A man in Changsha is seriously ill. On the day of his illness, his diet was tasteless and he vomited whatever he ate. His family tried to give him an appetite. Finally, his family asked him what he wanted to eat, and he said he just wanted to eat sugar and oil Baba. When a bowl of yellow, tender and delicious sugar and oil was brought to him, he really had an appetite and ate it upside down three times and five times. From now on, he will persistently eat three sweets and oil Baba every day.

2、

It is said that the most authentic sugar and oil Baba in Changsha is in the south gate, where there is an old woman who sells sugar and oil Baba. The old woman lived on sugar and oil cake all her life. She makes sugar and oil to taste, creates emotions and makes her life sweet and happy. Her sugar and oil are round, shiny, yellow but not burnt, soft but not sticky, sweet in fragrance, sweet in sweetness, sweet to the heart and fragrant to the heart. With these sugar and oil, her family is well-fed and famous. Her sugar and oil Baba business is extremely hot, and people who eat sugar and oil Baba always queue up. Her sugar and oil are in short supply, which makes many people wait for today and tomorrow. Their eyes are greedy. The old woman's sugar and oil Baba materials are all made of refined white flour, essential oil and sucrose. The material should be good, but at the same time, there are special skills in the processing, such as how much sugar to add, how much heat to burn and how long to fry. The old woman is very careful and has a good grasp. Many Changsha people who grew up eating her sugar and oil, when they talk about the old woman's sugar and oil, their mouths swell and their appetite expands. Changsha people who eat big fish and meat every day occasionally go to the south gate to rhyme the taste of sugar and oil, so that this sugar and oil evokes the taste of numbness.

3、

Gong Li Miao people only sell sugar and oil Baba for four hours a day.

Start-up time: 1998 Start-up cost: 400 yuan.

Boss's Quotation: Everything has certain rules, and so do sugar and oil. If it is violated, it will be bad.

In Ligongmiao Lane, opposite Huangxing Road Music City Mall, there is the most popular sugar and oil Baba shop in Changsha. The owner of this temple is Jin, who has been doing sugar and oil business for more than ten years since 1998.

Jin's father was an apprentice in a catering company when he was a teenager, and later he stayed in this company. Years of working experience have made him very clear about the process and food production methods of the whole food industry. After Kim's father was laid off, he returned to his old job and began to fry sugar and oil. At first, Kim's father just wanted to do a little business. I didn't expect the business to be extremely hot. People who come to eat sugar and oil every day quickly break through the threshold and even attract the media to shoot this hot scene. "I didn't expect business to be so good myself. Maybe there were not many people selling sugar and oil at that time. Everyone thinks this is novel. "

Dad Jin introduced that the sugar and oil Baba in Changsha has a long history and is the earliest snack in Changsha. It can be called the "ancient fossil" in Changsha, but it was gradually forgotten. 1998, there were few small shops selling sugar and oil Baba on the street. Therefore, once Jin's sugar and oil Baba was launched, it immediately awakened everyone's memory.

Dad Jin said that although there are many shops selling sugar and oil Baba now, sugar and oil Baba is no longer the taste of the past, because the old craft has almost been lost.

"There are three key things to make sugar and oil Baba, sugar, oil and rice. "Jin Dad's sugar and oil Baba uses vegetable oil, which has the best permeability among all oils, and the sugar and oil Baba is fragrant. Rice is glutinous rice, but it is also glutinous rice. Some are suitable for making sweet wine, and some are suitable for making sugar and oil Baba. The person who chooses it should know how to identify it. Sugar is a piece of sugar, and father Jin uses the best Guangdong piece of sugar now. "Doing business is to use real materials, and good things will never be eliminated."

There is also a major feature of Jin Dad's sugar and oil Baba in operation, that is, limited supply. It is sold every day from 65438+ 0 pm and ends at about 5: 30. Asked about the reason, Jin Dad said that there is a time limit for the raw materials of sugar and oil Baba, and only the things made in this time period are the best. It turns out that the technology of sugar and oil Baba is more complicated. First, the selected glutinous rice should be soaked for a period of time and then ground into powder. When you sell it, knead it with your hands and put it in the oil pan. Soaking time varies with season and temperature. If it is very hot in summer, you can only grind rice in the morning, so you can sell it in the afternoon. "Everything has certain rules, so do sugar and oil. It is not good to violate it. " The rule that Jin Dad said refers to the freshness of raw materials.

