. Cut the circular fermented cake, approximately 1 centimeter thick, into four pieces in a cross shape using a knife;
11. At this point, the fermented cake is steamed, and those who crave it can immediately cut it open for consumption;
12. A bucket of rice slurry can steam out many fermented cakes;
13. The steamed fermented cake is cut into four pieces and placed on a large bamboo mat to cool.
Tasting method of Changshan fermented glutinous rice cake
In addition to instant eating, fermented rice cake after cooling is also an excellent Dim sum for breakfast with porridge. Usually, the fermented cake is cut into cubes of seven or eight centimeters square, and then fried in oil in a pot, usually in vegetable oil, until both sides turn golden brown. The reason why vegetable oil is used for frying is because the color it produces is beautiful, truly golden yellow, slightly burnt. In fact, the tea oil pan fried is more fragrant, but its appearance is slightly inferior. Pay attention to the heat and don't fry it off. The fried fermented glutinous rice cake is attractive in color, fragrant, burnt outside and soft inside, unique in taste, appetizing and refreshing. It is also a local delicacy to eat porridge or soybean milk