Water (a) 100g

Lime 5g

Lianggao rice paste

Rice (glutinous rice) 125g

Water (b) Beating Rice Slurry 175g

Water (c) boiled rice slurry 500g.

Sugar blending

Some brown sugar solution (thick is appropriate)

Method of Sichuan Lianggao Liangxia (non-Lianggao powder)

Preparation: Soak rice. Weigh the rice, soak it in water and soak it one day in advance. Change the water several times on the way. It is recommended to put it in the refrigerator to avoid souring in hot weather.

Mix lime water. 5g lime is mixed with 100g water, stirred and left standing for10min, and the clarified limewater part of the upper layer is taken to obtain about 70g limewater.

In this step, there is a prescription of 20g lime, 200g water and 300g water, which actually does not affect it. Because the solubility is too low, the maximum amount of tea is 0.0n gram, and adding more water will increase the boiling time.

Wash the soaked rice gently, and don't wash it too hard. After draining the water, add 175g water, beat it with a cooking machine until it is fine and smooth without large particles, and repeatedly sieve it with a filter sieve, and make sure that the fine sieve powder slurry is fine enough. (Fine gauze with a large mesh hole can pass, but the cloth bag is too dense for the slurry to pass through. I filtered the rest once and punched it again, leaving about 10% to 15% of rice residue. If it is not molded, it may be that the concentration of rice slurry is not enough.)

Boil 509g of water in the pot, and slowly pour in the rice slurry. Stir it with low and medium heat, and be sure to keep stirring. Otherwise, the uncooked pot will smell like paste until the rice slurry is completely blended with the water and slightly transparent, so you can put the limewater (this step is slow, and the rice slurry needs to be cooked, and I cooked it for three minutes).

Don't put the limewater all at once, put it in three times, stir it evenly every time, and then fall down again. Finally, keep stirring with a small fire. After adding lime water, the stirring time is at least about 20 minutes, and stir slowly with a small fire.

After the limewater is put into the pot, the rice paste will turn a little yellow-green, and the yellow-green color will turn slightly yellow with boiling. Finally, pick a little bit and taste it, which is a little alkaline, and you can put it in a bowl!

The key to success: it is best to put a bowl of water beside it in advance, stir it almost, just drop a little into the bowl, which is regarded as shapeless and immiscible, if you touch it with your hands, you can do it. (If, after demoulding, it is found that the cool cake is not formed, it will rot gently, which means that the lime water concentration is not enough; If your cake looks shaped, but tastes powdery, it's not cooked enough.

After Yibin Lianggao is cooled, slowly pour water into the bowl (big plate), gently shake the bowl or plate to make the Lianggao demould. Don't eat it immediately after demoulding, soak it in water to soak off some alkaline flavor.

The local soil cake is a little more alkaline, and it is square like tofu. Then it is cut into small squares and sprinkled with brown sugar. According to the online reading, it should be much more lime, and the supernatant is not taken.

Practice of cold shrimp: just put a pot of ice water, take a leaky ladle, and squeeze the cooked rice slurry into the ice water from the leaky ladle, because the rice slurry is hot, and the cold shrimp can quickly solidify when it falls!