Specific practices: soak the glutinous rice for more than a day, filter the water, placed in a wooden cauldron to steam. Then poured into the stone mortar pounded to gelatinous, in a clean vessel sprinkled with some glutinous rice flour, will be pounded on the glutinous rice rubbing, pinched into a small ball or cake, you can also use special molds printed into a variety of patterns, placed in a ventilated dry place to dry. After drying, they can be immersed in water to preserve them for a long time. There are many ways to eat, can be fried, can be boiled, can be roasted, can be boiled with sweet wine with sugar, can also be heated in a microwave oven. [edit this paragraph] Differences around most areas of the people are accustomed to playing patty cake in the waxing moon; in the Hakka area of Meizhou every traditional festival or family celebrations; people in the Sichuan region in the Mid-Autumn Festival before the production of the symbol of the harvest, festivities and reunion, is the Mid-Autumn Festival and the mooncake of its name is a must-have delicacy. In some places in Sichuan folk, adding cinnamon in the patties pounded made of cinnamon patties, dipped in fried soybean noodles and sugar to eat, the taste of quiet and elegant, sweet and refreshing, a unique flavor. Some other places in the hot patties wrapped in cooked red beans and other soy products, add the right amount of salt, cut into oval-shaped pieces into the cooked vegetable oil deep-fried, made of red bean oil patties, color, aroma and taste are excellent.
Hakka - in the Hakka region of Meizhou, every traditional festival or family celebrations, there is the custom of making mochi. The method of making mochi is: take the best glutinous grain, preferably red grain glutinous with thin shell and soft texture, and process it into white and clean glutinous rice. The glutinous rice is soaked with water, put into a wooden steamer to steam the glutinous rice, put into a stone mortar, and pounded with a pestle and mortar. This is why the Hakka people call it "patty cake pounding". The mortar and pestle used for pounding the rice patties should be smooth, so that the grains of glutinous rice will not stick to the mortar and pestle. The rice is then pounded and pounded hard to make it into a jelly-like consistency, and then made into egg-sized patties. Dipped in powdered seasonings made from fried rice, peanuts, sesame seeds, and yellow sugar, it tastes soft and smooth, and is sweet and savory. There is a saying in the Hakka countryside: "On the October morning, the patties are cooked." The saying goes that on the first day of the tenth month of the lunar calendar, every family makes mochi steaming hot.
Minqing - in the Qing Dynasty ancient houses in the town of Minqing Bandong, patty cake, is the local people with local high-quality glutinous rice soaked in water, put into the rice steamer and poured into the stone mortar, a person with a wooden pestle and mortar pounding, a person turned, one by one, and then pounded to the rice sticky as mud, picking up the constant so far, the folk is commonly known as "playing mochi". Then into the basin, add sesame oil point moist, hand-rolled into blocks, rolled into pills, put into the bowl containing fried and ground sesame seeds, peanuts, beans, sugar, rolled over the dip can be eaten. The flavor is fragrant, sweet and delicious, soothing and stomach, eat more not tired. The sophisticated way of eating is to roll the patties into balls, and meat, vegetable stalks, mushrooms, cuttlefish, garlic, chili peppers, etc., mixed with fried, spicy and delicious, is a good dish on the table.
Once upon a time, every household in the Minqing countryside was equipped with a wooden mortar and pestle, a stone mortar and other tools for making mochi, and every family would make mochi on New Year's holidays. At this time, the children happily surrounded the adults playing patties, straight to see adults put the good patties in the basin, rolled into balls, fragrant golden patties really greedy, can not wait to eat to the mouth. Eating patties really have to work hard, patties and sticky and thick, can not be broken to eat, but the country people like to eat meat, drink, naturally also like to roll the patties into a giant ball, eat only taste, which suffered the gentle city people, the face of the giant patties, really want to eat and afraid of sticking, and even more afraid to eat the appearance of indecent being laughed at. However, the chef thought of this, the traditional patty cake Sukumaru refinement, made into a small apple-sized balls, but still can be broken open to eat, still do not lose the original characteristics. However, to taste the taste of eating sticky mochi, it is best to try to eat large mochi balls, accompanied by large pieces of pork, a large bowl of shochu, to experience the farm life, a unique experience.
Guilin - mochi production process is delicate. After steaming the good glutinous rice, pestle and mortar until the glutinous rice is fully melted, like a cotton ball, and then take out the glutinous paste to make a round ball and put it into a steamer to steam and become. Water patties with fillings, such as bean paste, lotus seed paste, sesame osmanthus sugar, etc., the texture of the delicate and pliable, white crystal beauty, such as while steaming out of the cage, and then wrapped in a bit of sugar or cooked soybean flour, but also the color is delicious and fresh, the taste is smooth and refreshingly sweet. It is one of the famous snacks in Guilin.
