Rice cakes are not easy to cook, and they are easy to stick together, so what do you need to do befo

Rice cakes are made of glutinous rice, which is relatively chewy, so many young people like to eat them very much. In addition, there are various cooking methods for rice cakes, but there is a particularly obvious manifestation that rice cakes are very difficult to cook, and in the process of cooking, they are easy to stick together. If you want to make rice cakes without letting them stick to a piece, you can put the rice cakes through some batter, so that they don't stick together easily.

And in the process of conditioning the batter, you can add water, milk or eggs to the flour, which is very good. <>

You can choose to fry the rice cake in water, and before frying the rice cake, put the rice cake in boiling water and moisten it, and the processed rice cake will not be easy to stick together in the cooking process. And before frying the rice cakes, you can also fry the rice cakes before frying, and you need to prepare a small bowl at this time. Put cornstarch and eggs in a bowl, add water, and stir well.

Before frying, wrap the rice cake in batter, fry it in a pan of oil, remove it and stir-fry it. <>

The taste will be particularly good, and it will not be easy for sticking to occur. And when adjusting the batter, you can also put some milk or eggs in an appropriate amount, which can also improve the freshness and is not easy to stick to the pan. Heat the oil, but be careful, it must be a hot pan with hot oil.

After that, put the rice cake in a frying pan and shake it. And at this time, be sure to turn on medium-low heat and fry slowly. This will not only prevent the rice cakes from frying, but also avoid sticking to the pan.

And don't be in a hurry to stir-fry, if you stir-fry too early, it is easy to cause the rice cake to not form and some crumbs are prone to appear. After putting the rice cake in the pot, shake the pot first, and then stir-fry, the rice cake can be fried very flavorfully, and it is easy to make a golden and crispy rice cake. Although rice cakes are very delicious, the elderly and children should never eat them, because the stickiness of rice cakes is relatively large, and the digestion ability of the elderly and children is not particularly good.

It is easy to have bloating, abdominal pain, and food accumulation.

Before frying the rice cakes, you can put the rice cakes in boiling water for a while, so that the processed rice cakes will not stick together. Before frying the rice cake, you can pat some cornstarch on top of the rice cake and fry it with high-temperature oil, so that the fried rice cake will not only not stick easily, but also taste better. You can wrap some batter before stir-frying the rice cakes, and add some milk or eggs when mixing the batter, so that the texture will be good and it will not stick to the pan.

Be sure to blanch it beforehand, and then let it cool, you can put more oil to improve, stir-fry it over high heat, and add some water in an appropriate amount to prevent sticking.

You can pour in some sesame oil before stir-frying the rice cakes, or pour in some salad oil to stir them, which will prevent the rice cakes from sticking together.

Here's how to prevent fried rice cakes from sticking together:

1. Before frying rice cakes, blanch them with water and let them cool.

2. Stir-fry rice cakes in a hot pan with hot oil, stir-fry over high heat, and add an appropriate amount of hot water during the stir-frying process.

3. When stir-frying rice cakes, first fry vegetables that can make soup, such as tomatoes, Chinese cabbage, etc., and then put in rice cake slices.

Tomato fried rice cake method:

Ingredients: tomato, rice cake, tomato paste, soy sauce.

Specific steps: 1. Boil a pot of boiling water, blanch the cake a little, and take it out and put it in the cool belt for later use;

2. Cut the tomatoes into small pieces, heat the oil in the pan, and stir-fry the tomatoes;

3. Add tomato paste and continue to stir-fry;

4. Add the rice cake and stir well;

5. Add an appropriate amount of salt and soy sauce to taste.

1. Fried rice cake non-stick pan can pass some batter before frying rice cakes, so it will not be so easy to stick to the pan, you can add some milk or eggs when adjusting the batter, which can make the taste better, if you want to fry rice cakes non-stick pan, you should first pass the rice cakes through cold water, so that they will not stick together.

2. The fried rice cake non-stick pan needs to heat the oil in the pan, put in the rice cake, and then shake the pot to let the rice cake rotate freely in the pot, and fry it slowly over low heat, so as to avoid sticking to the pan. After putting the rice cake in the oil pot, don't be in a hurry to turn it, if you turn it too early, it is easy to have crumbs, and the crumbs are easy to stick to the pan.

