What are the ingredients used to make crispy rice cake slices? How?

<> "The first thing is to boil the cloud beans, and boil them three times until the noodles are cooked, but be careful not to boil the flowers." Jujubes should be soaked in boiling water. Both glutinous rice noodles and yellow rice noodles are stirred with a small amount of water.

Be careful not to put too much water in it, and slowly mix it to gradually become granular. Then find a clean drawer cloth and spread it on the drawer, first laying a layer of jujubes. Wash the beans and red dates, put them in a pot, pour in water and boil, simmer over low heat until soft and rotten, remove the jujube pits, add brown sugar, stir them into a puree with a hand spoon or tool, and use them as fillings.

Spread out the particle-free on the line, boil water in the pot and put the just shaped steaming drawer, sprinkle a layer of boiled beans on the bottom, put a layer of yellow rice noodles, steam for a while, put a layer, and go down, just let us sprinkle the yellow rice noodles evenly on**Shangqi to **sprinkle the noodles, evenly sprinkle a layer of red kidney beans after sprinkling a layer of 8 catties of noodles according to this method, evenly smear a layer of water and steam for an hour on high heat! Huang Cancan's yellow rice cake is ready!

Spread gauze on the cage drawer, pour the paste into 1 3 flattened, and then spread red dates on top; Then pour in 1 2 of the paste, and continue to spread a layer of red dates; Finally, pour all the paste into the flattening, spread the remaining red dates on top and press flat. Just knead the boiling water and dough into a nest and steam it in a pot. People have been doing it all their lives, of course it's easy.

I did this recipe a few times before I found the right ratio. Once you've written it down, you don't have to worry about being stiff or muddy.

I always remember when I was a child, when it was almost time for the Chinese New Year, my mother would never forget making rice cakes. When I made it, my father would always say that it was good to eat rice cakes, which meant that it would rise up every year. It tastes really delicious, the taste of home, it is indispensable every year, and the following will share with you the practice of yellow rice noodle rice cakes.

Yellow rice noodles first pour water and semi-dry not wet, hold in the hand, do not scatter the ball, steam in the basket drawer for 15 minutes, while hot, dip in water and smack smooth, knead into small pieces, roll out, wrap sugar filling, add some flour to the noodles, prevent the sugar juice from flowing out of the hot mouth, the oil temperature is 60% hot and fried in the pot until it floats up, it can be fished out, the outside is crispy and the inside is soft, take a bite, sweet and silky, what's up.

In fact, it is made of glutinous rice, which is made into slices in the shape of a cake, and finally selected to be fried in an oil pan and brushed with a layer of seasoning.

Ingredients: rice cake, oil, salt, sugar. 1. Prepare the rice cakes, 2. Cut them into thin slices, the thinner the fry, the crispier they are, and put them in a cool place to dry.

Dry until there is no moisture, the rice cake slices cannot be bent, and it is generally good in about 4 days. 3. After the oil is bubbling, turn to low heat and fry until golden brown, put sugar or salt while hot, or put some of them, depending on personal taste.

Cut the rice cake into thin slices first, wait until the rice cake has no moisture, and then fry it twice in oil to make it more crispy. Finally, you can add fresh and spicy powder, or you can add sauces such as tomato sauce according to your favorite taste.

It is made with rice cakes, egg mixture, and breadcrumbs. Cut the rice cake into slices, coat it with egg wash and breadcrumbs, and fry it in the rice cake slices when the oil temperature is 70% hot.

1. Ingredients: 200g of rice cake slices, cabbage, 20g of oil, 2g of salt, 5g of soy sauce, 5g of cooking wine, 2g of monosodium glutamate.

2. Cut the rice cake into adult cake slices, or you can buy ready-made rice cake slices.

3. Cut the ginger into thin slices.

4. **, put 20g of oil and ginger in a pot and heat it.

