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1Food Guilin fried rice cake approach美食  桂林炒米饼 做法 Empty Food Guilin fried rice cake approach美食 桂林炒米饼 做法 Wed Jul 02, 2014 10:10 am

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Food Guilin fried rice cake approach美食  桂林炒米饼 做法 3da00f10Legend has it that at the end of the Song Dynasty, when Yangjiang city countryside near an old woman. One day, get a lot of people abandon not crispy rice, she returned with bubble residual soup, eat when the meal for two days, after the rice crust on the roof to dry, to prepare for the future is hard when dry rice. She had recently reserve crispy rice out of hunger, and asks for the sugar and rice to eat, eat, the old woman made a pinch, baking, reserved for the next meal to eat "meal". Lady Wu "powder puff" from then on, in the society spread, it became the prototype of fried rice cake now.
Fried rice is in a large wok, stir fry. Fired when the fire can not be too large, otherwise it will make the rice unripe coke, not too small, otherwise we cannot let the rice is cooked evenly. Therefore, in order to let m uniform heating and not focus, make people can not leave the moment, standing next to the hot surge in iron, shovel hand to keep speculation, is a very hard thing, is often a fry it for hours.
The cake first to use brown sugar, add water to boil gum and powder, and then use the mould to do. Cake is made of wood, carved with flowers and trees, and Xiang ruishou birds, Fulu peace words, it should be used as a Traditional Folk Woodcut Art collection. The cake is all family members can participate in the work, adults and children gather around, and the good cake powder into the cake tin, generally with the sugar and peanuts, plus a slice thinly sliced pork fillings. The powder on to the cake, but also with a spoon back and forth. With the wooden hammer in the cake tin and tin in beat out from behind, installed in the sieve.
It is to use charcoal baking. When baked fried rice cake charcoal also pay attention to, the key is the fried rice cake, a fire control quality of traditional Chinese medicine thinks, do so out of fried rice cake, a tonic effect on the kidney and stomach, so now many cakes are baked in ancient law as a selling point.
相传宋朝后期,当时阳江城附近农村有一个老太婆。有一天,讨到了很多人家弃之不要的锅巴,她拿回来泡上残汤,当饭吃了两天,后将这些锅巴放到屋顶上晒干, 以备日后讨不到饭时当干粮。她把那日前储备的锅巴拿出来充饥,又把讨来的糖和着锅巴吃,吃剩的,老太婆就捏做成一团,烤干,留作下顿作“饭”吃。吴老太的 “粉酥”从那以后就在社会上流传开了,这就成了现在炒米饼的雏形。
    炒米就是在在一个大铁锅中将生米炒熟。炒的时候火不能太大,否则会使米未熟就焦了,也不能太小,否则就无法让米熟得均匀。因此,为了让米均匀的受热且不 焦,炒米的人一刻也不能离开,站在热气翻涌的铁锅旁边,拿铲子的手要不停的炒,是很辛苦的事,常常是一炒就是大半天。
    做饼首先要用黄糖加水煮成糖胶来和粉,然后用饼模来做。饼模是木制的,上面刻有祥禽瑞兽,花草树木,还有福禄平安之类的文字,现在应该有人作为一种传统的 民间木刻艺术品来收藏了。做饼是全家都能参与的工作,大人小孩围在一起,把和好的饼粉放到饼模中,一般用白糖和花生,加上一片切得很薄的肥猪肉作馅。把粉 按到饼模中,还要用汤匙来回压紧。用小木锤在饼模背后把饼从饼模里捶出来,装在筛子里。
    烤饼要使用木炭来烘焙。那时候烘焙炒米饼的木炭也有讲究,火候控制也是炒米饼好坏的关键,中医认为,这样做出来的炒米饼,对肾和胃有补虚作用,所以现在很多饼家都以古法烘焙作为卖点。]

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