Raw materials: The raw materials of the retort cake are glutinous rice 10 kg (traditionally Wuxi glutinous rice), 3 kg of jujube, (Lingbao hairy jujube is the best), 30 kg of water and a proper amount of raisins.

Its proportion is 0/0 kg of rice per pot, 3 kg of jujube, and there are strict requirements for soaking rice, cooking, adding water and fire power.

Practice: making glutinous rice cakes is at the four levels:

Soak rice, rice is glutinous rice, water is clear water, soak for one day, the rice heart is soaked, washed several times, defoamed and drained.

Second, the retort, first dates and raisins, then rice, spread one layer at a time, more than one layer, and finally spread a layer of red dates (candied dates) and raisins on top.

Three-fire work, usually steam for about two hours on high fire and then steam for five or six hours on slow fire.

Fourthly, adding water, namely, adding warm water to the jujube rice in the retort, so that the jujube rice is blended, and adding cold water to the cauldron from the air outlet, so that hot air generated in the cauldron is flushed into the retort.

When steaming the retort cake, put the retort on a big pot, add water to the pot, and then spread the soaked glutinous rice and red dates on the bottom of the retort. Specifically, it is necessary to spread a layer of red dates first, and then a layer of glutinous rice, so that one layer is sandwiched and seven layers are spread.

(Three layers of rice and four layers of dates). Cover with a damp cloth and a pot cover after laying. Boil with strong fire, sprinkle clean water on wet cloth after SAIC, sprinkle water repeatedly for three times, and finally stew and steam with slow fire, and steam it after five or six hours.

The baked cake made in this way is not only moderately soft and hard, but also fresh and moist in color, sticky and sweet to eat and delicious in taste.

Production essentials

The raw materials of Xi 'an retort pouch are glutinous rice and red dates. Its proportion is: glutinous rice 65%, red dates 35%. The production technique is unique, especially mastering several links such as soaking rice, loading retort, adding water and fire work.