Beijing’s rice cakes are supplied by *** *** snack bars. In addition to large quantities during the New Year, they are also available on weekdays, but the quantity and variety are less than during the Spring Festival. Do you want to know how to make delicious rice cakes? Let me share it with you now.

1

Ingredients

Ingredients A. 250 grams of rice cake,

Ingredients B. Low-gluten flour 3/4 cup, then 1/4 cup rice flour, 1/4 teaspoon baking soda, 1 teaspoon salad oil, 140cc water

Method

1. Cut the rice cake into thumb-sized strips Standby.

2. Mix the low-gluten flour, rice flour, baking soda, salad oil and water of ingredient B into a slurry and set aside.

3. Heat a pot, add an appropriate amount of oil, and wait until the oil temperature reaches about 120°C. Dip the rice cake strips from Step 1 one by one with the batter from Step 2 and put them into the oil pan. Fry over low heat until the skin turns golden brown, remove and drain the oil.

2

Materials

500 grams of glutinous rice flour, 400 grams of sugar, 1 egg

Method

1. Add white sugar to water and cook until it becomes saccharified, then let it cool for later use

2. Add glutinous rice flour to the cooled sugar water and stir until the batter does not collapse immediately after picking up the drippings

3. Grease the container with oil, pour in the batter, and steam over high heat for about 1 hour. Use a toothpick to see if it is cooked without being stained by the batter. You can also eat it directly. It is more delicious after frying

4. Let cool and slice. Dip in egg liquid, add oil to the pan, and fry until golden brown on both sides

3

Ingredients

A: The hot pot rice cakes should not be flaky. ! 1 bag

B: Cut half an onion into thin strips, cut half a carrot into thin strips, or use other vegetables, such as green peppers and cabbage.

C: Appropriate amount of Korean hot sauce, light soy sauce, Appropriate amount of sugar and salt

D: Appropriate amount of water or stock for cooking rice cake

Method

1. First pour the rice cake strips into boiling water and cook until Cook for 5 to 6 minutes and set aside for use;

2. Heat an appropriate amount of oil in the pan, add ingredient B and stir-fry;

3. Add the blanched rice cake strips and mix Stir-fry, add an appropriate amount of chili sauce, and continue to stir-fry with other seasonings! Add stock or the water used to cook the rice cakes just now,

Cook for a while until the juice is almost reduced.

4. Done!

4

Ingredients

200 grams of glutinous rice flour, about 1 cup 3/4 cup

Wheat starch 40 grams, about 1/3 cup

White sugar 120 grams, about 2/3 cup

Water 100 ml

Coconut milk milk180 ml, about 3/4 cup

A little red or other color food coloring

Method

1. Brush the fish mold with oil for steaming The rice cakes are easy to remove from the mold, which is very important!

2. Put the glutinous rice flour and rice flour into a larger container, mix well and set aside. Some recipes mentioned that they need to be sieved first, but I made a mistake. Too lazy to filter.

3. After mixing the sugar and water, heat it in the microwave for about 1 minute, stir until the sugar is completely dissolved, then add the coconut milk and stir thoroughly.

4. Slowly add the coconut milk sugar water to the glutinous rice flour/rice flour, and stir with a manual egg beater from side to side until the "rice milk" becomes a very uniform and delicate semi-thin paste. .

5. Pour out a little rice milk, add a little red food coloring and mix it into a red paste.

6. Carefully pour the paste into the fish mold that has been brushed with oil until it is about 90% full. Brush a little red paste on the fish spine, fins, tail, mouth and other parts.

7. Place in a large steamer and steam over high heat.

After breathing, steam the "small carp" for about 30 minutes and the "big carp" for about an hour. When you dig it in with a toothpick and it comes out clean and not sticky, it means that the "rice cake carp" is steamed thoroughly!

8. The steamed rice cake carp should be allowed to cool before being demoulded--- -It is said that hot demoulding can cause the rice cake carp to deform. Although the mold has been oiled, it is not easy to remove it. In addition, it is best to brush the plate with rice cake and carp on it with a thin layer of oil in advance so that the rice cake and carp will not stick tightly to the plate.

5

Ingredients

100G low-gluten flour, 10g glutinous rice flour, 30G sugar, 10g freeze-dried strawberry crisp, appropriate amount of fresh strawberries, appropriate amount of water, red honey Appropriate amount of beans and appropriate amount of light cream

Method

1. Sieve the low-gluten flour and add 30g of sugar; dissolve the glutinous rice flour with a small amount of water;

2. Stir the strawberries into puree and add;

3. Mix 1 and 2, add appropriate amount of water, mix well, and form a batter like the thin batter of northern pancakes

4. Bake The high-temperature non-stick cloth on the pan must be the three-neng type, otherwise it will stick. Brush with oil. Scoop the batter into the baking pan, scrape it thinly with a scraper and flatten it into a rectangular shape; Preheat the oven to 150 degrees with upper and lower heat, 10-12 minute. It depends on the oven temperature of each person.

5. After baking, let it cool and cut into rectangles about 6.5cm wide; whip the animal whipped cream into dry foam.

6. Place a row of red honey beans, squeeze a strip of whipped cream, add fresh strawberry diced, wrap tightly, place on plate; decorate the surface.

6

Materials

500g glutinous rice flour, 450g red sugar, a little red dates, 500ml water

Method

1.1. After boiling the brown sugar with water, let it cool down.

2.2. After the sugar water is completely cool, pour it into the glutinous rice flour;

3.3. Stir the brown sugar water and glutinous rice flour evenly;

4.4. Spread a little oil into the cake pan or mold;

5.5. Pour the batter into the greased cake pan Or in the mold, sprinkle with red dates,

6.6. Put it in a steamer and steam over high heat for about 50 minutes to 1 hour;

7.7. After cooling, put it in the refrigerator for at least 1 hour Above;

8.8. When eating, slice it into slices, lightly fry both sides with a little oil until golden brown, and then eat.

Tips

1. To know whether the cake is cooked or not, insert chopsticks into the cake and take it out. If the chopsticks are not stained with flour, it means the cake is cooked; 2 .When frying rice cakes, there must be a gap between the rice cakes, otherwise the rice cakes will stick together when heated;