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How is Ciba made?

The production method of Zanba is divided into two kinds, one is to mix glutinous rice flour with an appropriate amount of warm water and knead it. The other is made of glutinous rice, steamed over high heat and mashed with a rolling pin. The Ciba produced can be divided into brown sugar Ciba and white sugar Ciba. In fact, Ciba is divided into brown sugar and white sugar, the main difference lies in the type of sugar put when eating.

Zanba is made of glutinous rice. After soaking and steaming, glutinous rice can be mashed and shaped with tools. Zanba is a special snack in Hunan during the Spring Festival. Wash 1000g glutinous rice, soak it one night in advance, put the soaked glutinous rice in a steamer and steam it in a pot.

Of course, there are many ways to deal with brown sugar Zanba glutinous rice, simple way: prepared ingredients. Pour the glutinous rice flour into a large container, then pour water, remind the water not to put too much at a time, while mixing the noodles with your hands, while adding water, knead the flour into a ball. You can also beat it for 5 minutes with an egg beater or roll it into a sticky state with a rolling pin. Step 2: take the glutinous rice ball into a small ball. Cut the Zanba into small pieces. Knead it into a circle and coat it with dry powder.

Zanba is a kind of food made by steaming and mashing glutinous rice. Zanba is made by mashing cooked glutinous rice into a stone trough with stone hammer or Reed bamboo (some are also replaced by bamboo due to local differences). Generally, this type of food can be called Zanba.

Ciba Pinyin: [C í b], Ciba is a kind of food made by steaming and mashing glutinous rice.

Zanba is a traditional Chinese snack, the main raw materials are glutinous rice flour and water, taste Q play, moderate sweetness. The following is the method and formula of Zanba: material: 200 grams of glutinous rice flour, 200 milliliters of water, 50 grams of sesame seeds: put glutinous rice flour into a bowl, add the right amount of water, stir well and knead into a smooth dough. Divide the dough into small pieces and rub it into a circle. Put the round dough in boiling water, boil until it floats, remove and drain.

The practice of Hakka Zanba, Hakka Zanba how to make delicious, Hakka Zanba

1. The cold hemp balls can be easily divided. They can be kneaded into several small hemp balls and stained with the ingredients of practice 8, or the traditional way of eating them is to serve large pieces of hemp balls on the table and cut them while eating them. You can also wrap your favorite bean paste into the outer skin and roll it with sesame and peanuts to become a stuffed sesame paste.

Step 3 Peanuts are roasted at 170 degrees in the oven for about 16 minutes. Step 4: the roasted peanuts are cooled and peeled and added to the cups. Step 5 of the practice of Hakka "ba" is followed by pouring sugar. The practice of Hakka "ba" step 6 starts the cooking machine from gear 1 to gear 4, playing about 30 seconds.

3 、 a. The glutinous rice is soaked several hours in advance, drained and steamed. b. Dice pork, soak mushrooms and chop mushrooms, soak shrimp and set aside. c. Put oil in the pan, add spring onions, ginger and garlic, saute until fragrant, add pork belly and stir-fry until the oil comes out. d. Add Lentinus edodes and dried shrimps to continue to stir-fry, add soy sauce, five-spice powder and salt. e. Mix the fried stuffing into the steamed glutinous rice and mix well.

4. First soak the glutinous rice for several hours, then drain. Put the drained glutinous rice into a steamer and steam for about 30 minutes until the glutinous rice is done. Put the steamed glutinous rice into a large stone mortar and beat it repeatedly with a mallet until the glutinous rice is sticky. An appropriate amount of hot water can be added during the hammering process to help glutinous rice bond better. After hammering until the glutinous rice is smooth and delicate, take out a small piece and flatten it into a round cake.

5. Clean the glutinous rice; steam it in a steamer (about 40 minutes); steam and let it cool for three minutes; beat it in a stone mortar; beat it while rolling until the glutinous rice becomes Zanba; crush the fried peanuts, add granulated sugar, and stick with glutinous rice paste.

The practice of Hakka fried taro Zanba

Clean the glutinous rice; steam it in a steamer (about 40 minutes); steam and leave it to be cold for three minutes; beat it in a stone mortar; beat it while rolling until the glutinous rice becomes Zanba; crush the fried peanuts, add granulated sugar, and stick with glutinous rice paste.

When the dumplings are done, they begin to take small balls to make a nest, then put the shredded radish into the nest, and then squeeze the edge. When it's all done, start frying it in hot oil, a process that requires great patience.

Hakka Zanba practice: materials: main ingredients: 420 grams of glutinous rice, 220 grams of water. Excipients: 30g fresh milk, right amount of bean paste. Dressing: 1 tablespoon of salad oil, 2 cups of peanut powder and 2 cups of sugar powder. Step: rinse the glutinous rice with clean water and soak for about 40 minutes. Drain the glutinous rice after soaking. Add water, milk and drained glutinous rice to the baker bucket in order. Select the [rice cake / glutinous rice ball] mode in the toaster program.

