Special sweet food in Xi'an

Special sweet food in Xi'an

Introduction:

"When it comes to Xi'an snacks, we have to mention Hui people's snacks. In addition to the well-known beef and mutton steamed bun, Hui people's sweet snacks occupy the top position in Xi'an's sweet food industry, and among them, steamer cake is the most famous. It's a technical job to sell steamer cakes. Skilled old sellers will use small shovels to combine "rice", "dates" and "beans" just right, and have a taste of jujube fragrance, rice flavor and soft taste of beans. If it is a novice, the same pot of steamer cake will sell "contrary to one's wishes". Many friends do not know how to read the word "steamer cake" when they first hear it. In fact, Shaanxi people call it "Jing cake (four tones)". Many people in Xi'an only know how to read and can't write. "Zheng" reads four tones. Steamer is actually a kind of container, which is very big and deep. Steamer is a kind of container with small holes at the bottom. It is said that the steamer had been produced in the late primitive society. In the Neolithic age, there were pottery steamers. In the Shang and Zhou dynasties, it was made of bronze. After the iron ware was produced, it became iron steamer. In recent years, it was also made of white iron leaves. The age-old steamer cake is first manifested in its cooking utensils. It is made by steaming in a steamer pot evolved from the oldest steamer, which is also the reason why it gets its name. Steamer, in the late primitive society has been produced, to the Neolithic age and pottery steamer, Shang and Zhou dynasties for the development of copper steamer, later became iron. Since then, the iron steamer has been handed down from generation to generation. This kind of iron steamer looks like a cylinder, and there are many air holes at the bottom.. Just think of it as a big pot. I don't know why it reads "Jingao". In addition to the ancient cooking utensils, steamer cake evolved from the special food "fenci" used by Prince in Western Zhou Dynasty 3000 years ago. In the pre Qin Dynasty, "Fanci" was a cake made by steaming glutinous rice flour with bean paste stuffing instead of jujube. It developed into jujube rice steaming in the Tang Dynasty. In Tang Dynasty, "crystal dragon and Phoenix cake" in Wei Juyuan's "Shaowei banquet" for emperor Zhongzong came down in one continuous line with the present steamer cake. There is also a kind of small mirror cake in Xi'an. Its pronunciation is similar, but the East and the West are far apart. It's also a glutinous rice product. It's steamed with glutinous rice flour. It's dipped in all kinds of sweet sauces and wrapped in peanut and sesame chips. It's very popular with children. "

Production steps:

Step 1: prepare raw materials (glutinous rice with round grains and kidney beans with flower kidney beans or red kidney beans)

Step 2: soak kidney beans in cold water for more than 12 hours

Step 3: soak glutinous rice for more than 6 hours

Step 4: wash the jujube (choose the high sweetness jujube, and the pickled jujube is the best)

Step 5: if it is dried jujube, put it on the pot and steam for 10 minutes

Step 6: remove the jujube hu'er from the steamed jujube

Step 7: find a deeper container and spread a layer of glutinous rice (it can be thicker)

Step 8: spread the steamed jujube evenly

Step 9: spread the glutinous rice for the second time (make sure to cover the dates)

Step 10: lay a layer of kidney beans

Step 11: lay the last layer of glutinous rice (lay all the remaining glutinous rice, a little thicker)

Step 12: lay the remaining jujube on the top layer. From the bottom to the top layer, it's like this: 1. 40% glutinous rice, 2. 50% jujube, 3. 20% glutinous rice, 4. 100% kidney beans, 5. 40% glutinous rice, 6. 50% jujube. The specific proportion doesn't need to be so accurate, only the bottom and top two layers of glutinous rice should be thicker

Step 13: add appropriate amount of water to the top jujube? If the container is slightly tilted, water can be seen; if it is not tilted, water can not be seen.)

Step 14: cover the plastic film, put it into the electric pressure cooker, adjust the time to the longest, a complete procedure, and then steam for half the longest procedure. (it takes a long time to steam thoroughly. The real steamer cake needs to be steamed overnight.)

Materials required:

Round glutinous rice: 650g

Jujube: 200g

Kidney bean: 100g

Note: Daodao: maybe many friends think this is red date glutinous rice? You can understand that as well. But "Zenggao" is definitely not a simple "jujube glutinous rice", or Xi'an people will not go all the way out to eat. Only when it is steamed in a large pot for a long time can it be regarded as a real "steamer cake". However, it is very difficult for us to do it in our own home. It is precisely because it is steamed in a large container for a long time that every grain of rice in the "steamer cake" is sweet and every jujube is filled with the fragrance of rice. I think everyone has had jujube sweet rice, right? However, people who have eaten "steamer cake" all praise it. There is such a delicious "jujube rice". That's why I have to choose autoclave. In spite of this, it's still very difficult to make a really good "steamer cake" at home. Here I just briefly introduce Xi'an snack - "steamer cake". Welcome to Xi'an to taste food and culture.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: sweet