5. Pour in the cabbage and stir-fry over high heat.

6. Pour in the rice cake slices and stir-fry, remember to add 2g of salt here.

7. Add cooking wine to make the cabbage rice cake slices taste more fragrant.

8. Add an appropriate amount of boiling water and cook for a while.

10. Add soy sauce to make the soup look better.

11. Finally, turn off the heat, add monosodium glutamate and stir-fry evenly.

1. The trick to frying the crispy rice cake slices is to try one slice of fried rice cake first, and the oil temperature is just right to get up right away.

2. How to fry rice cake slices: cut the rice cake into thick and uniform rice cake slices for later use; Wash and chop the green onions and set aside; Add an appropriate amount of cooking oil to the pot, put a little more, to be able to soak the rice cakes, add the cut rice cake slices; Fry the rice cake slices until tender; Remove the oil from the pan and you're done.

The preparation of crispy rice cakes is as follows:1. Beat the eggs, add a little flour and mix well.

2. Put the rice cake in a pot and cook until soft.

3. Take a leaf of wonton wrapper and brush with egg wash.

4. Put the boiled soft rice cake into the sugar osmanthus and dip it well, put it on the wonton skin, and wrap it tightly.

5. Pour oil into the pot, boil until it is 60% hot, wrap the rice cakes, and fry them until golden brown.

Ingredient Details: Ingredients: Rice cakes.

Excipients: eggs, wonton wrappers.

Seasoning: salad oil, wheat flour, sugar osmanthus.

Method: Number of people: 2 servings.

Things to pay attention to when deep-frying rice cakes:

1. Don't have moisture in the fried rice cakes, so that the fried pan is explosive.

2. The oil temperature of fried rice cakes should not be too high, if it is too high, the rice cakes are easy to burst.

3. Don't use high heat, fry slowly over low heat. The oil temperature should not be too hot, as soon as the oil smokes, it proves too hot.

4. The method of frying rice cakes that are not easy to burst can be fried with wonton wrappers or dumplings, or fried with egg liquid and breadcrumbs, which is not easy to burst and is not hard.

5. To make crispy rice cakes, it is best to wrap them in egg liquid, so that the crispy is soft and glutinous but not hard.

The oil temperature is burned to about 5 into the next rice cake blank, fry the shape over medium heat and turn to low heat to slowly soak and fry, and wait for the rice cake to float up and drain the oil, if there is time, you can use high heat again to burn the oil temperature to more than 80 degrees, and the next rice cake will be golden and drain the oil, and the rice cake will become more golden and crispy. It tastes crispy on the outside and soft on the inside, and the rice cake is not hard at all.

1. Rice cake syrup.

Ingredients: 150g of two-color rice cake, 40g of ginger, 450g of water, 75g of rock sugar.

Method] First, cut the two-color rice cake into a square shape, and the size is arbitrary; Bring water and ginger slices to a boil; Add the rice cakes and cook for about 5 minutes.

2. Slices of rice cake with minced meat.

Ingredients: 400 grams of rice cake slices, 150 grams of minced meat, 3 tablespoons of minced cabbage; Seasoning: green onion, ginger, a little Hangzhou pepper, salt, cooking wine, soy sauce, chicken essence, cooking oil.

Method: Wash the green onion, ginger and Hangzhou pepper, mince the green onion and ginger, and cut the Hangzhou pepper obliquely; Put the minced meat in a bowl and marinate with cooking wine and soy sauce; Put cooking oil in a wok, add minced ginger after the oil is hot, stir-fry over high heat until fragrant, then add Hangzhou pepper and minced meat, stir-fry until the minced meat changes color; Put the rice cake noodles into boiling water and boil until 7 mature, remove and drain, add to the wok, spread evenly on the stir-fry, cover the pot and simmer for 1 minute; Open the lid and stir-fry, mix to flavor and collect the soup, finally add an appropriate amount of salt and chicken essence, sprinkle with chopped green onions and stir-fry a few times, and then you can serve.

