Cheese rice cake, cylindrical in shape and semi-circular in two sections, is made by dry grinding northeast rice into rice flour, steaming and rolling. Cheese, as a filling material on the dining table, is usually original flavor, pumpkin flavor, purple potato flavor and egg yolk flavor. This series of products are frozen food, so most manufacturers do not add preservatives. Original flavor = rice noodle+cheese

Cheese rice cake

; Egg yolk flavor = rice flour+egg yolk; Pumpkin flavor = rice flour+pumpkin powder+cheese; Purple sweet potato flavor = rice flour+purple sweet potato powder+cheese

Ingredients: 250g of Italian rice cake.

Accessories: shredded mushroom, shredded cabbage, shredded green pepper, shredded red pepper, shredded onion, 100g Korean soy sauce, 50g tomato sauce, salt, monosodium glutamate and a little chicken essence.

1. Soak the rice cake in clear water for 2 minutes and pick it up for use;

2. Heat oil in the pot, add shredded onion, shredded green pepper, shredded red pepper, shredded mushroom and shredded cabbage, stir well, add rice cake, add Korean soy sauce, salt, monosodium glutamate and chicken essence, stir well and serve. Finally, sprinkle a little white sesame seeds.

Crispy fried rice cake

Ingredients: Italian rice cake 250g.

Accessories: bread crumbs 300g (actual dosage 100g).

1, will the rice cake be held? [1] Bread crumbs after thawing;

2. Add1000g oil and burn to 160℃. Add rice cakes and fry until golden brown.

3, according to personal taste with Thai chicken juice or condensed milk.

Hot pot rice cake

Cheese rice cake hot pot, naturally thawed, when eating hot pot, rinse it in the pot for two minutes.

Don't rinse it for too long, lest the rice cake burst and the cheese flow out.