The method of rice cake: first, wash the good glutinous rice, soak it in water, then steam it in an electric rice cooker until it is 8-9 ripe, then pour it into the hardest and largest container or pot in the house, and pound the cooked glutinous rice with a firmer stick (no stick, spatula handle or knife handle), so as to make the rice cake more chewy and refreshing until the glutinous rice is very sticky. The preservation of rice cakes is the process after making them. As far as homemade rice cakes are concerned, clear water storage is the best way to store rice cakes. First of all, we should find an appropriate size water tank, and clean the tank, and then put the rice cake into the tank. Then add a proper amount of water to soak. Of course, it is best to use preserved water, which is the water stored in the cold season. As far as I know, the water in the cold winter is very cold, so microorganisms are frozen to death and it is not easy to grow, so this kind of water is the best for storing rice cakes. Secondly, put a proper amount of salt in the water. Why put salt? Because salt is acidic, it can be antiseptic and bactericidal. People who don't know how to store rice cakes often think that changing water frequently can prolong the storage time of rice cakes. In fact, this is counterproductive. You pour out the wax water and replace it with spring water. Spring water is very warm, and microorganisms grow. This water is not as clean as preserved water. It should be noted that after a period of time, there will be a yellow layer on the water surface of the rice cake when it is soaked in wax water. It doesn't matter. It is a good thing. It separates the water from the air and is a protective film. In a certain period of time, this protective layer can prevent the invasion of bacteria. If we want to eat rice cakes, we should never fish them with our hands, because there are bacteria on our hands, which will pollute the water quality, so we can fish them with utensils. Nowadays, the production method of rice cakes is progressing, and merchants use vacuum packaging to make rice cakes not easy to rot and mildew, so they can be eaten all year round. But we ordinary people don't have this high technology. Mix the glutinous rice flour with cold water until a handful can be agglomerated, then spread a clean cloth in the steamer, put the glutinous rice flour mixed with water and steam it in the pot, just like the cake we eat. Put the steamed glutinous rice cake on the chopping board and knead it with heat. If you stick the board, you can apply a little beeswax on the board and knead the cake into the shape of a rice cake. When the cake is cold, cut it into small pieces and fry or cook it.