One. Red bean paste rice cake soup
A slightly cooked breakfast soup, sticky and nutritious, sweet and fragrant, a bowl is not addictive.
Ingredients: 1 rice cake, 200 grams of honey beans, 100 grams of red bean paste, 2 sachets of milk.
Directions: 1. Cut the rice cake into thin slices.
2. Pour the milk into the pot, add the honey red beans and red bean paste, stir while cooking, and stir the red bean paste evenly, so as to prevent sticking to the bottom of the pan.
3. After boiling the pot, pour in the rice cake slices, mix well and open the pot again.
Tip: Boiling milk is the easiest to spill from the pot, so keep watching from the side, in fact, it is also very fast, the rice cake slices are soft when it is hot, and the whole process is about five minutes.
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Two. Stir-fried rice cake with small rapeseed
It is both a rice and a dish, soft and mellow, salt should not be added, light and refreshing, and rice cakes do not need to be cooked in advance.
Ingredients: 1 rice cake, 3 small eggs, 200 grams of small rapeseed, 50 grams of fungus.
Seasoning: 1 small green onion, 2 slices of ginger, 3 tbsp oyster sauce.
Directions: 1. Break the small rapeseed and wash it, beat the eggs into a bowl and beat them, and cut the rice cake into thin slices.
2. Heat the oil in the pan, add the minced green onion and ginger to simmer the aroma, then pour in the egg liquid, stir-fry until the eggs solidify into small pieces and then put out.
3. Do not turn off the heat, do not need to pour oil, after the eggs are filled, directly pour the rice cake slices and small rapeseed, turn the heat to medium heat, and stir-fry until the greens are slightly soft and collapsed.
4. Pour in the fungus and eggs, add oyster sauce and stir-fry evenly, until the rice cake is soft and the fungus is broken, then turn off the heat.
Tips: Rice cakes can not be stored at room temperature, easy to air dry the skin cracks, you have to put into a plastic bag and refrigerate, so that it will not be too dry and too hard, and it does not need to be too laborious to cut. It is said that it is also possible to store it in water, and you can change the water frequently.
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Three. 【Walnut rice cake roll】Homemade rice cake
A bowl of rice is put into the bread machine, automatically stirred and kneaded into a sticky and delicate rice ball, the rice is more fragrant, and it can also be prepared into a small dessert at will.
Some people say that the rice cakes made by the bread machine can't even break the rice grains, but in fact, you don't have enough time to stir.
Ingredients: 1 large bowl of rice, 2 spoons of sugar, 40 g of cooked walnut kernels, 1 spoonful of salad dressing.
Directions: 1. Pour rice and sugar into the bread machine, select the kneading program, 20 minutes, stir and crush the rice into rice balls.
2. After cooling down, the hands are not sticky, and then take out the kneaded rice balls.
3. Roll out a large rectangular sheet after rolling.
4. Sprinkle some cooked white sesame seeds on the noodle pad, then put the rolled rice slices on top, roll out a roll, and press a pressure to make the bottom of the rice slices stick sesame seeds, which is easy to take when eating.
5. Then brush a thin layer of salad dressing on top of the rice slices.
6. Spread the peeled walnuts evenly on the salad dressing, press slightly by hand, or roll out with a rolling stick to make the walnuts more neat and stable, and it is not easy to fall off when cutting.
7. Then roll it vertically into rolls, and then cut into small pieces, wrapped in a layer of sesame seeds on the outside, and there will be no sticky feeling when you take it and eat it.
Tips:
The rice should be steamed slightly harder, at least not too watery and too sticky, so that the rice cake is strong Q bullet.
If one round does not reach the state of the ball, there is another round of kneading process, until the rice is stirred into a tight ball, and it is not sticky to the inner cylinder at all.
The rice cake rolls are cold and soft and delicious, but they will harden overnight or after refrigeration, and they need to be heated before eating.
Fourth, stir-fried rice cake with vegetable lard
Southerners say that this is one of the favorite foods of Nian Guan, and you can't stop eating it, it is fresh and fragrant.
Ingredients: 100 grams of cabbage, 270 grams of winter shoots, 150 grams of rice cakes, 40 grams of fatty pork slices, 1 small slice of green onion, 2 slices of ginger, 3 tablespoons of oyster sauce.
Method: 1. The shell of the winter shoots is all peeled off and washed.
2. After the water in the pot is boiled, put in the washed cabbage, blanch until all the color changes, and then fish it into cold water to cool it.
3. Add the bamboo shoot slices and blanch for 2-3 minutes to remove. Removing oxalic acid also removes astringency.
4. Add fatty pork slices to the pot, simmer slowly over low heat to make oil, and fish out the oil residue.
5. Then add the minced green onion and ginger and stir-fry to bring out the aroma, then add the bamboo shoot slices of rice cake slices and stir-fry evenly.
6. Add the cabbage, oyster sauce, stir-fry evenly to turn off the heat.
This is a fast dish, the rice cake slices are slightly fried and soft, and the bamboo shoot slices are also blanched, so it can be fried quickly on high heat.
Stir-frying with lard is the main ingredient for fresh and moistening, and vegetarian oil is not so fragrant.
No need to put salt, oyster sauce to taste, sweet and salty just right.
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Five. Egg yolk meat pine rice cake ball
Glutinous rice is placed directly in the bread machine to make small snacks, sweet and salty, simple and sticky.
Rice cake skin: 280 grams of glutinous rice, 230 grams of water, 1 spoonful of sugar
Filling: 6 salted egg yolks, 40 g of meat floss, 52 g of cream cheese
Directions: 1. The salted egg yolks are steamed in advance in separate water, and the cream cheese pieces are removed from the refrigeration to soften.
2. After washing the glutinous rice, add water and soak for more than 1 hour. The longer the better.
3. Then pour the rice with soaked water into the bread bucket, add 1 spoonful of sugar, select the rice cake/glutinous rice ball program, press it and start working.
4. Crush the salted egg yolks, mix well with the pork floss and cream cheese and form 15 g/2 balls.
8. After the rice cake is cooled, take it out, put it on a non-stick panel, and cut into 30 g/piece of the agent.
9. Knead the rice cake into flat slices, put the filling balls, wrap them up and tighten the mouth.
10. Finally, add a layer of black sesame seeds to the cooked sesame seeds.
Salted egg yolks are bought in bags, thawed and steamed. Cream cheese is the kind that can be directly spread on bread, white lumps, rich in milk and not strange. Sesame seeds, black and white can be, but it must be cooked to be fragrant, supermarkets have to sell.
The hotter the rice cake, the stickier it becomes, so wait until it is not hot before operating.