Gray soda cake, also known as gray soda cake, is a delicacy widely loved by Guizhou people. It is often used as breakfast and supper. Guizhou people love gray soda cake and are better at making gray soda cake. During the Spring Festival, every household makes gray soda cake.
Ash cake is used to celebrate the arrival of the New Year. It is also an important gift for the people of Cengong. Every Spring Festival when visiting relatives and friends and paying New Year greetings, villagers give each other soda cake as gifts.
Gray soda cake is loved by people for its convenience in eating and storage.
When eating, cut it into long strips or cubes, put it into boiling water and cook it thoroughly, take it out and put it into a bowl with oil soup, mix with minced meat, chopped green onion, sesame oil, MSG, soy sauce, pepper, etc.
The ingredients can be eaten; when storing, just put it into a porcelain basin or vat filled with cold water. The water should be changed frequently to prevent changes in water quality from contaminating the soda ash cake. If stored in this way, the quality can generally be maintained for 1-2 months
months, and can last for half a year in winter.
Huijia cake is to Guizhou people, just like hot pot is to Chongqing and Goubuli is to Tianjin. It is not just a simple local snack, but also has many "complexes" that even go beyond the scope of eating.
"This shows the importance of gray soda cake to Guizhou people. Gray soda cake is a type of cake food. It is made from rice and plant ash according to a specific process. Plant ash is used as an auxiliary raw material and the alkaline effect of plant ash is utilized.
, so it is named gray alkali cake. How to make gray alkali cake: Ingredients: 2 kg of rice, 1.5 kg of plant ash. Accessories: 25 g of cooked minced pork, 1 g of salt, 15 g of red oil chili, 5 g of chopped green onion, 5 g of soy sauce.
grams, 1 gram of MSG, 150 ml of bone broth (the above ingredients are for 1 bowl) Production process: Soak the plant ash in boiling water, cool and filter out the residue into gray alkaline water, wash the rice, and soak in gray alkaline water for 24
After an hour, remove, rinse, and grind into pulp for later use; clean the large pot, pour in the rice milk, heat over medium heat, and stir continuously until the rice milk is cooked, foamy, and sticky. Put the cooked pulp into a basin and let it dry.
Pour the cold dough on the chopping board, knead it with your hands into 12 round bars of 8×12 cm (each weighing 300 grams), steam them over high heat for 15 minutes, then cut them into long strips of 5×1.5 cm with a knife.
Take 150 grams and blanch it in boiling water for 2 to 3 minutes, scoop it out and put it into a large bowl, add soup, add minced meat, soy sauce, MSG, red oil chili pepper, salt, sprinkle with chopped green onion and mix well.