Generally, the rice cakes you buy are thicker. First cut into equal parts, and then cut into pieces with the thickness of 1 cm, which is convenient for later frying and saves time. Note: Move slowly and slice evenly.

2. Rice cake water

Boil the pot and blanch the rice cake in boiling water for 30 seconds to make it slightly soft. Take it out while it's hot, soak it in cold water and cool it thoroughly. Use kitchen absorbent paper to absorb the water on the surface of the rice cake, or wrap it with dry flour.

3. Tiredness of rice cakes.

Use a toothpick or thin steel wire to punch a few shallow and many Dozza holes on the surface of the rice cake, and both sides should be tied, and the action should be slow and light. Note: Don't insert the hole too deep to prevent the toothpick from being broken and left in the rice cake.

4. Stir-fried rice cakes.

Wash the pan, boil the water in the dry pan, and pour the oil in the small shallow pan. Turn on a small fire and heat the oil to 30% heat. 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 and full of foam.