【 Beijing 】 Pink Old Beijing Cheese
2024-09-09 14:58:49 589
Cheese was originally created by ethnic minorities in the north and is a semi solidified food made from cow and sheep milk. It is milky white, fragrant, and nutritious, and melts in the mouth. Cheese was a precious delicacy in the royal cuisine of the Yuan, Ming, and Qing dynasties. It was introduced from Mongolia to the Qing Dynasty court and was elevated there. Eventually, it became a traditional Beijing snack that settled among the people in Beijing. The Song Dynasty poet Xin Qiji described it as a "fragrant floating cheese glass bowl, used to stealing and tasting every year while drunk", indicating that its deliciousness is not ordinary. It is different from Western cheese, which has a high fat content. It is a nutritious and delicious food with low calories. Nowadays, we can easily make this former palace dessert at home. The rice wine I used today is homemade rice wine with red yeast rice added. The color is red, and when mixed with milk, the finished product has a powdery color, which looks a bit romantic and feels good. The taste is similar to ordinary rice wine, except that red yeast rice has more nutrients, making this dessert more nutritious. Old Beijing cheese is delicious, but there are still some difficulties in making it. If you don't pay attention, you will fail. Therefore, based on my own experience in making it multiple times, I have summarized the precautions in the recipe for everyone's reference.
Details of ingredients
Technique
Steps to make 【 Beijing 】 Pink Old Beijing Cheese
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1. Boil pure milk over low heat for another 5 minutes to allow some of the water in the milk to evaporate, making the milk thicker and more likely to succeed![]()
2. Boiled milk will have milk skin, pick out the milk skin![]()
3. I have previously shared a recipe for homemade red yeast rice wine. If you are interested, you can refer to it: http://home.meishichina.com/recipe-252977.html![]()
4. Filter out the rice wine liquid, do not use rice, take the required amount![]()
5. After boiling the water in the pot, mix the rice wine with the boiled milk![]()
6. Stir evenly![]()
7. If you like sweetness, you can add sugar. I usually don't add sugar, I prefer the original flavor.![]()
8. Pour into a bowl, cover the surface with cling film, and make a few small holes in the cling film![]()
9. Put it into a pot that has already been heated, cover it with a lid, and steam on low heat for 20 minutes. After steaming, do not rush to take it out. Wait for it to cool naturally before opening the lid and taking it out.![]()
10. Steamed cheese, powder color![]()
11. I made the original flavor and paired it with two sweet cookies. Originally, the taste was better after refrigeration. I couldn't wait any longer, I just cooled down a little and ate a bowl. Because there is no refrigeration, the cheese doesn't look very thick![]()
12. The other bowl was refrigerated for half a day, and it was obvious that the cheese looked much thicker after being refrigerated.
