Northeast sticky pie
By VicentaLakin
Gnome, Southern, usually long grains. In the north, it is called the Gangme, which is mostly shaped by elliptical particles. In the northeast of the country, we call the rice "gold rice." In the past, in times of poor living conditions and relative material deprivation, in the north-east rural areas, almost all families used to make bean buns and sticky cakes. Each time it's stored in a large tank, it's stored in a warehouse (which we call the “downhouse”) and it's more than 20 degrees in the northeast, it's become a natural refrigerator for farmers. With the rise in living standards, almost all rural households have refrigerators
Recipe Recommendations
- glutinous rice flour appropriate amount
- Small bean stuffing appropriate amount
Steps for Northeast sticky pie
1
It's only good when it's coarse2
I used my dad's. The way to make it is to have a proper amount of rice, a few days of immersion with water to micro-ferment, sour, then to grind it to sour, then to settle the water, and the rest of it is the river-meow3
Take a piece of rice4
Pack the bean pie5
Wrap it up. Close it up6
Put it in the oiled pan7
It's a small fire8
Because it's fermented rice flour, unlike the milled rice flour, it swells in the course of the frying, like fermented flour. As can be seen, the cake is thicker than it was when it was first in the pot9
You're gonna have to fry both sides and stand up, and you're gonna have to fry them again。10
It's not as thick as it is when it's cooked, it's a little sour and relatively easy to digest