There are many exquisite things in the sugar oil cake made by Jin Dad, but it is precisely because of his exquisiteness that the sugar oil cake in Gong Li Temple, which is now well-known far and near, retains the most authentic taste of old Changsha.

Entrepreneurial Heart Sutra: Do the best business and use the freshest raw materials.

2. The origin of Ciba [edit this paragraph] Overview Ciba is made of cooked glutinous rice mashed into paste in stone spoons and stone troughs, which is a popular food in some areas of southern China.

[Edit this paragraph] Ciba is produced in all counties and cities in northern Fujian, and Wuyishan is the most popular. Ciba is made of glutinous rice, soaked in water, steamed in a steamer, and then quickly put into a stone spoon until it becomes soft and elastic. Rub the rice paste into a big or small ball while it is hot, and put it in a dish sprinkled with sesame fried noodles mixed with white sugar (or soybean fried noodles mixed with white sugar) for rolling.

It tastes sweet. At present, street vendors often peddle with their feet on tricycles, and rice paste is packed in special iron drums with good thermal insulation performance. When the handle is shaken, the rice paste is drilled out of the round hole.

Whenever there is a happy event, local people will make brown sugar mixed with rice cakes to entertain guests as a sign of good luck. Specific practice: soak the glutinous rice for more than one day, drain the water, and steam it in a wooden steamer.

Then pour in a mortar and mash it into jelly, sprinkle some glutinous rice flour on a clean vessel, rub the mashed glutinous rice on it, knead it into small balls or cakes, or print various patterns with a special mold and put it in a ventilated and dry place to dry in the shade. It can be soaked in water after drying in the shade and can be stored for a long time.

There are many ways to eat, such as frying, boiling, baking, boiling with sweet wine and adding sugar, and heating in microwave oven. [Edit this paragraph] Differences in different places People in most areas are used to playing Ciba in the twelfth lunar month; Every traditional festival or family celebration in Meizhou Hakka area; Sichuanese make moon cakes before Mid-Autumn Festival, which symbolizes harvest, celebration and reunion. They are essential products for Mid-Autumn Festival and moon cakes.

In some places in Sichuan, sweet-scented osmanthus is added into Ciba to make laurel Ciba, dipped in fried soybeans and sugar. Elegant taste, sweet and refreshing, unique flavor. In other places, bean products such as cooked red beans are wrapped in hot cakes, and appropriate amount of salt is added, and then cut into oval blocks and fried in cooked vegetable oil to make red bean oil cakes with good color and flavor.

Hakka-In the Hakka area of Meizhou, whenever there are traditional festivals or family celebrations, there is a custom of making Ciba. The making method of Ciba is: take the first-class glutinous rice, preferably red glutinous rice with thin and soft shell, and process it into white glutinous rice.

Soak glutinous rice in clear water, steam glutinous rice in a wooden steamer, put it in a stone mortar, and make it with a pestle and mallet. Therefore, Hakka is called "Ciba".

Use a smooth wooden pestle as a glutinous rice hammer, so that the glutinous rice particles will not stick together. Beat it hard, make it into soup, and then make it the size of an egg.

Dip it in seasoning powder made of fried rice, peanuts, sesame seeds and yellow sugar, and it tastes flexible, fresh, smooth, sweet and delicious. There is a saying in Hakka countryside: "Baba is burned in October."

It is said that on the first day of the tenth lunar month, every household will make a steaming rice cake. Minqing-In Bandong Town, Minqing, where ancient houses gathered in the Qing Dynasty, Ciba was made by local people soaking local high-quality glutinous rice in a rice cooker, steaming it and pouring it into a stone mortar. One person rotates with a wooden pestle, and the other rotates until the rice is as thick as mud and constantly stirred, which is a common name among the people.

Then put it into a basin, add sesame oil to make it moist, rub it into pieces by hand, rub it into pills, put it into a bowl filled with fried and ground sesame seeds, peanuts, beans and sugar, roll and eat. The taste is fragrant, sweet and delicious, regulating qi and stomach, and eating more is not greasy.

