When making rice cake noodles, it is best to scald half of the flour with boiling water first, and then use cold water. Otherwise, the flour used to make rice cakes has no gluten and will easily fall apart when cooked without boiling water. , so that the rice cake will not collapse, and it will look good and taste good when steamed. It won't stick to your hands easily when kneading the dough, and the steamed rice cake won't deform easily. As long as all the yellow rice noodles are wet, it will stick together into a ball.

Introduction:

The steaming time depends on the size of the rice cake. If the rice cake is larger, the steaming time must be extended to prevent the rice cake from being undercooked. The rice cakes are small, so the time is short.

Seal it with plastic wrap and store it in the fresh-keeping compartment of the refrigerator at a temperature of about 4 degrees. Under low temperature conditions, the reproduction and growth rate of microorganisms are slowed down, and the rice cakes can be left for about a week without mold or deterioration. When you want to eat, you just need to take out some to cook and eat immediately. The rest should be sealed with plastic wrap and stored. Remember to ensure that it is dry inside. It is not easy to store too much rice cakes in this way, which prevents the rice cakes from growing moldy and spoiling if left unfinished for a while. It is recommended that the stored rice cakes be eaten within a week.