Materials:
300g glutinous rice flour, 80ml boiling water, 200g red bean paste, 2 tablespoons sweet osmanthus (30ml).
Practice:
Slowly add boiling water into the glutinous rice flour, and at the same time keep stirring the glutinous rice flour, so that the glutinous rice flour can fully absorb water, and then make dough, and knead it repeatedly to ensure that the "three lights" are achieved after kneading, that is, hand light, bowl light and surface light.
Rub a little dry glutinous rice flour on the rolling pin, then flatten the glutinous rice dough, and then repeatedly roll it into a rectangular thin dough (about 8cm in width and about 2mm in thickness) with the rolling pin.
Evenly squeeze a strip of red bean paste with the same length on the middle and lower ends of the glutinous rice dough, then roll up the glutinous rice dough from the lower end, completely wrap the red bean paste until it reaches the upper end of the glutinous rice dough, and then smooth and compact the whole cylindrical glutinous rice strip (about 2cm in diameter) by hand, so that the glutinous rice dough can be tightly attached to the red bean paste.
Cut both ends of the cylindrical sticky rice strip with a knife to expose the red bean paste stuffing, and then cut the whole sticky rice strip into 8cm long sections.
Put the sticky rice strips in a plate, then put them in a steamer, steam them for 6 minutes on high fire, and then take them out of the pot.
Finally, pour sweet osmanthus into the sticky rice strips.
Nutritional analysis of osmanthus sauce;
1. The aromatic substances contained in osmanthus fragrans can dilute sputum, promote the discharge of sputum in respiratory tract, and have the functions of resolving phlegm, relieving cough and relieving asthma;
2. Osmanthus fragrans is fragrant, which has the function of promoting qi circulation, relieving pain, dispersing blood and removing stasis, and promoting the excretion of foul substances in the intestine;
3. Osmanthus fragrans is fragrant, which can get rid of the peculiar smell in the mouth and kill the bacteria in the mouth. It is a good diet for patients with bad breath.
Tips:
Sugar osmanthus can be bought in the supermarket, or you can collect autumn osmanthus yourself to make it.
Glutinous rice flour dough is easy to dry. When operating, it is best to wrap the unused dough with plastic wrap to prevent water from evaporating.
People who like sweets can add some sugar when kneading glutinous rice noodles to make the dough slightly sweet.
2. Shen Dacheng, a century-old traditional shop in ancient China, was founded in Guangxu for six years (1875) and has a history of more than 30 years. Now Shen Dacheng head office is located at No.636, Nanjing East Road.
When Shen Dacheng started his business, Shen Ajin, the founder, took the name of Shen Dacheng as a collection of snacks and flavor snacks. Because Shen Dacheng paid attention to the selection of materials, exquisite production, carried forward tradition and innovative ideas, he became famous at one fell swoop. Therefore, Shen Dacheng's varieties such as Shoutao, Shougao, osmanthus striped cake, double-brewed group and Qingtuan enjoyed a good reputation, as well as crab powder buns, wonton, various kinds of two-sided yellow and banquet snacks, all of which were unique and had a good reputation. In recent years, Shenda has become a masterpiece of round snacks, and a series of drunken shrimps, drunken crabs and fragrant grains with strong Shanghai flavor have been developed, which have won the popularity of consumers and become one of the special dishes in Shen Dacheng. Shen Dacheng actively participated in the brand competition among markets. From 1992 to 1995, Taibai La Cake, Double-color Sugar Rice Cake, Fine Sand Striped Cake, Crab Powder Steamed Bun and Shrimp Wonton in Shen Dacheng were named as excellent products by the Ministry of Commerce, and won the Golden Globe Award. Some of them were named as high-quality products in the city, such as double-faced yellow series, zongzi and Qingtuan.
In addition, Shen Dacheng also has the titles of "China Time-honored Brand" issued by the Ministry of Commerce and "Shanghai Famous and Excellent Store", "Spiritual Civilization Unit", "Relieved Store", "Trustworthy Unit of Price Measurement" and "Group Member of China Cuisine Association". In 1995, Shen Dacheng established Shen Dacheng Food Co., Ltd. to produce all kinds of quick-frozen foods, instant cakes and seasonal varieties, and has established nearly 1,000 sales outlets to meet the development needs. In order to develop its brand, in 2003, Shen Dacheng invested in a new 8,000-square-meter modern factory in Songjiang Jiuting High-tech Park, which will use more advanced production technology to produce more and better foods that meet the national food hygiene standards, make traditional products go home, and develop its own brand through innovation.
Third, the practice of strip cake, how to eat it well, and the home-made materials of strip cake
Glutinous rice flour+water 85g+50g.
Chengfen+boiled water 20g+30g.
