Since entering the Waxing Moon, I have steamed several pots of rice cakes, just because my family loves to eat them. My steamed rice cake, yellow rice noodles and glutinous rice noodles are rotated, all of which are sticky and sticky, especially delicious. I steam rice cakes, usually only put red dates to increase the sweetness, and some people like to put some red adzuki beans, which depends on personal preference. But the method of steaming rice cakes is the same. Learn the basic methods, what to add, how much to add, you decide for yourself.
In fact, steamed rice cakes are particularly simple. Buying a piece of rice cake outside is often more than a dozen yuan, making it at home, a few steps can be made, the cost of a pot of rice cakes is only twenty or thirty yuan, which is much more affordable than buying. Steam one pot at a time, freeze up after eating, and steam it soft next time. Moreover, after learning, you can make it when you want to eat, which is particularly convenient.
A few days ago, I shared the practice of rhubarb rice noodle red date rice cake, and today I recorded the practice of glutinous rice noodle red date rice cake to everyone, in fact, this is my own life record, because the glutinous rice noodle red date rice cake and the yellow rice noodle red date rice cake are the same. The difference is that I have attached a few small questions about rice cakes that everyone cares about, so I should take a closer look.
<h1>【Glutinous rice noodle red date rice cake】</h1>
【Ingredients】: 3 kg of glutinous rice noodles, 2 kg of red dates, and an appropriate amount of water.
【Specific method】:
1, steamed rice cake, with small dates is better, I like to use the core, like the process of spitting out the date kernel while eating the rice cake. If you feel troublesome, you can choose to remove the date kernel. Wash the dates and set aside.
2: Put the glutinous rice noodles into a large basin to facilitate the operation, while pouring water and stirring quickly until the glutinous rice flour is moist.
3, the last state of glutinous rice should look loose, but it can be grasped into a ball.
4: Cook the dates in cold water. The dates must be cooked before they can be used, and even soft and moist dates must be boiled, and this step cannot be omitted.
5, red dates in the process of cooking will appear white foam, this is a normal phenomenon. When the dates are cooked until the epidermis is swollen, they can be fished out when the hand touches the skin.
6: Spread a layer of clean cabbage leaves on the steamer grate to prevent stickiness, and put half of the red dates in the cooking pot into the steamer to lay flat.
7: Then pour in half or half or a little more glutinous rice flour, smooth it out by hand, cover the pot lid, steam it on the pot, and steam it for about 20 minutes after steaming. Then use chopsticks to prick some small holes to help the heat rise, and then spread the remaining dates, steam for a few minutes, after the dates are steamed, then pour all the remaining glutinous rice flour into it and spread it, and continue to steam it.
8, after turning off the heat, immediately upside down, tear off the cabbage leaves while hot, and let it cool before cutting it.
9, cut strips or cut small pieces can be, can not eat into the plastic bag, tie the bag mouth, put the refrigerator frozen storage can be.
<h1>[The poem has something to say]:</h1>
1. Someone asked me, can I use millet noodles for steamed rice cakes? The answer is no. Rice cakes are sticky, do not use yellow rice noodles to use glutinous rice noodles, millet noodles are not sticky, naturally can not be used to steam rice cakes.
2. Some people also ask: Can you lay glutinous rice flour immediately after laying red dates? The answer is also no. The best thing to do is to let the dates be fully heated before spreading the flour, which is conducive to the fusion of glutinous rice noodles and dates, otherwise the rice cake is easy to layer.
3. Some people say: Splash glutinous rice noodles with water with cold water or hot water? I make rice cakes with cold water, which is very easy to operate and delicious to make. My mother used to pour glutinous rice noodles or yellow rice noodles with hot water, but the conclusion was that it was not as good as cold water poured noodles. You can try both kinds of water to see which one suits your taste.
4, some people also say: you deceive people, I use cold water to pour noodles steamed rice cake is not cooked, steaming for a long time is the state of dry powder. What I want to say is, I gave you the method, you did not succeed, just say that the practice is not right, why not find your own reasons? I'm here to share recipes, you like to learn to do it strictly according to my approach, if you don't do it well, you can say that others are not right, what is the logic of this? Did you learn what your teacher taught when you were in school? Is it a perfect score on every exam? I don't think so?
5, the same rice cake method video, I will not be released soon, welcome everyone to continue to pay attention.
I am a silent poet, an original author in the field of gastronomy, who likes to make the simplest ingredients the best taste. If you love life and love the kitchen like me, then pay attention to me! At the same time, this graphic work is a silent poem original, it is strictly forbidden for bad self-media authors to carry and steal pictures, and the author reserves the right to pursue legal responsibility.