At the same time, about 1/3 of the glutinous rice and about 2/3 of the indica rice are washed out, soaked in plant ash water for several hours, and then processed into rice pulp. Then pour the rice milk into the pot and cook over a slow fire. Pay attention to stirring constantly while the rice milk is cooking to evaporate the water without burning it, thus making a soft and tough dumpling. Take out the dumpling and place it in a copper basin. Then steam the dumplings, and then place the steamed dumplings in a mortar and pound them for ten or twenty minutes. In this way, the yellow, fragrant and tender yellow rice cake is made. 6. Ramie leaf cake (also called rough leaf cake, Qingming cake) Ramie is a perennial woody plant that is evergreen all year round. Ramie leaf cake is loved by folks and tourists for its rich local flavor. Ramie leaf cake can be made all year round, especially spring and summer. The production method is to pick fresh young ramie leaves, pound them with an appropriate amount of japonica rice, glutinous rice and well water in a stone mortar and glue them together to form a verdant dumpling. Then knead the dumpling into small pieces and steam them in a steamer. . It can also be fried. After frying, it will be golden and crispy, fragrant and sweet, with a unique flavor. Eating ramie leaf rice cake regularly can relieve hunger and thirst, increase strength, eliminate skin diseases, and strengthen bones. It is a natural food suitable for all ages. 7. Weijiao Zong Weijiao Zong is the most popular Hakka food. Rice is ground into a paste and mixed with a small amount of alkaline water. The paste is made with boiling water and steamed in a small bowl. The noodles are steamed into a bowl and swelled around the edges, forming a nest-like shape in the middle. It is served with sweet soy sauce (red flavor), so it is called Weijiao Zong. Fried glutinous rice dumplings are often found on the streets of Meixian County, which is a traditional Hakka food. 8. Ciba In the early tenth month of the lunar calendar, after the autumn harvest, Hakka people begin to make glutinous rice cakes during the off-farm period. As the saying goes: "In the October dynasty, glutinous rice cakes are burned and baked." This is a perfect portrayal of fresh, hot and freshly made glutinous rice cakes. The white and soft glutinous rice cakes are wrapped with fried peanuts, sesame seeds and fresh sugar. They taste soft and sweet. While tasting the glutinous rice cakes, you may also be able to feel the simple feelings and yearning for a better life of the Hakka people. . 9. Abacus This is a traditional Hakka snack that can be used as a dish or as a staple food. Don’t underestimate this dish. It’s not easy to make it elastic and smooth, and have its own taste when eaten hot or cold. The abacus is made of cassava and taro starch as the main raw materials. The technical difficulty in making it is to control the temperature when mixing the materials. When cooking, stir-fry sesame oil, green onions, and minced garlic until fragrant, and be careful to season when cooking. Meat 1. Braised tofu (also called stuffed tofu) Braised tofu is not only a main dish during festivals, especially the annual Spring Festival reunion dinner, braised tofu is indispensable, and is also a special snack of the Hakka people. Making tofu is also simple. First, choose the fillings, which are mainly half-fat and half-lean pork, chopped with mushrooms and onions. Cut the tofu into square pieces, use chopsticks to make a small hole in the middle, and put the stuffing inside. Sprinkle lard in the pot, light the fire, put the tofu into the pot, the fire should not be too high, wait until it turns golden brown, then add salt, soy sauce, MSG and other seasonings, and it is ready to eat. Later, I also cut the bitter melon into circles crosswise, scooped out the middle and put the stuffing inside. During the New Year and festivals, the mountain villages are filled with the fragrance of braised tofu, and every household has that traditional dish on their dining table. In the past, people who had no money to buy large pieces of meat would go to the market to buy half a catty or a few taels of meat to make braised tofu and join in the fun, which was considered a festival. Nowadays, Yang Tofu is put on the dining table in a grand manner and has become a good dish for Hakka people to entertain guests. Pastries 1. New Year rice cakes (rice cakes or sugar cakes) Production process: ① Soak the rice in water, dry it, grind it into powder, and dry it in the sun for later use. ②. Use a clean pot to hold an appropriate amount of rice powder. Add sugar to a slightly heated oil pan and boil it until it becomes thick. Pour in the powder and stir it quickly with chopsticks to spread the heat. Add red tang, boiling water and mashed peanuts, tangerine peel, etc. , and finally stir until it becomes a paste. ③. Take a copper plate, wash and dry it, apply a layer of peanut oil on the surface, pour the rice paste into it, steam it in a steamer, sprinkle the surface with fried sesame seeds and it is ready to eat. Some masters of steaming rice cakes can steam the rice cake until it is crystal clear, like amber, and dried fruits such as