How to make rice cakes delicious when cooked in Chinese?

1. Fried rice cake with shredded chicken:

Cut the rice cake into two thick oblique blades, cut the cooked chicken and winter bamboo shoots into shredded pots and put cooked lard on the fire, put the rice cake slices and stir-fry a few times, add fresh soup and refined salt to boil, simmer over low heat for three minutes until the water is dry, when the rice cake is soft and glutinous, add lard and monosodium glutamate, stir-fry a few times and then put it out of the pot and put it on the plate. Heat the pot and put in the lard, stir-fry the shredded chicken, shredded winter bamboo shoots and green beans, put the Shao wine, fresh soup, refined salt to boil, put in monosodium glutamate, and then thicken with wet starch, pour in chicken fat and take it out and pour it on the rice cake.

2. Simmered rice cake with shrimp and clams:

Take out the rice cake after boiling in a pot of boiling water and boil it softly, pour in the seafood consommé, add salt and monosodium glutamate to simmer into the flavor, pour some oil into the basin, put grass shrimp and clams in the original pot, add the seafood consommé, simmer in refined oil and then hook the water starch into glazed thickener, pour on the scallion oil, put it into the rice cake basin, and use the blanched cabbage sum in the soup stock to surround the edge.

3. Shrimp soup rice cake:

Cut the rice cake into two thick diagonal blades, and cut the bamboo shoots into cubes. Put the fresh soup in the pot on a hot fire, put in the rice cake slices after boiling, put in the refined salt, add monosodium glutamate when the rice cake is soft and glutinous, pour the chicken fat out of the pot and put it on the plate, heat the wok and put in the lard, wait for the oil temperature to be 40% hot, put the shrimp, quickly push the pot out of the pot with a spoon and drain the oil. Put the shrimp, green beans, and diced winter bamboo shoots into the pot and stir-fry a few times, add Shao wine, refined salt and a small amount of fresh soup to boil, add monosodium glutamate, thicken with wet starch, and pour it on the rice cake after the pot.

How to make rice cakesChu Liuxiang uses international self-ripening production, which does not need to be steamed and has a high powder yield.

The method of grinding glutinous rice to make cakes is also very early. This can be proved from Jia Sixian's "Qi Min Yao Shu" in the Northern Wei Dynasty. The production method is to sieve the glutinous rice flour with silk, add water, honey and form a hard dough, paste dates and chestnuts on the dough, wrap it in a basket leaf and steam it.

This glutinous rice pastry is quite characteristic of the Central Plains.

Rice cakes are mostly made of glutinous rice milling, and glutinous rice is a specialty of the south of the Yangtze River, and the sticky grains like glutinous rice in the north were first recommended in ancient times (commonly known as yellow rice). This kind of millet is husked and ground and steamed, after being steamed with water, it is yellow, sticky, and sweet, and it is the food of the people in the Yellow River Basin to celebrate the harvest. In the article "Imperial Scenery and Things" engraved during the Chongzhen period of the Ming Dynasty, it is recorded that the people of Beijing at that time would eat millet cakes and say New Year's cakes every "New Year's Day of the first lunar month".

It is not difficult to see that "New Year Cake" is a homonym for "sticky cake" in the north.

An experienced rice cake chef says that the most important thing to make a good rice cake is to pay attention to the use of water and oil. In addition, whether the glutinous rice flour is pure is also very important, and most of the glutinous rice flour bought in the general market is adulterated with other rice flour, so it is not soft and glutinous enough to eat. Rice cakes should be made directly with glutinous rice in order to preserve the purity and original taste of rice cakes.

Making rice cakes is very simple, and they can be made into many flavors, but they are all made on top of the most basic original rice cakes with other ingredients that you like, such as red dates.

Rice cakes are not only a festive delicacy, but also bring new hope to people every year, implying that everything is good every year.

How to make it: 1. Wash the yellow rice, soak it in cold water for 4 hours, drain the water, grind it into noodles, and pass it into a fine basket;

2. Add cold water and dough to the yellow rice noodles, ferment until they are just initiated, steam them in the basket for 1 hour, take them out and cool them slightly, knead them well, pick them up, and press them into round cakes;

3. Stack the two round cakes together and press them a little hard to make them sticky, which is the rice cake lump. Brush the surface of the rice cake with peanut oil to prevent cracking;

4. The peanut oil in the pot is burned until it is hot, put the rice cakes into the pot in batches, fry them until golden brown, and sprinkle them with sugar.

【Boiled rice cake with mushroom baby cabbage and meat slices】

Ingredients: rice cake, matsutake mushrooms, sliced meat, baby cabbage.

Production: 1Prepare raw materials; 2.

Add an appropriate amount of salt, starch, light soy sauce and cooking wine to the meat slices, mix well, marinate well; 3.Heat the pan with cold oil, add the matsutake mushrooms and stir-fry; 4.Stir-fry slightly, then add baby cabbage and stir-fry; 5.

Add an appropriate amount of water to simmer when stir-frying; 6.After boiling, add the marinated meat slices; 7.After the meat slices change color, add the rice cake and continue to cook for 2 or 3 minutes; 8.

Add salt and pepper to taste.

Rice cake roasted pork ribs].

Ingredients: pork ribs, rice cakes, shiitake mushrooms.

Production: 1Heat a pan and add a small amount of oil and rock sugar; 2.

