Patty cake is a food made from steamed and pounded glutinous rice. Patty cake is made by putting cooked glutinous rice into a stone trough and pounding it into mud with a stone hammer or a bamboo (or bamboo instead, depending on the place), and generally this type of food can be called patty cake. How to make mochi? Follow me to find out.
How to make mochi delicious it
A, cinnamon sugar mochi practice
1, cinnamon sugar mochi practice and steps 1 mochi cut into slices; pan put a little oil, medium-low heat on both sides of the frying brown; frying process, with hot water and fine sugar mixed into sugar water spare;
2, fry almost when, pour into the sugar water, low heat will be patties cooked soft; add appropriate amount of sugar cinnamon, use chopsticks to turn evenly that in.
3, patties, also known as rice cakes, Hunan, Hubei, Sichuan, many places in the countryside every New Year's Eve to play patties, now with the dumplings, mooncakes, year-round food, the market at any time inside the sale, and the varieties are more and more, not only have the glutinous rice to play, but also added other coarse grains, a variety of colors, there are a lot of ways to do it, frying, deep-frying, baking, cooking, all have their own special features.
4, I'm more accustomed to eating sweet, usually choose and sweet wine and cook or add sugar to fry together, sweet and fragrant.
5, today on a sweet osmanthus patties, soft and sticky, with a light osmanthus flavor, very tasty, I wish you all in the new year, sweet life, step by step!
Second, pan-fried patties fish practice
1, pan-fried patties fish practices and steps 1 grass carp head, cut into square chunks, add salt, chicken essence, pepper, cooking wine, soya sauce, vinegar, ginger, garlic, dry pepper, pepper, pickled for 4-6 hours, and then filtered out of the water, and put in the sun to the sun to half-dry, the sun is generally big a half day. Half a day on the line, after the sun can be divided into a packet of fish per seven or eight pieces, wrapped in a plastic bag into the refrigerator to freeze, each time you do the dishes out of a packet of thawing can be simple and convenient;
2, green and red pepper shredded, dried bell peppers fried, ginger shredded, onion chopped; frying pan poured into the appropriate amount of oil, burned to eighty percent heat, down into the rinsed fish pieces, medium heat frying; frying one side and then fry the other side, until Both sides of the golden, because the pursuit of this dish has a tough texture, so the frying time to be a little longer, to fry to the fish skin is somewhat dry and blackened, the meat is a little bit older when it is good;
3. into the shredded ginger, dry bell pepper, green and red pepper, add a spoonful of bean paste, a spoonful of chopped pepper sauce, a large shovel of vinegar, a small spoonful of sugar, a small amount of water, small fire cooking flavor; to the water is almost dried up, plus a small amount of chicken essence, and then The last thing you need to do is to add a small amount of chicken essence, and then add a little bit of chicken sauce.
Three Pan-fried pattypan fish
This is a Hubei specialties, that is, in Hubei only in Jingsha near the practice, other counties and cities are generally not fashionable to do so, the last few years Xiangcai began to appear in a similar dishes.5 But the Hunan people do not use the grass carp to do, but with the Diaozi fish, they call it "Yang Gan Diao", in fact, the production method is the same, are marinated with a lot of spices, and then half-dried by the sun, and then fried. The main reason is that the shape of the fish is similar to that of a patty cake, and its texture is as chewy as a patty cake, so it is called patty cake fish.
four, cumin patties
1, cumin patties practice and steps 1 patties cut the same size pieces, beaten eggs, add salt, chili powder, cumin powder with a whisk mix evenly, patties in the flour wrapped around the patties, and then patties into the egg mixture dipped in egg, with chopsticks into the breadcrumbs, wrapped in uniformly still
2, hot pan and cool oil, oil heat 6 into, under the patties, small fire fried to patties golden brown, drain the oil can be.
3, tips: (1) like to eat sweet, add sugar in the egg mixture evenly; (2) low-fire slow frying, patties are very good paste.
4, fried patties, love cumin flavor, chili flavor, salty people must like.
5, fried out with a strong barbecue flavor, crispy and soft outside, golden beautiful and very appetizing.
five, patty cake fish practice
1, patty cake fish practice and steps 1 fish 2 fish chopped, fish scales scraped, cut open the belly of the fish to remove the internal organs, the body of the fish will be divided into three parts of the fish head, fish body and fish tail. Because this fish is fishing in the countryside, back to the road has been lack of oxygen dead, fish head fish brain part of the particularly easy to rot so I generally discarded without; fish tail part of the wash with onion and ginger juice marinade refrigerated, the next meal to make braised paddle; making patty cake fish selection of fish body part.
