Good rice cakes generally use glutinous rice as the main ingredient.

Please see the method: How to make rice cakes. Tools: juice machine, large iron basin, flour bag, container, cellophane, measuring cup, measuring spoon. Ingredients: banana oil, osmanthus paste, brown sugar, round glutinous rice. Method: pour in three cups of round glutinous rice.

In the basin, wash it with clean water several times until the water is clear. After washing, it must be soaked for about eight hours to fully soak the rice. After the water is poured out, it must be washed again.

Put the washed and soaked rice into the juicer several times, add an appropriate amount of water for every two spoonfuls of rice, until the rice grains are completely pureed, then pour it into the flour bag, tie the mouth of the bag tightly with a rope, and first use your hands

Squeeze out some of the water.

Then put it between two layers of heavy wooden boards, add the weight of a bucket of water on top until the rice slurry is completely dehydrated. Put the dehydrated rice slurry block into a large basin, knead it into pieces, and add two or three times according to your personal taste.

Drop in spices such as banana oil or osmanthus paste.

Add three and a half cups of brown sugar, stir the slurry evenly with your hands or a mixer until it becomes sticky, pour it into a container lined with cellophane paper and scrape it into a large basin with a spatula, then place it in an electric pot.

Steam a bowl of water. You can also use a wet towel to surround the electric pot to prevent steam from leaking out. Steam for about an hour until the chopsticks are no longer sticky with flour and you can pick it up and eat.

In addition, you can also use a traditional steamer, but you must always pay attention to adding cold water to the water in the outer pot to avoid danger. After about an hour, the sweet rice cake will be ready to be eaten.

After the sweet rice cakes cool and form into hard lumps, they must be carefully coated with cooking oil to prevent mold.

Rice cake recipe: 1. Ingredients for spicy fried rice cake (serves 2): 1 Shanghai rice cake, 1 onion, 2 green peppers, 1 ham, lettuce core. A few seasonings: Lee Kum Kee garlic spicy sauce, Jinzhen oyster sauce, sesame oil, Meimei

Preparation for pepper and stock (water): 1. Soak the rice cake in water and cut into 0.5 cm wide even slices; wash the onions and green peppers and cut into rings.

2. Stir-fry 2 tablespoons of oil and 4 tablespoons of spicy sauce over low heat until the aroma is released, then stir in the rice cakes and stir-fry until the spicy sauce is evenly coated on the rice cakes.

Then add 6 tablespoons of stock, cover and simmer for two minutes, then add oyster sauce to reduce the juice (about two minutes).

When the sauce is thick, sprinkle with sesame oil and plum pepper, remove from the pan and serve on a plate.

3. Cut the ham into round slices, put it in a pan with a little oil, control the oil and spread it on the rice cake.

4. Use the remaining oil in the pot to stir-fry the onions and green pepper rings until fragrant, add a little salt to taste, finally add the lettuce core, stir-fry until cooked, and cover the ham.

2. Ingredients for Hangzhou-style fried rice cake: 80 grams of lean meat (chicken can also be used), 150 grams of Chinese cabbage, 100 grams of chives, 5 grams of fungus, 300 grams of white rice cake, 5 grams of shrimp oil, and 2 grams of sugar.

Preparation method: 1. Cut the pork into shreds, mix with salt, then add egg whites and Taibai powder and mix for 30 minutes.

Soak the fungus in water until swollen, remove the hard stems, clean and cut into shreds.

2. Wash and shred the cabbage, pick the leeks and cut them into sections for later use.

The rice cake is also cut into 0.3 cm thick slices.

3. Heat the oil to about 80℃, put down the rice cake slices and fry them briefly to finalize their shape, then take them out.

4. Stir-fry shredded pork, fungus and Chinese cabbage in oil, add stock and simmer until the Chinese cabbage is soft and crispy but still has soup. Add the rice cake and stir-fry. Add shrimp oil and sugar and stir-fry evenly. Turn off the heat and stir in the leek segments.

Ready to plate in one go.

3. Ingredients for rainbow rice cake soup: spinach, tomatoes, fungus, seaweed mushrooms, optional eggs, one rice cake, 2 taels, a song that you can listen to non-stop. Method: Boil tomatoes, fungus, seaweed mushrooms in water and simmer over medium heat to create a delicious flavor that fills the house with fragrance.

Relax and add rice cakes with a smile, break the egg blossoms while singing, add spinach, and finally add the egg juice and put it into your favorite container (this is also very important). The color, fragrance and super sensory rainbow rice cake soup is ready.

It’s out of the pot.

Red, yellow, green, purple...you can experience the feeling of happiness by yourself, haha!

4. Gyeonggi-do - Jorang rice cake soup ingredients: 500g Jorang rice cake, 300g beef ribs and meat, 1 green onion, 4 pieces garlic, 1 egg, meat condiments: 1 tablespoon soy sauce, 1 small spoon chopped green onion

, 1 tsp of pounded garlic, 1 tsp of sesame, 2 tsp of sesame oil, tsp of pepper Method 1) Make the white strip cake and apply sesame oil on it, then cut it into Zhaolang rice cake with a wooden knife.

2) Add enough water to the beef ribs and meat, add onions and garlic and cook until cooked. When the meat is mushy, take it out and tear it into thin strips. Mix it with seasonings. After the soup cools, remove the oil and leave the soup for 8 seconds.

Cup or so, season with soy sauce and salt.

3) Fry the eggs and cut into four cubes.