Slowly fry the sugar over low heat until it is completely melted and browned, then add the pork ribs and stir-fry; 3.Stir-fry the pork ribs until the surface is slightly yellow, then add the ginger slices and ingredients and continue to stir-fry; 4.Then add the soaked shiitake mushrooms and soaked water; 5.

Bring to a boil over high heat, cover and reduce to low heat and simmer for 15 minutes; 6.Remove the lid and remove the ingredients and ginger slices; 7.Add the rice cakes, stir-fry evenly and cook for 5 minutes; 8.

Add seasonings such as salt and pepper and stir-fry well; 9.Finally, add the green garlic and stir-fry evenly.

Tomato and egg scrambled rice cake].

Ingredients: eggs, tomatoes, rice cakes.

Production: 1Prepare raw materials; 2.

Add an appropriate amount of salt and a little rice wine to the eggs and beat them for later use; 3.Heat the pan, add an appropriate amount of oil, pour in the egg mixture; 4.After the egg mixture is fried until set, use chopsticks to break it into slices and put it out for later use; 5.

Put a small amount of oil in the pot, add the minced garlic and stir-fry until fragrant; 6.Pour in the prepared tomatoes and stir-fry; 7.After the tomato juices are slightly out of the juice, add the prepared rice cake slices and stir-fry; 8.

Add the rice cake slices and stir-fry until soft, then add an appropriate amount of salt to taste; 9.Finally, pour in the scrambled eggs and stir-fry evenly.

Stir-fried rice cake with cabbage and fish balls].

Ingredients: rice cake, fish balls, baby cabbage.

Production: 1Prepare raw materials; 2.

Heat the pan with cold oil, put in the fish balls and stir-fry; 3.Then put in the rice cake and stir-fry; 4.After stir-frying a few times, add the cabbage and stir-fry; 5.

After stir-frying a few times, add an appropriate amount of salt and stir-fry evenly; 6.Stir-fry the cabbage until it changes color.

Korean-style tteokbokki.

Prepare an appropriate amount of onions and carrots, stir-fry them, add an appropriate amount of water, then pour in the sweet and not spicy, boil until the water boils, add the Korean chili paste, boil again, add the rice cake strips, and cook until the soup is thickened, and finally add the green onion segments and stir-fry evenly.

1.Drain the washed glutinous rice. Place in a bread bucket. Then add the water.

2.Place the bread bucket in the bread maker. Cover with a bread maker lid.

3.Choose the rice cake menu. Start starting.

4.Add dried rose petals when there are 10 minutes left until completion.

5.In 1 hour 25 minutes after the work of the bread maker is completed. Pour out the rice cakes from the bread bucket. Let cool. It's OKL to mold your favorite shape with a mold.

18 kg of glutinous rice flour 3 kg of rice flour 21 kg of flakes of sugar about 13 kg of water 500 grams of peanut oil (coated face) 250 grams of olive kernel (sprinkled noodles) 1 kg of red dates Bamboo leaves (bottom pad) kg.

First, boil 21 kg of flake sugar with 3 kg of water into syrup for later use. Mix the glutinous rice flour and rice flour evenly, pour in 10 kg of boiling water and stir into the pulp. Then gradually add the syrup in the cooked pulp and stir evenly and put it in a large steamer, each steamer is about 3 4 cm thick, steam it for about 4 hours with a fierce fire, pour it on the board, rub it with a wooden mallet until it is smooth, it can be divided into cakes weighing each kilogram, put them in an iron circle with a bamboo leaf pad bottom, sweep oil on the cake surface and stick olive kernels and red dates, and steam for about 20 minutes.

White sugar rice cake: glutinous rice kilogram indica rice kilogram white granulated sugar kilogram sugar white fat 1 kilogram coated peanut rice kilogram red dates a little walnut kernel kilogram melon seed kernel kilogram tofu coating 2 sheets.

Brown sugar rice cake: glutinous rice kilogram indica rice kilogram brown sugar kilogram red dates a little.

1.Soak rice: After mixing glutinous rice and indica rice, soak it in cold water for about 2 3 days, change the water frequently when soaking, and rinse it with water when taking it out.

2.Grinding: The soaked rice is finely ground with water, the finer the better, and then pressed into the cloth bag after grinding, and the excess water is pressed away.

3.Mix flour: Add water to the granulated sugar and brown sugar in the raw materials in advance and boil them into a pulp (about 1 kg of water), cool them, pour them into the wet rice balls and mix well to form a paste.

4.Steamed cake: prepare the steamer, soak the steaming cloth in water and dry it, and line it in the cage grid, such as making white sugar rice cakes, first cut the fruit into dices, and then line the tofu coat on the cage cloth, pour half of the pasty rice flour first, take the chopped fruit and sugar white fat diced and spread it on top of the rice flour paste, then pour in the other half of the rice flour paste, and put a few red dates on the cake noodles.

The powder paste is poured into the cage grid with a thickness of about 8 cm, the fire is stronger when steaming, so that the water remains at the boiling point for about 2 hours, and the water in the pot is prevented from boiling dry halfway, and the amount of water must be adjusted. After the sugar rice cake is steamed, it should also be covered with a layer of tofu coating on the cake surface, pressed and attached firmly by hand, and then cooled and weighed with a knife and a scale.

Ingredients for fried rice cakes.

Rice cake to taste.

1 ham sausage.

Bean sprouts a little.

Greens