Raw materials: glutinous rice1000g, sugar 20g, hemp seed 20g, green plum 20g, raisin 20g, preserved peach 20g, white gourd 20g and lotus 20g.
Practice:
1, first wash1000g of glutinous rice, soak it in water for 24 hours, steam it in a drawer, take it out, mash it with a wooden stick, and spread it to cool for later use.
2. Stir 20 grams of sugar, hemp seed, green plum, raisin, preserved peach, wax gourd strip and white lotus to make stuffing.
3. Brush a layer of lard in the square plate, spread the mashed glutinous rice with a thickness of 1 cm, put a proper amount of stuffing in each layer, and spread three layers.
4. After steaming in the pot, cut it into small pieces with a knife and serve.
Second, the sandwich rice cake
Raw materials: glutinous rice1000g, adzuki bean 50g, moss 50g, red silk 50g, and proper amount of sugar.
Practice:
1, wash1000g of glutinous rice, soak for 24 hours, steam it in a drawer, take it out and mash it with a wooden stick, then spread it out and cut it into two pieces.
2. Boil 50 grams of adzuki beans, add 50 grams of sugar and 50 grams of green and red silk to make stuffing.
3. Sprinkle the stuffing on the surface of one piece, then put the other piece on the stuffing for compaction and compaction, and then cut it into pieces with a knife.
Third, fried white cake
Raw materials: glutinous rice1000g, 500ml oil.
Practice:
1, wash and soak1000g of glutinous rice, drain the water, steam it in a drawer until it is cooked, take it out and mash it with a wooden stick, and crush it into pieces.
2. First cut the rice cake into small pieces of about 50 grams with a knife, then put 500 ml of oil in the pot to boil, then add the rice cake, and take it out when it floats.
Fourth, fried rice cakes
Raw materials: glutinous rice1000g, japonica rice 250g, lard 50g, sugar 50g, osmanthus sauce 50g, and a little peanut oil.
Practice:
1, wash1000g glutinous rice and 250g japonica rice, soak them, then add water and grind them into slurry, and put them into a cloth bag to dry the water.
2. Put the slurry into the basin, add 50g of lard, 50g of sugar and 50g of osmanthus sauce and mix well.
3. Brush peanut oil on the square plate, put the stirred dough into the plate and spread it flat. Steam the upper drawer on high heat for about 30 minutes to cook.
4. After cooling, cut into cubes, then put them in a peanut oil pot and fry them thoroughly over medium heat.