Braised Duck and Rice Cake

Braised rice cake with pressed duck is a delicacy in Zhejiang. The method of making it is relatively complicated. First, you must select pressed duck with tender meat and pick out the duck meat. When making the rice cake, it must be cooked thoroughly and then added with various seasonings such as onion, ginger, garlic and then cooked. Braised rice cake with pressed duck has a relatively high nutritional value and is rich in protein and amino acids. It can prevent high blood pressure and high blood sugar diseases. Here are some production methods.

Add some oil to a hot pan, stir-fry ginger slices and scallions, add duck pieces, add dark soy sauce, light soy sauce, rice wine, stir-fry, add rice cake and half a bowl of water, boil until the water is dry and remove from the pan.

1. Pressed duck is quite salty and needs to be soaked in water overnight to remove the saltiness.

2. There is light soy sauce and dark soy sauce in the cooking process so there is no need to add salt.

Ways to eat Ningbo Cicheng rice cake: boil, stir-fry, deep-fry, stir-fry, boil in soup, etc., and it can be eaten salty or sweet. For example: fried rice cake with sugar. A folk proverb says: "Fried with sugar and popped with oil, you will get big blisters at the corners of your mouth after eating so much." For example: shepherd's purse rice cake. There is a folk proverb that goes: "Stir-fried rice cake with shepherd's purse and shredded pork", and the Kitchen God Bodhisattva reaches out to grab it". There is also: the rice cake soup with juice (chicken soup) is extremely delicious and is a must-have food for every household on New Year's Eve. There are dozens of cooking methods. In the past, the storage conditions were poor, so many residents sliced ​​the rice cakes and dried them for storage. When eating, they were soaked in water for two days. There are also those that are soaked in water in batches, which can be kept fresh for several months. China has a vast territory and different customs and habits in different places. There are also many types of new rice cakes developed. Representative ones include white cakes in the north, yellow rice cakes in farmers' homes in the north of the border, glutinous rice cakes in the southwest, and red tortoise cakes in Taiwan. There are differences in the flavors of rice cakes in the north and south. There are two types of rice cakes in the north: steamed and fried, both of which are sweet; in the south, in addition to steaming and frying, there are also methods of stir-frying and boiling in soup, which taste both sweet and salty.

Rice cakes are mostly made from glutinous rice flour, which is a specialty of the south of the Yangtze River. In the north, the most sticky grain like glutinous rice is sticky millet (commonly known as yellow rice). This kind of millet is hulled, ground into flour, and then steamed with water. The flour becomes yellow, sticky, and sweet, and is a delicacy enjoyed by people in the Yellow River Basin to celebrate the harvest. An article titled “A Brief Description of Scenery in the Imperial Capital” published during the Chongzhen period of the Ming Dynasty recorded that Beijingers at that time ate millet cakes called “nian gao” on “the first day of the first lunar month.” It is not difficult to see that "niangao" is a homonym of "nian niangao" in the north.