How to make lantern cakes, rice flour or glutinous rice flour for lantern cakes

Ah, you're asking the right question

But I don't know if your lantern cake is our family's lantern fruit Our family is Shangrao, and the lantern fruit is our snack over there.

The method is not difficult, and the lamp fruit is divided into the lamp and the filling below.

Ingredients: Lamp: rice, edible alkali, salt.

Method:1Soak the rice for a few hours, and my grandmother will soak it for a night, and then grind it into rice milk, and then add salt and white alkali and fry it to make it the same as yellow rice noodles, which is the peel of the lantern.

If you can't grind rice milk, you can use flour instead of rice flour, my dad did, but it was not as flavorful as rice flour.

2.Cuttlefish and shiitake mushrooms are all dried goods, so you should soak them first, and do not pour the water after soaking after washing.

Cut all the fillings into small cubes, pour oil into the pot, put all the fillings into it and stir-fry over low heat, you can put some mushroom water while stir-frying, remember to put salt and fry almost out of the pot.

3.Make the peel of the fruit into the shape of a lamp. It is to make a circle first, and then slowly press it thinly with your fingers along the center.

Then put the stuffing in and put it in the pot to steam, I don't know how long it will take, I say steam for 20 minutes.

4. After steaming, open the lid and sprinkle some chopped green onion and red pepper minced It's very beautiful.

Soak the rice and soybeans for two hours, then grind them into rice milk, add fine salt, monosodium glutamate, chopped green onions, stir and mix thoroughly. Scoop a spoonful of rice milk into a special round spoon and sink into a pot of boiling oil (everyone knows who has eaten it). When frying, the rice milk that overflows into a round shape is quickly fermented in boiling oil, aerated into a round ball, and gradually floats away from the round spoon to surface the oil, and is cooked when it is golden brown.

Wenzhou version.

Rice flour for lamp cakes. Lantern cake is a traditional characteristic spot in Wenzhou City, Zhejiang Province and Fujian Province, and is also one of the top ten famous snacks in Wenzhou.

Changting, Pucheng, northern Fujian.

and other local specialties.

It has a long history, dating back to the end of the Yuan Dynasty and the beginning of the Ming Dynasty. Generally, rice and soybeans are ground into a thick slurry, flour is added, shredded radish is wrapped as filling, and fried.

Related Stories: The local countryside is held every New Year's Festival.

Every family has to fry the backbone guess lantern cake to eat or give away, the city is a daily snack, the streets and alleys have **, exquisite people add fine meat, mushrooms, winter bamboo shoots or onion and garlic and other fillings. There is a scumbag song: "The lamp cake, swelled, no copper coins, and the cherry blossom type (meaning gluttony) has to die."

It shows people's love for this traditional food.

How to make the lantern cake:Ingredients: 500g of early rice, 150g of dried soybeans, 60g of leeks, 20g of ginger, appropriate amount of salt, appropriate amount of water, 1 spoon of rice, appropriate amount of oil, 2 handfuls of lamp cake molds.

Steps: 1. Soak the rice and soybeans overnight in advance, then drain the soybeans and rice in water for later use, and prepare minced ginger and leeks.

2. Add an appropriate amount of rice and soybeans into the wall breaker, add an appropriate amount of water, as long as the machine can be whipped, don't add too much water, otherwise it will be too thin and not fried. Whip the rice milk in batches, and put the ginger and rice together as well.

3. Add the beaten rice milk to the leeks and salt and stir well.

4. This is the state after stirring.

5. Pour oil into the pot, put the spoon together and heat it to about 160 degrees.

6. Pour the mixed rice milk into a spoon and put it in the pot.

7. Fry until golden brown on both sides. (To be flipped on both sides).

8. This one is fried.

9. Finished products. <>

Ingredients: appropriate amount of green onion, appropriate amount of salt, 250 grams of flour, 150 grams of starch, appropriate amount of white radish, appropriate amount of cabbage, appropriate amount of shrimp skin, appropriate amount of oil (vegetable oil).

Specific steps: 1. Flour starch car rent and water to make a paste.

2. Shredded radish and shredded cabbage, shrimp skin, add salt and squeeze out the water (I did it twice, I wanted to add what I wanted).

3. Heat the oil, put the spoon in the oil, a spoonful of batter, a spoonful of batter, put it in the pot, it will fall off or gently get it down with chopsticks, fry it until golden brown (you can use vegetable oil to look good), and remove it.

