How to make rice cakes, how to make rice cakes

The method of grinding glutinous rice to make cakes is also very early. This can be proved from Jia Sixian's "Qi Min Yao Shu" in the Northern Wei Dynasty. The production method is to sieve the glutinous rice flour with silk, add water, honey and form a hard dough, paste dates and chestnuts on the dough, wrap it in a basket leaf and steam it.

This glutinous rice pastry is quite characteristic of the Central Plains.

Rice cakes are mostly made of glutinous rice milling, and glutinous rice is a specialty of the south of the Yangtze River, and the sticky grains like glutinous rice in the north were first recommended in ancient times (commonly known as yellow rice). This kind of millet is husked and ground and steamed, after being steamed with water, it is yellow, sticky, and sweet, and it is the food of the people in the Yellow River Basin to celebrate the harvest. In the article "Imperial Scenery and Things" engraved during the Chongzhen period of the Ming Dynasty, it is recorded that the people of Beijing at that time would eat millet cakes and say New Year's cakes every "New Year's Day of the first lunar month".

It is not difficult to see that "New Year Cake" is a homonym for "sticky cake" in the north.

An experienced rice cake chef says that the most important thing to make a good rice cake is to pay attention to the use of water and oil. In addition, whether the glutinous rice flour is pure is also very important, and most of the glutinous rice flour bought in the general market is adulterated with other rice flour, so it is not soft and glutinous enough to eat. Rice cakes should be made directly with glutinous rice in order to preserve the purity and original taste of rice cakes.

Making rice cakes is very simple, and they can be made into many flavors, but they are all made on top of the most basic original rice cakes with other ingredients that you like, such as red dates.

Rice cakes are not only a festive delicacy, but also bring new hope to people every year, implying that everything is good every year.

How to make it: 1. Wash the yellow rice, soak it in cold water for 4 hours, drain the water, grind it into noodles, and pass it into a fine basket;

2. Add cold water and dough to the yellow rice noodles, ferment until they are just initiated, steam them in the basket for 1 hour, take them out and cool them slightly, knead them well, pick them up, and press them into round cakes;

3. Stack the two round cakes together and press them a little hard to make them sticky, which is the rice cake lump. Brush the surface of the rice cake with peanut oil to prevent cracking;

4. The peanut oil in the pot is burned until it is hot, put the rice cakes into the pot in batches, fry them until golden brown, and sprinkle them with sugar.

Ingredients for fried rice cakes.

Rice cake to taste.

1 ham sausage.

Bean sprouts a little.

Greens