The easiest way to make yellow rice cakes

Preparation of yellow rice flour rice cakes:

1. After rinsing the red dates, boil them in boiling water for about 1 minute, remove them, and prepare the yellow rice noodles.

2. Add water little by little and form a hard dough (you can grab it).

3. Divide the dough into 7 equal portions.

4. Grasp one of them with your hands, and press 5 dates in a circle (meaning a bumper harvest).

5. Rotate the thumb into the dough and pinch out the hole in the nest.

6. After the cage cloth is soaked, spread it in the cage drawer with a little water, and place the rice cakes at intervals. Add enough water to the pot and bring to a boil, put the rice cake on the cover, turn to medium and steam for 12 minutes.

Finished product picture: Yellow rice noodle rice cake making skills:

1. The dough of the rice cake must be hard and hard, otherwise it will collapse after heating.

2. The steaming time of the rice cake should not be too long, and the smaller rice cake is generally about 12 minutes, otherwise it will collapse.

3. Don't rush the steamed rice cake out of the cage, wait until the skin doesn't stick to your hands before taking it out.

4. The texture of rice cakes is very sticky and not easy to digest, so you can't eat more at a time.

5. Rice cakes that can't be eaten can be frozen for 3 months.

<> every Spring Festival, in this Chinese traditional festival, whether in the south or in the north, there is always a plate of rice cakes on the table of Chinese New Year's Eve rice, which is also known as rice cakes"Rice cakes", with"Every year"Homonym, implying that people's work and life are improving year by year. Therefore, the predecessors had a poem called rice cakes:"The meaning of rice cakes is slightly deep, white as silver and yellow as gold.

Materials. Ingredients.

400 grams of rhubarb rice.

200 grams of red dates.

50 grams of sugar.

The practice of yellow rice rice cakes.

Wash the rhubarb rice and pour off any excess water.

Put the wet rice into the wall breaker, activate the dry powder function, and grind the wet rice into rice flour.

Pour the lumps of wet rice noodles into a basin, let them cool, wear gloves, and rub the rice noodles finely.

Cut the middle of the jujube and dig out the core.

The steamer is covered with a cage cloth and placed with red dates.

Sprinkle a layer of rice flour on the red dates, then spread a layer of red dates, and sprinkle another layer of rice flour, so that there are four layers of rice flour.

Put away the rice noodles on the cage drawer, it's okay if you can't collect it, cover the pot, after the steamer is steamed, 10 minutes on low heat, 30 minutes on high heat.

The steamed rice cake is upside down on the silicone board, remove the cage cloth, let it cool for 2 minutes, and <>

Wrap the rice cake into a square with a silicone pad, compact it all around, let it cool, and the rice cake will be fine, cut a few slices and steam it for 20 minutes when you want to eat, and you can eat it.

Picture of the finished yellow rice cake.

<> cooking skills. Because it is the powder ground by the wall breaker, the high-speed operation of the wall breaker will heat up during the grinding process, so it is best to bring water mill.

It's also good to use seedless jujubes, and I only have this kind of big doghead jujube at home.

If you use a small bamboo cage drawer, it is best.

The preparation of yellow rice rice cake is super simple.

The preparation of yellow rice old-fashioned rice cakes:

1. Prepare all the raw materials 2 Soak the yellow rice and glutinous rice for 2 hours, and soak the red dates and raisins for a while 3 Boil water in the pot, pour the yellow rice and glutinous rice into the pot and cook for a while after the water is boiled, mainly to speed up the ripening time 4 Cook for a few minutes and turn off the heat after the shirt is wiped out (don't cook it into porridge), use a colander to take out 5 After steaming the steamer, steam the rice grains for 25 minutes6 After the steamer is steamed, steam the rice grains for 25 minutes. Steamed until the rice grains are ripe7 Pour the steamed rice grains into a clean wet gauze (wash the gauze before using it and wring out the water) 8 Repeatedly knead the rice grains in the gauze by hand to make them stick into a ball9Take a container, spread the rice cake on the bottom of the container, sprinkle some dried fruits on it, and so on, spread it all over, press it by hand10, and then put the container full of rice cakes into the steamer and steam it for 15 minutes or flush it left and right.11 You can eat it after taking it out, or you can put the rice cake in the refrigerator to cool, cut it into pieces and steam it a little when eating, and the taste will be more beautiful.

