How to make rice cake strips delicious, how to make whole rice cakes delicious

The practice of homemade rice cake strips.

Sieve the rice flour, heat the water and mix well, knead it into a ball, first with chopsticks and then with your hands.

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Roll into strips, put on soaked and squeezed gauze, steam for 10 minutes after boiling water, remove them, put them on an oiled cutting board, cool them slightly, and cut them into strips.

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After drying a little, put it in a plastic bag and store it in the refrigerator.

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Tips: I steamed it in a rice cooker, this amount is steamed in two times, there is no sticky rice flour, you can use rice to grind the flour, and it is the same if you sift it a few more times. When grinding powder, stop for half a minute every half a minute, otherwise it will hurt the machine.

Crispy on the outside and soft on the inside, spicy cumin rice cake and potato fries, the practice of killing roadside stalls in seconds is really delicious.

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1. Wash the potatoes, peel them and cut them into strips.

3. Add the potato strips and fry until golden brown on both sides.

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4. Pour in rice cake 1 tablespoon light soy sauce 1 tablespoon oyster sauce 1 tablespoon cumin powder 1 tablespoon chili powder 1 tablespoon white sesame seeds 1 tablespoon cumin grains Throw away the sugar, stir-fry evenly, and sprinkle chopped green onions before cooking

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It's really delicious, you can't stop it, you must try it

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Shred onions, carrots, cabbage, and chop green onions.

Generally, fried rice cakes are boiled in water without frying in oil, and they are changed to sauté onions and carrots with a little oil first.

The onions and carrots are just a little stir-fried until fragrant (don't fry until cooked), and then pour in an appropriate amount of water, the amount of water is a cup (the amount of rice cake is about 20 small strips per person).

Then put the sweet and spicy cabbage together in the pot and boil until the water boils, add an appropriate amount of Korean chili sauce, my Korean chili sauce is sweet. So you don't need to add sugar, if you use the original Korean chili sauce, you have to add sugar :) Because the spicy fried rice cake tastes sweet and spicy to be delicious!

Then add the rice cakes.

Cook until the soup is dry and thick.

Finally, add the green onion and stir-fry evenly.

A bag of rice cakes, a carrot, a sharp pepper, two tomatoes, half an onion, and an appropriate amount of shallots.

Steps: 1. After the rice cake is broken, soak it in water.

2. Dice the carrots and peppers, dice the tomatoes and garlic, and shred the onions.

3. Take a bowl and add an appropriate amount of tomato sauce and garlic chili sauce.

4. Stir-fry the garlic in hot oil in a pot, pour in the shredded carrots and stir-fry, add a little salt.

5. Pour in the onion and stir-fry, pour in the shredded pepper into the pot, add an appropriate amount of soy sauce and then pour in the diced tomatoes and stir-fry.

6. Drain the rice cake slices soaked in water and pour them into the pot, and stir-fry the rice cakes with the vegetables. Add half a bowl of water to the bowl of tomato sauce and garlic chili sauce that was mixed before, pour it into the pot, add an appropriate amount of salt and monosodium glutamate.

7. After the heat boils, turn to low heat, cover the pot and simmer for 15-20 minutes until the rice cakes are cooked.

Method 2: Prepare the ingredients.

Rice cakes, sweet and not spicy, onions, carrots, cabbage, green onions, Korean chili paste.

Steps: 1. Stir-fry the onions and carrots with oil until fragrant. Onions and carrots are slightly stir-fried.

Good (don't fry until cooked).

2. Pour in an appropriate amount of water, (the amount of rice cake is about 20 small strips per person), and then put the sweet and spicy cabbage into the pot together. Bring to a boil and add the chili sauce to taste.

3. Add the rice cake and cook until the soup is thickened, and finally add the green onion and stir-fry evenly.

Precautions. 1. Fried rice cakes are not fried in oil, they are boiled in water.

Method 3: Ingredients.

200g rice cake and 1 green pepper.

1 red pepper 1 onion 3 pcs.

Appropriate amount of cooked white sesame seeds.

Excipients: 5 tablespoons tomato chili paste and 2 teaspoons sugar.

Salt to taste, oil to taste.

1.main materials;

2.Wash the rice cakes; Cut the green peppers, red peppers, and onions into thin strips;

3.Mix well with sauce and set aside: tomato chili paste, sugar and 5 tablespoons water;

4.Heat the oil in a pan and sauté the onions until fragrant;

5.Add the rice cakes, pour in the seasoned sauce, add 8 tablespoons of water and bring to a boil;

6.After the soup is dried, add green and red peppers and stir well, add salt to taste;

7.Sprinkle with white sesame seeds. (Or sprinkle white sesame seeds on a plate).

There are some home-cooked ways to eat rice cakes:Ningbo's rice cakes are often said to be "water mill rice cakes". After thousands of years of evolution, the origin of the water-milled rice cake is no longer exquisite, but its history of fame is traceable.

Nowadays, the machine has been very convenient, but the old Cicheng people still choose handmade rice cakes. In the humid air of the south of the Yangtze River, the water mill rice cake seems to be a natural Ningbo style, and this "glutinous" staple food has not only raised the Ningbo people for generations, but also created the tenacity and generosity of the Ningbo people's character.

