What kind of water is used to steam rice cakes, and how many degrees of water and noodles are used t

Steamed rice cakes can be steamed with ordinary tap water.

How long does it take for rice cakes to be steamed

Depending on the variety and size of the rice cake, it varies from 5-40 minutes.

If it is a rice cake that is bought, this kind of rice cake is cooked, only need to be heated to soften, and generally speaking, the water is boiled and steamed for 5-10 minutes before eating.

If it is a homemade rice cake, whether it is glutinous rice flour, yellow rice noodles, or sticky rice flour, it needs to be steamed for 20-40 minutes to cook, and the specific time is determined according to the size of the rice cake.

Steamed rice cakes must be cooked in a pot with cold water, so that the rice cakes will be heated evenly as the water temperature rises, and gradually become ripe and soft. Steam for 20-40 minutes on medium heat, depending on the size of the rice cake.

The practice of steamed rice cakes with glutinous rice flour].

Ingredients: 500 grams of glutinous rice flour, appropriate amount of sugar, 30 grams of vegetable oil, appropriate amount of ordinary tap water.

Steps. Prepare the ingredients, sugar, glutinous rice flour, vegetable oil;

Put the sugar and glutinous rice flour in a large bowl! Add an appropriate amount of vegetable oil;

Put an appropriate amount of water and knead evenly;

Knead into a dough;

In a large bowl with a bit of depth, spread with plastic wrap and coat the plastic wrap with an appropriate amount of oil;

Put the kneaded glutinous rice dough in and spread it out;

Put it in the steamer and steam for about 20 minutes;

Take it out, cool and cut into cubes.

Tips: I knead the dough with warm water, so it's more uniform and easier to cook!

Steamed rice cakes with warm water and cake noodles, steamed yellow rice rice cakes with water and noodles at about 35 degrees, and into small grains, as long as there is no dry noodles, you can put them in the pot and steam them layer by layer, and you can knead them into cakes.

To make rice cakes for Chinese New Year, do you use cold water and noodles or hot water? A lot of people do it wrong, so take a look! The Spring Festival is just around the corner, we have a lot of traditional delicacies in the Spring Festival, the living conditions were poor before, and when it comes to the New Year, we will prepare a lot of delicious food that is rarely eaten, it can be said that it is fried and fried, and it is busy every day after Laba, which is the "busy year" as the saying goes.

Rice cakes are a delicacy that must be eaten during the New Year, our northern rice cakes are very different from those in the south, the rice cakes in the south are white into strips or blocks, which can be fried or made into soup, stew, shabu-shabu, while the rice cakes in our north are sweetened with jujubes, and the methods and eating methods are very different. My hometown is in a small town in the south of Shandong, and rice cakes are a must-eat delicacy in our hometown during the Chinese New Year, which means that they will rise high every year. The rice cakes in my hometown are generally made of glutinous yellow rice noodles, which are soft and glutinous and sweet when you take a bite, with the fragrance of yellow rice and the sweetness of jujubes, which adults and children like to eat.

Every year in my family, I will make a big pot for the Chinese New Year, which means good and delicious, I can't finish it at one time, and when I eat, frying, frying, and steaming are all great. Another meaning of making rice cakes is to pass on our traditional New Year's flavor to children, so that our children can also perfectly interpret the Chinese New Year tradition.

Materials used: 2 kg of glutinous rice flour, appropriate amount of water, appropriate amount of red dates.

Steps: The first step: first soak the jujube, blanch the jujube with boiling water and soak it for a short time, then mix the noodles, put the glutinous rice flour in the basin, add half of the boiling water to scald it slightly, then add half of the cold water and form a dough with moderate hardness and softness, and then put the jujube into it and knead it well.

Step 2: Roll the dough into small pieces of the same size, pick it up with your hands, form a round ball, and then press a nest with your thumb, which is similar to making a nest head.

Step 3: The finished rice cakes are like nests, one by one, and the hollow in the middle is very cooked.

Step 4: Add cold water to the pot, put the rice cakes in, and spread a piece of baking oil paper on the bottom of each rice cake, if not, you can use corn husks or reed leaves. This is to prevent the rice cake from sticking to the grate and not being able to take it off.

Step 5: Bring to a boil over high heat, steam for about 20 minutes and cook thoroughly, take it out and let it cool, or wait for a while before taking it out of the pot.

