Practice 1:
Ingredients:
Rice 250g (to hard for good), sugar 45g, yeast 1 tsp, baking soda 1/2 tsp, hot water 55g, water
Steps:
1, rice amalgamation, hard rice should be soaked in water for more than 2 hours, the soft rice can be soaked for 1 hour or simply not soaked. Control the dryness and grind it into a very fine rice flour.
2, take 1/3 of the amount of rice flour mixed with sugar, rushed into 90 degrees above boiling water 55g, quickly stirred well, cooled to about 30 degrees.
3. Mix the batter with the rest of the rice flour and yeast, add water and mix well to form a fresh cheese-like consistency, and compact. Wrap with thick cotton and ferment at room temperature. Fermentation level: In summer, ferment until you can see more big cracks on the surface, in winter, just enough to see more small cracks.
4. Melt the baking soda with a little water and pour it into the fermented batter.
5, the pan smeared with a little oil over medium heat, to drip a small amount of cold water when the water will bubble evaporation of the extent of the water will be dripped into the water to wipe out, the pan in a small dish of warm water, will be adjusted with a spoon scooped into the batter, cover, one-sided steaming, to be steam escapes, the bottom of the pancake into a golden brown can be. Enjoy while it's hot.
Practice 2:
Ingredients:
One bowl of rice, one egg, 80 grams of glutinous rice flour, 60 grams of dried beans, a section of cucumber, a piece of red tomato peppers, 10 grams of cooked sesame seeds, ginger and garlic a little, a little soybean paste, salt, oil, a small onion.
Steps:
1. Red persimmon pepper, cucumber, dried beans are cut into small dices. Small onion cut into minced. Bean paste and minced ginger and garlic chopped fine.
2. Whisk the eggs well, add the diced tomato peppers, dried beans, cucumber, finely chopped bean paste and ginger and garlic, salt, rice, mix well.
3. Add glutinous rice flour and mix well, put on disposable plastic gloves and knead well with your hands.
4. Cover the top and bottom of the rice mixture with plastic wrap, and roll into a thin sheet with a rolling pin. Carve into a flower shape with a cake mold.
5. Preheat an electric cake pan and brush it with a layer of oil. Add the rice crackers, brush the tops of the rice crackers with a layer of oil as well and sprinkle with sesame seeds.
6. electric cake pan upper and lower plate switch are open, cover the upper lid, fry for about three minutes, turn over the side, and then the surface of the rice cake brush with a little oil, sprinkle sesame seeds, and then fry until golden brown can be.
7. Charred and delicious rice cakes are ready.