The common practice of steaming rice cakes in the north is to pour glutinous rice flour, millet rice flour and red dates into a basin, add a proper amount of warm water, stir while adding, stir into bean curd residue shape with chopsticks, take a dough, knead it smoothly, knead it into a steamed bun shape, spread a cage cloth in the steamer, add enough water into the pot, add the rice cakes, and steam for half an hour after the water boils.

Eating rice cakes in the north is a custom, and the practice of rice cakes is relatively simple, that is, making rice cakes with glutinous rice flour, and then steaming them in a pot. Here are some specific practices to share with you.

Details 0 1 Put glutinous rice flour, millet rice flour and red dates into the basin, or just use glutinous rice flour.

Then add a proper amount of warm water, stir while adding it, and stir it into bean curd residue with chopsticks. You can't knead dough like dough, because it is too thin and does not form. The water temperature should not be too high, about 30 degrees.

Take a dough, knead it smoothly, and knead it into a corn-head shape.

Spread cage cloth in the steamer. If it is not available, use cabbage leaves instead. Add enough water to the steamer and add rice cakes.

After the water boils, continue to steam for half an hour.