3. Spicy fried rice cake slices.

Ingredients: 400 grams of water-milled rice cakes, onions, carrots, green peppers. Excipients: chili paste, sugar, light soy sauce.

Directions: Slice the carrots, onions and green peppers. Put the bottom oil in the hot pan, add the onion slices, fry softly, put in the carrot slices and rice cake segments and stir-fry, put in an appropriate amount of light soy sauce and a spoonful of chili sauce, quickly stir-fry the sugar evenly, pour the socks and reeds into the water, do not pass the rice cake, and simmer for 5 minutes over medium heat after boiling.

Add the green pepper slices, reduce the juice over high heat and remove from the pot.

Here's how to make rice cake slices delicious:

1. Rice cake slices, the Ningbo water mill rice cake I use today, cut into three sections, and then divide into two slices from the middle, about 5 8mm thick.

2. Adjust the paste, half a bowl of fried noodles and half a bowl of water for dinner, then add eggs and stir well. Add less than salt to taste.

The paste is thickened so that it can hang smoothly on the batter.

3. Fry the powder, fry slowly over medium and low heat throughout the whole process, don't use a lot of oil, just add a little if it's not enough. Non-stick pans are key.

4. Fry until golden brown on both sides, it looks a little bigger, use chopsticks to point a little, and it will be good to have a faint feeling. Half of the original flavor was left for the baby, and I used cumin powder.

Mixed with chili noodles and salt, it is salty.

5. The aroma is overflowing, and it is ready to eat.

Types of Rice Cakes:

1. Geyang rice cake

Geyang rice cake is a specialty from Geyang County, Jiangxi Province, with a long history of production, which began in the Tang Dynasty and has a history of more than 1,200 years.

Among the featured high-quality japonica rice.

The high-quality water source and unique geographical environment raised by Dahe Valley are chewy and nutritious, and it is a rare good rice for making rice cakes.

2. Ningbo rice cake

When it comes to rice cakes, we have to mention Ningbo rice cakes, which is often said to be water mill rice cakes, if it is said that the water mill rice cakes of Ningbo ** are the best and most famous, they should be Cicheng.

Cicheng rice cakes have a history of thousands of years.

3. Suzhou lard rice cake

Legend has it that rice cakes were in the Spring and Autumn Period, from the then Wu Kingdom.

The capital city of Gusu. That is, it is spread out of Suzhou City today, so Suzhou people must be indispensable for rice cakes during the New Year.

1. Pour a little oil into a frying pan and add the rice cake pieces. (If the rice cake is too thick, you can cut it crosswise into two pieces to make it easier to cook.) ）

2. Fry slowly, pay attention to turning over. Don't always fry one side of the noodles, the bottom one is almost fried and then turn over.

3. Fry on both sides until lightly browned, then evenly brush with barbecue sauce. The fried rice cakes will turn from hard to soft, charred on the outside and tender on the inside.

4. Sprinkle with cumin powder, chili powder, and cooked white sesame seeds. White sesame seeds will taste more flavorful.

5. The rice cake has been fried until it is yellow on the outside and soft on the inside. Be careful not to get too hot during the whole process and be patient.

The ingredients for making fried rice cake slices are: 12 rice cake slices, an appropriate amount of cooking oil, 20 grams of tomato paste, and 20 grams of sweet noodle sauce.

The steps to make fried rice cake slices are as follows:

1. Prepare the ingredients and cut the rice cake slices into thin slices; Shoot know.

2. Pour an appropriate amount of cooking oil into the pot and cook until it is 50% hot;

3. Put in the rice cake slices;

4. Fry until the skin is browned, remove the oil;

5. Prepare a serving of tomato sauce as a dipping sauce.

Fried Zhilu rice cake, is a famous snack in the south of the Yangtze River, the materials used include yellow rice, water, peanut oil, sugar, soybean paste, etc., the rice cake has yellow, white, symbolizing gold and silver, the rice cake is also called "year after year", and the year is high homonym, meaning that the work and life of people with the fierce congratulations are improving year by year.