Step 6: The rice cake is ready. It's the New Year, the rice cakes are easy to make at home, and the bite is soft and glutinous and sweet and super delicious, try it.

And rice cake noodles, it is best to use boiling water to blanch half of the flour first, and then use cold water, otherwise the powder used to make rice cakes has no gluten, and it is easy to spread out when it is made slightly hot without boiling water, so that the rice cake will not collapse, and it will look good and taste good when steamed. It is not easy to get hands on when mixing noodles, and the steamed rice cake is not easy to deform. As long as the yellow rice noodles are all wet, they can stick into a ball.

Introduction: The steaming time depends on the size of the rice cake to decide, if the rice cake is larger, it is necessary to extend the steaming time to prevent the rice cake from not ripe thoroughly, if the rice cake is small, the time is very short.

with plastic wrap. Seal well and store in the refrigerator at a temperature of around 4 degrees. In the case of low temperature, it slows down the reproduction and growth rate of microorganisms, and the rice cake can be left for about a week without mildew and deterioration.

When you want to eat, just take out some freshly made and eat, and seal the rest with plastic wrap for storage, remember to make sure that the inside is dry. It is not easy to have too many rice cakes stored in this way, so as to prevent mold and spoilage if you can't eat them for a while, it is recommended that you eat the rice cakes stored within a week.

Steamed yellow rice flour cake with warm water and noodles. Steamed yellow rice flour cake can not be steamed with boiling water and noodles, it will be too hot, the fermented yeast will be inactivated, if there is no active yeast, it will not play the role of fermenting the dough, so it is recommended to use warm water. In addition, the water temperature of the noodles should be controlled at about 50 degrees Celsius.

Steamed yellow rice flour cake with warm water and noodles. Steamed yellow rice flour cake can not be steamed with boiling water and noodles, it will be too hot, the fermented yeast will be inactivated, if there is no active yeast, it will not play the role of fermenting the dough, so it is recommended to use warm water. In addition, the water temperature of the noodles should be controlled at about 50 degrees Celsius.

With cold water and noodles, the following is how to make rice cakes.

Ingredients: 240 grams of sticky rice flour, 120 grams of glutinous rice flour, water (70% of the total amount of the two flours) Accessories: a little milk, you can not add it.

Steps:1Mix the sticky rice flour and glutinous rice flour well, add a little salt to the water, bury Bisun and stir, stir and pour into the flour.

2.Knead into a coarse dough and let the chain bend for 5 minutes (if it's too dry, you can add some water, I added milk) <>

3.Divide the dough into 51 grams each, and make a total of 12 pieces.

4.After each dumpling is kneaded, let it rise for 5 minutes.

5.After shaping, put it in a pot, put cold water at the bottom of the pot, turn to medium heat and continue to steam for 20 minutes after the water boils.

6.After cooling, you can wrap it in plastic wrap and store it in the refrigerator for a few days, and take it as you eat.

Steamed rice cakes begin to steam in cold water.

Homemade rice cakes: Preparation materials: 120g of sticky rice flour, 60g of glutinous rice flour, 125g of water, 1g of salt.

1. Mix the sticky rice flour and glutinous rice flour evenly after weighing;

2. Add water and salt to the rice noodles in batches and mix evenly;

3. Then knead it into a dough with your hands and let it stand for 5 minutes;

4. Roll the rice dough into a cylindrical shape and divide it into 6 equal parts;

5. Round them in turn;

6. Roll the round rice dough into a small cylinder, slightly flatten it by hand and form a small cuboid shape;

7. After everything is done, put it in the steamer, start steaming with cold water, and then steam it for about 20 25 after steaming!

8. Finished product! 9. Finished product!

1. Steamed rice cakes with ordinary warm boiled water and noodles.

2. Ingredients: appropriate amount of red dates, appropriate amount of water, 800 grams of glutinous rice flour.

3. Prepare boiling water and let it cool for a while, and the water temperature should not be too hot.

4. Add a little glutinous rice flour to the basin first, then add water, stir with chopsticks while adding water, and add glutinous rice flour and water and noodles one after another.

5. Add boiled jujube to the noodles and mix well.

6. Add an appropriate amount of water to the pot, boil, brush a small amount of cooking oil on the cage drawer to prevent it from sticking to the pot after cooking, spread the corn husk on the cage drawer, spread the good noodles evenly on the cage drawer, boil the water and start steaming, and then steam for about 20 minutes to cook.