When it comes to rice, I believe everyone is familiar with it. Usually, the rice we see is cooked in porridge and rice, which is full of taste and toughness, which is also our common cognitive practice. However, many people have heard about the practice of rice that I share with you today, but fewer people have eaten it, that is, "rice cakes". This food is quite soft and delicious, and the entrance is full of chewiness. The more you chew, the more fragrant it is. Sometimes you can eat a large piece, which is very fragrant.

Then someone must be curious at this time. Since rice cakes are so delicious, what should we do? In fact, the method of making rice cakes is very simple, and the sharing step is another way. The tools we use in the whole process include materials, which are commonly available in families. As long as we pay more attention to details and then pay attention to the amount of water in the cooking process, it is basically difficult to fail.

material preparation

main ingredient: a kilo of rice

auxiliary materials: 2 grams of flour, 3 grams of milk, 3 grams of sugar, one egg and a proper amount of red dates

Steps of making rice cakes

Step 1: First, clean the rice, soak it in water for more than five hours (it is best to crush it with a gentle hand), and then divide the egg white and yolk into two parts. It's easier to send out later)

Step 2, prepare rice, a little vegetable oil and milk, and put them into a cooking machine to make a fine rice paste (in this step, I use milk instead of water, so that the made hair cake is full of fragrance)

Step 3, then pour out the rice paste, sift in flour and continue to stir evenly (this step of sieving flour will make the entrance more delicate), and then add sugar to the egg white to send out (. It's best to beat the egg whites vertically with chopsticks

Step 4, then put half of the beaten egg whites into the egg paste, stir them with a shovel for a few times (note that stirring is not stirring, and stirring will be very easy to defoam, so it will not be easy to fluffy in the later stage), then pour the other half of the egg whites and continue to stir them for a few times

Step 5, finally apply a layer of oil to the bottom of the mold (the purpose of oiling is to make it easier to get out of the pot later) Put red dates or dried cranberries on it, steam it for half an hour after the water finally boils, and stew it for three minutes after turning off the fire (the purpose of stewing is to make the cake fuller), and you can eat it.

Summary of the rice cake

Summary 1. Through the above steps, I believe many people have a deeper understanding of the practice of this rice cake. In fact, the practice of this hair cake is generally all-in-one, that is to say, if you learn this practice, you can make jujube hair cakes or other hair cakes in the later stage, as long as you pay more attention to the details in the cooking process.

Summary 2. As for this rice cake, its overall steps can be divided into two steps. The first step is to crush the rice paste. In this step, the more crushed the rice paste is, the better. At the same time, the amount of water should be controlled to ensure that it is sticky and has the best fluidity. The second step is to send the protein. In this step, the protein must be sent in place, otherwise the made hair cake will not be fluffy, and it will also affect the taste of the hair cake.