Rice cake is a relatively popular glutinous rice product, many people often encounter the situation that the rice cake sticks together when frying the rice cake, so how can the rice cake not stick to a piece?

1. Stir-fry after the water: Before frying the rice cakes, you can put the rice cakes in boiling water and pass them under the water, so that the processed rice cakes are not easy to stick together.

2. Fry it in advance: Before frying the rice cake, you can pat some small powder (cornstarch) on the rice cake and fry it with high oil temperature, so that the fried rice cake is not only not easy to stick, but also has a better taste.

3. Stir-frying: You can wrap some batter before stir-frying rice cakes, so that it will not be so easy to stick to the pan, and you can add some milk or eggs when adjusting the batter, which can make the taste better, and it will not stick to the pan.

The rice cakes in the south are made from glutinous rice, while the rice cakes in the north are made with sticky millet. After the rice cake is made, it will become hard and cannot be eaten normally after being left for a long time, so it needs to be cooked with water to soften it before frying it.

Rice cakes from the South. To make the southern rice cake, you need to use glutinous rice flour and sticky rice flour, and the ratio of the two is 3:1, so that the rice cake is sweet and not sticky. Put the glutinous rice flour and sticky rice flour into a basin at the same time, and add an appropriate amount of warm water and noodles.

In the process of mixing the dough, add an appropriate amount of cooking oil to continue kneading the dough. When the dough is kneaded until it is smooth and non-sticky, divide the dough into several dough pieces and knead them into long strips for later use. Put the dough in a steamer, steam it over medium and low heat for 25 minutes, and finally put the rice cake in the refrigerator for a few hours.

The rice cakes from the south were made. You can also add an appropriate amount of brown sugar water, spinach juice, orange juice, dragon juice, etc. to the rice cake instead of warm water and noodles, and the rice cake can be made with different colors and richer taste.

Rice cakes from the north. To make the northern rice cake, you need to use millet noodles, pour all the millet noodles into a pot and add an appropriate amount of warm water, stirring while pouring in, and knead the flour into a dough with a smooth surface. Then make the dough into a uniform shape and steam it in a pot for about 30 minutes.

Finally, sprinkle an appropriate amount of flour on the surface of the steamed rice cake and knead it again, which will make the rice cake non-sticky and have a better taste. The rice cakes from the north were made. In the process of remaking rice cakes in the north, fillings such as red dates, brown sugar, and bean paste can be added.

How to eat rice cakes. There are many ways to cook rice cakes in the south, steaming, frying, stir-frying and baking are very good, while rice cakes in the north are mainly fried and steamed. Rice cakes have a shelf life of only a few days, and bacteria can grow during the process of sitting, and the longer they are stored, the harder they will become.

Therefore, it is generally necessary to re-cook and soften before eating, which can not only kill bacteria, but also improve the taste of fried rice cakes.

It is usually made of glutinous rice, and it needs to be cooked, otherwise the taste will be very bad, and the seasoning will not be able to enter it.

Rice cakes are generally made with good glutinous rice flour, and in the process of frying rice cakes, the rice cakes need to be thawed first, and do not need to be boiled in advance.

Rice cakes are mostly made of glutinous rice milling; Generally, it is not necessary to boil it in water, and it is enough to soak it in cold water for 30 minutes.

It can be fried with egg wash and breadcrumbs as follows:

Ingredients: 200g rice cake, 1 egg.

Excipients: appropriate amount of oil, appropriate amount of breadcrumbs, appropriate amount of tomato sauce, appropriate amount of starch.

1. Cut the rice cake into slices first.

2. Put an appropriate amount of water in the pot, put in the rice cake and boil until soft after the water boils, and remove it.

3. Put the boiled rice cake in starch and wrap it all over the body.

4. Put it in the egg mixture and fill it with the egg mixture.

5. Finally, wrap the whole body evenly in breadcrumbs.

6. Heat the oil until it is hot for 7 minutes, add the rice cake and fry it until golden brown and turn over. (Slow frying over low heat, breadcrumbs are easy to paste).

7. Wait until golden brown and remove the oil.

8. Place the fried rice cakes on a plate.