Taro cakes and seven-color cakes are steamed in trays, and then cut into diamonds after steaming. There is a taro cake in the middle of the taro cake. The top and bottom layers of the seven-color cake are white, and the middle layer is yellow, red, orange and other colors, which are gorgeous and incomparable. The salt cake is tender and smooth, with a salty taste but not salty. With all kinds of spices, it tastes strange.
The salt cake is tender and smooth, with a salty taste but not salty. With all kinds of spices, it tastes strange. When the weather is cool, it is wonderful to eat a bowl and feel a hot air rising from your body, but it is cool in midsummer. Binyang Salt Cake is of high quality and low price, and can be eaten in all seasons in Xian Yi, which is one of the reasons why it sells well from generation to generation. Especially today, when people are not tired of losing weight, losing weight is the first choice for ladies.
Now the salt cakes sold on the street are only 1 yuan per bowl. Eating a bowl is enough to meet the needs of a breakfast, which is more economical and practical. In addition, the salt cakes are clean and hygienic (even the bowls are steamed before being put), and the packaging is convenient. After you eat in the stall, you can easily pack it and take it home for your family to taste (because hot food and cold food taste good).
The history of Binyang Salt Cake is gone. But according to the old people, Binyang County, one of the four ancient towns in Guangxi, has been the most lively and crowded street food stall and salt cake stall for many years. In the streets and lanes, Dan Lang's cry is "salt cake!" , is also the loudest, shout the most.
There are two kinds of traditional salt cakes: cup cakes and bowl cakes. Now there are taro cakes and seven-color cakes. Steamed in a small porcelain cup is called a cup cake, and steamed in a bowl is called a bowl cake. Taro cakes and seven-color cakes are steamed in trays, and then cut into diamonds after steaming. There is a taro cake in the middle of the taro cake. The top and bottom layers of the seven-color cake are white, and the middle layer is yellow, red, orange and other colors, which are gorgeous and incomparable. The salt cake is tender and smooth, with a salty taste but not salty. With all kinds of spices, it tastes strange. When the weather is cool, it is wonderful to eat a bowl and feel a hot air rising from your body, but it is cool in midsummer.
Salt cake is mainly made of Chun Er white rice and japonica rice, soaked in cold water for 2 ~ 3 hours, then washed and ground (it must be ground with a stone mill). After boiling one third of the rice slurry, mix it with the rest of the raw rice slurry, add a little salt and steam it in a cage. Pay special attention to temperature and time when steaming.
The most important thing to make salt shortbread is seasoning: red spicy powder, mashed garlic, fried peanuts, sweet and sour brine, chopped green onion oyster sauce, and a paste seasoning with various flavors that can't be said casually.