Recipe: Dongshan on the tip of the tongue - lard cake

Home Cooking Recipe: Dongshan on the tip of the tongue - lard cake

Notes:

When people are in other places, they sometimes remember the taste of their hometown. In Dongshan, Suzhou, every household on the eve of the year was steaming, and it was steamed with lard, which is one of the indispensable customs of Dongshan people. "Lard cake" has been passed down for thousands of years. It is a unique pastry in Dongshan Ancient Town. It is also a good aftertaste for many children. When I was young, I always looked at the New Year, because then I could have this kind of sweet and soft scent, and the jujube was overflowing. Whenever I see an adult at home starting to prepare ingredients, the lard that I bought is washed and diced, and it is marinated with white sugar. When I do this, I can feel its fragrance and completely submerge it. It is with the cake. Body mixing. Rice noodles are freshly ground, and glutinous rice flour and glutinous rice flour are matched in a certain proportion, so that the steamed cake is not too soft, nor too hard, with warm water and even. At this time, put the clean linen on the steamer, put the good rice flour evenly, and put the prepared pine nuts, melon seeds, walnuts, red dates on the surface, sprinkle some red silk green silk, and the pastry is thoroughly A strong interest, indicating the red fire of the coming year. The Dongshan lard cake was cut into diamonds, which were all passed down from the Dongshan ancestors. At that time, I kept staring at it, and the little heart was afraid to miss such a moment of "snap", when the fragrance was so embarrassing in the smoldering steam. The adults always put the brown leaf on the back of the lard cake, and gave it to the neighbors, and gave it to the elders and relatives in the distance. This became the favorite cake for the festival. I have walked through many small towns in the south of the Yangtze River and have eaten some cakes. It seems that the lard cake is a unique feature of Dongshan Ancient Town. It follows the tradition, is handmade, and the stove is cooked with firewood. The friends and family who come here are full of praise.

Ingredients:

Steps:

  1. Home Cooking Recipe: After the pig oil is purchased, it is cleaned and cut into small pieces of 1.5CM*1.5CM and marinated for several days. The dates are cut into kernels, the walnuts are chopped, pine nuts, melon seeds, and red silk green silk are used.

    After the pig oil is purchased, it is cleaned and cut into small pieces of 1.5CM*1.5CM and marinated for several days. The dates are cut into kernels, the walnuts are chopped, pine nuts, melon seeds, and red silk green silk are used.

  2. Home Cooking Recipe: In Dongshan glutinous rice flour and glutinous rice flour are all made by ourselves. The proportion of powder is added into the pot and added with sugar. The powder is mixed with 60-70 degrees water. The process of adding water is slowly added, and the state of the powder is granular.

    In Dongshan glutinous rice flour and glutinous rice flour are all made by ourselves. The proportion of powder is added into the pot and added with sugar. The powder is mixed with 60-70 degrees water. The process of adding water is slowly added, and the state of the powder is granular.

  3. Home Cooking Recipe: Put the collected powder into the steamer and top with the appropriate amount of lard.

    Put the collected powder into the steamer and top with the appropriate amount of lard.

  4. Home Cooking Recipe: Then sprinkle with dates, walnuts, melon seeds, pine nuts.

    Then sprinkle with dates, walnuts, melon seeds, pine nuts.

  5. Home Cooking Recipe: The soil stove is boiled, and the water is boiled and the steamer is steamed. The time is 15 minutes.

    The soil stove is boiled, and the water is boiled and the steamer is steamed. The time is 15 minutes.

  6. Home Cooking Recipe: Sprinkle red silk green silk before the pot, cover the lid and continue for two minutes.

    Sprinkle red silk green silk before the pot, cover the lid and continue for two minutes.

  7. Home Cooking Recipe: After the pot is cooled, it is cooled for one minute and then buckled on the lid. Packed in a cool place, cut into a diamond-shaped steamed instant ready to eat.

    After the pot is cooled, it is cooled for one minute and then buckled on the lid. Packed in a cool place, cut into a diamond-shaped steamed instant ready to eat.

  8. Home Cooking Recipe: Vacuum packed, can be placed in the refrigerator, the shelf life is generally one week, if frozen can be 1 to 3 months

    Vacuum packed, can be placed in the refrigerator, the shelf life is generally one week, if frozen can be 1 to 3 months


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