Generally, it is boiled with glutinous rice flour and water, then rubbed into long strips with hands, then cut with a knife or picked by hand into a large paste ball, and then mixed with white sugar (brown sugar) and peanut fragments. However, in the Hakka mountains of Jiexi, Wuhua, Luhe and Lufeng, there is another method of making Zanba, which is called "playing Zanba".

When Hakkas make Zanba, soak the good glutinous rice more than a day in advance, then steam it in a wooden retort until the glutinous rice is soft, wait until it is steamed, then take it out and put it in a stone mortar, and then use a pestle and hammer to pound it, that is, "beating Zanba".

What are the practices of Xiankou Zanba to share?

1. Hakka bacon Zanba materials: glutinous rice, pork, mushrooms, shrimp, spring onions, ginger, garlic, soy sauce, five-spice powder, salt. Practice: a. The glutinous rice is soaked several hours in advance, drained and steamed. b. Dice pork, soak mushrooms and chop mushrooms, soak shrimp rice and set aside. c. Put oil in the pan, add spring onions, ginger and garlic, saute until fragrant, add pork belly and stir-fry until the oil comes out. d. Add Lentinus edodes and dried shrimps to continue to stir-fry, add soy sauce, five-spice powder and salt.

2. The first material: glutinous rice flour 1 jin, cornflour 50g, moxa leaf 10g, pork 100g, peanut 150g, sesame 50g, carrot 100g, shiitake mushroom 50g. Wash and cut all the materials first and set aside. Stir-fry peanuts and sesame seeds first. Hot pot, put oil and salt, when the oil temperature reaches a certain temperature, put pork, stir-fry a few times, put shiitake mushrooms, then put carrots, before starting the pot, stir the peanuts and sesame seeds evenly, set aside.

3. Zongyang Zanba: spread a layer of sweet sauce on the surface of Zanba, such as bean paste, peanut butter or brown sugar sauce, and sprinkle some cooked sesame or coconut paste. The Zanba made in this way is sweet but not greasy, and is very suitable for friends who like sweets. Salty Zongyang Ciba: salty ingredients can be added to Zanba, such as minced meat, salted egg yolk, ham and so on. This method is suitable for people who like salty food. It has a unique taste and rich nutrition.

4. Roast Zanba: slice it or put the whole piece on the grill and bake it slowly over low heat. During the baking process, you can brush it with honey water or sugar water to make the surface scorched and sweet. Zongzi: although strictly speaking, zongzi is not a kind of Zanba, but its production method is similar to Zanba. It is also based on glutinous rice, stuffed with bean paste, minced meat, salted egg yolk and cooked with bamboo leaves.

5. Ingredients: red bean stuffing, glutinous rice flour, sticky rice flour, banana leaves, salt. Put the glutinous rice flour and sticky rice flour in a clean basin and stir well. Add an appropriate amount of warm water to the plate and add some salt. Stir the glutinous rice flour and sticky rice flour well with chopsticks. Wait until the rice noodles are kneaded into a ball and set aside.

6, salty glutinous rice Ciba method material: glutinous rice flour 200g water 250ml sesame paste appropriate amount of soy sauce appropriate amount of oil step: put glutinous rice flour into a bowl, add appropriate amount of water, stir evenly into glutinous rice paste. Pour the glutinous rice paste into a steamer and steam over high heat for 15 minutes. Pour the steamed glutinous rice paste into the board and knead it into a ball. Roll the kneaded glutinous rice balls into thin slices and cut them into small pieces.

What is the origin of Ai Ciba, a Hakka snack?

1. The moral is to commemorate the ancestors and reunite. Ai Yu, also known as Ai _ and the Youth League, has been a sacrificial offering since ancient times, implying reunion. At the same time, in order to commemorate his ancestors and express his yearning for him, it has gradually evolved into a traditional Qingming Festival food for the Hakkas in northern Guangdong. Moxa grass can be regarded as a common ingredient on the Hakka table. Every spring, the moxa grass is relatively fresh and tender, and the green leaves spiral up.

2. Moxa cake (also known as "moxa") is the food of the local Hakkas, because the main excipients are taken from "moxa grass". Moxa grass has a special fragrance, the back of the leaf has moxa hair, with medicinal value.

3. The practice of Ai Zanba, the traditional handmade moxa, was a popular Han snack during Ching Ming Festival's time. Moxa grass in spring is the raw material of Artemisia argyi. Its fragrance and greenness give it a unique flavor. The first step in the production of moxa is to pick moxa leaves, during the Qingming Festival, in the fields, moxa grass is luxuriant, select tender leaves, the more the fragrance. Next, prepare the banana leaves, wash them, and prepare them for coating moxa.