Easy way to make sugar fried rice cakes

Ingredients: 2 rice cakes Cooking oil 30 grams (lard would be better), 30-50 grams of sugar (the sweetness depends on your own preferences), 30ml of water

Directions

1, will be sliced rice cakes, do not be too thick or too thin, about 3mm or so is good.

2, take a non-stick pan, light the fire, put cooking oil, add water, and then put the sliced rice cakes into it.

3. Add brown sugar.

4, and then use a spatula to stir-fry the rice cakes evenly

5, with medium heat, melt the brown sugar, continue to stir-fry until the water in the pan completely evaporated

6, and finally the syrup in the pan will be evenly wrapped around the rice cakes in the pan, you can rise to the pan on the plate.

7. Sprinkle cooked sesame seeds or cinnamon on the rice cakes on the plate.

Expand: knowledge of rice cakes

Origin of rice cakes

There is a very old legend about the origin of the Spring Festival rice cakes. In ancient times, there was a monster called "Nian", which lived in the mountains and forests all year round, and when it was hungry, it would catch other animals to fulfill its hunger. But in the harsh winter season, most of the beasts hid and went dormant. When "Nian" was so hungry that he had no choice but to come down to the mountains to hurt the people, seizing them for food and making them suffer. Later, there was a clever tribe called "Gao clan", every winter, when the beast is expected to come down the mountain for food, beforehand with a lot of food made of grain, rolled into a strip, snapped into a piece of land outside the door, people hide in the house. After the "year" came and could not find people to eat, hungry, they will use people to make the food bars to fill the stomach, eat and then go back to the mountain. People see the beast away, have come out of their homes to congratulate each other, lucky to have escaped the "year" of a pass, safe and sound, and can be prepared for the spring plowing. This way, year after year, this method of avoiding the beast has been passed down. Because the food bars were made by the Gao family, in order to feed the "Nian" pass, the "Nian" and "Gao" together, called as the rice cake (harmonized).

Categorization of rice cakes

1, Yiyang rice cakes

Also known as "Yiyang Daho rice cake". It is a national protected geographical indication product. Yiyang rice cake to Yiyang big Harvest Valley rice as raw materials, the use of "three steam two hundred hammer" unique technology made, with "white as frost, transparent like jade, soft and smooth, tough and not sticky, long time to cook not paste," the characteristics of steaming, frying, cooking can be convenient to eat, the flavor is unique, is a traditional treasures. Unique, is a traditional treasure. Yiyang rice cake production began in the Tang Dynasty, has a history of more than 1,200 years.[2] According to the Yiyang County, the production of rice cake is now in the Tang Dynasty. [2] According to Yiyang County, an earlier version of the Tongzhi ten-year version of the Yiyang County Records: "Daho rice white and grown up to make processed Daho rice, Daho Valley rice white rice hard to make more than one group, need to be three steaming two hundred pounding, Eagle City, the rice for the water, soft and palatable, the province is constantly called Yiyang group, the most famous outside the county, the soil businessmen more than a long way to do gifts elsewhere." The 1982 edition of "Jiangxi specialties" and the 1986 edition of "Jiangxi style specialties" recorded in detail "Yiyang rice kuey teow white as frost transparent as jade, shiny, toughness is particularly good, compared to around the rice cake, is undoubtedly better. With strong local traditions and specialties, unique production process, the local unique Daho Valley in Yiyang County is used as raw material. Daho Valley is a stalk-type glutinous late-season rice. It is planted in cold slurry fields with low air and water temperatures, high humidity and short light hours in ridge submerged type. It has a narrow planting surface, long fertility period and low yield. Therefore, it is sown in spring, planted in summer, raised in fall and harvested in winter, absorbing "the water of the four seasons" and getting "the nourishment of heaven and earth". At the same time, easy to eat, salty and sweet can be, steamed, fried, boiled and baked are suitable.

2, Ningbo Cicheng rice cakes

In 1974, archaeologists in the prehistoric ruins of Yuyao Hemudu, Ningbo, more than 7,000 years ago, found a full grain, well-preserved rice seeds, which suggests that as early as 7,000 years ago, our ancestors have begun to plant rice. Cicheng rice cake has a long history of production, with a `history of thousands of years. According to legend, Wu Zixu, a great doctor of the state of Wu, fought in Cicheng, Ningbo, at the end of the Spring and Autumn Period. Before he died, he told his men, "If the country is in distress and the people are deprived of food, you can get food by digging three feet under the city wall." After Wu Zixu's death, his men were surrounded by the Vietcong army, and many of them died of starvation in the city without food. At that time, some people remembered Wu Zixu's words and went to dig under the city wall, and dug more than three feet deep, and found a lot of edible "city bricks", i.e. rice cakes, which resulted in winning the battle. It turned out that when Wu Zixu was supervising the construction of the city wall in Cicheng, he had already made preparations to stock up on food to prevent hunger. Since then, every New Year's Eve, every family in Cicheng do rice cake, Ningbo New Year's Eve dinner will eat rice cake soup to commemorate Wu Zixu.

