The rice cake can also be baked directly on the coal stove supported by the shelf. When bubbles appear on one side, turn the other side over and bake until the rice cake expands.
You can also mix glutinous rice and rice at a ratio of 6: 4 to make rice cakes. Now impure glutinous rice cakes are more common in the market.
Nutrition composition editing
The rice cake contains many healthy elements such as protein, fat, carbohydrate, nicotinic acid, phosphorus, potassium and magnesium.
Production method editing
The method of grinding glutinous rice into cakes is also very early. The Book of Qi Yaomin written by Jia Sixie in the Northern Wei Dynasty can prove this point. The production method is to screen glutinous rice flour with silk, then add water and honey to make hard dough, attach dates and chestnuts to the dough, and then wrap it with bamboo leaves and steam it. This glutinous rice cake has the characteristics of the Central Plains.
Most rice cakes are made of glutinous rice flour, which is a specialty of Jiangnan. In the north, sticky grains like glutinous rice were the earliest sticky millet (commonly known as yellow rice) popularized in ancient times. This kind of millet hulled powder is yellow, sticky and sweet after being steamed with water, and it is a delicious food for people in the Yellow River valley to celebrate the harvest. The article "A Brief Introduction to the Scenery of Jingshi" published during the Chongzhen period of the Ming Dynasty recorded that Beijingers at that time would "eat millet cakes on the first day of the first month to celebrate the rice cakes". It is not difficult to see that "rice cake" is a homonym of "sticky cake" in the north.
The experienced rice cake master said that the most important thing to make a good rice cake is to pay attention to the use of water and oil. In addition, the purity of glutinous rice flour is also very important. Generally, glutinous rice flour bought in the market is mostly mixed with other rice flour, so it is not soft enough to eat. The rice cake should be made directly from glutinous rice to ensure its purity and original flavor. Making rice cakes is very simple. Rice cakes can be made into a variety of flavors, but they are all based on the most basic primitive rice cakes with other materials that people like, such as red dates.
Rice cakes are not only a kind of holiday food, but also bring new hope to people every year, which means that everything goes well every year.
Editing of innovative production methods of rice cakes
Babao rice cake
Raw materials: glutinous rice1000g, sugar 20g, hemp seed 20g, green plum 20g, raisin 20g, peach 20g and lotus 20g.
working methods
1. First, wash1000g of glutinous rice, soak it in clear water for 24 hours, then steam it on a drawer, take it out, mash it with a wooden stick, and let it cool.
2. Stir 20g of sugar, Fructus Cannabis, Fructus Pruni, raisins, preserved peaches, wax gourd strips and white lotus into stuffing.
3. Brush a layer of lard in the square dish, spread glutinous rice balls with a thickness of 1 cm, and put a proper amount of stuffing in each layer for three layers.
Babao rice cake
Babao rice cake
4. After steaming in the pot, cut into small pieces with a knife and serve.
Sandwich rice cake
Raw materials: glutinous rice1000g, 50g of adzuki bean, 50g of green silk, 50g of red silk and proper amount of sugar.
working methods
1. Wash1000g of glutinous rice, soak it 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 50g of adzuki bean, add 50g of sugar and 50g of green shredded pork to make stuffing.
Sandwich cheese rice cake
Sandwich cheese rice cake
3. Sprinkle the stuffing on the surface of one piece, then put another piece on the stuffing for compaction and compaction, and then cut it into pieces with a knife. [3]
Fried Rice Cake
Raw materials: glutinous rice1000g, japonica rice 250g, lard 50g, sugar 50g, osmanthus sauce 50g, and a little peanut oil.
working methods
1. Wash and soak1000g glutinous rice and 250g japonica rice, then add water, grind them into slurry, and put them in a cloth bag to dry the water.
2. Put the slurry into a basin, add 50g lard, 50g sugar and 50g osmanthus sauce, and mix well.
3. Brush peanut oil on a square plate, and put the stirred dough into the plate and spread it out. Steam on the drawer for about 30 minutes to cook.
Fried Rice Cake
Fried Rice Cake
4. After cooling, cut it into dices, then put it in a peanut oil pot and fry it thoroughly with medium heat.
Tang rice cake
Ingredients: rice cake, red beans, tremella.
working methods
1. Wash tremella and soak red beans 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.
Tang rice cake
Tang rice cake
4. After the rice cake is steamed, cut it into thin slices or circles and add it to the soup.