Meizhou Hakka Huangban

2025-01-07 02:58:45 250

Huangban is a well-known traditional snack of the Han ethnic group in Lingdong, Guangdong, belonging to the Cantonese cuisine. The production method of Huangban is quite particular. Firstly, it is necessary to choose good dry firewood (such as dry tea branches, dry straw, etc.), burn these dry firewood into ash, and add some bayberry leaves (for color matching) and a small amount of quicklime to the ash (to prevent the yellow rice cakes from being too cold after eating). Then, wrap the plant ash in a clean cloth and pour it in a bucket with water to make the plant ash water for soaking rice. At the same time, after washing about one-third of the rice (or glutinous rice) and about two-thirds of the indica rice, soak it in grass and ash water for several hours, and then process it into rice slurry. Then pour the rice slurry into the pot and simmer over low heat. Pay attention to constantly stirring during the cooking process to evaporate the water without burning it, so as to make soft and resilient rice balls. Take out the rice balls and place them in a copper basin. Steam the rice balls until they are cooked, and then pound them in a mortar for about ten to twenty minutes. In this way, the yellow and tender yellow rice noodles are made< br>

• Simple
• Fried
• Sweetness