1, semi-finished products processing. Wash the glutinous rice, soak it in clear water for eight to nine hours, and steam it in a rice cooker with high fire (when steaming, uncover the lid and sprinkle boiling water two or three times). Then pour it into the stone cave and add boiling water (to the extent that the rice is flooded). After rice absorbs all the water, it will beat glutinous rice into glutinous rice with a mallet. Stir-fry soybeans and sesame seeds respectively, grind them into powder, and mix brown sugar with appropriate amount of boiling water to make thick sugar juice for later use.

2. Pick a fight. Scatter the soybean flour in the dustpan. Use a wooden frame or small table about 1 m high and put a square board on it. Put two or four groups (two or three overlapping) of copper lamps on the board. Just below the board, put a small table or wooden frame and a dustpan filled with bean powder. Take three pieces of Ciba, rub them into balls, throw them on the board three times in a row, and bounce them into the dustpan to make mud bean powder.

3. seasoning. Put three pieces of rice cakes together with bean flour, sprinkle with sesame seeds and pour with brown sugar juice.

Frequently asked questions and solutions:

Ciba is raw, or the finished product has a sense of rice grains. As long as we pay attention to the following problems in the production process, this phenomenon will not occur.

First, glutinous rice should be soaked for enough time, and rice should be soaked through the heart.

Second, the firepower of steaming should be large, and proper amount of water should be sprinkled during steaming to make glutinous rice absorb water continuously.

Third, you need to add a proper amount of boiling water to soak the rice, and the rice can only be separated if it is tender.