Ciba (Pinyin: cí bā / cī ba, English name: cooked glutinous rice pounded into paste; glutinous rice cake) is a food made by steaming and pounding glutinous rice. Ciba is made by placing cooked glutinous rice in a stone trough and pounding it into a puree with a stone hammer or reed bamboo (due to local differences, some use bamboo instead). Generally, this type of food can be called Ciba. It is a snack of various ethnic groups in the south and is a popular delicacy in some areas of southern China. I come from a small mountain village in Xiushan (Chongqing Xiu), Chongqing. The main content of this article is more about recalling childhood memories. The reason why I want to write this article is because I once brought a special snack from my hometown (獍粑) to a teacher. In order to let the teacher taste the deliciousness of glutinous rice cake, I looked for many articles on the Internet, but unfortunately I couldn't find it. It was appropriate, so I thought about writing one myself. This can be regarded as a record of the beautiful memories of childhood. 1. Cook them like glutinous rice balls: Cut them into cubes about 2cm wide and set aside, cook them like glutinous rice balls. 2. Steamed type:

① Take out the glutinous rice cake from the container (the basin mentioned above), put it into a small bowl, and wait until the water on the glutinous rice cake is almost dry;

② Use a pot you usually use for cooking, just over medium heat. Heat the pot, put the glutinous rice cakes into the pot, add a little water (not too much water), cover the pot and steam;

③ You can pass After a while, take a look at the lid of the pot, and use a spatula to scoop it up. If the water is not enough, add a little, but not too much. Too much water means it is cooked;

④The glutinous rice cake will become soft when cooked, you can Use a spatula to bring the touching sides of three or four glutinous rice cakes together into a whole, and then use the spatula to cut off as many pieces as you want;

⑤This glutinous rice cake can be dipped in white Eat it with sugar, or dip it in sesame sauce or hot sauce, depending on your personal taste. 3. Fried crispy type:

① Take out the glutinous rice cake from the container (the basin mentioned above), put it into a small bowl, and wait until the water on the glutinous rice cake is almost dry;

②Use a frying pan and put an appropriate amount of oil. When the temperature of the oil is moderate (usually when oil smoke is coming out), put the glutinous rice cakes into the pot and fry them;

③After the first side is fried, use a frying pan Turn the glutinous rice cake over with a spatula and fry the other side;

④ During the frying process, you can use the back of the spatula to press the surface of the glutinous rice cake, so that the area of ??the glutinous rice cake will become larger and the thickness will become smaller;

< p>⑤ During the frying process, you can also sprinkle a little salt evenly, but don’t sprinkle too much, as it will not taste good if it is too salty (you can also sprinkle some pepper powder and chili powder appropriately for a spicy taste);

⑥ Usually when the glutinous rice cake is thicker, the texture is crispy on the outside and soft on the inside, suitable for the elderly; when the glutinous rice cake is thin, the texture is crispy and suitable for children. Just control the frying time according to the taste.

⑦After frying, you can also eat it with sauce. 4. Cooked rice fried glutinous rice cake type:

① Take out the glutinous rice cake from the container (the above-mentioned basin), put it into a small bowl, and wait until the water on the glutinous rice cake is almost dry;

< p>② Use a pot you usually use for cooking, heat the pot, add an appropriate amount of oil, and heat the oil to the appropriate temperature (usually when oil smoke is emitting);

③Put the glutinous rice cakes in the pot, and you can put them in at the same time. 3~4 glutinous rice cakes, let the glutinous rice cakes be covered with oil, and then start frying. During the frying process, you can use the back of the spatula to press the glutinous rice cakes so that they can be heated evenly;

④ When one side is fried, turn it over. Continue to fry;

⑤ When the glutinous rice cakes are fried soft, you can use a spatula to bring the touching sides of three or four glutinous rice cakes together into a whole; set aside;

< p>⑥Take another pot, add a small amount of oil, fry the cooked rice first, add an appropriate amount of salt (you can also add a little pepper powder), and mix evenly;

⑦Add the fried rice In the glutinous rice cake, use the back of the spatula to press the rice evenly into the glutinous rice cake, continue to fry for a while, and then you can open the pot. The glutinous aroma of the glutinous rice cake plus the aroma of rice will make it taste great.

In addition, there are many other ways to eat it.