The method of grinding glutinous rice into cakes is also very early. The Book of Qi Yaomin written by Jia Sixie in the Northern Wei Dynasty can prove this point. The production method is to screen glutinous rice flour with silk, add water and honey to knead it into hard dough, attach dates and chestnuts to the dough, wrap it with bamboo leaves and steam it. This glutinous rice cake has the characteristics of the Central Plains.

Rice cakes are mostly made of glutinous rice flour, which is a specialty of Jiangnan. In the north, sticky grain like glutinous rice was the first to popularize sticky millet (commonly known as millet) 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 article "A Brief Introduction to the Scenery of Jingshi" published during the Chongzhen period of the Ming Dynasty recorded that Beijingers at that time would "eat millet cakes and have New Year cakes on the first day of the first month". It is not difficult to see that "rice cake" is a homonym of "sticky cake" in the north.

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. Therefore, rice cakes should be made directly from glutinous rice, so as to ensure the purity and original taste of rice cakes. 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 and other materials that people like.

Rice cakes are not only a kind of holiday food, but also bring new hope to people every year, which means that everything goes well every year. As a poem in the late Qing Dynasty said, "People's hearts are high, and food is harmonious, so that the year is better than the year to pray for the year."

Babao rice cake

Raw materials: glutinous rice 1000g, sugar 20g, hemp seed 20g, green plum 20g, raisin 20g, peach 20g, wax gourd 20g and lotus 20g.

working methods

1. First, wash1000g of glutinous rice, soak it in clear water for 24 hours, then steam it in a drawer, take it out, mash it with a wooden stick, and spread it out for later use.

2. Stir 20 grams of sugar, hemp seed, green plum, raisin, preserved peach, wax gourd strip and white lotus into stuffing.

3. Brush a layer of lard in the square dish, spread a sticky rice paste with a thickness of 1cm, put a proper amount of stuffing on each layer, and spread three layers.

4. After steaming in the pot, cut it into small pieces with a knife and serve.

Sandwich rice cake

Ingredients: glutinous rice1000g, adzuki bean 50g, shredded green 50g, shredded red 50g, and proper amount of sugar.

working methods

1. Wash1000g of glutinous rice, soak it for 24 hours, steam it in a drawer, take it out and mash it with a wooden stick, then spread it out and cut it into two pieces.

2. Cook 50 grams of adzuki beans, add 50 grams of sugar and 50 grams of green red silk as stuffing.

3. Sprinkle the stuffing on the surface of one piece, then put another piece on the stuffing and compact it, and then cut it into pieces with a knife.

Fried white strip cake

Material: glutinous rice1000g, 500ml oil.

working methods

1. Wash and soak1000g of glutinous rice, drain the water, steam it in a drawer until it is cooked, take it out and mash it with a wooden stick, and grind it into powder.

2. First cut the rice cake into small pieces of about 50 grams with a knife, then put 500 ml of oil in the pot to boil, then add the rice cake and float it to take it out.

Fried Rice Cake

Ingredients: glutinous rice1000g, 250g of japonica rice, 50g of lard, 50g of sugar, 50g of osmanthus sauce and a little peanut oil.

working methods

1. Wash and soak 0/000g of glutinous rice/kloc-0 and 250g of japonica rice, then add water and grind them into slurry, and put them in a cloth bag to dry the water.

2. Put the slurry into a basin, add 50g lard, 50g sugar and 50g osmanthus sauce and mix well.

3. Brush peanut oil on the square plate, put the stirred dough into the plate and spread it flat. Steam on the drawer for about 30 minutes.

4. After cooling, cut it into dices, then put it in a peanut oil pot and fry it thoroughly with medium heat.

skill

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. Therefore, the rice cake made this time is made directly from glutinous rice, in order to ensure the purity and original taste of the rice cake. 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 and other materials that people like.

Tang rice cake

Ingredients: rice cake, red beans, tremella.

Exercise:

1. Wash the tremella hair; Wash the red beans and soak them in hot water for half an hour.

2. Add a bowl of water and stew for half an hour.

3. After half an hour, add tremella to start cooking and stew for another half an hour.

4. After the rice cake is steamed, slice it or round it and add it to the soup.

Bean paste rice cake soup

1. Boil the water in the pot, cut the Ningbo Shuimo rice cake into pieces and cook it in water, then heat it with low heat and wait for the second process. If you want to eat more, you can cut the rice cake thicker.

2. add water to dilute the bean paste in the bowl like flour, slowly pour it into the pot where the rice cake is coOKed, stir it evenly with a spoon, and add some sugar according to everyone's taste, and it will be ok.

Fried rice cake with shredded vegetables and pork.

Raw materials: shredded pork, green vegetables (usually rape) and rice cakes.

Exercise:

First grab shredded pork with tender meat powder, put cooking wine and oil in and mix well; Cut the vegetables into suitable lengths.

Second, put oil in the pot, stir-fry shredded pork and vegetables, add some salt, stir-fry until cooked, and remove for later use.

Third, add oil, add rice cakes, stir fry quickly, and constantly add some water to prevent the pan from sticking. Stir-fry until the rice cake is soft, add the fried shredded pork and vegetables, add some salt and chicken essence, and add some water until the soup is basically dry.

Crispy fried rice cakes and purple vegetable rolls

Ingredients: appropriate amount of rice cake, several pieces of laver, and appropriate amount of stir-fried pulp.

Practice: first cut the rice cake into squares with random sizes, then wrap it with laver, dip it in the fried pulp, and fry it with 170 degrees until it is crisp, and then serve.

Tip: control the oil temperature, not too high or too low.

Rice cake dessert store

Ingredients: two-color rice cake150g, ginger slices 40g, water 450g and rock sugar 75g.

Practice: first cut the two-color rice cake into squares with any size; Boil water and ginger slices; Add rice cakes and cook for about five minutes.

Tip: The sweetness can be adjusted according to your own preferences. It won't take long to make rice cakes.

Crispy fried Gillette horseshoe cake

Ingredients: horseshoe cake, bread crumbs, 1 eggs, raw flour.

Practice: First cut the water chestnut cake into pieces, add flour, then paste it with egg paste, then paste it with bread crumbs, boil the oil at about 170 degrees, and fry until golden brown. Then serve.

Tip: You can eat it with tomato juice, so you won't feel greasy.

Yuegang flavor rice cake

Ingredients: all kinds of rice cakes, cooking oil.

Exercise:

1, frying-cut all kinds of rice cakes into pieces, regardless of size. Add a little oil and fry the rice cake until golden brown.

2. Steaming-cut all kinds of rice cakes into pieces and steam them thoroughly.

Tip: The above practices keep the original flavor of the rice cake, and the taste is delicate and smooth.

Just a word of caution.

The rice cake is not only sweet and delicious, but also nutritious, and has the functions of fitness and disease elimination. According to tests, the calories of rice cakes are higher, several times that of rice. However, the rice cake contains less water, is not easy to digest, and is easy to produce phlegm after eating. Therefore, people suffering from indigestion, gastrointestinal diseases and asthma should not eat more.