An elegant way to eat it is to roll it into balls and stir-fry it with sliced meat, vegetable stalks, mushrooms, cuttlefish, garlic and peppers. It is spicy and delicious, and it is a good dish on the table. Once upon a time, every household in the rural areas of Minqing had tools such as wooden pestle and stone mortar to make Ciba. Every family will make Ciba on holidays.

At this time, the children happily watched the adults play with Ciba until they saw the adults put the prepared Ciba in a basin and knead it into meatballs. The golden and translucent Ciba is really appetizing, and they can't wait to eat it at once. Eating Ciba is really laborious, sticky and thick, and it can't be eaten. It happens that country people like to eat large pieces of meat and drink a lot of wine. Naturally, they also like to rub the Ciba balls into giant ones, which makes them delicious. This makes it difficult for moderate urbanites to face this huge Ciba.

However, the chef thought of this and refined the traditional Cibashuo pill into an apple-sized pill, but he could still break it and eat it without losing its original characteristics. However, if you want to taste the sticky taste of Ciba, you'd better try to eat big Ciba pills with a large piece of pork and a big bowl of soju to experience farm life.

The production process of Ciba in Guilin is fine. After the steamed glutinous rice is cooked, pat it hard until the glutinous rice is completely melted like a cotton ball, then take out the glutinous rice paste and make it into a ball shape, and steam it in a steamer.

Put more fillings in the rice cake, such as bean paste, lotus seed paste, sesame sweet-scented osmanthus sugar and so on. The texture is delicate, flexible, white and crystal clear. If it is steaming when it comes out of the cage, if it is wrapped with some white sugar or cooked bean powder, its color will be delicious and its taste will be smooth and sweet. It is one of the famous snacks in Guilin.

Nahui Village, Daba, Guizhou —— Nahui Village is located in Xiawutun, a scenic spot in Wan Fenglin, on the outskirts of Xingyi, southwest Guizhou, and is a village inhabited by Buyi people. There are not many tourists in Nahui Village, so you can learn to play Ciba in any village.

The local people said that if you want to make Ciba, you should soak the selected glutinous rice in a bucket with clear water the day before, and then steam it in a special rice steamer-retort. The retort is made of thick wood chips, usually about half a meter in diameter, wide at the top and narrow at the bottom, and bamboo strips are placed at the lower part to weave a peaked hat-shaped partition, which can not only prevent rice from getting wet in the pot, but also facilitate steam to enter.

The thick rice fragrance has begun to overflow from the kitchen. It's ripe at nine o'clock. Pick up the pot and pour the steamed glutinous rice into the stone mortar. It seems easy to play Ciba, but it's really not easy.

Generally, beginners' sticks will either be stuck by sticky rice for a while and can't be lifted, or they will "fight" with each other for a while, and it won't be long before they feel weak and weak. The local villagers firmly said that making Ciba is actually a technical job, and it should be fast, accurate, stable and hard, so that glutinous rice can be beaten evenly and porcelain can be solid and tough.

Take the beaten rice cake out of the stone mortar and put it in a dustpan with a layer of soybean powder in advance, where it is finally processed. Stick beeswax or tea oil on your hands, take a small piece from the rice cake, rub it into a ball, then flatten it, and wrap it with soy flour, sesame seeds and sesame seeds, so that you can make a hot rice cake.

Hunan-Ciba 1 Wrapped with fragrant leaves, steamed with glutinous rice, 2. Use stone tools.

3. Sugar and oil on the tip of the tongue constitute sugar and oil on the tip of the tongue.

Different winds in a hundred miles, different customs in a thousand miles.

When it comes to Tujia nationality, we will definitely think of Ciba. Ciba is a must-eat food for Tujia people during the New Year or during the New Year. It is the inheritance of Tujia culture and civilization, and it is a fine product in Tujia cuisine. There is a saying: "On December 28th of the lunar calendar, pigs will be scrubbed and waxed, and a piglet will be killed." . Therefore, every household is busy making Ciba on this day.

In fact, the practice of Ciba is not easy, but it has been integrated into the sweat of the past year. First, the glutinous rice is repeatedly washed with clear water, then soaked and steamed, and then scooped into a bowl. People beat it with Baba sticks in turn until it is cooked, then take it out and put it on the table. The owner rubs it, and divides it into uniform round blocks, which are distributed to people who take part in Baba, and rubbed and pressed by hand.

