The common practice of rice cakes, master these points, the rice cakes are crisp outside and tender inside, and the more you eat, the more you want to eat! In the south of the Yangtze River, rice cakes are the most popular, which means that people's work and life are improving year by year. The appearance is white and delicate, the taste is smooth, waxy but not sticky, chewy and elastic, and it is insoluble in boiling. There are many ways to make rice cakes, and the simplest and best is fried rice cakes. Many people don't fry a lot, that's because they don't know the tricks. First, the surface of the rice cake must be dried. Second, the rice cake must be fried slowly with medium and small fire, otherwise it will easily break the skin and bubbles. Third, to save time, you can directly boil it until it is soft, and then fry it in an oil pan. The following small series will teach you how to fry the rice cake. Just master a few points, which is simple and delicious. Let's take a look at how Xiaobian makes it!

Ingredients:

6 pieces of rice cake, eggs 1 piece, and proper amount of peanut oil.

Cooking steps:

1. Cut the rice cake into 6 small pieces and beat the eggs into a bowl to break up.

2. Clip a piece of rice cake and stick it with egg liquid.

3. Turn on a small fire, put oil in the pot, put the sticky egg liquid rice cake in it, put it in pieces and fry it for a while. Turn the rice cake over and fry it.

4. When the rice cake is fried soft on both sides, it can be cooked.

Cooking tips:

1, distinguish colors, and pay attention to the white and shiny rice cakes; Smell the smell, sulfur fumigation will always leave an odor, and the sour water mill smell of sulfur-smoked rice cakes will be heavier; Observing the surface of the rice cake, if there are red spots the size of mung beans on the surface of the rice cake, it is likely to be smoked by sulfur, because the water vapor emitted by sulfur powder fumigation will sometimes form red spots after condensation on the surface of the rice cake. 2. The rice cakes bought in the market are generally divided into two types: raw and cooked. Raw rice cakes are mostly vacuum packed and can be stored at room temperature. Cooked rice cakes are best stored in the refrigerator and eaten within 3 days. 3, high-quality rice cakes taste smooth and soft, and have the natural rice flavor of glutinous rice. Inferior rice cakes will be coarse and slightly hard to eat, and the taste will be unnatural, and there will be obvious flavor.