Recipes tagged "Nan Gao"

4 recipes found

Nan Gao Omelette

Nan Gao is a local specialty food. It is steamed layer by layer with rice milk. It is shaped into a whole piece but is divided into separate layers, making it soft and glutinous. There are many ways to eat Nan Gao. You can eat it with soy sauce when it is hot. You can fry it when it is cold. Place the cake cut into small pieces in a pot and fry it over slow fire until it becomes golden on both sides. The skin is crispy but the inside is still smooth and tender. I added eggs when frying in the morning, and the aroma fills my mouth. It is crispy yet tender, with different saltiness and lightness. The same piece of Nannan cake can taste different flavors, which makes it even more delicious.

Hot dishes Home cooking
Pan-fried Nan Gao

Nan Gao is a local specialty. The rice is soaked overnight and then ground into a slurry. It is stirred evenly and can be steamed in a pot. To steam Nan Gao, use a bamboo steamer most commonly used by farmers. The bottom is tightly covered with fine gauze, pour a thin layer of rice paste, cover the lid, turn on the fire, let the steam rise, when it is half cooked, open the lid, pour another layer, and steam layer by layer. Finally, the steamed Nan Gao is shaped into a whole piece and formed into separate 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. When warm, dip it in soy sauce to enjoy the delicious taste. When cool, it can be fried or boiled. Place the cake cut into small pieces into a pan and fry over low heat until golden brown on both sides. Sprinkle with minced green onions. The skin will be crispy, but the inside will still be smooth and tender. The aroma is overflowing in your mouth. It is crispy but tender, and salty or light. The same piece of southern cake can taste different flavors, and the taste is very rich.

pastries Snacks
Xianju Nan Cake

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.

Hot dishes Light soy sauce
Green Vegetable Nan Cake Soup

Boil the Nan Gao and add some green vegetables and quail eggs. It is light and delicious.

Soups Home cooking