The practice of Ciba is not only from Henan to Hunan-it is very difficult, and there are still many patterns of Ciba.

Someone printed a fish on Ciba, indicating that people have more than one year; Some order four more points on the cake, which means people get rich in the four seasons; Some people print five five-pointed stars on Ciba, which means that people love their motherland. ...

Ciba is not only diverse in style, but also eclectic in shape. The circle represents the reunion and never separation of a family; Fang means that Tujia people are stuffy and straightforward.

Different shapes represent different meanings, and different colors represent different meanings.

White represents a person's purity; Red represents the prosperity of Tujia nationality; Blue and white represent the purity of Tujia nationality ...

In the past, Ciba was an essential gift for Tujia people to celebrate the New Year. As the saying goes, "When you pay New Year's greetings, you go forward with Ciba", because Ciba is a symbol of reunion, perfection and treasure, and it expresses congratulations to the host family, but there is no Ciba.

How inseparable Tujia Ciba is from Tujia New Year. Tujia Ciba is a symbol of Tujia unity, civilization, friendship and harmony. I hope it can be passed down from generation to generation like other Tujia cultures. I hope Tujia Ciba will give good wishes to the broad masses of the people. I hope people will take advantage of the spring breeze of reform to bring the taste of Ciba to all parts of the country, and they are more willing to make Ciba.

4. What's the difference between glutinous rice cake and rice cake? Traditionally, glutinous rice cakes are the same as glutinous rice cakes, although glutinous rice cakes, glutinous corn cakes and Liang Dong cakes are also included.

Or put it in a bamboo basket and roll it with a layer of Ciba powder (made by frying soybeans and grinding them into powder and adding brown sugar). The glutinous rice cake is named because it is made of glutinous rice, which is the same in the traditional sense! However, in today's society, due to many innovative practices, the names of these two foods belonging to the same kind have become different. Glutinous rice cake is made of glutinous rice, while glutinous rice cake and glutinous corn cake are available.

I really want to eat the sugar cake in my hometown. Who can tell me how to make it?

1. Wash the glutinous rice clean, soak it in warm water for two or three hours, put it in a rice cooker after controlling the moisture, steam it over high fire, and then put the cooked rice in a stone nest. Make glutinous rice cakes and cover them with hot handkerchiefs.

2. Mix sesame powder, honey osmanthus, white sugar and edible pink pigment to make sesame candy. Then fry the soybeans and grind them into powder for later use.

3. After the rice cake is placed on the chopping board and cooled, it is divided into two halves, and half of it is placed on the chopping board sprinkled with soybean powder, spread out into pieces and evenly coated with "sand washing". The other half is cut into pieces of similar size and thickness, covered with a lid, and then sprinkled with sesame sugar on the noodles and cut into pieces.

There's another one:

Steaming glutinous rice with a wooden rice cooker, pouring it into a stone mortar and beating it until it is rotten, then taking it out and kneading it into a moderately sized rice cake ball, and adding sugar to eat. Or put it in a bamboo basket and roll it with a layer of Ciba powder (fried soybeans are ground into powder and mixed with brown sugar).

6. Daoxian sugar boiled glutinous rice cake making materials

condiments

500 grams of glutinous rice

condiment

salt

Proper amount

verdant

20 grams

oil mixture

Proper amount

Open reading mode

Practice of glutinous rice cake

1. It usually takes at least 12 hours to soak glutinous rice the night before.

2. the glutinous rice is washed clean.

3. Pour the glutinous rice into a steamer and steam for 20 minutes.

4. Pour the glutinous rice into the basin.

5. Sand sprinkled with salt and chopped green onion

6. Mash the glutinous rice. My mother uses a rolling pin, hehe.

7. Make the mashed glutinous rice into a long strip and put it on the chopping board. If it is a little sticky, you can put some oil on the chopping board.

8. Cut the glutinous rice into small strips with a knife. If it is a little sticky, you can also put some oil on the knife.

9. Press small pieces of glutinous rice into cakes.

10. Put the oil in the pan, heat it to 80%, add the rice cake, fry one side and turn it over.

1 1. When both sides turn golden yellow, take out the pan and put it on the plate.

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