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.
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.
Old Beijing cheese
By WyattKuhic
Recipe Recommendations
- glutinous rice 110ml
- pure milk 220ml
- preserved fruit appropriate amount
- raisins appropriate amount
- melon seeds appropriate amount
- white sugar 1 scoop
- milk fragrance
- steamed
- an hour
- senior
Steps for Old Beijing cheese
1
110ml of glutinous rice, 220ml of pure milk, 1 spoon of sugar, preserved fruit, raisins, melon seeds.
2
Pour the milk into the pan, add 1 spoonful of white sugar, and stir until the sugar dissolves and a small foam forms on the surface of the milk. Then turn off the heat.
3
Allow the milk to cool under water.
4
Sift the glutinous rice through a fine sieve to produce the glutinous rice juice.
5
Cut preserved fruit and walnut kernels into dices for later use.
6
Pour the glutinous rice juice into the cooled milk. The ratio of milk to glutinous rice juice is about 2:1, and stir well clockwise.
7
Pour the stirred milk into two containers.
8
Cover the surface of the container with plastic wrap and use toothpicks to puncture more small holes.
9
Put it into a steamer and boil water over medium heat, turn to low heat and steam for 20 minutes; remove the steamed cheese with plastic wrap and place it in the refrigerator for 2 hours, and then take it out. Sprinkle with preserved fruit and chopped walnuts. Serve.