Big cake

Changtu was rich in sorghum in the old days. In the early days, the big cake was not the common one with corn flour, but the one with sorghum flour, also known as "glutinous rice flour". In advance, the sorghum rice should be soaked in water and ground into flour. Then, make the noodles, mix the alkali, and then boil the pot of water, and you can "paste". When pasting, pat the dough into a slap shape with both hands. With the sound of "pa", a cake will be firmly stuck to the pot help. Sticking a big cake is forbidden to cool the pot, which will slip into the water. Cover the lid after pasting the big cake, and continue to add wood to the stove to cook until it is cooked. The big cakes newly cooked in the pot are fragrant, sweet and fragrant. Under normal circumstances, potatoes and beans are stewed at the bottom of the pot when sticking big cakes, which is also called "one pot out". In particular, coupled with the crisp yellow paste gabar under the big cake, it is mellow and delicious.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)