Xianju Nan Cake

Overview

In Xianju dialect, the southern meaning of Nan Gao is soft. Ruan and Nan have similar pronunciation in dialects, so when called, it becomes Nan Gao. Nan Gao is a delicacy that many people in Xianju had when they were children. Making Nan Gao with a stone mill has become a well-deserved childhood memory in the minds of grandma and grandma. Nan Gao is made with rice milk. Soak the rice in a small water tank for a day and night in advance, add water and use a stone mill to grind it into a fine rice slurry. Grinding the rice slurry is a long process. In addition to exerting effort, you also need a lot of patience and endure the boring rounds. Grind the rice milk, stir it evenly, and then put it in the pot for steaming. If the patience required to grind rice milk is in circles, the patience required to steam Nan Gao is in layers. The bamboo steamer most commonly used by farmers is used to steam Nan Gao, and the bottom is tightly covered with fine gauze. Don't be in a hurry when steaming Nan Gao. You have to take your time. Pour a thin layer of rice milk on it, cover it with a lid, sit under the stove, patiently turn up the fire and let the steam rise. It is estimated to be half cooked, so open the lid, pour another layer, sit down, and light the fire. In this way, layer by layer is steamed, and the same pattern is repeated layer by layer. Finally, the steamed Nan Gao is formed into a whole piece and formed into layers. This is the biggest feature of Nan Gao. Nan Gao is milky white, translucent, with a fine texture, smooth, smooth, tough but not old, waxy but not sticky, and as tender as a newly peeled egg. Dip it in soy sauce, and the shaky Nan Gao can finally be eaten. The taste is smooth, slippery, tender, and indescribably delicious. There are many ways to eat Nan Gao. In addition to being eaten with soy sauce, it can also be eaten fried after cooling. Put the cake cut into small pieces in a pan and fry it with oil until both sides are golden brown. Sprinkle with minced green onions. The outside is crispy, but the inside is still smooth and tender. It is fragrant in the mouth, crispy and tender, and salty and light. The same piece of southern cake can taste different flavors, and the taste is very rich.

Tags

• hot dishes
• light soy sauce
• nan gao
• onions
• vegetable oil

Ingredients

Steps

1. 1 Fresh Nan Gao.

   

2. 2 Cut into thick slices.

   

3. 3 Heat a non-stick pan, add oil, add the sliced nangao slices and fry over low heat.

   

4. 4 Flip and brown on both sides.

   

5. 5 Pour in appropriate amount of light soy sauce to taste, sprinkle with chopped green onion, and serve. The outside is crispy, but the inside is still smooth and tender. It is fragrant in the mouth, crispy yet tender, salty and light, and has a rich taste.