Although the fried rice cake is delicious, but if you do not do the flavor, eating is tasteless, so how to do to the spicy flavor of the spices soaked into the rice cake inside it?

What is the reason for the explosion of fried rice cakes?

Because there is air inside the rice cake, the high temperature of the oil makes the air volume rapidly become larger, the layer of shell outside the rice cake is not conducive to it to expel air, so it will burst or blow up.

How can we avoid cracking the rice cakes during frying? You can use a knife to cut a mouth or use a toothpick to stab a few times before making, so that the air inside the rice cake can be discharged in a timely manner, so that it will not burst or blow up.

How to fry the rice cake is not easy to explode

1, to the rice cake exhaust

Fried before the knife can be used in the rice cake on the mouth, or with a fine toothpick, in the rice cake cake on some small eyes, do not have to tie too deep, exhaust, it is not easy to burst or fried fly.

2, small fire slowly frying

Measures: do not use a large fire, with a small fire slowly frying. The oil temperature can not be too hot, the oil is too hot when the smoke proved. The rice cake is heated by frying on low heat, using less oil, and the rice cake will not taste so greasy. Also, try not to cut the rice cakes too small, such as into thick strips. It is easier to cook and serve rice cakes in thick strips than slices, and it uses less oil. In addition, do not cut too thin, otherwise it is easy to stick to the pan, but also too soft without bite.

3, drain the water and then fried

Because the rice cakes on the water, water density than the oil is greater than the drop to the pan will sink to the bottom, especially cold water drops to the hot oil, it will sink quickly and immediately vaporized, water vapor escapes the oil surface, there will be an explosion, if the rice cake water control dry, and then wrapped in flour, eggs, etc. and then deep-fried on the non-explosion.

1, first of all, the rice cakes cut into thin slices, so that the flavor can be well immersed in it, at the same time we chopped onion, ginger and garlic, so that the flavor can be emitted.

2, hot pot of cold oil, heat the onion, ginger and garlic poured into the pot to burst incense.

3, and then pour into the pot of bean paste and minced meat, this time the fire can be turned on a little bit, and then use a spatula to stir fry, so that the flavor of the bean paste completely evaporated.

4, we pour into the cut fungus and mushrooms at the same time pour into the cut rice cake, and then open the fire around the stir-fry, this time to carry the spatula speed must be fast, to prevent the sticky cake is fried paste sticky pot.

5, we can add a little water to the pot, water must not be added to too much, too much will make the rice cakes stick together.

6, in the final pan when we can sprinkle some small onions to the rice cakes, so that both its flavor is very strong, but also to keep a flavor of incense, will make the fried rice cakes taste better.