"Grandpa Feng, do you know how to make yellow rice cold cakes?"

After stabilizing Cocoa, Xu Zhuo walked to Feng Weiguo's side and asked him in a whisper about the yellow rice cold cake.

Today, not only did Yu Keke mention the yellow rice cold cake, but Li Hao and Lao Meng also mentioned this stubble.

It's really hot to think about.

If this yellow rice cold cake is not difficult to make, Xu Zhuo plans to make a new one in the store.

Whether there is sales or not for the time being, mainly on this hot day, it is indeed a bit unreasonable to eat cool desserts.

And it seems that this yellow rice cold cake can also be made into vacuum packaging and sold in online stores.

After you make it, you can also test the waters.

If you can, Xu Xiaochu brand doesn't have another product.

Taking advantage of the launch of a new product at this time, there should be a lot of people paying attention.

It's that Yuan Kang may have more bad reviews that he strictly guards.

After all, many people buy products in online stores just to brush a bad review and lose the goodwill of passers-by.

This is the most common routine in online store operation.

But it's not that it can't be cracked.,Just look for a wave of praise from companies that brush sales and praise.,Anyway, many people are looking for discount coupons from the group when they buy things.,In this way, you can not only increase sales.,It can also increase praise.。

If someone brushes up on bad reviews, let Yuan Kang fight back in this way.

Not a big problem.

However, it is still a little far to think about this, because whether this yellow rice cold cake can be made is still a matter of words.

If it was particularly troublesome, Xu Zhuo was ready to give up.

"Yellow rice cold cake is not troublesome, in Shaanxi and Shanxi, as well as in some areas of Inner Mongolia, many families will make some to eat every summer. ”

Feng Weiguo took a sip of porridge and said slowly.

He knows this yellow rice cake very well, because when he was in the restaurant in Datong, the dessert in it was mainly yellow rice cake.

Although the name of the yellow rice cake is similar, it is two different dishes.

Yellow rice cake is a kind of cake steamed with fermented yellow rice flour, which is basically a type of hair cake.

The yellow rice cold cake is made of rhubarb rice and glutinous rice, which are slurred and then put in a pot, cooked in the form of braised rice, and then put into a mold to flatten out, and then put into the refrigerator to cool and demold.

Finally, cut into cubes, drizzle with osmanthus nectar and eat.

Feng Weiguo roughly explained the method of cold cakes, which was different from the simple tutorial Xu Zhuo found on the Internet, he looked at Feng Weiguo and asked curiously: "Grandpa Feng, what is pulp?"

This term is a bit new, and Xu Zhuo doesn't understand it very well.

Feng Weiguo didn't answer, but asked him a question: "Xiao Zhuo, have you ever eaten your more popular pulp noodles here in the Central Plains?"

Xu Zhuo nodded, when I was in junior high school and high school, I would occasionally try it, but now I can't find that kind of stall, although some shops also sell it, but it doesn't have the same taste as it was back then.

So he basically hasn't eaten it again in all these years.

However, that sour taste is still fresh in Xu Zhuo's memory.

"Pulp noodles are a type of pulp, that is, fermented in pulp water. This yellow rice cold cake also has to be fermented in a special slurry water, and the yellow rice cold cake made in this way has a slightly sour taste, which makes people have an endless aftertaste. ”

As soon as he said this, Xu Zhuo recalled that the yellow rice cold cakes he had eaten in Xibei Xiaomian Village seemed to have a sour aftertaste.

At the time, I thought it was honey with other ingredients, but I didn't expect it to be the taste of fermented yellow rice.

Not to mention, this thought is really gluttonous.

Later, if you go back early, go to Xibena and buy two to take home to eat.

Just to relieve the hunger of his daughter-in-law.

Under normal circumstances, Feng Weiguo would go back after dinner in the store.

Take a stroll in the park and watch the old lady square dance, walk three to five thousand steps with the gang, and then go home and take a hot shower.

