China rice cakes have a long history. As the traditional food of the Chinese nation, they belong to the seasonal food of the Lunar New Year. In fact, most of them are steamed with glutinous rice or rice flour, and most of them are red, yellow and white, indicating that they are getting higher every year. Yes, most China rice cakes are steamed.
Eating rice cakes is another New Year custom in China and Japan, which also reflects the profound influence of ancient China culture on Japan. China's rice cakes are usually large plates, but Japanese rice cakes are more delicate and have more elastic taste. Both Korea and North Korea have the custom of eating rice cakes with fever, so rice cakes are not unique to China.
Japan? As a traditional snack in Japan, Japanese rice cakes are mainly baked.
Japanese rice cakes, pronounced moti, are made of pure glutinous rice, and their viscosity is higher than that of China, so there is little difference between washing rice, cooking rice and making rice cakes in China. It's different when it's broken into pieces.
After packaging itself, you can't see the appearance of eating because the size of the cut pieces is relatively large. All right, let's cut the crap. First, prepare a baking tray, the kind of thin pot. The rice cake itself has no taste. You can choose salty or sweet.
If it is salty, throw the rice cake on it. When it is almost ripe, dip it in Japanese soy sauce and wrap it in seaweed. If it is sweet, throw it into your own red bean soup. It's the sweet and greasy taste of red beans. Because I don't like red beans, I haven't tasted them much.
Japanese people like to use this red bean rice cake soup as snacks and desserts, or rice cakes for festivals and sacrifices. At this time, the rice cake is not red bean rice cake soup, but rice cake with a suit and tie.
But warm reminder, it is better to eat less if your stomach is not good.