How to make water milled rice cakes 15

Ingredients: water-milled rice cake.

Excipients: lean meat, leek.

Seasoning: salt, chicken essence, sugar, raw oil, hot lard.

Method: 1. Slice the rice cake and soak it in water;

2. Cut the lean meat into shreds, wash and drain the leeks and cut them into sections for later use;

3. Put in the oil in the pot and light the fire, add the shredded meat and stir-fry, then add the leeks and stir-fry for two minutes, add salt, chicken essence and sugar and stir-fry well, during which all use high heat. Spread the pre-soaked rice cake slices evenly on top of the dish, cover and simmer for 3 minutes, then change to medium and simmer for 2-3 minutes.

4. Open the lid and add an appropriate amount of raw oil, stir the rice cake and vegetables out of the pot, and add a spoonful of lard.

Features: Delicious.

White rice cake, as early as the end of the Yuan Dynasty and the beginning of the Ming Dynasty, was used by the people to celebrate the New Year and offer to the gods. Soak glutinous rice and late rice in water and grind, press it, break it up, knead it into powder, add sugar, flavor, mix it with water and knead it into a sticky pulp, spread peanut kernels, plum tongue, guiyuan meat, fatty meat, steam it over a hot fire, dry it and cut it into pieces.

First, the water quality is clear, the water seepage is picked, and each kilogram of rice can only be made into kilograms of rice cakes;

the second is to use high-quality white japonica rice as raw materials;

The third is to use Shaoxing Luoshan stone mill or small steel mill and other tools to grind the powder to ensure the fineness of the cake flour (take it to the local rice cake shop after soaking it for half a month.) Shangyu Liang Lake is more famous);

Fourth, grasp the production season, generally during the beginning of winter to the beginning of spring, the temperature is suitable, and the raw materials are sufficient when the materials are fed for processing and sales.

The unique taste of water-milled rice cake is due to its selection of raw materials and unique production process. It is precisely because of this that the rice cakes made will be more delicate and tough.

This water-milled rice cake is round and plump, and after slicing and cooking, it is delicate and white, and it is very beautiful.

Even if you cook it for a long time, it is still refreshing, moisturized, tough, not mushy at all, and not sticky to your teeth!

When pressed, the elasticity is also great, and the overall taste is refreshing, elastic and tough.

If you want a different taste, the ingredients must be crucial.

It is made with high-quality late japonica rice. This year's new late japonica rice is weak in waxy and low in soluble starch, and the rice cakes made with it are not easy to sticky, and they taste smoother and refreshing.

Water-milled rice cakes can be eaten fried, fried, baked, and brewed, and of course, water-milled rice cakes can also be boiled. The specific cooking method is as follows: ingredients: 200 grams of water-milled rice cakes, 100 grams of green vegetables, 5 grams of wolfberry, appropriate amount of salt, appropriate amount of oil. Method:

1. Remove the membrane of the water-milled rice cake, soak it, wash it, remove it, and put it in water for later use;

2. Put 800ml of water in the pot, add a pinch of wolfberry, and bring to a boil;

3. Boil water, add rice cakes, stir constantly to prevent sticking to the pan;

4. Add the greens, add a little oil and salt, cook for one minute, turn off the heat, and then you can get out of the pot.

1.Soak the rice cake in cold water overnight (you can easily pinch it off with your fingernails), peel and slice the chayote and carrot, chop the shallots, cut the green onions into sections, and set aside.

2.Sit in a pot, put water in the pot, bring the water to a boil over high heat, and add a little oil.

3.Put the soaked rice cake into boiling water, stir gently with chopsticks to let the rice cake spread quickly, bring to a boil over high heat, and remove it for later use.

4.Put oil and shallots in a wok and sauté until fragrant.

5.Add the carrot first, stir-fry for a while, then add the chayote and stir-fry until it breaks.

How to eat water mill rice cakes, I personally think it has something to do with my preferences, I personally think that boiling rice cakes with water and adding them to porridge is particularly delicious.

Ingredients: a bag of water-milled rice cakes.

Excipients: 50g curry, appropriate amount of salt, 1 onion, 1 green pepper, 1 red pepper, appropriate amount of oil.

1. Put the rice cake in boiling water, add 1 tablespoon of cooking oil, 1 tablespoon of salt, and cook for about 15 minutes. It's okay if the rice cake becomes soft and elastic. Drain from the pan and cool water.

2. When cooking rice cakes, you can cut the onion into strips and cut the green and red peppers into small pieces.

3. Put an appropriate amount of oil into the pot, and the oil will be heated for 7 years.

4. Add the onion and stir-fry until fragrant.

5. Add green and red peppers and stir-fry for a while. Wait for the dish to soften slightly.

6. Pour in the rice cake slices and stir-fry evenly.

7. Pour boiling water and touch the dishes. After boiling, add 50g of curry cubes. Heat low, stirring constantly, until the curry is melted.

8. After melting, cook for a while, then turn to high heat and reduce the juice.

9. The soup becomes viscous, evenly wrap the rice cake and then get out of the pot.

How to fry rice cakes is delicious and simple to kiss, the following is the specific method of frying rice cakes Ha 1, first of all, cut the rice cake into small pieces and soak them in water for five minutes, wash the cabbage and cut it into sections, cut and slice the carrot for later use. 2. Then cut the onion into shreds, rinse the soaked rice cake twice with water, remove it for later use, add water to the pot and put the rice cake into it and cook for about five minutes, scoop out the excess water. 3. Then pour in the Korean chili sauce and stir-fry, add cabbage and stir-fry, add shredded onion and carrot and stir-fry.

