How to make rice cakes with glutinous rice flour

I. 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.

Exercise:

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 1 cm, 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.

Second, the sandwich rice cake

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

Exercise:

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 parts.

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.

Third, fried white cakes.

Material: glutinous rice1000g, 500ml oil.

Exercise:

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.

Fourth, stir-fry rice cakes.

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

Exercise:

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.

Five, soup 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.

Six, 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.

Seven, green vegetables and shredded pork fried rice cake

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

Exercise:

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

2. Put oil in the pan, stir-fry shredded pork and shredded vegetables, add some salt, stir-fry and remove for later use.

3. Put the oil again, add the rice cake, stir fry quickly, and constantly add some water to prevent the rice cake from sticking to the pot. 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.

Eight, 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.

Nine, rice cake syrup

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 reduced according to your own preferences. It won't take long to make rice cakes.

Ten, crisp fried Gillette horseshoe cake.

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

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

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

Eleven, Guangdong and Hong Kong flavor rice cakes

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.

Twelve, crab small rice cakes

Ingredients: crab, rice cake, onion, ginger, low sodium salt, sugar, soy sauce, monosodium glutamate, cooking wine and water starch.

Exercise:

1. Cut the crab in half, fry it in the oil pan and take it out.

2. Stir-fry the rice cake in the remaining oil;