Main ingredients: sorghum 600g, auxiliary materials: red bean paste 300g, seasoning: sugar 150g 1. Wash sorghum rice, pour in proper amount of water and steam in a cage for later use. 2. Take two porcelain plates, put half of the sorghum rice into the plate and smooth it, and press it into pieces with a thickness of two or three centimeters by hand, and put the rest of the sorghum rice into another plate for internal pressure. 3. Buckle the pressed sorghum rice on the chopping board, smooth it with a knife, then spread the bean paste stuffing with uniform thickness, then buckle the other half of the sorghum rice on the bean paste stuffing, smooth it with a knife, cut it into diamond-shaped pieces with a knife when eating, put it on a plate, and sprinkle sugar, and serve. Small iron stone-food phase grams: sorghum: sorghum rice should not be eaten with pepper and traditional Chinese medicine aconite.

(The above is the practice)

As it turns out, some information is a bit ...

The pale Zhoushan people call it "tortillas"

The black sorghum cake in Zhoushan is called "Luji cake"

I heard it tastes a little rough. I really haven't eaten it. The above is the information I am looking for.

There are salty and sweet ones, which are from some recipes I used to make. I can make them myself.

PS: Ask for help with the taste of sorghum cake. It has astringent taste and rough taste (invented after adding sugar). People in general 1933 have eaten it. I heard it was difficult at that time. There is no oil in the soup cooked with cabbage, and sorghum cakes are also served in the clear soup. Sometimes it gets stuck in your throat and you can't digest well if you eat too much. Very uncomfortable. Later, after liberation, sorghum flour cakes were added with salt and pepper, sugar and so on, which were delicious.

I didn't know about it until I asked my grandparents today.