Small garlic cake
Release time:
2023-04-12
Spring is the season for outing and sightseeing, as well as the season for making delicious food and satisfying taste buds. A few spring rains, vegetation sprouted, and the wild garlic in the ridge also emerged from the soil, and it was time to eat garlic cakes.
Before and after the Qingming Festival, the little garlic grows very luxuriantly. My mother said that relatives in the family like to eat garlic cakes. They will come back to worship their ancestors during the Qingming Festival and get them some food. Small garlic is called small garlic because it looks like a reduced version of garlic and tastes similar. However, I have been eating small garlic cakes since I was a child, but I have never cared about the appearance of small garlic. After careful observation this time, I found that its green leaves are like scallion tubes, with finely divided spherical white flowers at the top, and seeds like small green and white lilies. At the top, they are a little purplish red, as if dotted with an agate, which is very nice.
I helped my mother remove the roots of the garlic, remove the old parts, clean them, cut them up, put them into the basin, add glutinous rice flour, eggs, salt, and then add a proper amount of hot water to knead them into a big dough. Look at my mother kneading very easily, but the dough is like a naughty child in my hands, always sticky and shapeless. Looking at the way I was in a hurry, my mother said that there must be a way to do everything. It looks simple, but it is still skillful to operate. Under her guidance, I finally kneaded the dough, divided the big dough into small groups, and then kneaded into cakes.
The preparation work is done well. Mother starts to burn the hot pot, add water to the bottom of the pot, and then prepare the steamer. Some of those little garlic cakes are placed on the steaming board and some are pasted on the wall of the pan. The mother said that the old teeth are not good, steamed and soft. Young people eat this "pot stickers" and have chewing heads. A little while later, the little garlic cake came out of the pot and tasted it. The taste was as delicious as ever.
My mother said that when my uncle came back to worship his ancestors last year, she also made small garlic cakes. My uncle ate three of them at one go and brought several before he left. She said that she had been reading this taste for many years, so this year she specially made more and asked him to bring more back. She also took out the video she took when she made the cake and showed it to me proudly. She asked, "I made the cake well, and I did a good job of tremolo, right?" I said yes. Yes, the cake is good, and the tremolo is better. I give you some praise.
For spring, the little garlic cake is just a unique flavor in this season; for relatives outside, it is the taste of hometown; and for me, it is the care of my parents for their relatives, and their heart is also an example for me to learn from. (Junin)
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