Sugar rice cake or lard rice cake is about 300g.

Five eggs each.

Three tablespoons of starch (about 20 grams)

20 ml of milk or water

A pinch of salt is about1g.

Practice steps

1, fried rice cakes are all sugar rice cakes or lard rice cakes, sweet rice cakes! Cut a piece of rice cake.

2. Put an egg, starch, milk and salt into a container and stir well enough to hang the pulp.

3. Put a thin layer of oil in the small milk pot to save oil, because the oil will cover the rice cake and it will be brittle when fried. Turn on a small fire, not a big one, it's easy to burn! Next, dip a piece of rice cake in egg liquid, paste it on both sides, fry it in the pot, dip it in the pot, and when both sides are golden, take it out of the pot and put it on oil-absorbing paper to absorb oil.

Soon the golden and fragrant rice cakes will be fried, and some will be served to the family when they are out of the pot, and they will be eaten while frying. Hot rice cakes are delicious, but cold rice cakes are hard to eat!