Cicheng rice cake is a famous specialty of Zhejiang. Selection of materials to pay attention to, well known for the production, it is washed with high-quality late round-grained rice, soaked in water for 3-4 days or a week, ground into powder with water, pressed to remove the water to not dry and not wet just right, crushed and placed in a steamer in the steamer through the fire, or pounded or rolled into a uniform size of the strip of rice cakes.

3, Beijing rice cakes

Beijing's rice cakes for the halal Hui people snack store supply, in addition to the large number of annual festival supply, there is also a supply of the weekdays, but the number and variety than the Spring Festival less. Rice cake is a halal Muslim snacks, but also the Manchu worship offerings. The Manchu name is Fei Shi Hei Ah Feng. Shen Zhao in the Qing Dynasty had a poem: "Cake name Flying Stone Black A Feng, Beijing's rice cakes for the representative of the northern rice cakes, yellow and white colors, symbolizing the gold, silver, and has a "year high" of auspicious symbolism. That's why there is a poem by a former poet that says: "The symbolism of the rice cake is a little deeper than the clouds, white as silver and yellow as gold. I look forward to a good year, and I wish for wealth in silence." In the book of Guozhazhaji, "the food of the shy side, dry bait powder meal", the "powder meal" is the rice flour steamed cake. Beijing snacks in the rice cake, with yellow rice or river rice noodles with a variety of auxiliary materials steamed and become. There are many varieties of rice cakes, including jujube rice cake, bean rice cake, and rice cake lumps. Fine rice cakes have white fruit, assorted, crystal, Ruyi, etc., cooking method is mostly steamed, but also useful for deep-fried dipped in sugar to eat, are sweet and sticky characteristics. Taste as greasy as fat color if the cong, aroma and clean sure to know the God to be paid, precious as gold chrysanthemum and hibiscus." Since the note said: "Manchuria jumping god offerings have flying stone black A Feng, sticky rice cake. Color yellow as jade, taste greasy as fat, miserable fake oil powder, dipped in honey quite fragrant islets, jumping after, this partial gift to neighbors and relatives. And golden chrysanthemum, hibiscus, all cake name." Visible rice cakes at least in the Qing Dynasty is the Manchu snack varieties.

4, Fuzhou rice cake

And the southern rice cake is different, Fuzhou rice cake is called sugar kuey teow (Fuzhou dialect harmony), is the glutinous rice flour and rice flour with sugar (white sugar brown sugar are available, but also according to personal taste to add peanuts, jujubes, red beans, etc.). It is made into a dough and then put on the rice cake leaves to be steamed. The flavor is sweet and savory, with an endless aftertaste. Guangdong rice cakes are usually made of glutinous rice flour, sticky flour, raw oil, melon seeds, bamboo leaves and other ingredients. Its color is golden red, soft, smooth, sweet and fragrant, delicious taste. Hainan rice cake surface smooth, yellow color soft, sweet taste. According to the local custom, every lunar month, every family to celebrate the New Year and rush to make rice cakes, and as a holiday gift. Its main ingredients are glutinous rice, sugar, sesame, red dates, water. Hainan rice cakes can be eaten in a variety of ways can be baked or soft to eat, but also can be eaten in the cake soup, you can also cut into thin slices fried to eat.

5, Suzhou-style rice cakes

Suzhou rice cakes, to Suzhou City, Guanqian Street, "Taoxiangcun tea store" production of the best, divided into lard rice cakes and red and white sugar rice cakes. The red and white sugar rice cakes are sweet and glutinous, bright white in color, steamed through and kneaded, boiled and not greasy, fried and sweet, and stored for a long time without mildew. There are four kinds of lard rice cakes: rose, osmanthus, jujube paste and mint. Its characteristics: bright and beautiful color, fat and glutinous, food and not greasy. It is a unique way to eat the cake cut into thin slices, dipped in egg (slightly seasoned with flour), blanch into a hot frying pan can be eaten.

6, Mengzi rice cake

Mengzi is the traditional name of Yunnan, eat Mengzi area has a tradition of planting glutinous rice (glutinous rice), there is the custom of making rice cakes all year round. , a long history and unique flavor. Mengzi rice cakes generally have two kinds, one is brown sugar and rose sugar made of red rice cakes, the other is made of white sugar with ham, sesame, peanut kernels made of white rice cakes. The two kinds of rice cakes have different tastes, the red rice cake tastes sweet and soft, more to experience the sweet flavor. The white rice cake tastes moderately salty and sweet, with the savory flavor of the ham and the sweetness of the rice cake blending perfectly, plus the occasional appearance of nuts, which is really very wonderful. [3] Packaged Mengzi rice cakes can be stored for a longer period of time and are easy to carry.