Just after the New Year holiday, I ate a lot of fish and meat and a kind of rice cake these days, which symbolizes the upward trend. Eating rice cakes is getting higher every year. The rice cake is steamed with sticky glutinous rice flour. In many places in China, there is a tradition of eating rice cakes in the New Year. There are many ways to make rice cakes, such as spicy fried rice cakes and fried meat. The easiest way is to make a cake.

Every time I buy rice cakes outside, a small portion costs more than 10, which is too expensive and tastes ordinary. This is so common that I just want to make it myself. As the saying goes, life needs a sense of ceremony. On such a special day as the New Year, it is natural to eat something new and strange. As a foodie, you can't just ask for the taste of food, and you can't ignore the face value of food. After all, Yan value is the first impression.

Children who want to eat rice cakes don't need to buy them. They can make it with glutinous rice flour at home, which is simple and delicious. The rice cake has a certain toughness. Q-bomb tastes soft and waxy, and it is not hard when it is cold. It tastes more fragrant when fried, and it is not only delicious but also beautiful with delicious seaweed. For the sake of beauty, I specially made it into a Japanese pastry shape, so that the food can give consideration to both beauty and taste, and it is also very good to entertain guests.

Soy sauce seaweed rice cake

Ingredients: 200g glutinous rice flour, 150g(55℃ warm water), 8g corn oil, appropriate amount of seafood soy sauce and appropriate amount of laver;

1. Prepare a large bowl, pour glutinous rice flour into the bowl, then pour 55-degree warm water and knead it into dough for later use.

2. Boil a pot of water on the other side. When the water is boiled, take one-fifth of the dough and put it in a boiling water pot for 3-5 minutes.

3. In the remaining four fifths of the dough, pour 5g corn oil and knead until it looks bare.

4. Take out a heat-resistant rectangular mold, brush a layer of corn oil on the inside of the mold, then put the dough that has just been kneaded in, gently flatten the dough, and finally cover the mold with a layer of plastic wrap, put it in a steamer, and steam for about 40 minutes to make sure it is cooked.

5. Let the rice cake cool for a while. You can take it out after poking it to make it not hot. Wrap the rice cake with a layer of plastic wrap and put it in the refrigerator for 3 hours before it becomes hard. Then take it out and cut it into your favorite shape. I cut it into triangles to look more Japanese.

6. On the other side, preheat the electric baking pan for a while, then brush a layer of corn oil, put the rice cake in and fry until both sides are slightly yellow, then brush some seafood soy sauce, fry for a while, and wrap the sliced seaweed. Remember to follow, like and share my article ~ ~