Cotton Vegetable Cake [Guizhou Jiangkou Specialty]

What is cotton vegetable cake? Authentic Guizhou Jiangkou specialty: Cotton Vegetable Cake

Summary:Do you want to know what Cotton Vegetable Cake is? This article is a detailed introduction to the Guizhou Jiangkou specialty - Miancaiba. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Miancaiba. The full text takes about 3 minutes to read, mainly including the basic introduction of Miancaiba and the product characteristics of Miancaiba? The production method of cotton vegetable cake, etc

Basic Introduction of Cotton Cake

In the past, people in Jiangkou paid attention to making cotton Cake to celebrate the Loong Boat Festival and the Double Ninth Festival. Cotton vegetable cake is a traditional delicious snack in Jiangkou, with a black green color, soft and fragrant aroma, non sticky and non sticky, and comfortable taste. Due to its dual functions of clearing heat, detoxifying, and reducing inflammation, cotton vegetables are more favored by people

In addition to sugar and sesame filling, fillings can also be made with waxed meat or washed sand. Soft and fragrant, with a comfortable taste

How to make cotton vegetable cake

Raw materials: (15 pieces)

400 grams of glutinous rice, 200 grams of white sugar, 600 grams of sticky rice, 50 grams of sesame seeds, 300 grams of cotton vegetable (Artemisia alba), 100 grams of peanuts, 15 pieces of tung seed leaves, 50 grams of sour pepper, 5 grams of refined salt, 50 grams of cooked lard

Second, clean the cotton sprouts, remove the bitter water, cut them into fine powder, put them into a pot and boil them, then add 1/3 of Rice noodles and stir them with the cotton sprouts, which is called "thicken". Then shovel the fully cooked sauce into the remaining 2/3 of Rice noodles, slowly knead the sticky sauce by snowballing, and divide it into 120g blanks<37

4. Take the raw material and wrap it with 30g of filling one by one. After wrapping, wrap it with tung leaves and steam it for 60 minutes.

5. In addition to white sugar and sesame filling, the filling can also be made with waxed meat or washed sand. Steamed half fat and half lean bacon is selected as the filling, peeled and cut into granules, and then finely sliced salted vegetables are added. Wash the sand filling by boiling green beans until tender, filtering the sand to remove residue, and then stir frying with cooked lard, brown sugar, and white sugar