2, the fish body according to the need to chop pieces, with kitchen paper or kitchen towel to wipe dry moisture, into a large pot, the pot to add dried red pepper, pepper, ginger, garlic, onion white minced; as well as salt, cooking wine, homemade mixture of black bean sauce material;
3, wearing disposable gloves, will be the fish and marinade material sufficiently kneaded and mixed well; will be the pot of fish according to the amount of family meals, divided into portions with Double-layer plastic bags sealed packaging, the 2 fish I divided into 5 bags. Put the fish into the refrigerator freezer, OK great job!
4, patty-cake fish, the more long-lasting flavor, frozen, according to the portion of food, you can eat three, two months. Especially suitable for fishing full return, home fish "flood".
5. After 1 week of freezing, you can use it as you like to make delicious patty-cake fish. Take out 1 portion at a time, thaw at room temperature and dry naturally, frying pan with a little oil will be fish "kang" until both sides of the caramelized golden, seasoned, dripping Hubei brother rice wine, fragrant Wuhan patty cake fish out of the pot.
6, personal opinion: patty fish drying time do not dry too dry (May, June weather about drying a small half-day on it, air-drying time is too long, water evaporation is too dry, the finished patty fish fish meat is too tight and too hard is not too tasty), kang time do not kang too burnt, too dry patty fish taste is very brown.
7 'mixed black bean sauce material: burning hot oil, bursting garlic and chopped edamame, a little wine, add the above listed seasonings (salt, pepper, sugar, oyster sauce, soy sauce, cornstarch, pure sesame oil), mixing and cooking well, out of the cooling to be used.
Six, patty cake practice
1, patty cake practice and steps 1 glutinous rice washed, soaked in water for more than 10 hours.
2, glutinous rice drained off the water, loaded into a large bowl, steamer water boiled into the glutinous rice, steamed for about 15 minutes cooked.
3, take out the glutinous rice while it is still hot and pour it into a thick-bottomed pot, use a rolling pin to pound it vigorously, pound it until it is almost invisible on the rice grain.
4, peanuts, sesame seeds and sugar in a small bowl and mix well, pounded glutinous rice pulled a small ball, rolled around in a small bowl, full of dipping sauce can be.
5, Tips:
(1) glutinous rice with a small amount of water directly with a rice cooker can be cooked.
(2) glutinous rice must be pounded to almost invisible grains of more sticky, which is a work of strength, it is best to let the family stick labor help.
(3) Peanuts and sesame seeds are better when they are broken up, I used the leftover peanut candy, which is too big.
(4) This kind of patty cake is more soft and smooth when eaten while it is hot.
6, "kill the New Year's pig, do rice wine, playing patties, pickled bacon," patties were once one of the traditional foods of Xinyang people on New Year's Eve. Before the New Year, every family in the countryside playing patties, playing patties often with the killing of the New Year's pig two plates with the opening, eating fresh pork, with fresh patties, the freshness can light up the whole New Year, therefore, for the people of Xinyang, playing patties more symbolic significance than food.
7, Xinyang patty cake is the most common way to eat in the warm charcoal fire plate on the support of an iron frame, patty cake on the iron frame, this time I like to keep in the charcoal basin, in the charcoal of a dark burning, watching the patty cake slowly baked to the middle of the bulge, both sides of the golden, sometimes the surface will be cracked, "pouncing" sound, accompanied by the hot air, a fragrant smell on the surface. A light sound, accompanied by the heat, a fresh aroma comes to the face, this time can no longer wait, can not care about the hot hands, while gulping, while pouring hands, busy with a knife to cut open, while hot, clip on the white sugar. Bite a bite, from the outside to the inside, golden crispy, white soft, fragrant sweet, pulling a long silk, mixed with not completely dissolved sugar granules, the satisfaction has been lingering in my heart for many years.
How to make sticky rice cake
Ingredients
130 grams of glutinous rice flour
20 grams of glutinous rice flour
Water
Red bean paste
Cooked soybean meal
How to make sticky rice cake
1. Glutinous rice cake
2. Glutinous rice flour, sticky rice flour mixed with water and put in the microwave oven to heat for 2 minutes.
3. Steamed glutinous rice flour mix well, rolled into a rectangle and put red bean paste.
4. Have the top down rolled up
5. Sprinkle soybean meal cut fast
6. plate
Tips
Boil their own red bean paste inside the sugar, like sweet can be added to the glutinous rice flour with sugar.
