How to make sticky cake beam noodles, how to make sticky cake noodles

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.

Feng'er words: 1, 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 slightly scalded without boiling water.

2. The steaming time depends on the size of the rice cake to decide, if the rice cake is larger, the steaming time should be extended to prevent the rice cake from not being ripe thoroughly, if the rice cake is small, the time is very short.

The practice of sticking sorghum flour can be used to make rice cakes, which are rich in nutritional value and have a very good taste, adding some sugar will increase the taste.

It can be made with glutinous rice noodles, and the texture is also very good, and the taste is also very good.

1. Weigh the flour, add 3g of baking powder, and stir well (if there is none).

2. Add another 4g of yeast powder to 45g of warm water and stir until melted (below 38 degrees).

g Add red and white sugar to warm water, stir with chopsticks until the sugar is completely melted, and wait until the temperature is slightly cooler (at least below 38 degrees to avoid scalding the yeast).

4. Knock 2 eggs and flour mixture yeast water directly into the sugar water, and whip it at high speed with a stirring rod for more than ten seconds until there are no obvious particles, and stir a few more times with chopsticks.

年饼 (nián-gāo, rice cake; New Year cake), a traditional food of the Han Chinese people, is a seasonal food for the Lunar New Year. Rice cake is made of rice or glutinous rice, boiled into rice with beaten or water ground into powder and pressed into cake, in the Spring Festival, many regions of our country have to pay attention to eating rice cakes.

Rice cakes have red, yellow, white three colors, symbolizing gold and silver, rice cakes are also called "New Year Cakes", and "Year Nian Gao" homonym, meaning that the child's height is getting higher and higher 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.

Food culture. In the Han Dynasty, rice cakes were called "rice cakes", "bait", "glutinous cakes" and so on. In the Han Dynasty Yangxiong's "Dialects", the title of "cake" was already popular, and it was popular during the Wei, Jin, Southern and Northern Dynasties.

The ancients also had a development process from rice cake to flour cake for the production of rice cakes. The 6th-century cookbook "Shiji" contains the method of making rice cakes called "white cocoon sugar".

Cooked rice rice, and hot in the pestle and mortar, licked for the rice, must be made extremely ripe, do not let there be rice grains "that is, after the glutinous rice is steamed, while it is hot, it is scooped into rice, and then cut into the size of a peach pit, dried and fried, and rolled on the sugar to eat. During the Ming and Qing dynasties, rice cakes have developed into a perennial snack on the market, and there is a difference between northern and southern flavors. Rice cakes are delicious, sweet, mellow, and have a strong historical flavor.

Home-cooked practice of sticking cakes:

Ingredients: red dates, glutinous rice, etc.

1. Prepare 1 and a half catties of red dates, clean the red dates, scald them with hot water, and then remove the dates for later use. br>2. Prepare 2 catties of glutinous rice flour or rhubarb rice flour. br>3. Pour the jujube into the glutinous rice flour, first stir the jujube and glutinous rice flour by hand, then add hot water in small quantities many times, grasp and mix with your hands while adding water, and stir until the glutinous rice flour becomes moist granular, no dry powder but not sticky to your hands, and you can pinch it together to form a clump, don't add too much water to prevent it from collapsing when steaming.

br>4. Pinch the red jujube glutinous rice flour into the shape of a nest head with a narrow top and a wide bottom and a smooth surface, and then buckle a round hole at the bottom, so that it is easy to steam. br>5. Put the finished jujube rice cake into the steamer, leave a slight interval, cover the pot and steam for 20 minutes. br>6. Open it after steaming, let it cool slightly, and then take it off.

Cut the rice cake into thin slices, put oil in a pan, and heat the chopped green onion. This is especially delicious beyond the rice cake slices.

White sugar rice cake: glutinous rice kilogram Indica rice kilogram White granulated sugar kilogram 1 kilogram Sugar white fat kilogram Coated peanut rice kilogram A little red date Kilogram of walnut kernel Kilogram of melon seed kernel 2 tofu coating.

