In the Han Dynasty, rice cakes were called "rice cakes", "fish bait" and "glutinous rice". Han Dynasty is known as "Gao" in dialects, which was popular in Wei, Jin, Southern and Northern Dynasties. The ancients also had a development process from rice cakes to rice cakes. The method of grinding rice into cakes is also very early. The Book of Qi Yaomin written by Jia Sixie in the Northern Wei Dynasty can prove this point. The production method is to screen glutinous rice flour with silk, add water and honey to knead it into hard dough, attach dates and chestnuts to the dough, wrap it with bamboo leaves and steam it. This glutinous rice cake has the characteristics of the Central Plains. ?
Key points of production: select white glutinous rice to remove impurities such as sand and stone, and rinse it repeatedly with clear water. Put the washed rice into the soaking pool and soak it in clean water for 12~24 hours until the rice grains swell and the water content is 35%~40%. You can pour the soaked rice into the hopper of the pulverizer and start the machine to grind the wet rice into wet rice flour. The purpose of kneading flour is to make the viscosity of rice flour uniform, and at the same time, to remove caking through screening, so as to ensure the uniform texture of the formed rice cake. Before molding, the auxiliary materials are added into the rice flour and stirred evenly, and the formula can be adjusted according to local tastes. When colored products are needed for sweet rice cakes, brown sugar can be used as a sweetener. The processing of rice cakes is to ferment for 30 minutes before steaming. Put the pressed rice cake on a steamer and steam it for 25 minutes.
Korean rice cake. Glutinous rice cake can be regarded as the pillar of holiday food in Korean traditional diet. Eating rice cakes in Korea is almost as long as eating whole grains. Koreans pray for peace by making cakes on birthdays, going home, children turning 100, getting married and offering sacrifices. Festival cakes are also made on festivals such as Spring Festival or Mid-Autumn Festival. Rhododendron cakes are made on the third day of the third lunar month, and muffins are made on the Mid-Autumn Festival. Many Korean food cultures are very similar to those in China, such as eating whole grains rice on the 15th day of the first month and drinking chrysanthemum wine on the Dragon Boat Festival. ?
Now I know how to make rice cakes. Does it taste better?