Changshan fermented cake [Zhejiang Changshan specialty]

What is Changshan fermented cake? Authentic Zhejiang Changshan specialty: Changshan fermented cake

Content summary:Do you want to know what Changshan fermented cake is? This article is a detailed introduction toZhejiang Changshan specialty - Changshan fermented cake. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Changshan fermented cake. The full text takes about 6 minutes to read, mainly including the basic introduction of Changshan fermented cake and the product characteristics of Changshan fermented cake? The production method and tasting method of Changshan fermented cake

Basic Introduction to Changshan Fermented Cake

Changshan Fermented Cake is a traditional Han ethnic delicacy in Changshan, Zhejiang Province, and belongs to the traditional festival food category. 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, also known as "bei" locally, makes its third sound, and everyone calls it "China's pizza"

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. 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