step

1. Spread a thick wet cloth around the stove and boil water on the pot.

2. Mix the two kinds of rice flour with all the auxiliary materials.

3. Soak the steamer in advance and apply oil evenly.

4. Put a pot under it, and put the mixed rice noodles in the bowl, so that the whole piece won't leak.

5. After the water boils, put the steamer on the pot to steam.

6. When the next layer is cooked, put another layer to continue steaming until it is full.

7. Finally, cover the cloth and steam it again.

8. When it is completely cooked, take it to the table, turn it over and take out the steamer.

9. Finally, divide the cake into four pieces with two lines.

10. It can be further divided when it is difficult the next day.

"Where are you from?" "I am from Shanghai." "Hey, where is Shanghai?" "Shanghai Chongming." "ah? Chongming Island also counts as Shanghai? " "Chongming Island is not Shanghai, but Guangzhou." This is almost most people's impression of Chongming Island.

Chongming Island, located at the mouth of the Yangtze River, is the third largest island in China. Most of its areas are under the jurisdiction of Shanghai. There are abundant products here. Besides hairy crabs and goats, there are many local snacks, such as Chongming Cake, which is waxy but not sticky.

Jiangnan and Jiangbei along the Yangtze River are both famous land of plenty of rice. Therefore, there has been a tradition of steaming rice cakes for thousands of years, and Chongming Island is no exception. The island's huge rice cake, called Chongming cake by foreigners, is very famous among local snacks.

In fact, the so-called "Chongming Cake" is the rice cake produced in Chongming Island. In the past, it was often a grand festival and a special day, and people only made rice cakes. Its biggest feature is that it is very huge, like a millstone.

The production of Chongming cake, first of all, is to choose the rice produced that year, and to produce the newly harvested rice locally. Only in this way can we make a glutinous and chewy Chongming cake, which old rice can't do well.

Using a certain proportion, mix rice with water and soak for at least two hours to make rice grains fully absorb water and expand. It can only be ground into powder the next day, and it needs to be ground very finely. Only in this way can the cake be soft and delicious.

When making rice noodles, the finer the better, but at the same time, there is a big problem, that is, too fine powder is not easy to steam thoroughly, and it is difficult to grasp the heat, so it depends on whether the producer's experience is sufficient.

After the rice flour is broken and ground into powder, white sugar and brown sugar are added, as well as all kinds of chopped red dates, red beans, melon seeds and all kinds of sweet preserves. Stir with proper amount of water and knead properly, and you can use it to make Chongming cake.

When everything is ready, it can be steamed directly on the pot. The steamed cakes are made of bean stalks, because it is easier to control the temperature of firewood like this, and it is not easy for the steamed cakes to fail because of too strong or insufficient firepower.

Chongming cake needs to be steamed with boiling water. When the color of glutinous rice flour becomes translucent, add the remaining auxiliary materials such as shredded pork and osmanthus for decoration until the cake is steamed and covered for a while, and then the production can be completed.

It is said that Chongming cake was not a rice cake before, but a double ninth festival cake. In the north, Chongyang cakes are all made of flour, while in Chongming Island, rice flour is used. Generally speaking, a Chongming cake, with rice flour and accessories, can reach 30 kilograms.

According to ancient records, Chongming in the Qing Dynasty had the habit of making rice cakes as huge as millstones on the Double Ninth Festival. Besides the Double Ninth Festival, local people also make Chongming cake during the Lunar New Year, which is a popular food.

Chongming cake has a great feature, that is, it is big. To make an authentic Chongming cake, it is like an old millstone. Locals should sacrifice this huge Chongming cake to ancestors and gods, and then cut it up for everyone to enjoy.

According to the different steaming methods, Chongming cake can be divided into three types: sponge cake, glutinous rice cake and common Kun cake. The sponge cake should be sliced and crisp to eat, while the glutinous cake is similar to the rice cake but not sticky at all, while the Pukun cake is mixed with coarse grains such as corn flour and sorghum flour, which is not very delicious.

Among Chongming cakes, glutinous cakes, especially lard fruit cakes, are the most popular, using local rice flour, sugar and various dried fruit preserves. It tastes oily and sweet, and adults and children like it very much.