Kandun-chan rice cake. In Kandun, a string of sauce rice cakes has been passed down by word of mouth for more than 20 years, and has become a childhood memory of every Cixi person. When the oil pot boils, the rice cake brings out the delicious meaning of fried everything to the extreme in just one minute.

Coated with the store's homemade sweet noodle sauce and sprinkled with chopped green onions, each bite is salty and crispy on the outside and glutinous on the inside.

How lazy people cook rice cakes deliciousIt's very good for lazy people to cook rice cakes, so they use a rice cooker. The question is whether you want to eat salty or sweet? Sweet is the easiest, put sugar and ginger first, and then put the rice cake down to cook until soft.

Fried rice cake friends accompany some bacon and garlic, and after frying, the next rice cake is stir-fried again. Fragrant and glutinous. Feast.

Banana oil, osmanthus paste, yellow sugar, round glutinous rice.

Method. Pour three cups of round glutinous rice into the basin, wash it several times with water until the water is clear, and it must be soaked for about eight hours after washing and soaking, so that the rice is fully soaked, and it must be washed again after pouring dry water.

Put the washed potato peels into the juicer several times, add an appropriate amount of water to every two spoonfuls of rice, until the rice grains are completely beaten into rice milk, then pour them into the flour bag, tie the bag with a rope, and squeeze out part of the water by hand first.

Then put it in two layers of heavy wooden boards, add the weight of a bucket of water on top until the rice milk is completely dehydrated, put the dehydrated powder slurry block into a large basin, knead it into pieces, and add two or three drops of banana oil or osmanthus sauce and other spices according to personal taste.

Then add three and a half cups of yellow sugar, stir the slurry block evenly with your hand or stirrer, become viscous, pour it into a container covered with cellophane and scrape it with a spatula into a large basin, so that you can put it in the electric pot and steam it with a bowl of water, and the electric pot can also be surrounded by wet towels to avoid steam leakage, and it will be steamed for about an hour until the chopsticks are not powdered and can be picked up and eaten.

In addition, you can also use a traditional steamer, but you must always pay attention to the water in the outer pot and add cold water at any time to avoid danger, and after about an hour, the sweet rice cake can be served.

A bowl of red dates, 500 grams of yellow millet rice noodles.

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

2.Rinse off the surface of the sediment with water.

3.Put water in the steamer, bring to a boil, put the red dates in, blanch for one minute, and remove the water to control dryness.

4.Put red dates into the millet noodles, stir well, and wrap the surface of the red dates evenly with millet noodles.

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

6.Until everything is moist and there is no dry powder. The number of cuts is too fast, and it is easy to cause the rice cake to collapse and become invisible.

7.Take a dough and dig a hole in the middle as it is for steaming the nest.

8.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).

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

10.Boil water over high heat and steam for another 30 minutes.

11.Take out the rice cake, put it on the lid curtain to cool, and put it in a bag for preservation.

1. Ingredients: 400 grams of thin rice cakes, 350 grams of cauliflower, 1 corn, 1 lean sausage, appropriate amount of peanut oil, 50 grams of ginger, 50 grams of minced garlic, 2 tablespoons of light soy sauce, spoon of salt, 2 shallots.

2. Prepare the vegetables to be eaten first: cut the cauliflower into appropriate sizes, break the corn into grains, wash and prepare.

3. Cut the sausage into thin slices, prepare some ginger and garlic, and chop the shallots into chopped green onions.

4. Break the thin strips of rice cakes into strips and do not stick them together.

5. Blanch the cauliflower and corn kernels for 5 minutes and cook them, control the water and set aside.

6. Blanch the rice cake for 5 minutes, control the water and set aside.

7. Re-wash the wok and stir-fry the ginger and garlic in hot oil.

8. Then add the sausage and fry 7 to mature.

9. Then add the rice cake and stir-fry evenly.

10. Then pour in the cauliflower and corn kernels, stir-fry well, and stir-fry well.

11. After that, add 2 tablespoons of light soy sauce and tablespoon of salt, stir-fry to taste.

12. Finally, add chopped green onion and stir-fry evenly.

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Garlic sprouts

Ingredients: 200g rice cake; Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of sugar, appropriate amount of chicken essence, appropriate amount of light soy sauce, 1 spoon of Pixian bean paste, 1 green onion, 1 green pepper, 1 onion, 20g vegetable fried rice cake with small green vegetables.

1. Wash the ingredients and set aside.

2. Pour water into the pot and put the rice cake into the pot and cook for 2-3 minutes.

3. Take it out and soak it in cold water, you can cut the ingredients at this time 4. Cut the green onions into small slices.

5. Shred the green pepper.

6. Shred the onion.

7. Pour oil into a hot pan, beat the eggs evenly and pour them into the pot and fry them into small pieces, put them out for later use 8. Pour an appropriate amount of oil into the pot, and put the green onions into the pot and fry until fragrant.

9. Add green peppers and stir-fry well.

10. Add the onion and stir-fry well.

11. Stir-fry until most of the time is cooked, and set aside.

12. Put the baby greens and rice cakes into the pot and fry until the baby greens wilt 13. Pour the onion and green pepper into the pot and stir well.

14. Put in a spoonful of Pixian bean paste, an appropriate amount of salt, a little light soy sauce, a little sugar, a little chicken essence, stir-fry well15, pour the eggs into the pot, stir-fry evenly. Rice cakes should be cooked first, otherwise it will be difficult to cook thoroughly when stir-frying.