20 grams of soft sugar
7 grams of cooked lard/corn oil
Red bean paste amount
The practice of strip cake
Add white sugar, clear water and cornstarch to glutinous rice flour, pour into boiling water and mix well with glutinous rice flour, add cooked lard while hot, knead well, and put into a container;
You can choose one: microwave method-cover with high-temperature resistant plastic wrap, sting for 2 minutes on medium fire, take it out and turn it over and sting for 2 minutes; Steaming method-put it in a steamer, and it can be 10 minutes after SAIC (transparent);
When the glutinous rice balls are cooled to hand temperature, knead them properly for a while. When operating, put some cooking oil on the surface, and put oil on the chopping board and rolling pin to prevent sticking.
Roll the kneaded glutinous rice dough into a cake blank with a thickness of about 2~3cm, a width of about 4~5cm (up and down) and a random length, and cut it into two pieces in the center (up and down) with a knife;
Put long strips of red bean paste on them, wrap the glutinous rice cake blank around the bean paste strips, roll them up, gently push them with the palm of your hand after the edges are joined, cut them into sections, and pour them with honey osmanthus.
Fourth, what is the historical story of Emperor Qianlong's gift to "Osmanthus Jelly"? The story of Emperor Qianlong's gift to "Osmanthus Jelly" in Confucius' House was mentioned by Kong Demao.
According to legend, the Emperor Qianlong of the Qing Dynasty married the princess to Kong Xianpei, a 72nd generation Duke Yansheng. After a short time, he and the queen drove to Qufu, one to pay homage to the Confucius, and the other to visit the princess. Every time Ganlong goes to Confucius' House, he always brings some rewards and some foods that the princess likes to eat.
Before coming to Qufu this time, Qianlong occasionally remembered the princess's hobby in the palace, so he brought the princess's favorite apples and "osmanthus cake" to visit his daughter. In fact, what the emperor brought with him, though ordinary, was immediately worth a hundred times because of the emperor's hand, and became a valuable point in Confucius' House.
Osmanthus Jelly of Confucius is made of eggs, flour, sugar, sweet-scented osmanthus juice, green silk and other raw materials. The finished product is extremely soft and bright yellow (the same color as sweet-scented osmanthus), hence the name "Osmanthus Jelly". Because it was once a gift from the emperor, it became a must-have point at a rich banquet in Confucius' House.
In reciprocity, friends and relatives of Confucius are often proud of Osmanthus Jelly who can get Confucius. Later, Osmanthus Jelly was improved by the chef of Confucius' House, and put a word "longevity" on it with green and red silk and dried fruit. As a result, it became a best product in birthday banquets. Peng Shi, the mother of Duke Yansheng in the seventy-sixth generation, had this product in the birthday banquet dedicated to Empress Dowager Cixi, but the name was not "Osmanthus Jelly", but "Shouzi Wooden Cabinet Cake". The reason is that Osmanthus Jelly was once a gift given to Confucius by Emperor Qianlong, and Confucius was given to the Qing Palace after improvement. In order not to make the queen mother feel strange, she changed her name ~
V. Introduction of Shen Dacheng When Shen Dacheng started his business, Shen Ajin, the founder, took the name of Shen Dacheng as a combination of snacks and flavor snacks. Because Shen Dacheng paid attention to the selection of materials, exquisite production, carried forward the tradition and made innovations, he became famous in one fell swoop. Therefore, Shen Dacheng's longevity peaches, longevity cakes, sweet-scented osmanthus strip cakes, double-brewed dumplings, green dumplings and other varieties enjoyed great fame, as well as crab powder buns, wonton, various kinds of two-sided yellow and banquet snacks, all of which were unique. Therefore, it was well-known at home and abroad as early as the 1930s. In recent years, Shenda has become a masterpiece of round snacks. A series of drunken shrimps, drunken crabs and fragrant grains with strong Shanghai flavor have been developed, which have won the popularity of consumers and become one of the special dishes in Shen Dacheng.
Six, about Osmanthus Jelly's expository Osmanthus Jelly
China is big and the cradle is wide, and there are countless delicious foods in China. Among them, my favorite is Osmanthus Jelly, a special food with Guangxi flavor.
Osmanthus Jelly has a history of more than 300 years. Osmanthus Jelly is as white as jade, sweet and refreshing. Osmanthus Jelly is a square block with strips of pressed checks on its surface. It is made of glutinous rice flour, japonica rice, sweet osmanthus, caramel and other raw materials. The preparation method of this food is to stir glutinous rice flour, japonica rice, honey osmanthus and mountain spring water, add maltose and stir again. Steam the stirred cake powder for a quarter of an hour, then roll it flat, stretch it into strips, and knead it until the surface is smooth and the cake powder is fine. Finally, apply vegetable oil, wrap it with gauze, knead it into a square shape, and untie the gauze to eat.