The practice of yellow rice rice cakes, the yellow rice is first made to seven trembling oranges, and after eight hours of searching for eight hours, you can spread manta on the drawer, slowly steam the steamed rice cakes over low heat, and put beans on a layer of yellow rice and a layer of beans to drink jujube can be done.

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 time of steaming and scattering depends on the size of the Tansui rice cake, if the rice cake is larger, it is necessary to extend the steaming time to prevent the rice cake from not being ripe, if the rice cake is small, the time is very short.

Seal it with plastic wrap and store it 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.

In this way, it is not easy to have too many rice cakes, so as to prevent mold and spoilage if you can't eat them for a while, it is recommended that the stored rice cakes should be eaten within a week.

Hello dear, happy to answer for you.

1. Prepare the ingredients:

200 grams of yellow rice flour, 2 eggs, 50 grams of caster sugar, appropriate amount of vegetable oil, appropriate amount of water, appropriate amount of coconut flakes.

Second, the production steps:

1.First, pour the yellow rice noodles into warm water, stir well, let it soak for about half an hour, and then drain the water;

2.After taking out the yellow rice noodles, beat the eggs, add an appropriate amount of caster sugar, and stir well;

3.Pour the beaten egg mixture into the yellow rice noodles, add an appropriate amount of vegetable oil to make the dress, and stir well;

4.Put the yellow rice noodles in a frying pan and fry over medium-low heat until the batter thickens;

5.Remove the yellow rice pancakes, add the coconut flakes and stir well;

6.Pour the yellow rice pancakes into the mold, press and compact, and let them cool for 20 minutes;

7.Take out the mold and slice the yellow rice cake.

Rhubarb rice flour rice cake.

Rice cakes are high every year, and if you don't eat rice cakes during the New Year, you will always feel that something is missing, this recipe is the most traditional way to make yellow rice noodles in Northeast China. You can also add boiling water to blanch the noodles and steam them. The picture is sweet and sweet, every year!

Ingredients: Rhubarb rice noodles 1 catty.

Red beans are added to your liking.

Warm water to taste.

10-15 red dates.

The practice of Northeast rhubarb rice noodle rice cake.

The red beans are cooked, and the dates are pitted.

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Add the rhubarb rice noodles with warm water many times, stir the chopsticks evenly, remember not to be too wet, so that the handwriting can form a ball, and the hands can be loose into powder. If there are lumps, rub them away by hand, and small lumps can not be rubbed.

Add enough water to the steamer (add more), spread the steamer cloth on the cage, sprinkle a layer of yellow rice noodles on the steamer cloth after the water boils, and then sprinkle the second layer, the third layer is sprinkled with red beans, and the fourth layer is sprinkled with yellow rice noodles....Sprinkle a few more layers in turn, each layer is steamed through and changed color and then sprinkled with noodles, and the last layer is steamed thoroughly After the jujube is put on it, cover and steam for 10-15 minutes. If you like to eat red beans, you can sprinkle another layer, and I personally recommend a maximum of 2 layers.

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After the pot is cooled thoroughly, it is divided into small pieces with plastic wrap or plastic bags to preserve, take out a piece when eating, it can be steamed, it can be fried, it can be fried, it can be sprinkled with brown sugar or white sugar to eat, it is sweet and delicious, it is a delicacy for the New Year. Isn't it very simple, guys!

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Steamed, soft and glutinous and sweet.

