How to preserve the numbness?
Pockets should be preserved in water or packed in the refrigerator;
First, there are many places in Taizhou that have to make hemp cakes before the Spring Festival. People in this area should first store the surplus sesame seeds in a large plastic bucket, and the water level should be better than the rice cake and sesame seeds. In order to preserve it for a longer time, alum can be added to the water. Change the water once every one or two weeks, so that it can be preserved for at least half a year.
Second, keep them in fresh-keeping bags. People in this area should first pack the extra hemp in fresh-keeping bags, seal their mouths and put them in the refrigerator for preservation.
Third, the above two preservation methods are relatively common now, and the preservation time is relatively long. There is nothing wrong with the preservation method itself, but one thing needs to be noted, that is, it is recommended not to eat after the ramie is moldy. Generally speaking, it is best to control the amount of sesame paste, after all, fresh things are the healthiest and most nutritious.
Method for making hemp cake
1 Wash the glutinous rice, put it in a bamboo barrel, put it in a cauldron and steam it.
2, will play hemp seed tools ready, stone mortar, wooden pestle, a basin of warm water.
3. Pour the glutinous rice into the stone mortar and gently crush it with a wooden pestle.
4. Then, a vigorous beating work was started. During the beating interval, another person was responsible for turning the glutinous rice ball so as to hit the glutinous rice in all directions.
5. Take a break in the middle, wash the stuck part of the wooden pestle with warm water, and then continue beating until the glutinous rice becomes paste. ?
6. Take it out after it is finished, put it on the board, smooth it and thin it. After it is cool, cut it and eat it.
Edible guide
Masi is also a traditional snack of Fujian people, and it is also a sacrifice of Fujian people.
Mashi can be eaten in many places in Singapore, but the specialty of this stall is the ultra-fine peanuts. It is not easy to make sesame paste. Whether the sesame paste is delicious depends not only on the elasticity of glutinous rice balls, but also on the combination of peanut crumbs and sugar.
A well-known proprietress in Singapore will specially peel peanuts, stir fry them, and then stir them to be very detailed, and then mix the young sugar and sliced glutinous rice balls and stir them evenly. According to the proprietress, many Japanese, Korean and Indonesian tourists love to eat her sesame paste.