How to make fried Jin cake

Jin cake is made like this. First, wash the rice with water, put it on a piece of cage cloth, and put it in a pot to steam. Generally speaking, people who have been making Jin cakes for a long time have a special Jin cake pot, which is rolled with foreign iron sheets, with the same circumference as the size of the cage ring on the market, about one foot high, and a grate is placed below, and when they steam the rice, they also steam the dates together.

The steaming method is to spread a cage cloth on the grate of the Jin cake pot first, put the dates on top and cover it with its own excess cage cloth, and then spread a cage cloth on it, put the rice on it, cover it in the same way, and start steaming, which is the first step. The second step is to take out the rice and dates and start serving them officially. The jujube is spread on top, the rice is placed on the upper layer, a layer of jujube is a layer of rice, and the distance between the rice jujube is only about two inches.

After the jujube rice is spread, put it in the pot and steam it again. Note that the second steamer should be attacked with a slight fire, so that the steamed Jin cake is sweeter.

Jin cake should be eaten hot, so the seller must have hay, quilt, etc. as a protective layer around the Jin cake pot. Jin cake tastes, soft and sweet, steaming. Especially in winter, copy a bowl of Jin cake, soft white rice, vermilion fat round jujube, jujube rice reflect each other, form a circle, hold up the Jin cake bowl, the heat rises, eat a bite of Jin cake and spit out the jujube core, just like the southerners spit out thorns while eating fish, it is very beautiful, it is really greedy.

Historically, Jin cake has been dominated by commodity. Therefore, in recent years, there are more and more of its producers, however, the development of Jin cake in the west of the county needs further efforts, which is sure to be a good way to get rich in the rural farming slack.

It's not fried, it's steamed. Rice and a certain amount of red dates, put them in a container, add an appropriate amount of water, steam them for 7 minutes, then add brown sugar, put them in a pan after steaming thoroughly, and dry them on slow heat.

Material. 400 grams of Shanghai rice cake 1 and a half, 150 grams of pork, 4 slices of cabbage, 2 green onions, a little shredded ginger, salt, soy sauce, cooking wine, corn starch, pepper, oil.

Method. 1.Cut the rice cake into small slices and soak it in water for later use to prevent sticking.

2.Shred the pork, add salt, soy sauce, cooking wine, corn starch and pepper and mix well.

3.Cut the cabbage into small pieces. Cut the green onion into sections.

4.Heat the oil, stir-fry the garlic, fry the shredded meat until 7 ripe.

5.After pouring some oil into the pot to stir-fry the ginger shreds, put the cabbage stalks, and then scoop up the rice cakes and put them into the same fry, because the rice cakes are easy to stick to the pot, so you must not be lazy at this time, and you must keep stir-frying. On the way, you have to slip some water from time to time.

When the rice cake starts to get a little soft, put the cabbage leaves in the same stir-fry, and then put the fried shredded pork in the same stir-fry. When the rice cake is soft, add salt and a little soy sauce, mix well and serve.

It should be similar to how to fry rice cakes, hehe.

Pour the sweet potato powder, water, sugar, and a pinch of salt into a bowl and stir well. **, put a little lard in the pot, and control the amount on a thin flat bottom layer of the pot. Pour in the mixed sweet potato powder mixture, stir slowly over medium heat, turn to low heat when it slowly starts to clump, and stir-fry from the bottom of the pot with a spatula.

Saute until dark, then pour into a pre-greased container. Sprinkle with chopped sesame seeds and peanuts while hot, and wait for it to cool and solidify before serving. <

1. Pour sweet potato powder, water, white sugar and a little salt into a bowl and stir well.

2. **, put a little lard in the pot, and control the amount at the bottom of the pot with a thin layer of tiling.

3. Pour in the adjusted sweet potato powder mixture, stir slowly over medium heat, turn to low heat when it slowly starts to clump, and stir-fry from the bottom of the pot with a spatula.

4. Stir-fry until the color becomes darker, and you can pour it into a pre-oiled container.

5. Sprinkle sesame seeds and crushed peanuts while hot, wait for it to cool and solidify before eating, and the taste is better after refrigeration.

First, the raw materials for making Jin cake.

Jiang rice, dates, peanuts, raisins.

Second, the steps of making Jin cake.

First, steam the Jiang rice, and then wait for the Jiang rice to cool through, and the kernel finch should not be too dry;

Take a small part of the rice and put it in the basin, and spread the dates, peanuts and raisins on the rice;

Then it is to continue to cover the early rice section of the river section on the top, repeat the second step, and leave dates, peanuts and raisins at the bottom layer;

After completion, it is steamed directly, and wait for half an hour to get out of the hidden pot.

Stir-fried cake is a traditional Chinese dish. It is a pastry made from glutinous rice flour or other flour that is cut into cubes and stir-fried with vegetables, meat, or seafood.

The method of making the cake is relatively simple, first adding glutinous rice flour or other flour to water and stirring it into a filial piety paste, then steaming and cutting it into cubes. Next, vegetables, meat or seafood are stir-fried, and the sliced pieces are added to the wok and stir-fried to blend well with the other ingredients. Finally, add the right amount of seasonings and seasonings to adjust the taste.

The texture of the cake is soft and glutinous, and the combination of cake pieces and other ingredients is rich and varied, so you can choose different combinations of ingredients according to personal preferences. Common cakes are sausage cake stir-fry, leek cake stir-fry, shrimp cake stir-fry, etc. This dish is not only delicious but also rich in pairing, and is a representative of traditional Chinese cuisine.

