Guilin Ship - made Cake

Guilin Ship - made Cake is a very characteristic snack. It originated from boat - dwelling families and was once one of the main foods for boatmen on the Lijiang River in ancient times. Its production method is unique. High - quality glutinous rice produced in the Guilin area is selected and soaked in cold water for 3 hours in advance, and then ground into a glutinous rice slurry with a granular texture. Cut Lipu taro into dices, shell and dice chestnuts, chop part of the white part of the green garlic, and process the green part of the green garlic separately. Put cured meat dices in a cold pan, stir - fry until the oil comes out, then add chopped white garlic and stir - fry until fragrant. Then, put in taro dices and chestnut dices and continue to stir - fry. Season with salt and soy sauce. Since it will be mixed with glutinous rice slurry later, the seasoning can be a little salty. Fully mix the stir - fried ingredients with the glutinous rice slurry and green garlic paste. Pour the mixed ingredients into a mold, press them firmly, and then put them into a steamer. When the water in the steamer boils, there is sufficient steam, and the temperature reaches 90 - 100 °C, put the raw cake into the steamer and steam for 40 minutes. Then take it out and cool it, and cut it into square thick slices of 6×8×2cm. When eating, it can be directly sliced and eaten to taste its original soft and glutinous texture, or it can be put into a pan and fried. When the temperature is controlled at 150 °C, put the cut cake slices into the pan and fry until both sides are crispy and fragrant. At this time, the Ship - made Cake is crispy on the outside and glutinous on the inside, with a green color and a savory taste. Every household in Guilin makes it during the Chinese New Year, implying "rising step by step" and full of good expectations.