peanuts and almonds are completely cooked in it. It tastes better when eaten with tea.2. Fried Squid is something that every household must make during the New Year and festivals. To do this, first mix sesame seeds, peanuts, sugar, and coconut into a dry filling and put it in a bowl for later use. Add a certain proportion of flour, eggs, sugar, and lard to a little water. Stir, then use a rolling pin to press it into a dumpling-like shape (similar to making dumplings in the north), put the dry stuffing into the dough and shape it into a dumpling-like shape, fry it in an oil pan and scoop it out. After cooling, put it into a jar to avoid moisture and seal it. Will be activated during holidays. Youguo and Mahua are made by kneading the mixed rice noodles in advance into long shapes, strips and rounds. The frying method and the process of filling the jar are the same as the jiaozi. 3. Shaomai Shaomai looks like a pomegranate. It is named "Sante Pomegranate Fruit" and "Sanli Xiang" because of its thin skin, refreshing filling, fragrant and mouth-watering aroma. Later generations called it "Shaomai" because the husks of Shaomai were made of flour and they had to be "burned" when eating. Main ingredients: Pork filling. Accessories: wonton skin, eggs, green beans, onions. Seasonings: sesame oil, soy sauce, salt, pepper, starch, cooking wine, minced ginger. Cooking method: ①. Cut the onions into small pieces and mix with starch in a basin. ②. Beat the pork stuffing, sesame oil, soy sauce, salt, chicken essence, pepper, cooking wine, minced ginger, eggs and onion dices and mix well; ③. Use wonton skins to make shaomai wrappers, and put a green on top. Steam the peas in a steamer for 8-10 minutes. Features: Strong fragrance, soft and waxy, suitable for all ages. To make Shaomai skin, cut the potatoes in half, put them in a pot and cook them, quickly remove them, drain them and peel them, put them into a basin where the noodles and cornstarch are evenly mixed, crush the potatoes with a utensil and stir them with chopsticks until they are no longer hot to your hands. When the potato is ready, crush the uncrushed potatoes with your hands, turn the dough into a uniform dough, put it in a basin and cover it with a clean cloth, and set aside. Notes ①. Authentic siomai skin requires a special rolling pin. At home, ordinary rolling pins are generally used. You can press out wrinkles on the outside to look like a lotus leaf skirt; ②. When wrapping siomai, there is no need to close it. , hold the edge of the siomai with your thumb and index finger, and just tighten it slightly. It is actually easier than making buns; ③. Be sure to spray water on the surface of the siomai before steaming, because when rolling out the siomai skin, you need to add a lot of flour , can press out the lotus leaf skirt. If you don't spray water, the steamed siomai skin will be very dry. 4. Fried rice (fried rice) This is a must-have annual ingredient for every household. Production process: Cook sticky rice or glutinous rice and dry it in the sun, then mix it with sand and stir-fry it in an iron pot. Some use tea oil to fry it, which is called fried rice. Then fry Sichuan sugar into syrup, put fried rice, peanuts, sesame seeds and other ingredients into the syrup, stir, scoop up, put it in a wooden frame made of boards, compact it, lay it flat, and cut it into rectangular pieces with a knife. Fried rice tastes sweet and crisp, and is a favorite New Year food for both adults and children. Making fried rice is very technical. Not only the ingredients must be in proportion, but also the "heat" should be paid attention to when frying the syrup. If you don't do it right, it won't form into lumps, and it will become loose rice and you won't be able to eat it. Generally speaking, a bucket of fried rice should be mixed with 2.5 pounds of Sichuan sugar. You can only have more, but not less. Pay special attention to the "heat". Experienced people put a bowl of water on the stove. The Sichuan sugar will begin to solidify after frying for a certain period of time. Use bamboo chopsticks to drop a little syrup into the water. If it becomes "pine nut spots", immediately extinguish the flame at the bottom of the pot, put the fried rice into the pot and stir continuously. Try the fried rice with your hands. If it is very sticky, it can be cooked. Pour the fried rice into the wooden frame, flatten it and compact it until it solidifies, then cut it into small pieces with a knife. 5. Moonlight cakes (also called mooncakes, commonly known as mooncakes). Apart from the Spring Festival, the biggest festival is the Mid-Autumn Festival. When it comes to the Mid-Autumn Festival, we have to mention "moonlight cakes". When there are all kinds of mooncakes on the market, While all kinds of mooncakes are overwhelmingly displayed in front of us, Hakka people still retain the most traditional Mid-Autumn Festival cake-"Moonlight Cake". Moonlight Cake is baked with white sugar, rice flour, sesame, peanuts and melon sticks. The white moonlight cake with a diameter of 8 centimeters is printed with red auspicious patterns. Because the cake is round, it also means reunion, symbolizing the holiday blessings of completeness and peace.