Old Beijing cheese

Old Beijing cheese

Cheese was originally pioneered by the northern ethnic minorities. It is also known as Dichu, cheese, goat cheese, beef crisp cheese, etc. It is a semi-solidified food made from cow and sheep milk. It is milky, fragrant, smooth and nutritious, and melts immediately in the mouth. Cheese was once a treasure of royal cuisine in the courts of the Yuan, Ming and Qing dynasties. Its original method was to put the prepared fresh milk and glutinous rice wine into a small bowl, then put them into a large pine wooden barrel for careful baking, and finally use cellar ice to cool down and refrigerate. Because the secret recipe of its craft was never passed out, even the rich officials could hardly try it at that time. The cheese at that time was a symbol of identity. <br /><br />Nowadays, we can easily make this once palace dessert at home. Since most families do not have ovens, we can use steaming methods to make it. The taste is equally fragrant, fragrant, rich and refreshing. Glutinous rice is also called wine brew, glutinous rice wine, sweet wine, and river rice wine. It is sold in general supermarket freezers.
Zhen cake glutinous rice

Zhen cake glutinous rice

This will allow me to drink three bowls at once. I remember the first time I drank it was in a cold noodle shop. I couldn't forget it after drinking it. I immediately made it myself when I came back. The taste was not worse than the one sold. In fact, there is not much technical content, hehe, because the rice cakes and glutinous rice grains you need can be purchased directly, and all you have to do is re-process, which is very convenient. <br />But this time it took a little time, because the Zhen cake this time was made by me myself, so it can be regarded as a counterfeit Zhen cake ~