Hope it helps.

Than the heart] [than the heart].

Ink rice cakes and crispy rice cakes should belong to Jiangsu, where they are made, and they are more delicious. The difference between water-milled rice cakes and crispy rice cakes is that their taste is different, the first is some rice cakes made by hand, but he does not have a thin layer of skin on the outside, and the second is that she has a thin layer of bean skin on the outside.

Crispy rice cake method: pour hot water into the rice cake and soak for 20 minutes; Cut in half and drain. Sauce:

Sweet pasta sauce, ketchup, syrup, cumin powder. Sprinkle: white sesame seeds, vegetarian meat floss.

Heat the oil in the pan and fry the rice cakes slowly over low heat until the surface is crispy. Insert a bamboo skewer at the bottom, brush the sauce on the surface, and sprinkle with sprinkled materials.

There are 3 steps to how to eat water-milled rice cakes. You need to prepare ingredients: glutinous rice, rice, appropriate amount of water, oil. The following are the specific operation steps for making water mill rice cakes:

Step 1: Beat the rice into a pulp.

Soak glutinous rice and rice in water overnight, and crush the soaked rice and water in a food processor to form a slurry.

Step 2: Squeeze out excess water.

Take a piece of cloth with a relatively high density, wash it, pour in the rice milk and squeeze out the excess water.

Step 3: Refrigerate the rice cakes.

Add about 10ml of oil and stir the dough to fully absorb the oil, continue beating with a rolling pin, put the rice cake dough into a container and compact, and refrigerate.

Rice cake is made of rice or glutinous rice, boiled into rice with beaten or water ground into powder and pressed into cake, in the Spring Festival, many regions of our country have to pay attention to eating rice cakes.

Rice cakes have red, yellow, white three colors, symbolizing gold and silver, rice cakes are also called "New Year Cakes", and "Year Nian Gao" homonym, meaning that the child's height is getting higher and higher year by year. Therefore, the predecessors had a poem called the rice cake: "The meaning of the rice cake is slightly deep, and the white is as white as silver-yellow gold."

Looking forward to the good times when the years are high, pious and silently wishing for the coming of wealth. ”

1000 grams of glutinous rice flour, 300 grams of red dates, 450 grams of boiling water.

Preparation of glutinous rice flour rice cakes.

Glutinous rice flour, mix with boiling water, mix into a bean dregs shape, cover with plastic wrap and let rise for 2 hours.

The jujube is boiled in water, and the jujube skin is soft.

The cold pan, the wet drawer cloth is laid, and the eight-inch mousse ring I use is oiled in order to release the inner ring with oily paper.

Spread the cloth of the wet drawer, sprinkle a layer of dates, sprinkle one layer, turn to low heat and steam for ten minutes after boiling, so sprinkle the second layer, up to three layers. After sprinkling from the second layer, use chopsticks to pierce the holes and pierce them thoroughly to heat the inside of the rice cake evenly.

After sprinkling the last layer of low heat for 20 minutes, quickly buckle it upside down on the oilcloth or plastic wrap after the pot, dip your hands in cold water and pat it solidly, and remove the drawer cloth. After cooling, cut into pieces with a knife over cold water.

It tastes better when cooled.

Glutinous rice flour 150 grams Sugar 80 grams Millet 5 small cups 600 grams Red dates A few blackcurrants A few starch A little.

The preparation of millet glutinous rice flour rice cake.

Soak the red dates, wash the blackcurrants, no blackcurrants, you can also use raisins, I am because the blackcurrants are about to expire millet soak for 4 hours, add yeast and sugar, an appropriate amount of warm water and millet on the line, use the wall breaker to press the juice button to beat into a thin slurry.

Add glutinous rice flour and a small amount of starch, due to the different humidity of millet, how much to add can not be according to the number of grams marked, as long as it feels not very thick, the picture above is the consistency of my stirring.

Leave it for 40 minutes, and it will be like this, and put the pre-cut red dates and blackcurrants on top.

The face is too full! I had to put it in a small bowl again, eighty percent full, after the previous big ones came out, the surface was not so good-looking, I was too lazy to make red dates, so I steamed it like this.

The large bowl is covered with plastic wrap, and the small bowl is not covered.

Steam for 40 minutes, turn off the heat for 4 minutes, and remove from the pan.

When demolding, use a toothpick to rotate around the four sides, and then use a silicone spatula to rotate and take it out.

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Cool thoroughly, cut into thin slices, put a little more oil in the pot, you can press vigorously and fry together when frying, not fried pieces, into a pile, and finally like a pile of messy cakes, our family has been eating like this, fried golden brown on the side, there is a burnt taste, and then some sugar, it is really delicious, and the taste of millet rice cakes bought in the supermarket is almost the same, do it yourself, spend very little money, you can also eat rice cakes. The main ingredient of this practice is millet, eat it to nourish the stomach, it will not be as easy to digest as pure rice cakes, do it yourself, eat different rice cakes!