Because there is air in the rice cake, the air expands when it is fried, and the outer shell hinders the exhaust, especially if the outer shell is hard, which is not conducive to its exhaust, so it is easy to explode or blow up in the oil pan.

Solution: Before frying, you can use a knife to cut a hole in the rice cake, or use a fine toothpick to make some small holes in the rice cake. You don't have to tie it too deep to exhaust the air, so it can't be explosive or blown up.

2. Fry slowly with a small fire

The boiling point of oil is relatively low. At high temperature, when it reaches the boiling point, bubbles will be generated, which will be emitted together with steam, resulting in a force. When the force acting on the rice cake is greater than the gravity of the rice cake, the rice cake will be washed out, that is, blown up. Especially if the rice cake is small, it is easy to blow up.

Solution: Don't use big fire, fry slowly with small fire. The oil temperature should not be too hot, as soon as the oil smokes, it proves to be too hot. The rice cake is heated by frying with low fire, with less oil and less greasy taste. Also, try not to cut the rice cake too small, such as cutting it into thick strips. Cutting rice cakes into thick strips is easier to fry and more convenient to eat than slicing, and it uses less oil. In addition, don't cut it too thin, otherwise it will easily stick to the pot, and it will be too soft and not biting.

3. Drain the water and fry again

Maybe it's because there is water on your rice cake, and you haven't fried it in the oil pan yet. Because water is denser than oil, it will sink to the bottom after dripping into the pot, especially when cold water drops into hot oil, it will sink quickly and vaporize immediately, and water vapor will escape from the oil surface, resulting in an explosion. When boiling water drops into hot oil, it will not sink quickly, but only vaporize on the surface of hot oil, so the explosion will be much smaller.

Solution: control the moisture of the rice cake to dry, then wrap it with flour and eggs before frying.