Guizhou--Na ash village patty cake Na ash village, located in Guizhou Qianxi South Guizhou Xingyi City suburb of Wanfeng Forest Scenic Area under the five Tun, is a Buyei ethnic minority village. There are not many tourists in Nahui Village, so feel free to go to any house in the village to learn how to make patties. The locals say that if you want to make mochi, you have to soak the selected glutinous rice in a bucket with clean water on the first day, and when it is completely soaked up, it is loaded into a special rice-steaming apparatus - a retort to steam. The steamer is made of thick pieces of wood, usually about half a meter in diameter, wide on the bottom of the narrow, the lower part of a gabion woven into a pointed top hat-shaped partition, not only so that the rice is not stained with water in the pot, but also to facilitate the entry of steam.
The strong aroma of rice has begun to continuously overflow from the kitchen, steaming to nine minutes of cooked, start the pot, the steamed glutinous rice into the stone mortar. Playing mochi looks easy, playing is really not simple. General beginner's wooden stick is not a moment by the glutinous rice sticky, can not lift, or a moment each other "fight", not long will feel the arm soft and no strength. Local villagers said patty cake is actually a technical job, pay attention to fast, accurate, stable, hard, so that the glutinous rice can play evenly, play solid, sticky toughness.
The good patty cake from the stone mortar, put in a layer of soybean flour beforehand in the dustpan, where the final processing. Beeswax or tea oil is glued to the hands, and a small piece is taken from the mochi, rolled into a lump, then flattened and wrapped with soybean flour, sesame seeds, and a condiment, also known as soma, and a hot mochi ball is ready.
Hunan -- with when the local specialties of the large scented leaves wrapped patties
1, with glutinous rice steamed into rice,
2, with a stone tool will be glutinous rice into a sticky shape.
3,The leaves of a large leafy plant, the size of a palm, are picked from the mountains
4,The leaves are washed, and the sticky rice is wrapped around them to the size of a palm.
5,It can be kept in a cool place for about 15 to 30 days. This is probably due to the special effect of the leaves.
6,To eat the patties, soak them in water for a while, then bury them in an ash fire and take them out in 10 minutes.
Then the leaves are torn off and the mochi is soft and fragrant. It's all about the flavor of the leaves.
Hunan Zijiejie--Waterwheel patties At the end of the Lunar New Year, every family plays glutinous rice patties. According to the local history books: "glutinous rice on the stone trough pestle and mortar as mud, pressed into a ball shape, shaped like a full moon. The big one is 1 foot 5 in diameter, the unusual one is about 4 inches, ranging from 3 to 8 minutes thick."
Glutinous rice dried, washed, put into the wooden cauldron, on the gas steam. Steam to nine minutes cooked when, start the pot, two people lifted the cauldron handle, sprinted into the courtyard, pocket poured into a huge stone mortar. Two stout men lifted the wrist thick date wood stick, huer hey yo hit up. This patty cake is very delicate, the pursuit of "fast, accurate, stable, ruthless" four words. Two people around the mortar, each standing on one side, the hands of the stick to go down fast, put up fast, sticky sticky rice is too strong, lest the stick and rice stick together; quasi to be enough, the two sticks here and there, are to play in the same place, so that the glutinous rice can play evenly, play solid; steady said to hold the stick hand to tight, force to be uniform, not in front of the crackling race storm, behind the exhaustion of the strength of the flimsy! Can not keep up with the trip, then the mortar glutinous rice even waste; ruthless, of course, is the wrist, arm strength to be taut enough, scattered smooth ...... so and so, the Hanzi a sweat, the mortar glutinous rice was beaten into a sticky mass, two sticks up, resting on the flour sprinkled board, divided into different sizes of small groups, stuffed with carved flowers of the wooden mold, that The mochi was then shaped.
Freshly made patties are soft, and when they are taken out of the wooden mold, with a flick of the wrist, the patties turn several times in the air and fall in a round circle on the sun mat, which is then covered with a sheet, and the temperature drops. Do mochi is very delicate, hand sticking beeswax or tea oil, first rubbed heap, after the hand or board pressure, do a smooth, beautiful. After the small patties done, by the most skilled women to do patties, and then do a few large patties, small three or five pounds, large more than ten pounds. This is called "broken cage poi", symbolizing the "grain harvest", but also show the farmers generous.