Brown sugar rice cake: glutinous rice kilogram Indica rice kilogram Brown sugar kilogram Red dates a little.

Method 1Soak rice: After mixing glutinous rice and indica rice, soak it in cold water for about 2 3 days, change the water frequently when soaking, and rinse it with water when taking it out.

2.Grinding: The soaked rice is finely ground with water, the finer the better, and then pressed into the cloth bag after grinding, and the excess water is pressed away.

3.Mix flour: Add water to the granulated sugar and brown sugar in the raw materials in advance and boil them into a pulp (about 1 kg of water), cool them, pour them into the wet rice balls and mix well to form a paste.

4.Steamed cake: prepare the steamer, soak the steaming cloth in water and dry it, and line it in the cage grid, such as making white sugar rice cakes, first cut the fruit into dices, and then line the tofu coat on the cage cloth, pour half of the pasty rice flour first, take the chopped fruit and sugar white fat diced and spread it on top of the rice flour paste, then pour in the other half of the rice flour paste, and put a few red dates on the cake noodles.

The powder paste is poured into the cage grid with a thickness of about 8 cm, the fire is stronger when steaming, so that the water remains at the boiling point for about 2 hours, and the water in the pot is prevented from boiling dry halfway, and the amount of water must be adjusted.

After the white sugar rice cake is steamed, it should be covered with a layer of tofu coating on the cake surface, pressed and attached firmly by hand, and then weighed and sold with a knife and a scale after cooling.

18 kg of glutinous rice flour 3 kg of rice flour 21 kg of flakes of sugar about 13 kg of water 500 grams of peanut oil (coated face) 250 grams of olive kernel (sprinkled noodles) 1 kg of red dates Bamboo leaves (bottom pad) kg.

Method: First boil 21 kg of flakes of sugar and 3 kg of water into syrup for later use.

Mix the glutinous rice flour and rice flour evenly, pour in 10 kg of boiling water and stir into the pulp.

Then gradually add the syrup in the cooked pulp and stir evenly and put it in a large steamer, each steamer is about 3 4 cm thick, steam it for about 4 hours with a fierce fire, pour it on the board, rub it with a wooden mallet until it is smooth, it can be divided into cakes weighing each kilogram, put them in an iron circle with a bamboo leaf pad bottom, sweep oil on the cake surface and stick olive kernels and red dates, and steam for about 20 minutes.

Fried rice cakes. Ingredients: Sliced rice cakes, carrots, sausages, plum cabbage and meat sauce (spicy).

Method: 1. Blanch the sliced rice cake with boiling water to make it soft, remove it and set aside.

2. Steam the sausage through water and then slice it, put the cut carrots and sausages into the pot and fry for a short time.

3. Put in the rice cake slices and stir-fry quickly, if it is not fast, it will stick to the pan, add a spoonful of hot sauce (sweet noodle sauce is the best) and a little salt, monosodium glutamate, stir-fry well and then get out of the pot.

Korean-style spicy fried rice cake].

Ingredients: Onion.

Garlic. Carrot.

Korean Todo brand garlic hot sauce.

Korean spicy cabbage.

Korean rice cake sugar with a pinch of salt.

Production method: 1. Soak the rice cake in water in advance, so that it will be more glutinous when cooked.

2. Cut the onion, garlic and carrot and set aside.

3. Put oil in the pot and stir-fry the onion, garlic and carrot until fragrant.

4. Add the rice cake and stir-fry slightly.

5. Add a bowl of water (subject to rice cakes).

6. Put a large spoonful of Korean hot sauce, add a little sugar, and stir-fry constantly.

7. When the soup is slightly thickened, add the Korean spicy cabbage.

A pinch of salt. Collect the soup.

Assorted rice cake soup.

Ingredients: Rice cake slices.

