What does it feel like to eat rice cakes, what does it taste like, and how to make it?

Very glutinous, sticky, elastic, soft, the taste depends on how you cook, generally the southern Chinese New Year will beat rice cakes, is the glutinous rice flour steamed, and then with a big hammer to beat the knot to get it.

Rice cake is a traditional Chinese food made from glutinous rice flour and is commonly colored as white or yellow. It is a soft, sweet-tasting food that can often be eaten as a staple or dessert.

Ingredient list: 100 grams of glutinous rice flour.

20 grams of cornstarch.

40 grams of brown sugar.

Pure milk 130 ml.

Raisins to taste.

Production Steps:1Prepare a large bowl and add the glutinous rice flour and cornstarch, then add the brown sugar and plain milk, stirring until the brown sugar is melted and there is no dry powder.

2.Sift the batter into a deep, rectangular bowl to remove the brown sugar particles and flour particles that have not melted.

3.Spread raisins evenly on the surface of the batter.

4.Place the bowl in a steamer and steam in boiling water for 10 minutes, then turn to medium heat and steam for 20 minutes until the rice cakes are fully cooked.

5.Remove the steamed rice cake and let it cool completely.

6.Take out the chilled rice cake, tear off the oil paper, dip the knife in water, and cut the rice cake into small pieces.

7.Sprinkle grated coconut on the surface of the rice cake to add a milky flavor and prevent the pieces from sticking together.

Now, you can taste the soft, glutinous, sweet and delicious rice cakes.

1. Very glutinous, sticky, elastic, soft, the taste of the spine depends on how you cook, generally the southern Chinese New Year will beat the rice cake Ming Song, which is obtained after steaming the glutinous rice flour and then beating it with a big hammer;

2. rice cake (nián-gāo, ricecake; newyearcake), is the traditional food of the Chinese nation, which belongs to the Lunar New Year. Rice cake is a cake steamed with sticky glutinous rice or rice flour, and in the Spring Festival, many regions of our country have paid attention to eating rice cakes.

3. The rice cake has red, yellow and white colors, symbolizing gold and silver, and the rice cake is also known as the "New Year Cake", which is homophonic with "high every year", implying that the height of the child is increasing year by year. Therefore, the predecessors had a poem called the rice cake: "The meaning of the rice cake is slightly deep, and the white is as white as silver-yellow gold."

Looking forward to the good times when the years are high, pious and silently wishing for the coming of wealth.

1. Very glutinous, sticky, elastic, soft, the taste depends on how you cook it, generally the southern Chinese New Year will beat rice cakes, which is obtained after steaming glutinous rice flour and then beating it with a big hammer;

2. rice cake (nián-gāo, ricecake; New Year cake) is a traditional food of the Chinese nation and a seasonal food for the Lunar New Year. Rice cake is a cake steamed with sticky glutinous rice or rice flour, and many areas of our country pay attention to eating rice cakes during the Spring Festival.

3. The rice cake has red, yellow and white colors, symbolizing gold and silver, and the rice cake is also known as the "Nian Rotten Tan Rice Cake", which is homophonic with "Nian Nian Gao Demolition", which means that the child's height is increasing year by year. Therefore, the predecessors had a poem called the rice cake: "The meaning of the rice cake is slightly deep, and the white is as white as silver-yellow gold."

Looking forward to the good times when the years are high, pious and silently wishing for the coming of wealth.

Delicious brown sugar rice cake, a sweet mouth, a sweet heart.

There is a saying in southern China that "no rice cake is not an adult", and whenever the New Year is approaching, rice cakes are as important in the hearts of southerners as dumplings are in the hearts of northerners. Rice cakes have a good meaning, and eating rice cakes during the New Year represents the rising of life, which has become the top priority in people's hearts for the New Year. At the end of the year, the wanderers who were far away from a foreign country returned, and the whole family gathered around a table to toast and celebrate, telling the good memories of this year.

Rice cakes are high in calories, sticky, easy to eat stomach acid, indigestion, the elderly and children must control the amount when eating, although delicious, can not be greedy. Rice cakes are made in a kaleidoscopic variety of forms, distributed throughout the country, and the taste of rice cakes varies greatly due to their geographical location and local customs.

For example, Northeast sticky bean buns, Yanbian cakes, North China yellow rice cakes, Beijing traditional rice cakes, Jiangnan osmanthus pork rice cakes, old Shanghai pork rib rice cakes, etc., the taste is sweet or salty. In the eyes of the locals, they are all about the love of food, and the memory of the sweet and glutinous Chinese New Year's Eve meal when they were young.

I prepared the brown sugar glutinous rice cake today, which is a very good dessert and delicious to satisfy your cravings. "Compendium of Materia Medica" records that brown sugar can drive away cold and warm the stomach, invigorate blood and eliminate blood stasis, and relieve the spleen and liver, and relieve the pain of menstruation.

Dish] Brown sugar rice cake.

Ingredients: 100g brown sugar, 5g sesame seeds, 250g glutinous rice cake

Cooking steps] 1. Prepare a clean pot, pour in an appropriate amount of water and bring to a boil over high heat, add brown sugar until boiling, and set aside. Cut the glutinous rice cake into centimeter-thick slices and place it on a plate for later use. Put 5g of sesame seeds in a small bowl for later use, and the preliminary preparations should be done sufficiently.

I choose glutinous rice cakes, and if possible, I can choose japonica rice rice cakes, which are soft and chewy.

2. Put a clean pan on the stove, put peanut oil in the cold pot, put a little less oil and not too much, put in the cut rice cake slices, spread them on the bottom of the pot, turn to medium-low heat and slowly fry them. Rice cakes swell when heated, so be careful to leave enough space in the middle of each slice.

3. When you see that one side is gradually turning yellow, there will be large bubbles on the surface of the rice cake, then it is fried, and use a spatula or chopsticks to continue to fry the rice cake on the other side next to the other side until golden brown. At this time, the heat can be turned to low heat, and the original temperature in the pot can be used to fry slowly, and the temperature in the pot can be mastered, as it is easy to paste if it is too hot.

4. When both sides are fried until golden brown, pour in the prepared brown sugar water and simmer over low heat for 1-2 minutes, during which the rice cakes are constantly stir-fried to prevent the bottom of the pan from sticking. After the brown sugar bubbles in the pan, turn to low heat and continue to stir-fry, slowly thickening the brown sugar juice until it slowly bubbles. Each slice of rice cake is dipped in brown sugar, sprinkled with sesame seeds, and stir-fried quickly, evenly stained with sesame seeds on both sides.

Friends who like the fragrance of osmanthus can also sprinkle some osmanthus flowers, the fragrance is stronger and more prominent.

5. Turn off the heat, let it cool for a while, then put it on a plate and remove it from the pot, and it is ready to eat.

2. When frying rice cakes, there should not be too much oil, and the oil at the bottom of the pan is basically gone, and it is easy to get tired when you put more oil, which affects the taste.

3. The rice cake should be eaten while it is hot, and the rice cake will gradually harden after cooling, and it is not easy to digest.