Gongcheng Ship Cake [Guangxi Gongcheng Specialty]

What is Gongcheng boat cake? Authentic Guangxi Gongcheng Specialty: Gongcheng Shipboard Cake

Summary:Do you want to know what Gongcheng Shipboard Cake is? This article is a detailed introduction toGuangxi Gongcheng's specialty - Gongcheng Shipboard Rice Cake. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Gongcheng Shipboard Rice Cake. The full text takes about 3 minutes to read, mainly including the basic introduction of Gongcheng Shipboard Rice Cake and the product characteristics of Gongcheng Shipboard Rice Cake? How did the history of rice cakes on the Gongcheng ship come about? The method of making and tasting rice cakes on board the Gongcheng ship

Basic Introduction to Rice Cake on Gongcheng Ship

Gongcheng people have a special fondness for rice cake. As the saying goes, "When you eat oil tea, don't forget rice cake." This refers to many people who do physical labor but usually only drink oil tea for breakfast without eating, relying on a few rice cakes to resist hunger. Making and eating rice cakes as a symbol of festivals, every household must make and eat rice cakes during festivals, and the rice cakes for each solar term are different

This item is emerald green, contains a natural garlic aroma, is salty and delicious, and is paired with green mountains and deep waters. It was created by a boatwoman

How did the history of rice cakes on Gongcheng ships come about

The cake on the ship was originally made by the people on board during festivals and holidays, symbolizing the rise of each year. After being manually crushed into semi-finished products with stones, the juice is squeezed from high mountain green garlic leaves and lemongrass leaves, mixed with taro seeds, steamed with firewood, and sliced into plates. When visiting the Li River, the boatwoman fried both sides yellow and placed them on banana leaves for consumption

Production method of Gongcheng boat cake

Raw materials:

Glutinous rice, glutinous rice, lychee, taro, green garlic

Method:

Wash 70% glutinous rice and 30% japonica rice thoroughly, soak them in cold water for 8 to 12 hours (summer time can be shortened), allow the rice to fully absorb moisture, soak and swell, and make a paste (preferably ground with a stone mill), hang it in a cloth bag to drain the water, or place the cloth bag containing rice paste flat, press a stone on top, and slowly press the water dry; Take out the rice slurry that has been drained of water, add garlic juice, taro seeds, salt, a small amount of five spice powder, and mix well; Pour the evenly mixed rice slurry into a steamer (with a layer of bamboo or lotus leaves underneath the steaming tray) and scrape it flat. Place it in a steamer and steam over high heat for 2-3 hours until cooked. Remove and cool to serve

Tasting and eating method of Gongcheng boat cake

When eating, cut the cooled "boat cake" into large pieces about 10 centimeters long, 5-6 centimeters wide, and 0.8-1 centimeters thick, or fry or pan fry them