1, sliced rice cake. Generally, the bought rice cakes are relatively thick. First, they are cut into equal pieces, and then cut into 1 cm-thick slices, which is convenient for deep-frying later and saves time. Note: Move slowly and slice evenly.

2, rice cake drowning. Boil the pot, blanch the rice cake in boiling water for 30 seconds, and let the rice cake soften slightly. Take it out while it is hot, soak it in cold water to cool it thoroughly, and use kitchen absorbent paper to absorb the moisture on the surface of the rice cake, or wrap it in dry flour.

3, rice cake exhaust. Use toothpicks or thin steel wires to make some shallow and numerous holes in Dozza on the surface of rice cakes, and both sides should be pierced, and the action should be slow and light. Note: Don't stick the hole too deep to prevent the toothpick from being broken and left in the rice cake.

4. Fried rice cakes. Clean the pot, boil the water in the dry pot, and pour in the oil in a small shallow pot. Turn on a small fire to heat the oil to 30% heat, and insert chopsticks to create white bubbles. Slowly add rice cakes, fry until one side is golden and then fry the other side until both sides are golden.