Tips on how to steam rice cakes at home

During the Spring Festival, many regions in China pay attention to eating rice cakes. Rice cakes have yellow and white colors, symbolizing gold and silver, and rice cakes are also called "New Year Cakes", which are homophonic with "high every year", implying that people's work and life are improving year by year.

1. The red dates are first picked out for the broken ones and the cracked ones.

2. Rinse off the sediment on the surface with water. The steamer is waterproof, bring to a boil, put the red dates in, blanch for one minute, and remove the moisture.

3. Put red dates in the millet noodles, stir well, and wrap the corn noodles evenly on the surface of the red dates.

4. Slowly add warm water, stir the dry powder and moisten it by stirring it above. Use warm water at about 40 degrees Celsius and do not knead the dough.

5. Until everything is moist and there is no dry powder. Do not get too wet, too wet can easily cause the rice cake to collapse and become invisible.

6. Take a dough, like steaming wotou, and dig a hole in the middle.

7. The higher you hold it, the better, and the higher you want it, the better! (Of course, it will collapse as soon as it is steamed).

8. Put water in the steamer, spread the steaming cloth, and put the rice cake in.

9. Boil water over high heat and steam for another 30 minutes. Take out the rice cake, put it on the lid curtain to cool, and put it in a bag for preservation.

Steaming rice cakes by yourself is mainly the preparation of yellow rice.

If you want to make the whole rice cake at home, first spread a layer of rice cake in the pot. And then the Jiang rice soaked Jiang Ming's debt in the morning, like this. After steaming, turn the whole staircase upside down, so that the steamed rice cakes are very beautiful and delicious, and you can make them if you want to make them more beautiful.

You take it early, and then it attaches to talk about you.

The preparation of steamed rice cakes is as follows:

Ingredients: 500 grams of glutinous rice flour, 150 grams of cornmeal, 300 grams of red dates, appropriate amount of warm water.

1. Pour the glutinous rice flour and cornmeal together and stir well. Then add warm water, little by little. While adding water, stir with your hands or chopsticks, and stop adding until the flour is moist.

2. Add some water, rub the dough with both hands, and rub off the large particles. Then grab a handful of flour with your hand and hold it lightly, so that it can be formed without loosening.

3. Prepare a bowl of water, add some cooking oil to it, and add water to the pot to boil. The four sides of the cage drawer are brushed with oil and water, and the cage cloth is moistened with oil and water, and spread into the cage drawer.

4. Sprinkle a layer of red dates, sprinkle a layer of moist flour and cover the red dates. And the perimeter should be sprinkled all over the place, and there should be no gaps. Cover the pot and simmer for about two or three minutes.

5. After the rice cake is out of the pot, buckle it to the mat, remove the mold, and remove the cage cloth. Then dip your hands in oil and water, pat the rice cake vigorously while it is hot, pat the porcelain solid, and fold the rice cake into a rectangle. When the surface of the rice cake has dried, you can put it on a plate and put it in the refrigerator or a cold place to set it.

There are many ways to steam rice cakes.

Knead the dough with flour, add baking powder, put it in a pot and steam, and that's it.

The preparation of steamed rice cakes is as follows:1. Take a large pot and put it into the yellow rice flour, the yellow rice flour should be mixed with some water, the traditional name is to make the pulp, so that the flour that has been slurred can not be granular, grab it by hand, and it is advisable to hold it in the hand without scattering the flowers. You can't have too much water, and you can't hold it in your hands to form a ball.

2. Add as much water as possible to the steamer, spread the curtain on the steaming curtain, and sprinkle a layer of kidney beans cooked in advance. Heat the steamer over high heat, and when the heat comes up, start to sprinkle the flour layer by layer.

3. Wait for the steam to come up and sprinkle the next layer for each layer, and when the thickness is enough, sprinkle the last layer evenly with kidney beans, cover the pot and steam for 15 minutes, and use a shovel to cut the rice cakes in the pot into pieces.

4. Put it on the curtain one by one, and after cooling, you can collect it, and it is particularly delicious to cut it into slices and fry it.

Steamed rice cakes] Ingredients: red dates, cake noodles, etc.

Method] 1Prepare 200 grams of red dates, choose the good ones, don't use the bad ones, soak them in water, wash them repeatedly and remove the dates with a knife, and then put them in a pot and cook them for 10 minutes.

2.Pour 300 grams of pastry noodles into a bowl, put the boiled red dates directly into the pastry noodles, stir it well, stir well, mix the noodles with cold water, and add while stirring.

3.Stir until there is no dry flour and the cotton wool is similar to making gnocchi soup, cover with plastic wrap and let rise for about 20 minutes, and the water will be fully absorbed by the pastry. Take an appropriate amount of cake dough and pat it into a smooth nest shape with both hands.

4.After everything is done, the pot should be cooled under water, and the grate should be covered with a wet cage cloth in advance, and the finished rice cakes should be placed on it, and there should be a gap between the rice cakes and the rice cakes to prevent sticking. Cover and bring to a boil and steam for about 30 minutes.

5.When the time is up, wait for 2 minutes and then open the lid and eat.

This is how I bring you steamed rice cakes, isn't it simple? Is this how you also steamed rice cakes? It is recommended that you do not steam the rice cake directly when steaming it, cover the stirred cake with plastic wrap and let it rise for about 20 minutes, fully absorb the moisture by the cake noodles, and then steam it in the pot, so that the steamed rice cake is soft and glutinous and sweet and not sticky to the teeth.

It's almost the New Year, have you steamed rice cakes at home? If you don't steam it, you might as well try this method shared today, as long as you follow the method to make it, to ensure that the rice cake is soft and glutinous and sweet, and not sticky to your teeth.