Seeing that the weather is getting colder day by day, when I was a child, my grandmother began to prepare steamed rhubarb rice sticky cakes, which we also called cut cakes. Each time, it will be steamed a lot, cut in pieces, quick-frozen outdoors, put in the tank and eat as you like. Rice cakes, symbolizing a happy life, are getting higher and higher every year.
The rhubarb rice unique to the north is washed and soaked, then fished out to dry, and the dried noodles are beaten by machine. Sprinkle with the large kidney beans unique to the north, put on a few red dates, and sprinkle brown sugar when you come out of the pot. Let's share the practice with you!
Ingredients: Water-ground rhubarb rice noodles, kidney beans, dates
Here's how:
The traditional rice cake in the northeast is to wet the noodles first, spread the cage drawer in the pot, sprinkle a layer of kidney beans, and a layer of red dates. Sprinkle another layer of flour, and then sprinkle it once a time, layer by layer, until it is finished. The resulting rice cake is sticky, the rice flavor is strong, and the taste is good.
The steamed rice cakes are cut and taken to the outdoor quick-frozen, and the current weather will soon freeze up, put them in the freezer for refrigeration, and steam them in a pot when eating.