How to make rice cakes not easy to get tired of?

Glutinous rice is nutritious to eat more, glutinous rice contains protein, fat, carbohydrates, sugars, B vitamins and calcium, phosphorus, iron and other trace elements. Glutinous rice is sweet and soft and has a unique taste, and its methods are also very numerous, and many famous desserts are inseparable from glutinous rice, such as pumpkin pie, glutinous rice dumplings, zongzi, Xue Mei Niang and so on.

Today's glutinous rice is neither wrapped in zongzi nor made eight treasure rice, to make a breakfast glutinous rice cake, the prepared ingredients are very simple, glutinous rice, Arowana rice fragrant tribute rice and meat floss, after a steaming and frying, the taste is crispy outside and glutinous inside, salty and fragrant, nutritious and very rich, the whole family likes to eat this glutinous rice cake, now share the practice with everyone.

Raw material. 150 grams of glutinous rice, 50 grams of Arowana rice fragrant tribute rice, appropriate amount of meat floss.

Seasoning. Appropriate amount of salt and cooking oil.

Method. <>

Step 1: Pour 150 grams of glutinous rice and 50 grams of Arowana rice into the bowl, pour in an appropriate amount of water and soak the glutinous rice for more than 4 hours. My family has been eating Arowana rice Xianggong rice, the rice is crystal clear, sweet and soft glutinous, I like it once I eat it.

Step 2: Soak the glutinous rice and wash it, drain the water and put it in the rice cooker, pour in an appropriate amount of water just over the glutinous rice, cover the lid and press the cooking button, don't put too much water, otherwise the glutinous rice cooked out is too soft.

Step 3: When the glutinous rice is cooked, open the lid and see that it is crystal clear and very fragrant.

Step 4: Then pour in a small spoon of salt, an appropriate amount of meat floss, and then use a spoon to stir it well.

Step 5: Prepare a crisper box, brush the crisper with cooking oil to prevent sticking, and pour the stirred glutinous rice into the crisper box.

Step 6: Use a spoon to compact and flatten it, like in the picture, if the glutinous rice is too sticky and the spoon is not easy to press, you can brush the spoon with cooking oil and it will not stick.

Step 7: Cover with plastic wrap and refrigerate for 4 hours.

Step 8: Take out the refrigerated glutinous rice, smear the cooking oil on the cutting board, and pour the glutinous rice on top.

Step 9: Spread cooking oil on both sides of the knife to prevent sticking, and then cut the sticky rice into small cubes with a knife for later use.

Step 10: Pour the ancient peanut oil of orchid flowers into the frying pan, fry the glutinous rice cake in the hot oil, fry slowly over medium-low heat, first fry one side and then turn over the other side to fry, during which the two sides are repeatedly turned and fried. The ancient method of peanut oil of orchid flower has a strong taste, and there is no oil smoke after heating, and my colleague introduced me to buy it, and since then I have only eaten this brand of peanut oil.

Step 11: Fry it until golden brown and crispy on both sides.

The fragrant glutinous rice cake is ready, crispy on the outside and soft on the inside, and the meat floss is added to make the taste richer and more layered, which can be eaten as breakfast or as a snack. A cup of thick milk for breakfast with this glutinous rice cake is very delicious, and friends who like it can try it!

If you want rice cakes to taste not greasy, we need to pay attention to the ratio of rice noodles and sugar, so that the rice cakes will not be greasy, and they are also delicious to eat.

Soak the rice and add white sugar to beat it into rice milk, dissolve the yeast with warm water, stir evenly, cover with plastic wrap and ferment. Beat the rice into rice cereal, mix and stir the beaten rice cereal and fermented rice milk, ferment for 2 hours, pour in 100 grams of flour and stir, spread oil paper on the baking sheet, pour in the prepared rice milk, steam for 15-18 minutes, the rice cake can be eaten directly, or it can be baked in the oven to eat.

Prepare some flour, then add a few more eggs to the flour, then add some warm water and stir for 10 minutes. Make the flour into the shape of rice cakes and bake in the oven for 10 minutes.

First of all, we soak the rice in water overnight in advance, then beat it into a pulp with a food processor, add yeast, put the proofed rice milk into a pot, and bake it until it is golden brown on both sides, which is super delicious.

Rice cakes are also called rice cakes. Rice cake is a very traditional snack, many people like to eat, rice cake is a cake steamed out of particularly sticky rice, it is very convenient to make, the storage time is very long, there are many ways to eat, very popular with everyone. Do you need to add flour to make rice cakes?

