How to make rice cakes delicious?

I. Babao Rice Cake

Raw materials: glutinous rice1000g, sugar 20g, hemp seed 20g, green plum 20g, raisin 20g, preserved peach 20g, white gourd 20g and lotus 20g.

Practice:

1, first wash1000g of glutinous rice, soak it in water for 24 hours, steam it in a drawer, take it out, mash it with a wooden stick, and spread it to cool for later use.

2. Stir 20 grams of sugar, hemp seed, green plum, raisin, preserved peach, wax gourd strip and white lotus to make stuffing.

3. Brush a layer of lard in the square plate, spread the mashed glutinous rice with a thickness of 1 cm, put a proper amount of stuffing in each layer, and spread three layers.

4. After steaming in the pot, cut it into small pieces with a knife and serve.

Second, the sandwich rice cake

Raw materials: glutinous rice1000g, adzuki bean 50g, moss 50g, red silk 50g, and proper amount of sugar.

Practice:

1, wash1000g of glutinous rice, soak for 24 hours, steam it in a drawer, take it out and mash it with a wooden stick, then spread it out and cut it into two pieces.

2. Boil 50 grams of adzuki beans, add 50 grams of sugar and 50 grams of green and red silk to make stuffing.

3. Sprinkle the stuffing on the surface of one piece, then put the other piece on the stuffing for compaction and compaction, and then cut it into pieces with a knife.

Third, fried white cake

Raw materials: glutinous rice1000g, 500ml oil.

Practice:

1, wash and soak1000g of glutinous rice, drain the water, steam it in a drawer until it is cooked, take it out and mash it with a wooden stick, and crush it into pieces.

2. First cut the rice cake into small pieces of about 50 grams with a knife, then put 500 ml of oil in the pot to boil, then add the rice cake, and take it out when it floats.

Fourth, fried rice cakes

Raw materials: glutinous rice1000g, japonica rice 250g, lard 50g, sugar 50g, osmanthus sauce 50g, and a little peanut oil.

Practice:

1, wash1000g glutinous rice and 250g japonica rice, soak them, then add water and grind them into slurry, and put them into a cloth bag to dry the water.

2. Put the slurry into the basin, add 50g of lard, 50g of sugar and 50g of osmanthus sauce and mix well.

3. Brush peanut oil on the square plate, put the stirred dough into the plate and spread it flat. Steam the upper drawer on high heat for about 30 minutes to cook.

4. After cooling, cut into cubes, then put them in a peanut oil pot and fry them thoroughly over medium heat.

Five, soup rice cake

Ingredients: rice cake, red beans, tremella.

Practice:

1. Wash the tremella hair; After washing red beans, soak them in hot water for half an hour.

2. Add a bowl of water and stew for half an hour.

3. After half an hour, add tremella to start cooking and stew for another half an hour.

4. After the rice cake is steamed, slice it or round it and add it to the soup.

Six, bean paste rice cake soup

1, boil the water in the pot, cut the Ningbo Shuimo rice cake into pieces and cook it in water, then heat it with low fire and wait for the second process. If you are willing to eat a little more, you can cut the rice cake thicker.

2. Dilute the bean paste with water like flour in a bowl, slowly pour it into the pot where the rice cake is cooked, mix well with a spoon, and add some sugar according to everyone's taste, and it will be ok.

Seven, green vegetables and shredded pork fried rice cake

Raw materials: shredded pork, green vegetables (usually rape) and rice cakes.

Practice:

1, grab the shredded pork with tender meat powder, put the cooking wine and oil in and mix well; Cut the vegetables into suitable lengths.

2. Put oil in the pan, stir-fry shredded pork and vegetables, add some salt, stir-fry and remove for later use.

3. Add oil again, add the rice cake, stir fry quickly, and add some water continuously to prevent the rice cake from sticking to the pot. Stir fry until the rice cake becomes soft, add the fried shredded pork and vegetables, add some salt and chicken essence, and add some more water until the soup is basically dry.

Eight, crispy fried rice cakes and purple vegetable rolls

Ingredients: appropriate amount of rice cake, several pieces of laver, and appropriate amount of fried pulp.

Practice: First cut the rice cake into squares with random sizes, then wrap it with laver, dip it in deep-fried pulp, fry it at about 170 degrees until it is crispy, and serve it.

Tip: control the oil temperature, not too high or too low.

Nine, rice cake syrup

Ingredients: bicolor rice cake 150g, ginger slices 40g, water 450g and rock sugar 75g.

Practice: first cut the two-color rice cake into squares, with arbitrary size; Boil water and ginger slices; Add the rice cake and cook for about five minutes.

Tip: The sweetness can be reduced according to your preference. Cooking rice cakes should not take too long.

Ten, crisp fried Gillette water chestnut cake.

Ingredients: water chestnut cake, bread crumbs, eggs 1 egg, raw flour.

Practice: First, cut water chestnut cake into pieces, cover it with raw flour, add egg paste, then paste bread crumbs, boil oil for about 170 degrees, and fry until golden brown. Then serve.

Tip: You can eat with tomato juice, so that it does not feel greasy.

Eleven, Guangdong and Hong Kong flavor rice cakes

Ingredients: all kinds of rice cakes and edible oil.

Practice:

1, frying-cut all kinds of rice cakes into pieces, with any size. Add a little oil and fry the rice cake until golden.

2. Steaming-Cut all kinds of rice cakes into pieces and steam them thoroughly.

Tip: The above practices keep the original flavor of rice cakes, and the taste is delicate and smooth.

Twelve, crab small rice cakes

Ingredients: crab, rice cake, onion, ginger, low sodium salt, sugar, soy sauce, monosodium glutamate, cooking wine, water starch.

Practice:

1, cut the crabs in half, fry them in the oil pan and take them out;

2. Stir-fry the rice cake in the remaining oil;