Today I have only heard of and eaten a challenging thing, but I have never done it myself, and that is steamed rice cakes.
However, my personality has always been to dare to start, and if it doesn't work, try it first.
What's more, when I was writing the novel "Lu Zhiping's Troubled Life" a few days ago, I taught Zhiping very carefully, she can learn, and my master should be no worse.
Screenshot of the novel "Lu Zhiping's Troubled Life".
A few days ago, when I went to the farmers' market, I had already bought rhubarb rice noodles and red beans, because it was the first time I tried it, I didn't dare to buy more, and I only bought rhubarb rice noodles for 7 yuan, a little more than a catty.
Last night, I soaked the red beans, and this morning, when I saw it, every bean had already absorbed enough water, and it was red, not to mention, it was very beautiful.
It reminds me of "Red beans are born in the south, and a few branches are sent in spring." May you pick more, this thing is drunk and lovesick. "However, this red bean is not the other red bean.
The red beans in the poem are also called acacia beans or acacia seeds, which are the appearance in the picture below, which is very beautiful. But when I studied Wang Wei's poem, I thought it was red beans, and I thought it was for many years. Later, when I grew up, I learned what acacia beans look like.
To get back to the main topic of making rice cakes, I first boiled the soaked red beans in a pot and added a few grains of rock sugar. While boiling the red beans, I started to mix the noodles, saying that it was noodles, but in fact, I sprayed a little water into the rhubarb rice noodles to make the noodles damp, grabbed a handful and formed a ball, and pressed it to spread out.
Then, rub the pimples in the dough with both hands, it doesn't matter if the particularly small ones are particularly small, and careful people will also go through the basket and sift it, so it is more delicate, I don't have a basket, so I omit that step.
After I kneaded the noodles evenly, and waited for a while, the red beans in the pot were cooked, and the noodles had been cooked after tasting them. I once saw a food blogger who actually put raw beans steamed in noodles, so how could they be cooked?
Next, I started to put a drawer cloth on the grate, and surrounded it with a circle of oiled paper, first sprinkled a layer of red beans and red dates, put a little more, and spread a layer.
Then sprinkle the yellow rice noodles that have been kneaded on top, about one centimeter thick, never too thick, otherwise the steaming will not be cooked. In order to better steam, many small holes were pierced with chopsticks, and then steamed.
There is no problem up to this point, and then the problem comes, I have searched on Douyin before doing it, and people say that steaming for about ten minutes is fine. How to judge it? When the yellow rice noodles are sprinkled at the beginning, they are not too yellow, they are white, and when the noodles turn yellow, you can sprinkle the next layer.
Ten minutes later, I looked through the lid of the glass pot, the noodles seemed to be still white, I simply opened it to see, sure enough, the noodles were still white, and at first glance it was still in a dry powder state, I thought maybe it was not enough time, so I continued to cover the lid and steam.
Another ten minutes have passed, and it still doesn't work, and another ten minutes still don't work, the water in the pot is going to be steamed, the noodles are still white, and there is still dry powder. I thought to myself, what's going on? What went wrong, and I couldn't find the reason after thinking about it.
In the end, I thought that maybe the drawer cloth was too dense and the air permeability was poor, and I put a circle of oiled paper around it, so maybe the heat couldn't come up.
So I removed the oiled paper, spread it on the stove, turned the half-steamed rice cake upside down, and removed the drawer cloth. At this time, I didn't dare to hope for success, and I was purely a dead horse as a live horse doctor.
After uncovering the drawer cloth, and then put the rice cake that is not very clumped back into the pot, this is a big difficulty, hot and not formed, and finally there is no way, I put on kitchen cotton gloves, supported with oiled paper, "snap" into the pot, oops, deviated, almost did not buckle out [cover face], what to do, stunned for a while, took the shovel used for the rice cooker, moved the rice cake to the right position, and continued to steam.
I thought it should be no problem this time, but it still doesn't work, it's a little better than before, but the effect is not obvious, it's no longer a problem, so let's leave it at that. So I started to sprinkle a second layer of red beans and red dates, another layer of yellow rice noodles, and then steamed in a pot.
Finally, there are four layers of red beans and red dates, three layers of yellow rice noodles, and three times of water are added in the middle, which steam the whole house into a fairyland of rising water vapor.
At that time, because I was in a hurry, I didn't care about taking pictures, but now I think I should really take pictures of the overturning scene, which is very funny, and the kitchen is lively.
In the end, after an unrelenting struggle, it should be said that it was not discouraged, and finally steamed the rhubarb rice flour rice cake into the following shape. [Laughs] [Laughs]
At this time, it was already past 12 noon, and I was busy pounding the rice cakes out of the pot when the old man made a video call, and I put the phone on the phone holder and continued to tinker with the rice cakes.
He asked me what I was doing, and I flipped the camera to show him, and he said, "It's good, it's really good, it's delicious to look at." ”
Oh my God, what an accident, I was annoyed that I had done a rollover in half a day, and someone actually said that it was good, okay, it was worth it!
Cut a piece and taste it, overall the taste is still good, although it doesn't look good.
This is the process and result of my first steamed rice cake, when I taught Lu Zhiping, it seemed to be easy, where did I think that it was my turn, it was so difficult. It's really "easy to see, hard to do." ”
I didn't write "Lu Zhiping's Troubled Life" today, and I didn't have idle, steaming rice cakes in the morning, and continuing to prepare all kinds of food in the afternoon, because someone is coming, I will do a lot and bring it to him. So tomorrow the novel still can't be updated [covering face].,I'm sorry guys.,I'm a little heavy on color and light friends.。
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