The practice of glutinous rice rice cakes in the north, the practice of glutinous rice flour rice ca

The practice of glutinous rice rice cake in the north:

1. The jujube needs to remove its hard pedicle, otherwise it will be panicked to eat it in the stomach. Carefully remove them one by one, and the red dates with insect eyes should be picked out. Then boil the jujubes in boiling water until soft, remove and drain for later use.

2. Pour all the glutinous rice noodles into a large basin and stir with your hands while slowly pouring in water. Let the glutinous rice noodles be moistened with water, but not to the extent that they form lumps. 3. Be patient in this process, add water slowly, and stir quickly with your hands.

4. Until all the glutinous rice noodles are shallowly wet with water, hold a handful of glutinous rice noodles, and it is still in a loose state. This degree should be mastered, if there is dry powder, the stickiness of the steamed sticky cake will be reduced, and it is not easy to steam. 5. Then take the steamer, spread a layer of cabbage leaves on the grate, put the red dates one by one on the cabbage leaves, hold the glutinous rice noodles with both hands, and evenly spread a layer on the red dates, with a thick bottom, about seven or eight centimeters.

Then steam on the heat for about 20 minutes, and the first layer of rice cakes is steamed. 6. Then continue to spread a layer of red dates, continue to spread glutinous rice noodles on top of the red dates, cover the pot and continue to steam, about 25 minutes off the heat. The top layer can be pierced with chopsticks to make it easier for the water vapor to go up, and the rice cake is more cooked.

Glutinous rice flour does this, crispy on the outside and glutinous on the inside, and it bursts with a bite, and the pan can be done in a few simple steps.

Glutinous rice flour is a very common ingredient in life, can be used to make a lot of food, remember to share with you before glutinous rice cakes, glutinous rice fried cakes, chocolate glutinous rice cakes, etc., today I want to share with you a pan can be done with a burst cheese glutinous rice cake practice, very suitable for super love glutinous rice and cheese products friends to eat, glutinous rice cakes wrapped in full of cheese, a bite is really satisfying, simple and easy to operate, novices can also succeed at one time, hurry up to try it.

Popping cheese glutinous rice cake].

Ingredients: 100 grams of glutinous rice flour, 80 grams of hot water, 10 grams of sugar, 5 slices of cheese, a little honey.

Method]: 1. First prepare the required ingredients: glutinous rice flour can be sifted in advance, cheese slices can be bought in the supermarket, or you can use mozzarella cheese crumble instead, the milk flavor is strong, and you can also eat brushed.

2. Next, put the glutinous rice flour and white sugar together in a large bowl, add about 80 grams of hot water, preferably just boiled, and stir it into a flocculent shape with chopsticks while adding.

3. Then, knead it into a smooth glutinous rice ball, it is best to wear gloves to operate, one can prevent hot hands, and the other is to prevent sticking, because glutinous rice flour is more sticky.

5. After that, take a glutinous rice dough, press it flat with the palm of your hand, and tear the cheese slices into small portions and wrap them into the glutinous rice dough.

6. Then, the sealing place should be pinched tightly, because in the process of frying, it is easy to burst when heated, and I have made it into a square, and I can also make it into my favorite shape.

7. Next, according to the above method, pour a little cooking oil into the pan to preheat, and then put in the wrapped cheese rice cake one by one, slowly fry it over low heat until one side is set and discolored, and then turn it over, each side should be heated evenly, and when the 6 sides have become golden brown, you can turn off the heat and get out of the pot.

8. Finally, put the made popping cheese rice cake into the plate, pour honey or syrup on the surface, and serve a piece while it is hot.

Tips]: 1. In the process of frying, remember not to burn too much, be sure to pay attention to observation, wait for one side to be colored and then turn over, and all six sides should be heated evenly.

2. When adding hot water, do not add all at once, because the brand of glutinous rice flour is different, the water absorption is not the same, if you add too much at one time, the dough is too wet and difficult to operate.

3. I poured honey on the surface, and I can also replace it with brown sugar syrup or maple syrup to add flavor, and you can choose at will according to your preferences.

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

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

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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.

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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.

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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.

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It tastes better when cooled.

Mix the glutinous rice noodles with warm water, add peanuts and sesame sugar, and steam the rice cake for 15 minutes.

The method of glutinous rice rice cake in the north is to make an adult cake with the glutinous rice with you, and then add some shredded meat with the green vegetable industry.

The home-cooked recipe for glutinous rice noodle rice cake is as follows:

Ingredients: one pound of glutinous rice, one pound of rice, 550ml of cold water.

1. Prepare a pound of glutinous rice and a pound of rice, pour them into the wall breaker, and beat them into rice noodles.

2. Pour the beaten rice noodles into a large bowl, then add 550ml of cold water, stir while adding water, stir the rice noodles into a loose state, and rub the larger pieces by hand.

3. The wetness is to be able to form a ball with your hands, and spread it out when you touch it gently, so that it is just right.

4. Spread a wet cage cloth with wrung out water on the steaming drawer, then put the rice noodles on it, spread it evenly, and continue steaming for 20 minutes after the water boils.

5. After the rice noodles are steamed, take them out while they are hot, smear a layer of cooking oil on the board to prevent sticking, knead the rice noodles into a smooth and delicate, soft and hard dough while they are hot, and scrape them from the bottom with a scraper.

6. Knead the glutinous rice dough into long strips, also cut into evenly sized agents, and then knead the small agents into long strips, so that the original flavor rice cake is ready.