4. About half of the amount for the first time. Sakura rental.

5. Finished products. <>

Dear, I have received your question, and the following is what I hope can help you: 1. Preparation of materials 1250 grams of cake flour; 2.

50 grams of raw peel smoke; 3.150 grams of pork belly; 4.50 grams of peanut kernels; 5.

2 eggs; 6.20 grams of white vinegar; 7.25 grams of sugar; 8.

5 grams of chopped green onion; 9.5 grams of sesame oil; 10.10 grams of cooking wine; 11.

salt to taste; Second, the production step 1First, put the pork belly into the pot and stir-fry, season with sesame oil and cooking wine; 2.Take out the marinated pork belly, then put it in the pot and fry it crisply, add chopped green onions, white vinegar, salt and other seasonings; 3.

Put the cake flour, light soy sauce and peanuts into a bowl and stir well; 4.Remove the eggs, beat them into a bowl and stir well; 5.Add the prepared meat filling to the egg mixture and stir well; 6.

Pour the batter into the baking mold, sprinkle with chopped green onions, put it in a steamer and steam it over a large fire; 7.Take out the steamed lantern cake, sprinkle with powdered sugar, and serve.

1. Flour, corn starch, shredded pork, accessories: shredded radish, eggs, shrimp, peanut oil.

2. Pour 2-3 catties of peanut oil into the pot and heat it, and heat it with an iron spoon, and keep the oil temperature at a constant temperature of 180-200 degrees.

3. Mix 500 grams of flour and 300 grams of corn starch evenly, add 800-900 grams of water, and stir into a batter; Scoop up a spoonful of batter and put it in a fully heated iron spoon to spread evenly.

4. Preparation of filling: Shred the pork in advance, add a little salt, sugar, soy sauce, cooking wine, monosodium glutamate and pepper to marinate. white radish grated shredded; Eggs are freshly made and opened.

Prepare the above materials and store them separately. There are many varieties of lantern cakes in Wenzhou, including: pork with eggs, chicken with eggs, meaty without eggs, beef with eggs, mutton with eggs, as well as shrimp with eggs, fresh shellfish with eggs, shrimp with eggs, abalone with eggs.

The fillings can be mixed and matched as you like.

5. On the batter that has been evenly opened with a hot iron spoon, spread a layer of shredded white radish, a layer of shredded pork, beat an egg, and then pour a layer of batter on top; Place a shrimp in a frying pan and fry them.

6. When the edge is warped, knock the spoon on the edge of the pot a few times, shake it a few times, take off the spoon from the lamp cake, fry one side until golden brown, use chopsticks to make a hole in the middle, turn over and fry the other side; Fry both sides until golden brown, then scoop it up and lay it on an iron drain to drain the excess oil. The lantern cake is ready.

The results have been queried for you; Hello, Fujian lantern cake is a traditional snack in Fujian, and its main materials are lantern flowers, glutinous rice noodles, sugar, etc. The following is the recipe and recipe of Fujian lantern cake: Ingredients:

Bulwark 100 g - glutinous rice flour 200 g - brown sugar 50 g - sugar 50 g - water 300 ml Method: 1Wash the lantern flowers, blanch them with boiling water, remove them and let them cool before chopping them for later use.

2.Put the glutinous rice flour in a bowl, add an appropriate amount of water, and stir to form a glutinous rice paste. 3.

Add water to a saucepan, add brown and white sugar, and cook until the sugar is dissolved. 4.Add the chopped bulb flowers to the glutinous rice paste and stir well.

5.Pour the glutinous rice paste into the sugar water, cook over medium-low heat until the glutinous rice paste becomes transparent, and stir well. 6.

Pour the boiled glutinous rice paste into the mold, compact, let it cool and cut it into small pieces. Recipe Tips:1

The proportion of glutinous rice flour should be appropriate, too much will cause the glutinous rice paste to be too viscous and affect the taste. 2.When boiling the wide spike glutinous rice paste, use medium-low heat and stir slowly to avoid sticking to the pan or the bottom of the paste.

3.The lantern flowers can be chopped or mashed, depending on the personal taste. 4.

The proportion of sugar can be adjusted according to personal taste, and if you like to be a little sweeter, you can increase the amount of sugar in moderation. Warm reminder: You must do your own epidemic prevention safety and wear a mask when traveling, I hope mine can help you!