Xiangxi Tujia -- Tujia people have always had "twenty-eight, hit the poop" saying. Whenever the Spring Festival is coming, the end of the lunar month, families have to play glutinous rice patties. According to the local chronicles: "glutinous rice on the stone trough pestle and mortar as mud, pressed into a ball shape, shaped like a full moon. The large one is 1 foot 5 in diameter, the unusual one is about 4 inches, ranging from 3 to 8 minutes thick." After the small patties, by the most skilled women who can make patties, and then do a few large patties, small three or five pounds, large more than ten pounds. This is called "broken cage", which symbolizes "abundant harvest" and shows the generosity of the Tujia people. Playing sticky rice patties is a labor-intensive physical work, usually after the man to play, two people to stand, first kneaded after the fight, even if the snow and ice days also have to sweat. Do patty cake is also very delicate, hand sticky beeswax or tea oil, first rubbed heap, after the hand or board pressure, to do a smooth, beautiful.
Mochi, Xiangxi generally in the winter to eat, eat it in many ways. The most enjoyable way to eat, is to bake patties, winter in western Hunan cold and damp, in order to make the heat for warmth, the average family will light up the fireplace fire bucket. The patties are roasted on the charcoal of the fire pit, which usually has an iron frame, but we don't have a poker as a support. It is not easy to soften the mochi, which seems to be stubborn. The process of roasting mochi is a test of temperament, and those who are impatient will not be able to eat it. The mochi must be slowly roasted over a lightly burning charcoal fire, and the fire must not be too high, or the outside skin will be burnt, but the inside will be hard. And you have to keep turning the patties over so that they are evenly heated on both sides. After the heat of the mochi is not a good deal, the blazing heat sticking to your fingers hot, hot people almost cut off the idea of eating. But when you think about how soft and sweet it is, you have to give in. Patties in the fire gas urged gradually bulging, the skin slightly bulging, like a big bun on the completion of the work. At this time the skin broken, there will be a white gas rising, visible inside the snow white, soft in the hand, the heart rises a sense of conquest. At this point, don't be too hasty, so as not to burn the mouth and tongue.
Specific method:
The glutinous rice washed and steamed.
Tea oil into the yellow beeswax, heat and melt, apply to the table, door, stone mortar, mallet and other utensils on the surface.
Put the glutinous rice into the stone mortar and pound it with a large, d-shaped mallet. The glutinous rice is very sticky, usually two strong men to, one on top of the other to "beat". In the winter, the bare bladders have to sweat.
After the glutinous rice pounded into mud, take out on the table, heat pulled out the fist-sized rice ball, flattened into a cake, and then weighted with a door plate weight pressure, and so on the glutinous rice cooled on the molding.
The patties can be stored for a long time, and if you put them in a large water tank, soak them in water and change the water regularly, you can eat them until June or July.
Baked patties can be sticky sugar, or sugar into the patties, and wait for the heat in them to dissolve the sugar into sugar water, at which point the patties taste sweet and fragrant. Sugar is common white sugar, if there is a clay brown sugar pieces, it is better. You can also wrap the patties in bean curd milk (called moldy tofu in western Hunan), spread a thin layer, and if you have kitchen equipment, the patties can also be fried in oil and eaten, and cut into pieces and boiled with sweet wine to eat, each with its own flavor.
Sichuan--Sichuan cold patty cake has excellent color and aroma, sticky, soft and sweet, cool and refreshing in the mouth.
Sichuan patties are usually eaten during the Mid-Autumn Festival. The extra mochi left over can be saved for later and cooked with eggs or mash, which is sweeter.
Making method:
1, wash the glutinous rice, soak it in warm water for two or three hours, control the water and then put it into a rice steamer and steam it over a high fire, then, put the cooked rice into a stone reef nest. Pound the mush into mochi and cover it with a hot hanky.
2, mix sesame powder, honey cinnamon, sugar, edible peach coloring to make sesame sugar. Then fry the soybeans and grind them into powder for use.
3, patties on the board to cool, divided into two halves, half on the board sprinkled with soybean flour, spread out and flattened into a piece, will be "washing sand" evenly smeared. The other half of the mochi into the size, thickness of the same piece, covered with it, and then the sesame sugar sprinkled on the surface, cut into pieces can be. [edit paragraph] Patty-cake customs Patty-cake is a Chinese New Year custom in southern China, which varies from place to place depending on the ethnicity of the people. In the month of Lunar New Year, "making patties" is a big celebration of the year, and the whole family is happy, with relatives and neighbors coming to help. Children know that once they make mochi, it will be the New Year soon. Yongshun County, the Republic of China period of local customs records: glutinous rice patties, the system of glutinous rice in the stone mortar pestle and pestle such as mud, pressed into a ball shape, shaped like a full moon, large diameter of about five feet, unusual about four inches, three minutes to eight minutes thick ranging. The average mochi is only the size of a palm. Five feet in diameter patties, about the ancestors and other special occasions to use.