Precautions for making rice cakes.

There is a reason why flour is put when making rice cakes, so that people can taste better, and will not make the rice cakes hard after a long time, and it is also convenient to eat them when they are steamed and heated next time.

When you talk about rice cakes, you will think of fried rice cakes, have you ever made them at home? The practice of fried rice cakes is very common, everyone should have eaten rice cakes, this is a very common food, there are a lot of friends when making rice cakes, often encounter such a problem, rice cakes to add flour? In fact, it is necessary to add flour to be delicious, the first is to beat the millet into rice milk, pour hot water into the mold, and then put it in the pot to steam, so that the rice cake tastes very good and will not be hard, so that the family will love to eat.

Finally, you can eat the rice cakes that have been made directly, or you can cut them into cubes and fry them in a pan, so that the rice cakes will taste really delicious, and you will have a great appetite and appetite.

There are also many people who are also concerned about making rice cakes to bloom, which is very simple, as long as the rice cakes you make are very soft and fermented well, and the rice cakes that are not sticky to the teeth are considered to be very well done.

The precautions are as follows, such as whether the rice cake blooms and is related to many reasons, the important thing is whether you control the amount of flour, too much flour will be very thick, adding too much flour will be easy to be too thick, too thick is difficult to ferment and not soft.

On the other hand, it is how much sugar is put in, which will affect whether the rice cake blooms, and in general, the more sugar is added, the better the flowering display. You can add some purple sweet potato flour and other flours appropriately, and then stir them together to let it ferment, and the last step is to make rice cakes. Rice cakes can also make different flavors, you can add a lot of dried fruits, so that it is not so monotonous, plus these can also make people's eyes bright, increase appetite, and greatly increase the amount of food.

You can add more white sugar when making rice cakes, so that the rice cakes can be made very delicious. The issues to be paid attention to are the content of white sugar, the time of steaming the rice cake, the proportion of the rice cake, and the ingredients of the rice cake.

The use of glutinous rice flour but to make it delicious, after steaming in the pot repeatedly beating, and then add ingredients to steam for ten minutes, it is necessary to pay attention to the selection of fresh glutinous rice flour, it will become delicious after hundreds of beatings.

Steaming in a pot is the most delicious. It is necessary to pay attention to the production process, pay attention to the outside temperature, and also grasp the steaming time, ensure that the tools are clean enough in the production process, and add water in time.

When I was a child, every New Year, my mother would steam a plate of muffin cake for the family to eat, which means that in the coming year, you can use purple sweet potato, bean paste or your favorite filling to make a sandwich layer, eat in the mouth, soft, sweet silk, mixed with the good wishes of the elders, year after year.

It seems that everyone is very interested in rice cake, but I really like the texture and taste of rice cake, the rice is full of fragrance, break a piece of rice cake, a trace of silk, the entrance is still a little chewy, really master the trick of making rice cake, it is not difficult to operate.

Wash the rice first, then soak it in cold water for more than 4 hours until the soaked rice breaks when you twist it by hand.

2. Take out the rice and put it in the food processor, add milk, the amount of milk should be less than a finger of rice, put in 3 grams of yeast and 3 grams of sugar (the purpose of putting sugar is to promote the fermentation of yeast, but here you can also add more according to personal taste, if you like to eat sweet, add more) to make a thin paste.

3. Pour the beaten rice milk into a basin, cover and ferment. When you lift the lid and see that the rice cereal has swelled and there are many small bubbles on it, it is ready. At this time, you should stir it with chopsticks for a while to make it smell (the rice cereal at this time is similar to the yogurt we often drink).

4. Prepare the mold (or a small bowl at home), brush a thin layer of oil with a brush at the bottom of the mold and around it (anti-stick, easy to come out after steaming), put about two-thirds of each mold, and then put crushed red dates and black sesame seeds.

5. Put the pot in a pot with cold water, cover the lid and let it rise for a second time for 30 minutes.

6. After the second proofing, **, steam for 30 minutes after steaming, turn off the heat and simmer for another 3 minutes, and it's OK.

You need to prepare rice, water yeast, rock sugar, soak the rice for half an hour, break it with a wall breaker, and then ferment you, pour it into a paper cup and brush it with oil after about 5 minutes of fermentation, add black sesame seeds or raisins on top, and steam it in a pot for 20 minutes.

Rice cakes should be made of glutinous rice to make the taste more delicious, and secondly, it is necessary to knead more and wake up more, so that the noodles will ferment, and the rice cakes will be more soft and glutinous.

