Rice is a traditional dinner in China. In the south of China, you can see many ingredients made of rice, such as ice cream, mung bean cake and rice balls. However, when we look at the historical time, we can find that there are many famines in the historical records of China. When the rice yield is not improved, people seldom eat rice, so just eat enough.

But our mung bean cakes, ice cream, rice balls and other foods are also special foods handed down from our ancestors. Why are you willing to spend energy to make rice into rice products such as mung bean cakes when everyone is already short of rice? I think it has something to do with the value of mung bean cake.

In ancient times, people used grain depots to store ingredients, and a better storage method was not to shell them. Rice knocked down from rice or wheat will be immediately stored in the grain depot. Whether it is rice or wheat bran, pure natural rice husk is a good protective layer for storing and replacing the core. There were no vacuum packaging bags in ancient times, so once the grain shed, it needed to swallow the ingredients quickly. Therefore, people in ancient times generally calculated how many ingredients to kill, then weighed, molted and sent them to rice shops for sale.

However, the quality of rice is the lowest. Making rice into mung bean cakes or cakes can improve the commodity value of food crops, which is what everyone refers to as "production and processing". Think about it. We usually buy rice and rice cakes. Is there a big price difference between them? A big bag of rice should be 50 yuan, and the mung bean cake with the same weight should be several hundred. This is to enhance the commodity value.

People in ancient times did not often encounter famine. Most of the time, everyone lives happily. The rice harvested in these years will be sold in the market immediately, with the least production and processing procedures and the least use value. If rice and wheat bran are sold in the molting market, the price will be higher. The use value of mung bean cake is very high, and it only needs energy, there are not many ways to make it, and it is very easy to transport.

If you want to make higher profits, you need to make steamed buns and sleep. Finished products sold in city food stores, such as steamed bread, have the highest cost, but it takes a lot of energy and effort. For the vast majority of farmers in ancient times, making steamed stuffed buns pays attention to technology and can't be done. Therefore, one's energy can be used to make rice cakes, rice balls and snow cakes at higher prices.

How delicious is the rice cake like that? Mr. Cai Lan, a famous gourmet, once commented on mung bean cake. He said that mung bean cake "has a weak taste, a poor sense of hierarchy and lacks individuality and uniqueness." But northerners like to eat rice cakes very much, especially the Shuimo rice cake in Ningbo, Zhejiang Province, which is a must.

Ningbo mung bean cake has its own characteristics, soft and smooth, and it still has toughness after long cooking. This also makes Ningbo mung bean cake the most versatile mung bean cake in the world. It can not only be made salty, but also be cooked with cancer, ribs, yellow croaker and other ingredients. In Ningbo, a bowl of mung bean cake is a collection of dinner, dishes and soup. If swallowed, it can fill the whole day.

Why is the mung bean cake in Ningbo so delicious? Because the rice in Ningbo is quite good, after all, since crossing the river in harmony more than 7,000 years ago, rice has been planted on the land of Ningbo, and the golden and full rice handed down by the old ancestors of Ningbo people is made into soft and tough Q-bomb mung bean cake, which not only enhances economic benefits, but also brings a lot of use value.

In the past, people only ate rice cakes on festivals. Now, mung bean cake has become something people often eat on weekdays, and even become a special food snack in some areas. This shows that our grain output is rising, and the regulations on ingredients have also improved.