The practice of rice cakes is urgent!

I. Babao rice cake

Raw materials: 1, grams of glutinous rice, 2 grams of sugar, 2 grams of hemp seed, 2 grams of green plums, 2 grams of raisins, 2 grams of preserved peaches, 2 grams of wax gourd strips and 2 grams of white lotus.

Practice:

1. Wash 1, grams of glutinous rice first, soak it in water for 24 hours, then steam it in a drawer, take it out, mash it with a wooden stick and spread it for cooling.

2. Stir 2g of white sugar, hemp seed, green plum, raisin, preserved peach, wax gourd strips and white lotus to make stuffing.

3. Brush a layer of lard in the square dish, spread the mashed 1 cm thick glutinous rice, put a proper amount of stuffing in each layer, and spread three layers.

4. After steaming in the pan, cut it into small pieces with a knife and serve.

second, the sandwich rice cake

raw materials: 1, grams of glutinous rice, 5 grams of adzuki beans, 5 grams of green silk, 5 grams of red silk, and appropriate amount of sugar.

Practice:

1. Wash 1 grams of glutinous rice, soak it 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 5g of adzuki beans, add 5g of sugar and 5g of green shredded pork to make stuffing.

3. Sprinkle the stuffing on the surface of one piece, then place the other piece on the stuffing and compact it, and then cut it into pieces with a knife.

third, fried white strip cake

ingredients: 1 grams of glutinous rice and 5 ml of oil.

Practice:

1. Wash and soak 1 grams 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 5g with a knife, then put 5ml of oil in the pot to boil, then add the rice cake, and when the rice cake floats, take it out.

fourth, fried rice cake

raw materials: 1, grams of glutinous rice, 25 grams of japonica rice, 5 grams of lard, 5 grams of sugar, 5 grams of osmanthus sauce and a little peanut oil.

Practice:

1. Wash and soak 1 grams of glutinous rice and 25 grams of japonica rice, then add water and grind them into slurry, and put them into a cloth bag to dry the water.

2. Put the slurry into a basin, add 5g of lard, 5g of sugar and 5g 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 it on the drawer for about 3 minutes.

4. Cool and cut into cubes, then put them in a peanut oil pan and fry them thoroughly over medium heat.

5. Soup rice cake

Ingredients: rice cake, red beans, tremella.

Practice:

1. Wash tremella in soaking; After washing the red beans, soak them in hot water for half an hour.

2. Add a bowl of water and stew for half an hour.

3. After half an hour, add tremella to start cooking, and stew for another half an hour.

4. After the rice cake is steamed, slice it or knead it into balls and add it to the soup.

6. Bean paste rice cake soup

1. Boil the water in the pot, cut the Ningbo Shuimo rice cake into pieces and cook it in water, then heat it on low heat and wait for the second process. If you are willing to eat a little more, you can cut the rice cake thicker.

2. add water to the bean paste in a bowl to dilute it like flour, slowly pour it into the pot where the rice cake is cooked, mix it well with a spoon, and add some sugar according to everyone's taste, and it will be okay.

VII. Stir-fried rice cake with shredded green vegetables

Ingredients: shredded green vegetables (generally rape), rice cake

Practice:

1. Grab the shredded green vegetables with tender meat powder, and put the cooking wine and oil in and mix well; Cut the vegetables into appropriate lengths

2. Put oil in the pan, stir-fry shredded pork and vegetables, add some salt, stir-fry and take them out for later use

3. Put oil again, add rice cakes, stir-fry quickly, and constantly add some water to prevent the rice cakes from sticking to the pan, stir-fry until the rice cakes become soft, add the fried shredded pork and vegetables, add some salt and chicken essence, and add some water until the soup is basically dry.

Eight, crispy fried rice cakes and purple vegetable rolls

Material: appropriate amount of rice cakes, several pieces of laver, and appropriate amount of fried rice paste

Practice: first cut the rice cakes into squares of any size, then wrap them with laver, dip them in fried rice paste, fry them at about 17 degrees until crispy, and serve.

tip: control the oil temperature, not too high or too low.

IX. Rice cake syrup

Materials: 15g of two-color rice cake, 4g of ginger slices, 45g of water and 75g

Practice: first cut the two-color rice cake into squares with arbitrary size; Boil water and ginger slices; Add the rice cake and cook for about five minutes.

tip: the sweetness can be reduced according to your preference. Cooking rice cakes should not take too long.

1. Crispy fried Gillette water chestnut cake

Ingredients: appropriate amount of water chestnut cake, appropriate amount of bread crumbs, 1 egg, and appropriate amount of raw flour

Practice: firstly, cut the water chestnut cake into pieces, cover it with raw flour, then paste it with bread crumbs, boil the oil for about 17 degrees, and fry until golden, then serve.

tip: you can eat it with tomato juice, so that it doesn't feel greasy.

Xi. Guangdong-Hong Kong flavor rice cakes

Material: appropriate amount of all kinds of rice cakes and appropriate amount of cooking oil

Practice:

1. Fry-cut all kinds of rice cakes into slices with arbitrary size. Add a little oil and fry the rice cake until golden.

2. steaming-cut all kinds of rice cakes into pieces and steam them thoroughly.

tip: the above practices keep the original flavor of the rice cake, and the taste is delicate and smooth.

XII. Crab Rice Cake

Materials: crab, rice cake, onion, ginger, low sodium salt, sugar, soy sauce, monosodium glutamate, cooking wine and water starch

Practice:

1. Cut the crab in half, put it in an oil pan and fry it until it is cooked.

2. Stir-fry rice cakes in the remaining oil;