In the past, when the conditions were poor, a piece of Chongming cake was a good food. Nowadays, after the improvement of living conditions, the local custom of steaming Chongming cake still remains, and Chongming cake has become a regional specialty of Chongming.

How to make Chongming cake;

To make Chongming cake, you need to clean all the ingredients, put them in a pot, add some water and cook them slowly. Cook for about 20 minutes, add peanuts and continue cooking for another 20 minutes. Then mix the honey walnuts together and stir well. Cut the candied dates into small pieces, mix them with sticky rice flour and glutinous rice flour, add appropriate amount of water and stir well. Some small pieces need to be squeezed out, then sieved and spread a steaming cloth on the steamer. Sprinkle some powder and steam for a few minutes or so. When it condenses, you can put the material in and apply it evenly. Then sprinkle a layer of lotus root starch and steam it. After the powder is solidified, continue to feed, add powder and steam. After the third layer of powder condenses, it can be added continuously. After the last layer is steamed, cover it with a wet cloth and steam for 10 minutes or more. After cooling and compacting, remove the cloth immediately.

To make Chongming cake, it is necessary to select some high-quality white rice and glutinous rice and mix them in a certain proportion, so that the Chongming cake will not be too greasy and taste better. After mixing the rice, clean it, preferably soak it in clear water, and then drain it. After soaking, you can grind the rice into powder by machine, which will be easier to steam, but the taste will not be so good, and the grinding time will be longer, but the taste will be more delicate. Chongming cake needs to add many auxiliary materials, such as brown sugar and white sugar. You can also add some melon seeds, Tricholoma matsutake, lard, cinnamon oil, preserved fruit, candied fruit, red dates or walnuts according to your own preferences. Then you need to start steaming, adjust the steam intensity and spread a cloth on the steamer. Then you can spread a layer of powder first, add auxiliary materials, scrape it flat, and steam it before spreading it.

The origin of Chongming cake:

Chongming cake is a sweet glutinous rice cake, which is made of glutinous rice. Chongming cake has moderate sweetness and exquisite ingredients. It is a special snack in Chongming Island and a food culture with a long history. The production of Chongming cake is very particular about mixing rice, soaking, pulverizing, living materials and steaming. Every step needs to be done with heart to make Chongming cake more delicious.

Nutritional value of Chongming cake;

Chongming cake is a special snack in Chongming. There are two kinds: hard and loose. If it is sponge cake, you can eat it cold. If it is a hard cake, it needs to be heated before eating. It can also be mixed with distiller's grains to make silk cakes. The proportion is also very good. Containing glutinous rice, it can achieve the effects of nourishing the body, stopping sweating, strengthening the spleen and warming the stomach, and tonifying deficiency. It has a great effect on anorexia and nausea caused by deficiency and cold of spleen and stomach.

Chongming Cake also contains starch, vitamin B, iron, calcium, sugar, fat and protein, which can nourish the body. Eating some Chongming cakes properly can play an auxiliary role in treating diseases, promoting blood circulation and relaxing muscles, and beautifying and refreshing. It can also achieve the effects of caring hair, improving eyesight, strengthening brain and improving intelligence, so it is very good to eat some Chongming cakes in daily life.

The taboo of Chongming cake;

Chongming cake has good efficacy and function. Of course, it also has some dietary taboos. Make it clear that both salty and sweet are rich in sodium and carbohydrates. If you have hyperlipidemia, kidney disease, diabetes and obesity, don't eat too much. You must control your consumption. If you have abdominal distension, jaundice, cough and fever, and too much damp-heat phlegm, you can't eat too much, otherwise it will make your body uncomfortable.

It should be Chongming's rice cake. In the past, every household in the suburbs of Shanghai would make rice cakes every year during the Spring Festival, not called "cross cakes". They must be cut and dried in the sun until spring.

Chongming cake is not uniformly customized, and another Chongming person will make a different Chongming cake.

The following steps are for reference only, please feel free to play.

1, glutinous rice and japonica rice 3: 7, crushed with a pulverizer and added with 5% sugar. If you don't like sweetness, you can leave it alone.

2, find a steamer, first spread cloth, then spread broken rice, don't press it too tightly, if you want to practice chewing, you can compact it.

Among them, some dried fruits are randomly mixed. I like pumpkin seeds and raisins. Please feel free. Dried fruit generally does not exceed 20%

3, steaming for an hour, can be indispensable.