How to make mochi fish
Ingredients:
One grass carp or bighead carp; cleaned stones
Salt, pepper, ginger, black pepper, green onion
Directions:
1. Remove the scales, gills, and intestines from the grass carp or bighead carp and clean it. A characteristic of patty fish is that it is cut into patty-sized pieces. If the fish is small, you can do it together with the head, if the fish is big, the head is recommended to do it separately.
2. Salt, black pepper, dried chili peppers, peppercorns, scallions, chicken broth, and chicken broth are used to flavor the fish. Be careful not to be too salty, because later you will add soy sauce to cook.
3. Put a plate or a big bowl on top of the fish pieces, and then use a big stone to press the fish pieces under the bowl to marinate for at least two hours. It's better to marinate the fish in the refrigerator overnight at 4 degrees, or up to 3 days in the refrigerator, if the fish is pressed down like this. With the stones pressing down on the fish pieces and the salt, the fish will firm up into garlic clove meat. This is the reason why the patty fish has a patty-like texture. This is probably the most unique aspect of the patty fish practice.
4. Before cooking the marinated fish, take away the dried chili peppers, peppercorns, and scallions.
5. Fry the fish in a frying pan, don't turn it over too often, and fry it on several sides until it's golden brown.
6. In a separate frying pan, put a little bit of oil in the pan and fry the ginger, peppercorns, dried chili peppers, pour in the fried fish, put soy sauce, cooking wine, a little bit of vinegar and sugar, and black pepper to taste. Add a little water. Cover the pot with a lid on medium heat juice to start, sprinkle small onion.
The most authentic way to make patty cake fish
Patty cake fish
Ingredients: 1 fat head fish body, dried red pepper, pepper, ginger, garlic, green onion, Hubei brother rice wine, fried sesame seeds (the main ingredients as shown in ↓ picture)
Seasoning: Salt, light soy sauce, soy sauce, cooking wine
Methods
1. Wash the fathead minnows, control the water, and then cut them into pieces. p> 3. fish and marinade together into a plastic bag, set aside in the refrigerator freezer, about 1 hour or so will be taken out of the bag up and down turn evenly continue to freeze, repeated 2-3 times, the bag will be moved to the refrigerator freezer compartment storage;
4. fish frozen about 1 week, pick a dry wind, the sun is not big "matte" sun days out;
4. fish frozen about 1 week, pick a dry wind, not much "
5. Thaw the fish at room temperature and separate the marinade ingredients;
6. Place the fish outdoors on the balcony to dry naturally, and add a screen to prevent flies;
7. Prepare the ingredients: huayeoliang rice wine (3 tablespoons or so), cracked peppercorns, dried red peppercorns, and the frozen marinade ingredients;
8. air-dried fish back, flat bottom frying pan with a little oil "kang" until both sides of the caramelized golden brown out; pot again oil, under the pepper, dried red pepper and frozen marinated spices stir-fried, sprayed with a little cooking wine, add soy sauce, soy sauce (add color with discretion), Hubei brother rice wine mix well, under the kang good fish, fish pieces and The fish pieces and spices evenly simmer a little, turn the heat to juice, pour a little vinegar before the pot, sprinkle fried sesame seeds can be.
Sticky Rice Egg Patty.
Glutinous Rice Patties
Ingredients
Glutinous rice, salt, chopped scallions, sesame oil.
Methods
1, soak the glutinous rice in water overnight, and then steam it in a pot for half an hour the next day.
2, pour out the steamed glutinous rice, pat it into dough with a dough stick, add some salt, sesame oil, chopped green onion and then pat it into mud.
3, pour into the milling machine and freeze. When you want to eat it, take it out and slice it.
Peanut Mochi
Ingredients
1, 200 grams of glutinous rice flour, 30 grams of sugar, water.
2, 100 grams of sticky rice flour.
3, 100 grams of ground peanuts, young sugar.
3, cooking oil moderate.
Practice
1, first of all, the sticky rice flour into the pan with a slow fire fried 40 minutes until cooked. During the frying process, you must keep stirring the powder in the pot, otherwise the sticky rice flour will soon be burnt and scorched. When cooked, pour into a clean dish and leave to cool.