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Pan-fried, crispy on the outside and tender on the inside.

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The second method: warm water and noodles, add pitted red dates, form a nest of nests, steam with boiling water for 30 minutes, and cool thoroughly.

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Fry. <>

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Tips: 1. Warm water and noodles, not too hot.

Summary. Dear, hello, I'm glad to answer for you, here for you to find the material for rhubarb rice cake: 300 grams of rhubarb rice. The method of rhubarb rice cake is as follows: (1) The dried yellow rice is broken directly using a wall breaker, and I use nut mode, twice.

2) After the good powder is sifted through a fine sieve, there will be less than half of the coarse particles that cannot be passed after the sieve, and they are collected again, and then the nut program is used to break the wall breaker again, and the nut program is sifted again.

3) Add water to the yellow rice noodles, stir well, mix into porridge, and let stand for a while to see the state.

4) Let it stand for a while and it will feel more even, shake the basin, and the basic state of the batter can be shaken and not flow. Cover with plastic wrap and put on ice.

The box rests for 12 hours.

5) On the second day, put the steamer on the steamer, spread the dumpling leaves or banana leaves, and directly put the batter on and flatten.

6) After the water boils, steam for 30 minutes and turn off the heat. When it is not hot, take it out and use the rice dumpling leaves to shape the rice cake slightly.

7) When it cools, cut it into pieces and wrap it in leaves, so you can refrigerate or freeze it, and take it out when you want to eat it.

8) The most classic fry until golden brown on both sides, sticky sugar to eat.

It's a pleasure to serve you and I wish you a great day! <>

The preparation of rhubarb rice cakes.

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Dear, hello, I am happy to answer for you, sell closed here for you to find the material for the rhubarb rice cake: 300 grams of rhubarb rice. The preparation of rhubarb rice rice cake is as follows:

1) Dry yellow rice is broken directly using a wall breaker, I use nut mode, twice. (2) After the beaten powder is finely sieved, there will be less than half of the coarse particles that cannot be passed after the sieve, and they are collected again, and then concentrated on the nut program with a broken wall splitting machine, and then sieved again. 3) Add water to the yellow rice noodles, stir well, mix into porridge, and let stand for a while to see the state.

Concise (4) Let it stand for a while and it will feel more even, shake the basin, and the basic state of the batter can be shaken and not flow. Cover with plastic wrap and let stand in the refrigerator for 12 hours. 5) On the second day, put the steamer on the steamer, spread the dumpling leaves or banana leaves, and directly put the batter on and flatten.

6) After the water boils, steam for 30 minutes and turn off the heat. When it is not hot, take it out and use the rice dumpling leaves to shape the rice cake slightly. 7) When it cools, cut it into pieces and wrap it in leaves, so you can refrigerate or freeze it, and take it out when you want to eat it.

8) The most classic fry until golden brown on both sides, sticky sugar to eat. It's a pleasure to serve you and I wish you a great day! <>

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Rhubarb with dough rice cake production steps:

1. Soak the red beans first and boil the pot;

2. Soak the red dates as well;

3. Put the flour in a basin;

4. Use warm water and form a ball, then let it sit for 1 hour. Don't have too much water, too much will not form a lump;

5. Take two cake boxes and brush them with a thin layer of oil for good demoulding;

6. Then divide a part of the dough into two boxes and press it flat, then take out the boiled red beans and put them on top;

7. Put the remaining dough into the box and cover the red beans and press them flat;

8. Put the cored dates on the top of each box. Then I put the two small boxes together in the pressure cooker and steamed, after boiling, medium and low heat for 20 minutes;

9. Reading the manuscript is steamed, so it can be eaten on a plate;

10. Take it out;

11.Cut into slices;

12.Put some oil in the frying pan;

13.Put the rice cake slices into the pan and fry them until golden brown on both sides, then put them on a plate, sprinkle with sugar, and you're done;

14Rhubarb rice cake is made.