a drama has promoted the food culture of one side, and even many people want to bake cakes often, and they are curious about why the place is called jing cake.

why do you want to pronounce jing cake?

 cake is a very famous specialty snack, but it's called mirror cake in some places. It's easy to find it in snack streets in Xi 'an. It tastes sweet and delicious, and it's very tough, which is praised by foreign tourists. The origin of retort pouch can be traced back to the period of the Yellow Emperor.

according to the ancient history textual research, "the yellow emperor started the fire, and the way of eating by fire began." It can be seen that "Zan" has been produced in the late primitive society. In the Neolithic Age, there was a "pottery retort", which developed into a "bronze retort" in the Shang and Zhou Dynasties. After the emergence of iron, the "retort" was changed from bronze to iron. Since then, "Tiezan" has been passed down from generation to generation. It is shaped like a cylinder, and there are many steam-permeable holes at the bottom. It can be placed on a large pot to steam things.

Zhuan cake evolved from the special food "Zhuan Bait Powder" for princes in the Western Zhou Dynasty more than 3, years ago. "Powder paste" is a cake steamed by adding bean paste stuffing (called bean crumbs in ancient times) into glutinous rice flour, which tastes like beans. It was not until the Tang Dynasty that it developed into steamed dates and rice. The "Crystal Dragon and Phoenix Cake" in the "Shaowei Banquet" hosted by Wei Juyuan, the left servant of Tang Shangshu, is in the same strain as the present one.

retort pouch is named after using a kind of steamed tableware called retort. Retort is an ancient cooker with a small hole at the bottom, which can be placed on a pot to steam food. The Yellow River Valley is commonly known as Jinzi, so retort cake is also called Jinzi cake. So read jing.

How to make a glutinous rice cake

Here, it is convenient and simple to choose a family version of glutinous rice cake, which can be eaten at home.

1. soak the long-grain glutinous rice before going to bed and take it out in the morning for later use. Soak the raisins in rum (if there is no rum, soak the raisins in water for a little). Soak the seedless golden dates for two hours, drain them, and take an empty pot

2, a layer of rice and a layer of bean paste stuffing

3, put the soaked raisins on another layer of rice. Because I like to eat bean paste, I put some bean paste stuffing

4, another layer of rice, and finally spread a layer. Cover the lid and close the pressure valve. Three rice programs

7. The pot is out. The smell of jujube has spread in my room. It's so fragrant that the layers are particularly distinct. Friends who want to eat it should try it.

The source of the glutinous rice cake

The glutinous rice cake is a unique Han snack in Xi 'an and Guanzhong areas. The antiquity of retort pouch is first manifested in its cooker: retort pouch is an ancient cooker with a small hole at the bottom, which can be placed on a pot to steam food. According to legend, retort was produced in the late primitive society, and pottery retort appeared in the Neolithic Age, and it developed into bronze casting in the Shang and Zhou Dynasties. After the iron ware was produced, it became iron retort. A retort cake is made by steaming glutinous rice, red dates or candied dates and red beans on an iron retort, hence its name.

Zhuan cake evolved from China's special food "Zhuan Bait Powder Paste" in the Western Zhou Dynasty more than 3, years ago. "Zhouli Tiangong" has a record of eating the bait powder paste with shame. "Powder paste" is a cake steamed by adding bean paste stuffing (called bean crumbs in ancient times) into glutinous rice flour. In pre-Qin period, the "powder paste" was a cake steamed by adding bean paste to glutinous rice flour, and dates were not put in it. It was not until the Tang Dynasty that dates and rice were steamed together. In the Tang Dynasty, the "Crystal Dragon and Phoenix Cake" in the "Shaowei Banquet" hosted by Wei Juyuan for Emperor Zhongzong came down in one continuous line with today's retort cakes.