甑 jing jing cake When typing, the zeng cake Xi’an’s early morning is either started with a bowl of steaming Hu spicy soup, or it starts with a sauce. Every Xi'an person has deep feelings for the cakes. The cakes must be the sweetest taste for the native Xi'an. Of course, the authentic cake is definitely to use "甑", which is the cauldron used to steam the cake. The net map for the cover, the big pot above is professional. It is said to be a kind of container from the Neolithic period. The Neolithic Age was Tao Xun. During the Shang and Zhou Dynasties, it became a copper gong and later became iron. At home, I replaced it with a deeper basin and made a small version of the family version. The ingredients and practices of making cakes are very simple. Only three ingredients are needed: glutinous rice, kidney beans, and jujube. From small to large, I used these three kinds of cakes, adding raisins, adding peanuts, and adding walnuts. I have never seen them. Like the meat sandwich, Bai Jizhen added wax juice, and I have never seen Shaanxi people add coriander inside. If you want to eat authentic, just do it in an authentic way. If you want to take care of your taste, feel free. At home, you can adjust the amount of rice and jujube according to your own preferences. Generally, a pound of glutinous rice is served with a dried kidney bean and then about four or two jujubes. It’s the most important thing to do with the delicious ingredients and the operation. Jujube should be better with sweetness. If there is preserved candied dates, it is best. The glutinous rice is made of long-grain sticky, and the round-grain rice is slightly less viscous. In addition to paying attention to raw materials, the laying of rice, jujube and cowpea is also very particular. It is necessary to layer the layers and lay a layer of rice. When the conditions of the family are limited, it will be simplified: three layers of jujube, three layers of rice, and one layer of cowpea. Look for a deeper basin, first spread a layer of steamed and nucleated jujube. Then put two-fifths of the glutinous rice, then a layer of jujube, and put a fifth of the glutinous rice on the jujube. At this time, the beans are laid, and the remaining two-fifths of the rice is covered. Then, the remaining dates are all spread. What I like the most is the steamed cowpea, so I put a layer of beans every time. There is not much skill in the whole process of making cakes, that is, carefulness and patience. Don't put sugar when steaming, don't feel sweet enough when you eat, add soup or honey. The amount of recipes is large, and you can do it yourself at home. If you have fewer people, you will lose it.
Glutinous rice and red kidney beans
Kidney beans soaked in advance one day (12-24 hours)
The glutinous rice should also be soaked for about 8 hours.
Wash the jujube and steam for 10 minutes on the pan. Light bubbles are not enough. After steaming, take the core and it will be a lot easier to eat.
Look for a deeper basin, first spread a layer of steamed kernels (one-third of the amount). Then put two-fifths of the glutinous rice, then a layer of jujube, and put a fifth of the glutinous rice on the jujube. At this time, the beans are laid, and the remaining two-fifths of the rice is covered. Then, the remaining dates are all spread. Each layer should be completely covered, add appropriate amount of water, add to the jujube that will not pass the top, the container can be tilted slightly to see the water, can not see the water without tilting
Put the steaming rack in the steamer, add enough water, and put the cake
The height of the steaming rack should be suitable, otherwise the lid of the steamer will not be covered. Cover the pot and steam it with a bowl of compacted fire for one and a half to two hours.
Authentic simmered cakes steamed overnight, adding three times to the steamer. It must be steamed for at least five or six hours. If you use a pressure cooker or a rice cooker, you can't add water. Just add enough water once, and it will be good for two or three hours.