In addition to traditional pancakes, there are also innovative ways to stir-fry, such as cutting cakes into slices, frying them until crispy on the outside and soft on the inside, and combining them with a variety of sauces or toppings to create a unique taste.

In short, it is a traditional and delicious Chinese dish that is simple to make, soft and glutinous, and has a variety of combinations, making it a great accompaniment to a meal or a family meal. You can choose different combinations of ingredients according to your personal preferences and try to make your own unique pastry.

Cake stir-fry is a traditional Cantonese delicacy that mainly consists of cakes and stir-fried vegetables.

Cake refers to small pieces made from glutinous rice flour that have a soft and glutinous texture and are translucent, somewhat similar to Japanese rice cakes. You can choose different flavors of cakes, such as shrimp cake, mushroom cake, lean meat cake, etc.

Stir-frying refers to adding vegetables, meat and other ingredients to hot oil for quick stir-frying to keep it tender and tender. The ingredients for stir-fry can also be diversified, such as green vegetables, tofu, sliced meat, and so on.

The process of making the cake is to first cut the cake into small pieces, and then stir-fry it with the fried vegetables, meat and other ingredients to make the cake absorb the aroma and juice of the stir-fried vegetables, so as to achieve a delicious effect.

If you want to try your hand at stir-frying, you can cut the cake into small pieces and blanch it until soft and glutinous before stir-frying. In the process of stir-frying, you can choose some spices with heavy flavors, such as minced garlic and bean paste, to increase the aroma and texture of the stir-fry.

Overall, the stir-fried cake is a delicious and nutritious traditional Cantonese delicacy, so you might as well try it and enjoy the taste experience.

Cake stir-fried"is a Chinese dish also known as fried rice cake or fried cake strips. It is often made from rice cakes cut into strips and fried with other ingredients.

During the preparation process, the rice cakes are cut into long strips or slices, with the option of adding a variety of vegetables, meats (such as beef, chicken, shrimp), or other toppings. These ingredients are stir-fried to make the rice cakes soft and chewy, with a rich flavor. Spices such as soy sauce, salt, pepper, etc., are also often used to enhance the taste.

Cake fried cakes have similar dishes all over China, and there may be slight variations in different regions. For example, in Guangdong Province, fresh shrimp and vegetables are often used as ingredients in cake stir-frying, which has a slightly sweet and spicy taste. In Beijing and Tianjin, beef and leeks are often used as the main ingredients, and the taste is on the heavy side.

Stir-fried cakes are a popular home-cooked dish that can also be found at coarse restaurants and food stalls. It has a rich taste and deliciousness, and it is one of the favorite delicacies of many people.

Cake fried is a traditional pastry in the Guangdong region, also known as fried cake.

This cake is made from a variety of ingredients such as glutinous rice flour, oil, minced meat, shrimp, and chopped green onions. Stir-fried cake has a unique taste, fragrant and glutinous, soft and glutinous, rich taste, and is one of the very popular delicacies in Guangdong.

If you're in the mood for a taste of fried cakes, you can head to traditional food shops or restaurants all over Guangdong. You can also make your own at home, but you need to take care to let the cooked cake cool slightly after cutting it to avoid sticking together during the frying process.

In addition to stir-fried cakes, there are many other Zheng Feng delicacies in Guangdong, such as Cantonese morning tea, roasted meat, claypot rice, etc., which are worth trying. At the same time, it is also necessary to pay attention to food safety and hygiene to avoid food poisoning and other food safety problems.

Stir-fried cake is a traditional Cantonese dish that originated in the Guangdong region of China. It is mainly made by stir-frying Cong Na glutinous rice cakes with other ingredients. Glutinous rice cake is commonly used in the cake stir-fry, which is a solid pastry made from glutinous rice.

After the glutinous rice cake is cut into small pieces, it is stir-fried or fried, and the Yu Zheng loss is stir-fried with vegetables, meat or seafood and other ingredients. This dish is characterized by the chewiness and texture of glutinous rice cakes, as well as the flavor and flavor of the ingredients, satisfying the appetite. Various ingredients can be added according to different personal tastes, such as shrimp, fish balls, vegetables, etc., so that each cake stir-fry has a unique flavor.

Whether served as a main course or as a snack, fried cakes are one of the most popular delicacies and are often found in Cantonese restaurants or night markets.

Stir-fried cakes are a popular traditional snack in Guangdong Province, which is made by mixing cakes with other ingredients. The main ingredients of the cake stir-fry include glutinous rice cakes, sausages, eggs, beans, dried shrimps, green vegetables, etc., which can be matched according to different personal tastes. Glutinous rice cake is the main ingredient of the cake stir-fry, it has a soft and glutinous texture and a sweet taste, which can fully absorb the flavor of other ingredients and increase the freshness of the whole dish.

The salty aroma of the sausage, the crispness of the beans, the umami of the dried shrimp, and the freshness of the green vegetables are mixed with the glutinous rice cake to create a unique texture and taste. Stir-fried cake is a convenient, fast, nutritious snack, deeply loved by the people of Guangdong.

Little Sun smiled at the kitchen.

Fried cake (also called fried meat cake), is the traditional snack of Fuzhou, is to mix with sweet potato powder, sugar and water into a pulp, and then put it in an iron pot with several chains of lard fried out of the paste-like sweets, the color is crystal clear, elastic, and the shape is a bit like jelly potatoes. Why is there no meat called "fried meat cake"? Because a successful fried cake is similar to braised pork in appearance and color, and it is fried with lard, and it also has a meaty aroma.

In the past, a farmer in Fuzhou married a daughter-in-law, and the bride entered the door to cook, and the first cooking skill of the mother-in-law was to make a "fried meat cake".