Rice cakes are also a food eaten during the Chinese New Year. So how should you store rice cakes after buying them? What is the shelf life of rice cakes? Let’s introduce them together!

Rice cakes What is the shelf life?

Rice cake is a cooked food, and its shelf life is limited. Generally, it can be stored in a cool place for 3 to 5 days when the temperature is below 15 degrees. It can only be stored for about 2 days when the temperature is above 15 degrees. Put it in the refrigerator in time. Refrigeration means a shelf life of 5 to 10 days. Those who need to store it for a long time can soak it in water or freeze it in the refrigerator. Some people say that the taste of the rice cake will change if it is frozen for a long time. In fact, as long as there is no mildew or sour smell on the surface of the rice cake The rice cake is edible after being cooked again. How to store it after buying it

1. Water preservation method:

Soaking the rice cake in water is a good way to preserve it. But be aware that rice cakes soaked in water need to be washed every day, and the water needs to be changed every day, so that they can be stored for a longer time; if your rice cakes have been soaked in water without cleaning or changing the water, and they already have a sour smell, then It can no longer be eaten.

2. Frozen preservation method:

After drying and washing the rice cakes, wrap each piece in a fresh-keeping bag and place it in the freezer of the refrigerator before eating. Take as much as you like (you need to soak it in water before steaming and frying). This method can also preserve the rice cake for a long time. How to eat rice cake healthily

Traditional rice cake contains protein, fat, carbohydrates, calcium, Nutrients such as phosphorus, potassium, and magnesium, plus various auxiliary materials such as dates, red beans, osmanthus, meat, and brown sugar, have higher nutritional value. However, rice cakes are not suitable for everyone. People with poor digestive function and gastrointestinal diseases , people who are obese, have diabetes or other chronic diseases such as kidney disease and hyperlipidemia should eat in moderation, and the elderly, children or people who are sick need to eat more carefully. Dietitians point out that from the perspective of modern nutrition, rice cakes actually belong to Unhealthy food. In an era when even food and clothing problems are difficult to solve, it is good to eat rice cakes once a year to replenish the body. However, modern people have extremely rich diets, and many people have diabetes, hyperlipidemia, and high blood pressure due to their daily diet. , it is not suitable to take a lot of supplements during the festival. Therefore, it is recommended to eat less and taste it for good intentions. If you like to eat rice cakes, you can properly supplement the body with natural minerals after eating them. Fish oil, vitamin B complex, etc., pay attention to exercise to eliminate excess fat in the body.

Introduction to eating methods

Swimming crab fried rice cake

Ingredients:

One swimming crab, some rice cakes

Method:

1. After buying the rice cakes, tear them open (bought in strips) and soak them in water (so they won’t stick) together); 2. Wash the swimming crabs, remove the gills, stomach and intestines, and cut them into pieces; 3. Take out the rice cakes from the water and drain;

4. Heat the oil pan and stir-fry the rice cakes Stir-fry until soft, set aside;

5. Use the remaining oil from the rice cakes to stir-fry the swimming crabs, add cooking wine, and stir-fry the green onions and ginger until the crabs change color; 6. Pour in the rice cakes and stir them together. Stir-fry, then add a little water and cook until the soup dries up, then add salt (you can add some light soy sauce if you like a little color) and chicken essence.

Fried rice cake with shredded cabbage and pork

Ingredients:

400 grams of one and a half pieces of Shanghai rice cake, 30 grams of carrot, 150 grams of pork, 4 slices of cabbage, two green onions, a little shredded ginger, salt, soy sauce, cooking wine, raw powder, pepper, and oil. Method:

1. Cut the rice cake into small pieces, soak in water and set aside to prevent adhesion;

2. Cut the pork into shreds, add salt, soy sauce, cooking wine, Mix cornstarch and pepper;

3. Cut the carrots into slices, cut the cabbage into small pieces, and cut the green onions into sections;

4. Heat the oil and sauté until fragrant Garlic, add shredded pork and stir-fry until 7 min.

5. Pour some oil into the pot and sauté the shredded ginger until fragrant, first put the carrots and stir-fry twice, then add the cabbage stems, and then add the New Year

Remove the cake and put it into the stir-fry. Because the rice cake sticks to the pan easily, you must not be lazy at this time. You have to stir fry constantly and add some water from time to time. When the rice cake starts to become a little soft, put the cabbage leaves into the stir-fry. Then add the fried shredded pork and fry together. After the rice cake becomes soft, add salt and a little soy sauce, mix well and serve.

Stir-fried kimchi and beef Rice cake

Ingredients:

Half a pound of beef tenderloin, a small handful of pepper, a bowl of water-ground rice cake slices, a bag of kimchi, three tablespoons of Korean chili sauce, shredded green onions, Appropriate amount of shredded ginger, a small spoonful of rice wine, a spoonful of sugar, a spoonful of light soy sauce, an appropriate amount of salt, and an appropriate amount of sesame oil. Method:

1. Cut the beef tenderloin into thin slices, add shredded ginger, green onion, rice wine, and raw Mix well and marinate for 10 minutes;

2. Remove the stems of the pepper, remove the seeds and white inner shreds, and cut into oblique sections of about 1 cm. Grind the rice cake slices with water, rinse and dry, and make tea and cut into pieces. Set aside thick sections;

3. After the oil in the pot is hot, pour in the marinated beef and shredded onions and ginger and stir-fry until they turn white. Then pour in the remaining marinade juice and stir-fry. Minutes;

4. Pour in rice cake slices, kimchi, Korean chili sauce, sugar, and stir-fry. Add a little water to avoid sticking to the pan;

5. Cook for about four to five minutes After a few minutes, if the rice cake slices become soft, add the pepper and stir-fry for a minute, then turn off the heat, add the sesame oil, mix well, and remove from the pan.