Sorghum rice cake and preparation method thereof

Abstract

The invention discloses a sorghum rice cake and a preparation method thereof. The sorghum rice cake is prepared from the following substances in parts by weight: 50-80 parts of glutinous rice, 20-30 parts of japonica rice, and 20-30 parts of sorghum. The method comprises the following fabrication steps: soaking the glutinous rice, the japonica rice and the sorghum, grinding into rice slurry, removing water, kneading into a ball, and twisting to make the ball in a double-cone shape, and cooking on a steamer chopping board with leaves of polygonum viviparum so as to obtain the sorghum rice cake disclosed by the invention. According to the sorghum rice cake disclosed by the invention, the glutinous rice, the japonica rice and the sorghum are taken as raw materials, are ground into fine and smooth rice slurry by a traditional water mill, and then are matched with the leaves of polygonum viviparum to cook, so that the fine and smooth taste can be kept, and the nutrients can be balanced; as the coarse and refined grains and matched, the reasonable ingestion of a plurality of nutrients is facilitated, and the sorghum rice cake has the effects of reducing blood pressure, reducing cholesterol, clearing thrombus and relieving the nerves, and further has the effect of prolonging life after being frequently taken.

Description

technical field [0001] The invention relates to rice cakes, in particular to a sorghum rice cake and a preparation method thereof. Background technique [0002] There are many traditional New Year's goods in our country, which can be described as rich and colorful. However, at the beginning of the twelfth lunar month, every household in the southern countryside has to make rice cakes, which are commonly called "tuanzi" in some places. The raw materials of dumplings are mainly glutinous rice and japonica rice, which are ground into rice milk, steamed in a steamer, dried and raised in a water tank. It is convenient and delicious to eat. Moreover, there are many ways to eat rice cakes. Some people like to cook rice cakes with green vegetables, some people like to eat rice cakes fried with bacon, and some people like to eat rice cakes fried in sugar water. In short, making rice cakes has become a traditional custom of people. However, traditional rice cakes are mostly made of ...

AI Technical Summary

Problems solved by technology

However, traditional rice cakes are mostly made of glutinous rice, which has the disadvantage of being difficult to digest, especially for the elderly, weak and children, who are prone to food accumulation

In addition, traditional rice cakes are generally steamed in a steamer through gauze, which has the disadvantages of poor taste and short storage time.