Songtao Haocai Ba [Guizhou Songtao Specialty]

What is Songtao Haocai Ba? Authentic Guizhou Songtao Specialty: Songtao Haocai Ba

Content Summary:Do you want to know what Songtao Haocai Ba is? This article is a detailed introduction to the Guizhou pine peach specialty - pine peach artemisia cake. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about pine peach artemisia cake. The full text takes about 4 minutes to read, mainly including the basic introduction of pine peach artemisia cake and how the history of pine peach artemisia cake comes about? The production method of pine peach artemisia cake, etc

Basic Introduction to Songtao Haocai Ba

Haocai Ba, also known as Fenba, Qingming Ba, Miancai Ba, is a popular food among Songtao people and a regular delicacy for sacrificial offerings.

. During the Qingming Festival, every family prepares several bowls of rice cakes, which are not only enjoyed by our ancestors, but also tasted by modern people, creating a joyful atmosphere

How did the history of Songtao Haocai Ba come about

Artemisia argyi cake is tough, smooth, and has a strong aroma of wild artemisia. It also nourishes qi and lungs, and soothes the spleen and stomach. But in the past, it was delicious but difficult to pound, especially at the end of the year. Families with pestles often formed long lines, and those with weak labor often had to mobilize their families. It may take a hard day to pound ten pounds of rice. Now it's easy to make rice noodles, and it's not difficult to make them. Whenever family members have birthdays, regardless of age, they have to make a little bit. Songtao people call it "pounding", and its popularity, even in today's towns, often exceeds that of Western style birthday cakes

Method of making pine peach artemisia cake

The main ingredients for artemisia cake are three types:

(1) glutinous rice and sticky rice, and the ratio of rice depends on the quality of the glutinous rice. (2) Wild white artemisia or sponge vegetable. (3) The filling

Production: (1) Noodle making. Soak the sticky rice for one to three hours first, then mix the glutinous rice together and soak for a while. Filter the water and mash it into flour (previously used to use a pestle when there was no motor). After the dough is prepared, it should generally be used immediately. Otherwise, it should be spread dry to avoid souring

(2) Boil the white artemisia and thicken the noodles. Wild white artemisia should be freshly picked and used, washed clean, boiled in water, squeezed dry, pounded with a pestle, and then mixed with a small amount of rice and flour in a pot for thickening. If cotton vegetables are used, it is more convenient because they are usually harvested and dried after flowering during the Qingming Festival for a year's use. At that time, it only needs to be pounded into a foam shape and thickened. When making glutinous rice flour, it is necessary to control the amount of the entire rice flour. If the glutinous rice flour is made too much, the rice cake will become sweet, and if it is made too little, the texture and toughness of the rice cake will be poor. After making the sauce, mix it with rice flour and knead it into a dough

(3) Filling making. The filling is generally divided into two types: salty and sweet. Salty filling includes preserved meat (fresh meat is also acceptable), dried tofu (all cooked and cut into small pieces), garlic sprouts (chopped), and a small amount of pickled cabbage. Stir fry until cooked and set aside for later use; Sweet filling usually uses black sesame seeds, stir fry until fragrant, crush and add sugar. Prepare all the ingredients, steam the filling in a steamer until cooked, and you can eat it