Method one

1, rice flour is the rice we usually eat, soaked and ground into powder. If there is no rice flour, you can directly use the soaked rice and add water to make rice slurry. First, pour 450g of fermented grains and 50g of clear water into a cooking cup, add 10g of white sugar, and stir to paste.

2. Pour into the rice flour, stir well, then add the remaining 50g of clear water and stir into a thick milk-like rice paste. Cover with plastic wrap and put the rice paste in a warm place to wake up for several hours. After waking up, the rice paste will have dense bubbles, which means that the rice paste is fermented successfully.

3. Take out and mix well. Take a pan, without adding oil, heat the pan, then turn to low heat, and pour in a spoonful of rice paste, which will naturally spread into a round cake without spreading it evenly. Slowly fry the rice paste with a small fire. When frying, bubbles will form on the surface of the rice cake and then become holes.

4. After the paste on the surface of the rice cake is solidified, it can be taken out of the pot. This wine-stuffed cake is ready. It is easy to learn and necessary for lazy people.

Method 2

1, wash the rice, add it to the cooking machine, add water (never add more, and then add pumpkin to squeeze), select the fruit and vegetable function, and squeeze out the rice paste.

2. Wash the pumpkin, peel it, cut it into small pieces, add it and continue to squeeze it, squeeze it into pumpkin rice paste, pour it out and add sugar to mix it evenly, preferably thick rice paste, so that it is easy to fry.

3. Fry in a pan or electric baking pan, brush with a layer of oil, scoop a spoonful of pumpkin rice paste, and wait for the rice paste to set. The first cake should be cooked as much as possible, or it will be sticky when it is turned over.

4. Fry until the scent is set, turn over and continue to fry until the scent is out.