The rice cake not only has rich nutritional value, but also has the functions of fitness and disease elimination. It is rich in carbohydrates, protein, fat, calcium, phosphorus, potassium and other nutrients, but its main nutritional value is concentrated on carbohydrates, accounting for about 35%. Carbohydrate is the main source of people's daily calories.
nutritional ingredient
The rice cake contains protein, fat, carbohydrate, nicotinic acid, phosphorus, potassium, magnesium and other healthy elements. Rice cakes are mostly made of glutinous rice flour, which is a specialty of Jiangnan. In the north, sticky grains such as glutinous rice were the first to popularize sticky millet (commonly known as yellow rice) in ancient times. This shelled millet powder is yellow, sticky and sweet after being steamed with water. It is a delicious food for people in the Yellow River valley to celebrate the harvest.
The experienced rice cake master said that the most important thing to make a good rice cake is to pay attention to water and oil. In addition, whether glutinous rice flour is pure or not is also very important. Most glutinous rice flour bought in the general market is mixed with other rice flour, which is not soft enough to eat.
The rice cake should be made directly from glutinous rice to ensure its purity and original flavor. Making rice cakes is very simple. Rice cakes can be made into many flavors, but they are all based on the most basic original rice cakes, plus other materials that people like, such as red dates.
Baidu Encyclopedia-Rice Cake, Baidu Encyclopedia-Issue 120: Eating rice cakes in the New Year is becoming more and more nutritious.