Korean is one of the fifty-five ethnic minorities in China. When it comes to Korean diet, I believe that the first thing many people think about is making cakes. Cake making is one of the most favorite and characteristic traditional foods of the Korean people. Maybe you've seen it, but do you know its origin, its practice and its characteristics? Come and have a look.
The origin of Korean cake making
Cake making is one of the most popular traditional foods of the Korean people. The history of cake making is relatively long. It has been recorded in the relevant documents of the Korean people in the 18th century. At that time, it was called "yinjue cake" and "yinjue cake" as one of the traditional foods. Nowadays, every family entertains relatives and friends with cakes in festivals or weddings.
As the name suggests, making cakes is made. The main raw material for making cakes is glutinous rice. Where there is no glutinous rice, millet or millet will be used; besides red beans, beans, mung beans, pine nuts, chestnuts, dates and sesame can also be used as raw materials for bean noodles. When making, first, clean and steam the sticky rice, put it in the cake making trough or on the slate, and then use the hammer to break and glue the rice into one piece. When eating, cut into small pieces with a knife dipped in water, and eat with pastry.
In Yanbian Korean Autonomous Prefecture, when children enter college entrance examination, the Korean people will throw the cake made at home on the school wall and gate before dawn outside the gate of the institution of higher learning where they expect their children to go to study. The higher the cake is thrown, the greater the hope of children's entering college. This is the moral: thriving, golden list title. When Korean people move, they also have the custom of making rice cakes and giving them to their neighbors.
In the cold winter, people like to bake the cakes on the fire bowl, then pour on the honey juice, sweet batter or ripe persimmon juice, and enjoy them again. The taste is very sweet. Glutinous rice cake can be called the pillar of festival food in the traditional diet of Korean Peninsula. Eating rice cake is almost as long as eating grain in Korean Peninsula. The nobles of the ancient Korean dynasty attached great importance to eating rice cakes on festivals. In today's Korean Museum and Korean traditional food research institute, there are exquisite porcelain used by nobles to eat rice cakes hundreds of years ago and special utensils left by the people for making rice cakes. In the murals unearthed on the Korean Peninsula, there is a scene of cake making. To the Korean Dynasty, the rice cake culture of the Korean Peninsula reached its peak.
South Korean rice cake is similar to China's in that it's made of 'steamed rice cake' and 'made of rice cake', with glutinous rice and japonica rice as raw materials. Korean rice cakes are mostly made into sweet cakes and various kinds of snacks. Most of them are filled with fresh, salty, sweet and other flavors. The sweet cakes need to be pasted with petals outside and fried on a pan. Korean people like to make cakes to pray for peace on important days such as birthday, home, children's hundred days and one year old, marriage, sacrifice, etc. Festival cakes are also made in major traditional festivals such as the Spring Festival or the Mid Autumn Festival. Rhododendron cake cake is made on March 3 of the lunar calendar, and muffins are made in the Mid Autumn Festival. The Korean way of making cakes
The Korean way of making cakes
Ingredients: glutinous rice, cup of water, cup of soybean powder, white sugar.
1. Wash the glutinous rice one night in advance and soak it in some water
2. Put the soybean noodles into a bowl without water, cover with a clean cloth, and steam them in a steamer
3. Filter the steamed soybean flour with a sieve
4. Put the soaked glutinous rice into the steamer and steam it
5. Put it on the panel after it cools down a little, cover with a layer of fresh-keeping film, and use a rolling pin to knock it continuously until the rice grain directly produces enough viscosity
6. Stick the glutinous rice into strips, dip the knife in water, and cut them into pieces of the same size
7. Finally wrap the soybean noodles.
Characteristics of Korean cake making
1. Korean cake making is a traditional Korean snack, because it is made of steamed glutinous rice and beaten with mallet in the trough, so it is called "cake making". When eating, cut it into pieces, dip it in bean noodles, and it tastes delicious.
2. There are two kinds of cake making: one is white cake made of glutinous rice, and the other is yellow cake made of yellow rice. The Korean people have a long history of enjoying cake making, which is an indispensable food on the table every year's day, the birthday of the elderly, the birthday of the children, the wedding ceremony and other major festive days.
Therefore, once you see a woman who is happily busy making cakes, you know that there must be great happiness in this family. Cake making is not only used for eating or entertaining guests, but also a gift from relatives and friends. At the same time, cake making also has the function of health care, which is illustrated by the Korean saying "eat cake in summer, like eating little ginseng".
3. The history of cake making is relatively long. It has been recorded in the relevant documents of the Korean people in the 18th century. At that time, it was called "yinjue cake". In today's Korean Museum and Korean traditional food research institute, there are exquisite porcelain used by nobles to eat rice cakes hundreds of years ago and special utensils left by the folk to make rice cakes. In the murals unearthed on the Korean Peninsula, there is a scene of cake making. To the Korean Dynasty, the rice cake culture of the Korean Peninsula reached its peak.
4. Making cakes is definitely a physical work. The most important thing is that you can exercise your strength.