2, the glutinous rice flour and young sugar Xu Xu added the right amount of water into the rice paste through the leaching to be used.
3, the pot of water boiling hot, ready to steam plate and then coated with a layer of cooking oil on the surface of the plate.
4, pour the rice paste into the steaming plate and put it into the pot of water and steam over high heat for 20 minutes until cooked.
5- Take the steamed glutinous rice flour dough out and leave it to cool (little advice: don't let the flour dough blow in the wind when it's cooled, otherwise it will become hard/dry).
6. Mix ingredient 2 and set aside (the amount of sugar will depend on your preference).
7. Take out the cooled glutinous rice flour dough and pour it into the sticky rice flour, then divide it evenly into small pieces (roughly the size of a child's fist).
8, take out a piece of dough, use your thumb to press a hole in the center and then add the right amount of peanut sugar and use your fingers to gently press the seal.
9. Sprinkle a layer of sticky rice powder on the surface of the finished product to avoid sticking.
Note: sticky rice cake is difficult to digest, have stomach problems friends eat less oh.
Glutinous rice cake with egg
Ingredients
Glutinous rice powder, 2 eggs, sugar.
Methods
1, the glutinous rice flour with water and mix well, not too thin.
2. Beat the eggs and stir well.
3, the kneaded glutinous rice dough into the size of a ping-pong ball, and use both hands to roll into a ball, flattened.
4. Knead the glutinous rice and put it into the egg mixture.
5. Heat the oil and fry on low heat until golden brown on both sides.
6, add a little sugar water, high heat cook until the juice is dry, you can plate.
Tips
1, glutinous rice flour with water to add slowly, so as not to be too thin.
2, frying must be low heat, so as not to fry paste.
Ingredients
Glutinous rice flour, brown sugar, white sugar, honey, cooking oil.
Practice
1, prepare the glutinous rice flour, the right amount of drinking water a little, a little drop side to join.
2, glutinous rice flour in the side of the kneading, kneading like a dumpling-like dough can be.
3, rolled into small dumplings, and then flattened, arranged in the disk.
4, add white sugar, brown sugar into a small amount of drinking water to boil into juice, drop a little honey, boiled ready.
5, put the oil in the pan, cover the bottom, open fire medium heat.
6, row under the glutinous rice ball to turn with low heat frying, shaking the pan with a spoon or chopsticks to turn, do not fry too long to avoid swelling to burst, fry until the poop will not stick to each other can be.
7: Pour the cooked sugar mixture into the pan and use a spoon to help turn the baba over so that the baba is evenly coated with the sauce.
8. Cook until the sugar water dries up slightly.
Brown Sugar Sticky Rice Pudding
Ingredients
Brown Sugar, Sticky Rice Powder.
Methods
1. Rinse brown sugar with water.
2. Knead glutinous rice flour with water to form a dough.
3. Divide the dough into small portions and make small cakes.
4. Put a little oil in a pan, heat it up and put the cakes on it and fry them on low heat.
5. Wait until both sides are golden brown.
6. Pour the brown sugar water into the pan.
7. Turn over and let each sticky rice poi stick to the brown sugar sauce.
8. When the sticky rice poi becomes soft, you can plate it.
Sticky Rice Balls with Sweet Potato
Ingredients
400g of sweet potato, 100g of glutinous rice, 5 pieces of fresh rice dumpling leaves, 50g of sugar, 1g of salt, 2 tablespoons of cooked lard.
Practice
1, wash the glutinous rice, add enough water to soak for 2 hours. Strain out the excess water so that the water in the bowl is flush with the glutinous rice.
2, glutinous rice into the steamer, sweet potatoes cleaned at the same time into the steamer, high heat steaming 30 minutes until the glutinous rice and sweet potatoes cooked through.
3, take out the glutinous rice in the mix 25g sugar, while stirring, while using a rice spoon repeatedly press the glutinous rice, so that the glutinous rice is more sticky.
4, sweet potato peeled, mashed into a puree, add lard, salt and 25g of sugar and mix well, to make the filling.
5, hands dipped in water and take a little glutinous rice to organize into small cakes, the right amount of sweet potato in the center of the glutinous rice, and then the glutinous rice wrapped up and organize the shape.
6, put the organized glutinous rice ball on the rice dumpling leaves rolled up and wrapped up, made of glutinous rice poi blank into the steamer.
7. Boil the water in the steamer over high heat, put the steamer basket into the steamer, and steam over high heat for 5 minutes.