Emei Cake [Sichuan Emei Mountain Specialty]

What is Emei cake? Authentic Sichuan Emei Mountain specialty: Emei cake

Content summary:Do you want to know what Emei cake is? This article is a detailed introduction to the special product of Emei Mountain in Sichuan Province - Emei Cake. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information about Emei Cake. The full text takes about 6 minutes to read, mainly including the basic introduction of Emei Cake and its nutritional value? What are the product characteristics of Emei cake? How did the history of Emei cake come about? The production method of Emei cake, etc

Basic introduction of Emei cake

Emei cake, also known as white sugar cake, is a Han Chinese cake delicacy in Sichuan Province with a history of nearly a thousand years. Originally made from brown sugar and glutinous rice, it was called yellow sugar cake. By the Ming Dynasty, there were significant improvements in the ingredients used in the production process. 60% glutinous rice and 40% soybeans were ground into powder, and brown sugar was added to make it. It was renamed soybean cake and became a famous product in Emei. After liberation, the output of white sugar increased, and it was changed to white sugar rice cake, renamed as white sugar cake. When registering the trademark in 1959, it was changed to Emei cake

White sugar has a sweet taste and a neutral nature, and is suitable for the spleen and lung meridians; It has the effects of moistening the lungs and generating fluids, relieving cough, harmonizing the lungs, soothing liver qi, nourishing yin, seasoning, eliminating bad breath, and relieving salt and brine toxicity. Bee candy has a sweet taste and a mild nature, and enters the lungs, spleen, and colon meridians; It has the effects of nourishing the middle and moistening dryness, relieving pain, and detoxifying; Used for treating physical weakness, cough caused by lung dryness, constipation caused by intestinal dryness, epigastric pain, nasal sinusitis, mouth ulcers, burns caused by soup and fire, and relieving aconite toxin

The color is pure white, moisturizing and soft, with a lingering fragrance and sweetness. Emei Cake is made of glutinous rice flour as raw material and dried. When you take a bite, the glutinous rice flour inside will be full of your mouth. At this time, you should start drinking water. This taste is the characteristic of Emei Cake

How did the history of Emei cake come about

How to make Emei Cake. After removing and filtering, stir fry the glutinous rice with sand over high heat until it becomes shrimp shaped and slightly yellow<2. Grinding: Use a grinder to grind fried rice into fine powder, and grind it all at once. Spread the flour on the drying mat and expose it for 48 hours. Flip it twice a day to allow the flour to absorb moisture and become moist again. Then stir fry the exposed Rice noodles with low heat, drain the water and use it

3. Sugar extraction: Boil Sichuan white sugar with 4% bee sugar and 20% water until it reaches around 115 ℃. Remove from the pot and pour into a blender. Add a small amount of lard and stir until the sugar is turned into a thick paste. Place on a plate. After cooling, it can be used

4. rice cake making: half of the flour and half of the sugar extracted, mixed and brushed, sieved, put into the cake basin, scraped with a scraper, and the "copper mirror" was polished. Spread the powder on top, shape it according to the specifications, and then place it on a drying board for 12-24 hours (also known as bottom cotton) to package it as a finished product