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Simple, delicate and a real taste of the countryside
By Gong Huifen and Pan Zheng |
March 30, 2009, Monday
|
Print Edition
Print Edition
THE best time for eating caotou is the days after mid-March. There's a custom in Shanghai's rural areas to eat caotou when the beginning of summer is coming.
Usually, farmers cut the caotou three times (it can be cut several times like leek, served as a kind of vegetable). When the new leaves grow up at the fourth time, they will be perfect for making caotou cakes.
The raw materials are very simple ?? just some glutinous rice flour and caotou.
First, wash the caotou completely and boil it for a while. Remember not to boil it for too long, otherwise the fragrance will be lost. Then, cut the caotou into little pieces and put them into a big container with glutinous rice flour. Add salt, sugar and gourmet powder (depends on your taste), and some water of about 45 degrees Celsius into the container. Mix the caotou and rice flour completely and make them into little flat cakes. Then put the cakes into the pot with some oil half-heated.
It's very important to control the heat. If it is too strong, the surface of the cakes will be burnt while the inside will not be fully cooked. So they must be cooked in a gentle heat and turned continuously.
After about six turns, the cakes will be done.
Usually, farmers cut the caotou three times (it can be cut several times like leek, served as a kind of vegetable). When the new leaves grow up at the fourth time, they will be perfect for making caotou cakes.
The raw materials are very simple ?? just some glutinous rice flour and caotou.
First, wash the caotou completely and boil it for a while. Remember not to boil it for too long, otherwise the fragrance will be lost. Then, cut the caotou into little pieces and put them into a big container with glutinous rice flour. Add salt, sugar and gourmet powder (depends on your taste), and some water of about 45 degrees Celsius into the container. Mix the caotou and rice flour completely and make them into little flat cakes. Then put the cakes into the pot with some oil half-heated.
It's very important to control the heat. If it is too strong, the surface of the cakes will be burnt while the inside will not be fully cooked. So they must be cooked in a gentle heat and turned continuously.
After about six turns, the cakes will be done.
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