Osmanthus Jelly is a kind of cake, which needs to be tasted carefully before it can taste a refreshing sweet-scented osmanthus fragrance. It takes more than 20 eloquence to be tasted at a time! If you swallow the dates, you can't taste the unique charm of Osmanthus Jelly!
Do you know that?/You know what? There is a beautiful legend in Osmanthus Jelly! According to legend, the sweet-scented osmanthus in Gui Hu was picked by Yang Shengan from the Moon Palace. One night, Yang Sheng 'an fell asleep in his study. Kuixing fell asleep and asked Yang Sheng 'an if he wanted to go to the Moon Palace. Yang Sheng 'an said yes. So Kuixing ordered the West Sea Dragon King to fly Yang Sheng 'an to the Moon Palace to pick it up. When he arrived at the Moon Palace, Yang Sheng 'an saw a palace and a osmanthus tree. He climbed up the osmanthus tree hard, broke off his cassia twig and went back to his study. Later, Yang Sheng 'an entered Beijing and won the top prize. At the end of the Ming Dynasty, there was a vendor named Liu Jixiang in Xindu. He got inspiration from the study where the top scholar Yang Sheng 'an smelled sweet osmanthus. He collected fresh osmanthus, squeezed out the bitter water, soaked it with sugar, mixed it with steamed rice flour, glutinous rice flour, cooked oil and extracted sugar, packed it in boxes and sold it, and named it Osmanthus Jelly. Once Osmanthus Jelly was sold, people rushed to buy it. Later, Osmanthus Jelly's practice gradually improved, and it became the Osmanthus Jelly we eat today.
"Guizi falls in the middle of the month, and the sky is floating outside the clouds." In autumn, the wind girl sends bursts of fragrance to the campus; In the past and present, Osmanthus Jelly kept Gui Xiang in our hearts forever.
Seven, about the characteristics of Osmanthus Jelly's composition 600 words China is big, the cradle is wide, and there are countless cuisines in China. Among them, my favorite is Osmanthus Jelly, a distinctive food with Guangxi flavor.
Osmanthus Jelly has a history of more than 300 years. Osmanthus Jelly is as white as jade, sweet and refreshing. Osmanthus Jelly is a square block with strips of pressed checks on its surface. It is made of glutinous rice flour, japonica rice, sweet osmanthus, caramel and other raw materials. The preparation method of this food is to stir glutinous rice flour, japonica rice, honey osmanthus and mountain spring water, add maltose and stir again. Steam the stirred cake powder for a quarter of an hour, then roll it flat, stretch it into strips, and knead it until the surface is smooth and the cake powder is fine. Finally, apply vegetable oil, wrap it with gauze, knead it into a square shape, and untie the gauze to eat.
Osmanthus Jelly is a kind of cake, which needs to be tasted carefully before it can taste a refreshing sweet-scented osmanthus fragrance. It takes more than 20 eloquence to be tasted at a time! If you swallow the dates, you can't taste the unique charm of Osmanthus Jelly! composition
Osmanthus Jelly is made by steaming, mixing, rolling and other processes. It has a sweet-scented osmanthus fragrance, a delicate taste and a soft mouth. When tasting it, it brings some My Sweetie fragrance and a slight coolness, which makes people feel irresistible and want to eat again.
Do you know that?/You know what? There is a beautiful legend in Osmanthus Jelly! According to legend, the sweet-scented osmanthus in Gui Hu was picked by Yang Shengan from the Moon Palace. One night, Yang Sheng 'an fell asleep in his study. Kuixing fell asleep and asked Yang Sheng 'an if he wanted to go to the Moon Palace. Yang Sheng 'an said yes. So Kuixing ordered the West Sea Dragon King to fly Yang Sheng 'an to the Moon Palace to pick it up. When he arrived at the Moon Palace, Yang Sheng 'an saw a palace and a osmanthus tree. He climbed up the osmanthus tree hard, broke off his cassia twig and went back to his study. Later, Yang Sheng 'an entered Beijing and won the top prize. At the end of the Ming Dynasty, there was a vendor named Liu Jixiang in Xindu. He got inspiration from the study where the top scholar Yang Sheng 'an smelled sweet osmanthus. He collected fresh osmanthus, squeezed out the bitter water, soaked it with sugar, mixed it with steamed rice flour, glutinous rice flour, cooked oil and extracted sugar, packed it in boxes and sold it, and named it Osmanthus Jelly. Once Osmanthus Jelly was sold, people rushed to buy it. Later, Osmanthus Jelly's practice gradually improved, and it became the Osmanthus Jelly we eat today. composition
"Guizi falls in the middle of the month, and the sky is floating outside the clouds." In autumn, the wind girl sends bursts of fragrance to the campus; In the past and present, Osmanthus Jelly kept Gui Xiang in our hearts forever …