Do you use cold water or hot water to cook rice cakes? The spicy rice cakes in Northeast China are really delicious! Friends usually cook less, right? Don't cook the rice cake until the water boils, which takes about 3 minutes.
How to make delicious rice cakes? One is soup rice cake, and the other is fried rice cake. Generally, soup rice cakes and fried rice cakes are added according to personal tastes. You can go to the market to buy it yourself. We usually use shrimp or shrimp skin, shredded pork, water bamboo, green vegetables or Chinese cabbage and mushrooms. You usually add whatever you like. I'll teach you soup rice cakes first.
First, cut the rice cake into slices or strips, soak it in cold water, then cut the favorite ingredients for later use, add oil and heat them in the pot, and then add some ginger slices. If you like spicy food, you can add some pepper, and then put the cut ingredients in and stir fry together. It's almost time. Pick up the rice cake and stir fry together. Remember that the fire should not be too small, but it will be fine if it is bigger. Then add some old wine and salt, stir fry, and add water for a minute or two until it boils. Remember to turn it over often and don't touch it, or it will burn, and then insert it with chopsticks. If it is easy to insert, it means it is cooked or tasted with your mouth. If possible, immediately add monosodium glutamate or chicken essence.
The premise of frying rice cakes is the same as that of soup rice cakes. Add a little water to stir fry vigorously, add a little soy sauce, or you can taste it with your mouth and add monosodium glutamate or chicken essence.
We've been like this since childhood. Almost all people here eat this at noon, rarely cook, and make something delicious for dinner. Landlord, try it. Steamed will be tasteless, fried will be too hot, and the taste will not go in, hehe.
The recipe for rice cakes recommends crab fried rice cakes:
1. Clean up the crab, remove unnecessary things such as crab cover and crab cheeks, chop them into pieces, and pat the crab pliers with a knife several times.
2. Cut the crab pieces and marinate them with white wine, salt and pepper with starch.
3. Cut the green pepper into diamond blocks, cut the onion into sections, slice the ginger, chop the garlic and chop the leek.
4. Heat the pan and drain the oil.
5. Add dried starch to the crab pieces and fry them until they change color. You don't need to put a lot of oil, but you must choose such a frying pan.
6. Take another pot to release heat oil.
7. Add onion, ginger and garlic and stir-fry until fragrant.
8. Add the hot sauce, stir-fry to get the fragrance and red oil.
9. Add the fried crab pieces, stir fry and cook white wine.
10. Add rice cake slices.
1 1. Stir quickly and evenly.
12. Add a little boiled water or clear soup, and add sugar and salt to taste.
13. When the soup is sticky, change it to a small fire.
14. Add green pepper and stir fry.
15. Stir well and add a little sesame oil.
16. Finally, sprinkle with chopped chives and serve.
Osmanthus rice cake material
600 grams of glutinous rice flour and 400 grams of sticky rice flour.
Four tablespoons of corn oil, 650ml of hot water, 250ml of cold water, and appropriate amount of osmanthus.
working methods
1. Mix glutinous rice flour and sticky rice flour, add 4 tablespoons of corn oil, then pour boiling water and stir it into a floccule, then add a little cold boiling water and knead it into a ball.
2. Knead the dough on the chopping board for many times, and beat the dough for many times, so that the rice cake will be strong. If the dough is dry and hard, stick some cold boiled water by hand and continue to knead until soft, then divide it into several parts, and take one of them and wrap it with osmanthus flowers and knead it into a ball.
3. Knead the dough into strips, cut into sections, knead other ingredients into dough, then knead into strips and cut into sections, which is the original rice cake.
4. Brush the steaming layer with oil, code the rice cake, inflate the steamer, put on the steaming layer, and cover the steaming 15 minutes.
5. After the steamed rice cake is cooled, put it into the freezer. Sweet-scented osmanthus rice cake is placed below, and then separated by a layer of plastic wrap. Put the original rice cake on it, cover it and put it in the refrigerator for freezing.
6. When you want to eat, take out a few pieces and thaw them in water, and slice them slightly. You can fry, fry and cook at will. Sweet-scented osmanthus rice cakes should be cut thicker, which will be particularly fragrant when fried.