Stock. Wakame.

A pinch of sauerkraut of all kinds.

Cabbage. Coriander. Garlic. Salt.

White mushrooms (these are the ingredients I use, but you can also pair them with some of your favorite vegetables that are suitable for making soups according to your liking).

Method:1Mince the garlic.

Sour pickles cut into small cubes.

Chop the cabbage.

Dice the mushrooms.

After soaking the wakame, cut into small dots.

Chop the parsley and set aside.

2.Add a little oil to the pot and heat it, pour in the minced garlic and stir-fry until fragrant, add sour pickles and stir-fry until fragrant, and then continue to add white mushrooms to stir-fry until fragrant.

3.Add the prepared stock to the boil (add the stock according to the number of people, and if there is no stock, you can substitute chicken essence or soup treasure, etc.).

4.Put the rice cake slices into the boiling soup, then add the wakame, bring to a boil, and cook for about 3 minutes until the rice cake is cooked through.

5.Add an appropriate amount of salt, taste the taste before adding salt, serve, and sprinkle coriander in a bowl.

Ingredients: 160 grams of sticky noodles and 80 grams of glutinous rice flour.

Accessories, 1 teaspoon of yeast, 175 grams of water, appropriate amount of bean paste filling, 1 teaspoon of sugar.

The method is as follows: 1. Zheng Tang pours the sticky noodles and glutinous rice flour into a large bowl.

2. Then add yeast and sugar.

3. Pour water into a bowl in small quantities and multiple times.

4. Knead the dough until it is consistent with the softness and firmness of the earlobe.

5. Roll the kneaded dough into a round shape, press it into a round cake shape by hand and put it into a steamer covered with a wet cage cloth.

6. After the water boils, steam for 20 minutes and turn off the heat.

7. Put the steamed rice cake into a large bowl and pound it with a rolling pin until the rice cake is very delicate.

8. At this time, dip the palm of your hand in a little boiled cooking oil and divide the rice cake into several balls of the same weight.

9. Knead the bean paste with your hand and press it flat, and put in a bean paste filling that has been rounded in advance.

10. Pinch the surroundings vigorously, round and press flat.

11. Use a toothpick to prick some small eyes on the rice cakes.

12. Then put the rice cakes into a hot oil pot with 5 percent of the firing in turn, and fry them to be golden on both sides before they can be eaten.

The sticky cake is delicious and simple to stir-fry with Yuque Korean hot sauce, and the specific method is as follows:

Tools Ingredients: 300 grams of rice cake, 15 grams of Korean hot sauce, half a bowl of water, appropriate amount of cooking oil, and a pot.

1. Cut the rice cake into small pieces with a knife.

2. Put an appropriate amount of water in the pot and boil.

3. Hold the rice cake upside down and continue to boil until the rice cake is soft enough to bend slightly.

4. Prepare a bowl of cold water, take out the rice cake and put it in the cold water bowl, and cut your rice cake into half a finger length.

5. Put an appropriate amount of cooking oil in the pot and add the Korean hot sauce.

6. Stir-fry until fragrant.

7. Pour in half a bowl of water in the big vertical skin, mix well, boil, turn to medium-low heat.

8. Add the rice cake and stir-fry.

9. Stir-fry until the juice is only 1 3 left.

The method of sticky dough shouting rice cake is as follows:

1. Grind the sticky millet into flour;

2. Pour half of the flour into a pot of boiling water, stir it with a rolling pin, scoop it out and put it on the table;

3. Mix the remaining half of the flour with people, knead evenly and tear it into a small fist-sized ball;

4. Cook in the pot for about six hours with high heat, commonly known as "fat alcohol", when the field is sweet, take it out and put it on the table, knead it into a cylindrical shape, commonly known as flour cake;

5. Cut into round or medium thin slices, fry them in oil or hot in an oil pan, sprinkle them with sugar or steam them with honey.