Eating rice cakes is getting taller every year. "In China, rice cakes have a good meaning of rising steadily, and they are indispensable for festivals every year.

There is a great difference between the staple foods in the north and the south, and so is the rice cake. For example, there are white rice cakes in the south and yellow rice cakes in the north, all of which are authentic!

I am used to bright white rice cakes. Let's see what's different about this golden rice cake today.

The yellow rice rice cake made of Shaanxi high-quality rhubarb rice is bright yellow in appearance, which is successfully distinguished from ordinary rice cakes.

Intimate cut into small slices, you can directly fry and steam after receiving it, which is very convenient.

In northern Shaanxi, the most authentic way to eat is frying, frying in an oil pan for 3~5 minutes until both sides are golden.

Melt in the mouth, the skin is crisp, the inside is soft and glutinous, and there is no sticky tooth trouble of glutinous rice cake. The addition of jujube paste makes the originally tasteless rice cake natural and sweet ~

No wonder some people say that not eating rice cakes in northern Shaanxi is just like not eating Regan Noodles in Wuhan.

One of the reasons why yellow rice rice cakes are delicious is that the raw materials are simple enough.

Most of the rice cakes on the market are tasteless. After cooking or frying, you must sprinkle some sugar or dip it in. ...

The recommended Shaanxi yellow rice rice rice cake is made of dog-headed dates from Yan 'an, northern Shaanxi, and made into jujube paste instead of ordinary sugar, which makes the rice cake more natural and sweet.

Only three simple raw materials, natural soft yellow rice, drinking water and jujube, are safe for the elderly and children to eat, and there are no fancy additives.

2

The second is the traditional craft, coarse grain production, which is soft and waxy.

People in northern Shaanxi make rice cakes by soaking yellow soft rice overnight, draining water and grinding it into fine yellow rice flour.

Then the experienced master sprinkled it into the pot layer by layer and steamed it. During this period, we must master the heat, otherwise it will be easy to paste.

The yellow rice rice cake is square, with a thin circle of jujube paste in the middle, which looks cute when it is curved.

In northern Shaanxi, this kind of yellow rice rice cake also has a name called "fried cake".

Fry in the oil pan for three to five minutes, and the rice cake will become beautiful golden yellow, soft and sweet to bite.