When you're done, you'll either sit on the couch and watch TV, or you'll be holding your phone and watching the videos you've been cooking before.

Anyway, life is very fulfilling, and the combination of work and rest is very good.

But today, Xu Zhuo mentioned the yellow rice cold cake, which made Feng Weiguo greedy.

Although he didn't know why Xu Zhuo didn't learn gourd chicken but yellow rice cold cake, but when he thought of the taste of this snack, Feng Weiguo realized that he didn't seem to have eaten it for several years.

Since Xu Zhuo wants to learn, then take this opportunity to do more and give everyone a try.

At the same time, it also let Shi Lei and Guo Xingwang see the charm of Northwest cuisine.

When it comes to Northwest cuisine, many people's first thing that comes to mind is beef and mutton, chili oil, beef noodles, fried noodles and other heavy flavors.

In fact, in the northwest region, there are also many more delicate desserts.

This yellow rice cold cake is one of the representatives.

Feng Weiguo planned to prepare the ingredients tonight, and by the way, he would tell Xu Zhuo about the secret of pulping.

After everyone had eaten a good meal, Feng Weiguo began to show a few people how to pulp yellow rice and glutinous rice before the evening rush hour arrived.

At this time, everyone was not too busy, so Xu Zhuo called the chefs who made desserts to come over and study together.

The skills that are hard to learn are still cooling, so if you want to make food, you can only rely on everyone's talent.

Xu Zhuo himself didn't plan to learn this dessert.

Even if you study, it's okay to practice at home secretly, and you won't fiddle with these in the store.

After the people arrived, Feng Weiguo began to prepare the ingredients for pulping.

Needless to say, rhubarb rice and glutinous rice are a must, and in addition to these two, there are flour, sugar, and yogurt.

"Yogurt is still going to be used for this thing?"

Xu Zhuo was a little surprised, it was really a Northwest dish, and almost all of the desserts were inseparable from dairy products.

There was no such thing in the back kitchen, so Xu Zhuo still went to the cold drink cabinet at the front desk to get a bucket of 1L of sour milk.

After preparing these, Feng Weiguo began to produce.

Prepare a pot, add a bowl of flour to the pot, then add half a pot of water to the pot, and start stirring in the pot with a spoon to stir all the flour in the pot.

Dry it again with a fine mesh to prevent gnocchi from appearing.

In this way, the water in the pot becomes the noodle sauce.

Bring the fire to a boil, turn off the heat and put about half a catty of white sugar into it.

Continue to stir with a spoon to melt the sugar in the soup.

You don't need to put too much sugar, as long as you can taste sweet.

The purpose of adding sugar is to speed up the fermentation of lactic acid bacteria, and at the same time to add a little base flavor to the syrup.

When all the sugar in the pot is melted, all that's left is to wait for it to cool.

Wait until the noodle soup in the pot has cooled down completely, then pour the yogurt in and stir, do not pour the yogurt while the noodle soup is still hot, this will scald the lactic acid bacteria to death.

In order to speed up the cooling, Guo Xingwang brought the pot into the cold storage.

In less than twenty minutes, the noodle soup in the pot was completely cooled.

After bringing it out again, Feng Weiguo asked Xu Zhuo to pour the bucket of yogurt into the pot and stir it as he poured it, so that the yogurt and noodle soup could blend better.

Lactic acid bacteria are naturally more evenly distributed.

After stirring, the sour slurry is ready.

Xu Zhuo found two basins according to Feng Weiguo's instructions, put the sour water in the pots into them, and then poured the washed rhubarb rice and glutinous rice into them respectively.

That's pulping.

After covering the mouth of the basin with plastic wrap, place it at room temperature.

After the pulp is ready, you can make yellow rice cold cake.

"Grandpa Feng, does it take a long time for this pulp to be made?

Feng Weiguo looked at the thermometer hanging on the kitchen wall, and said with a smile: "It is estimated that one day and one night is enough, and tomorrow here, I will teach you the rest of the steps." ”

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