First, cut the rice cake into strips. Don't cut the rice cake too long, so the dough won't wrap.
Choose a thin wonton skin to wrap the rice cake, dip the wonton skin in water on three sides, put the rice cake in the middle, roll it up, and then pinch both sides, like wrapping spring rolls or candy, that's it.
2. Wrap the rice cake with crispy rice noodles. Prepare crispy rice noodles bought in general supermarkets, and add appropriate amount of water to stir. It will turn yellow after mixing. It mainly contains cheese powder, which will feel hard when stirred first, and then thickened with water, but the crispy rice flour should not be too thick. The most delicious state should be diluted water. You can put your finger into the batter and stop with a thin coating, not a lump of flour.
When frying rice cakes, open a big fire when frying. The oil temperature is about 150℃ ~ 160℃, so the powder will not fall off when frying. When the oil temperature is good, you can wrap the rice cake in crispy rice cake and fry it in the pot. Don't turn the rice cake just put in the pot, it will peel off easily. When the skin is hard to fry, turn it over and fry it until the golden skin is fried.
When frying wonton skin rice cakes, the temperature should be above 120 degrees. After putting the rice cake into the pot, turn the fire to medium fire. Because the skin of wonton skin rice cake is easy to burn, it will take some time to cook it thoroughly. After 3-5 minutes, the appearance is golden yellow. Finally, turn up the fire, the hot air can force the oil out, so it is not easy to contain oil, so it can be fished out.
In this way, we can choose two frying methods according to the characteristics of rice cakes. Wonton skin rice cake is suitable for making soft rice cake, and it will not be deformed and exposed no matter how fried. The advantage of crispy rice cakes is that they can be fried faster after being mixed with flour, and the rice cakes will be crisp and delicious.