The local rice produced in the current year should be selected, and the milk is used instead of water, the milk is rich, and the ratio of rice to milk is one to one. Beat the rice into rice paste with a blender, put it in the mold and steam for 20 minutes.

The first point is to choose fresh glutinous rice, which is very soft, the second point is that the adjustment of the water should be paid attention to in the process of making the rice cake, and the third point is that the steaming time is very important.

Pour rice flour, baking powder, and sugar into a container, add milk, stir evenly without particles, seal the plastic wrap and ferment for 2 hours, keep it for 35, and steam it for 20 minutes.

First of all, you must choose high-quality and good rice, and then you can use milk instead of water to beat rice milk, so that the rice cakes will be delicious.

When making rice cakes, you should put some sugar in the rice cakes, and put some lemon juice and some dried fruits that you like to eat, so that the rice cakes will taste very good.

Melt the yeast with a little warm water, take the rice flour and then put it in the rice flour for fermentation, after fermentation, put the red dates and raisins on it, put it in the steamer, and steam it for 20 minutes.

Add milk to the rice cake, add sugar to continuously fuse, and then go to the pot to steam, so that the taste will become very good, very mellow and sweet.

To make a soft rice cake, you need to prepare the following ingredients: containers, yeast, spoons, plain flour, sticky rice flour, sugar, and plastic wrap.

1. Add 3 grams of yeast to 100 mg of warm water and stir well.

2. Mix 150 grams of sticky rice flour with 50 grams of plain flour.

3. Add 30 grams of sugar.

4. Stir well while pouring in yeast water until it is paste.

5. Cover with plastic wrap and ferment until twice the size.

6. Prepare several molds and brush them with oil to facilitate demoulding.

7. Pour the mixture into the mold.

8. Raisins or dried cranberries can be added according to personal taste.

9. Put the liquid into the steamer after destroying it, steam it for 20 minutes after high heat, and then simmer for 5 minutes.

10. Serve after removal.

The rice cake manufacturing method fluffily.

Ingredients: rice, flour, powdered sugar, yeast.

Excipients: black sesame wolfberry.

Wash and soak 1 meter overnight.

2Put the rice into a food processor and add a small amount of water to grind it into rice milk.

3. Take a small amount of rice milk and put it in a large bowl and a small bowl respectively, and put the large bowl in the microwave for 30-60 seconds.

4. Then pour the cooked rice milk in a large bowl into the raw rice milk and stir well.

5. Mix the sugar and yeast in a small bowl of rice milk, and put it in a warm place to ferment (it can be done at room temperature in summer).

6. The fermentation of rice pulp is good.

7. Pour the fermented rice milk into other rice milk, stir well, and ferment again.

8. Finally, put the fermented rice milk into the mold, and steam it on high heat for 15 minutes.

It is the softest after fermentation.

Gui Lao called the flower chain and ordered the rice cake to serve the head.

Ingredients: 150g of rice cake flour

Excipients: 4g of pre-mixed powder and accessories, 150g of water, 30g1 of sugar, ready rice cake pre-mixed powder, rice cake pre-mixed powder auxiliary material package, sugar and water.

2. Weigh out 150 grams of rice cake mix and put it in a large bowl, then add 150 grams of water.

3. Stir into a very thick paste, cover with a lid, and ferment at room temperature for 12 hours (about 25 degrees in my house) for <>

4. Ferment until you see a lot of small bubbles on the surface and smell a little sour.

5. Then add 30 grams of sugar.

6. Add 4 grams of powder in the auxiliary material package and stir well.

7. Pour the paste into three greased molds.

8. Put the mold with the paste into the pot that has been boiled, cover the lid and steam for 30 minutes.

9. After the timer stops, simmer for 3 minutes and open the lid.

10. Take out the rice cake.

Use 500 grams of rice flour, 3 grams of Angel yeast, 50 grams of cotton sugar (you can put a little more if you want to eat sweet), use no more than 40 degrees of water and rice noodles, rice noodles should not be too dry, and a little thinner, not too thin, in the container can be poured out on the line, this point should be noted, do it twice more to have experience, put the good rice noodles into 32 degrees -35 degrees of fermentation, after two hours to see once, after every 1 hour to see, and so the rice noodles to twice the size of the hair is good, the rice noodles do not stir again, pour it directly into the cage drawer to steam, note, wait for the water to boil and then pour in the rice noodles, steam for 20 minutes, turn off the heat, wait for 5 minutes to open the pot and take it out, cut it into small pieces with a knife and eat.