The water of Shanquan Reservoir was soaked for 24 hours. The first-class late-season japonica rice is full of grains and sincere original ingredients. Big waves wash rice. One day, one night, rice has gradually woken up.

2, water control grinding, bagging and standing.

Use a bamboo basket, filter the excess water again, and let it stand for 10 minute. Soak the full new japonica rice to polish the nectar, so it is called Shuimo rice cake. Pour into the cotton bag. Unique and complicated tying rope method is compact but easy to solve. Clean the cotton bag, put it in a corner, let it stand naturally to wake up the pulp, 10 minute, and the water oozes slightly.

3. Squeeze

The original press box: by the principle of lever, it is weighed with big stones. One hundred Jin meters, need to move up and down about 1000 Jin of big stones. It takes 50 minutes. In other words, it takes 8-9 hours to cook one kilo of rice a day and move1000×10 =10000 kilo of stone. Every handmade rice cake person has a hard time. It is a great liberation for rice cake people to replace the hard-working original press box with a jack. One thousand catties rice flour, it takes 5 hours to squeeze dry, and the time is shortened by nearly half. Out of the press box, what is left is pure milled rice flour.

Step 4: rub

After the initial crushing of large pieces of powder, it is necessary to keep kneading for 3 minutes, so that the power of nature can be injected into the milled rice flour. The rice cake, the perfect milled rice flour, is replaced by another form. Rub hard, break all the big pieces into small pieces, and wake up every rice cell.

5. Steamed powder

Steam the powder, from milky white to transparent white, and enjoy a steam bath for 8 minutes, that is, cooked. Flatten the immature sharp corners, save 30 seconds, and avoid over steaming to reduce the quality. Quickly pour 100 degree high temperature rice flour out of the wooden steamer for later use. In order to prevent the cotton cloth at the bottom of the steamer from sticking to the rice flour, a little coarse salt will be sprinkled before the rice flour is loaded. It is a combination of strength and beauty to pound the hot rice noodles into the ancient blender.

6. Finished rice cake

The newly-made rice cake can smell the fragrant rice, and the taste is excellent. Its color is like jade and its taste is soft, which is the top grade of Ningbo rice cake.