Lianggao is a traditional snack in Yibin, Sichuan. It is delicious, sweet and soft, refreshing and delicious, and has the effects of detoxifying and expelling pus, inducing diuresis to reduce swelling, clearing away heat and dampness, strengthening the spleen and stopping diarrhea. The main raw materials are rice, well water and brown sugar.

Yibin's traditional cold cakes are completely different from cakes made of ordinary rice, with fresh and refreshing taste and silky smoothness. It is an indispensable summer medicine to put it down in the refrigerator for a period of time in hot summer.

Lianggao originated from Yibin, Sichuan, and has become popular in Sichuan, Chongqing, Guizhou, Hainan, Jiaxing, Zhejiang and other places in recent years. Because it is made of rice pulp and served with brown sugar water, more and more women regard it as a good summer food for beauty beauty to promote fluid production and quench thirst.

making method

editing

persimmon cake

raw material

glutinous rice 14g rice 6g persimmon 2g pine seed powder 1g cinnamon powder

making material (9 pieces)

.5g sugar 15g salt 1g sesame oil 1g jujube 2g

Step

1. Mix glutinous rice and rice and grind them together. Pour salt water and noodles here.

2. relax the seed powder, cinnamon powder and sugar in the pounded jujube and persimmon, and mix well to make stuffing.

3. pour sesame oil into the cake pan and bake until the temperature reaches 11℃, and spread the dough to a thickness of .3cm for frying. When one side is cooked, turn it over and continue frying the other side. Spread the prepared stuffing on the cake and roll it up.