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The practice and recipe of Guizhou rice cake

150g glutinous rice, 500g rice, a little salt. Soak the rice and glutinous rice in the same proportion for three or four hours, and then use a grinder to make a delicate rice pulp. Pour the beaten rice syrup into a leaky net covered with gauze and filter out the moisture, which takes about six hours. You can also wrap it into a ball and hang it up. If it dries too fast, you can put a little bit of water in it.

The main ingredients of rice cakes are sticky glutinous rice or rice. Grind the rice directly into powder with a stone mill, then add water to stir and knead into a certain shape, which can be fried or steamed. Different popular areas, Zanba popular in northwest China, Guizhou, Chongqing, Sichuan, Hunan, Fujian and other places have, and rice cake is a traditional food of the Han nationality, but also the festival food of the Lunar New year.

In general, ready-made rice cakes, just made, eat directly is the most delicious. Ingredients according to your own preferences and local customs. Other, according to the characteristics of rice cakes to eat, such as Jiangsu and Zhejiang as the representative, personal advice, fried is the most delicious. (because of the region, rice cakes like to add brown rice, flour, etc., fried, more shaped to taste) made by ethnic minorities in Guizhou, Hunan, Guangxi and Sichuan, baked and boiled.

How to make Guangdong rice cake delicious

1. Add water to a small pot and cook over low heat. Pour in condensed milk and mix. Add sugar. If you don't like sweet, you can add it according to your own preference. My prescription is not too sweet. Add the coconut milk to the boil and turn off the heat. Let it cool and set aside. Filter glutinous rice flour and Cheng powder and mix well. Slowly add the cold sugar water into the glutinous rice flour. Mix well. Filter 2-4 times so that there is no granulation and the cake will be very slippery.

2. Put the boiled rice cakes into the pan, stir well, and let the rice cakes be evenly covered with sugar peanut crumbs. Just load the plate.

3. Soak the rice cake in hot water for about an hour or so, or put oil in 2 pots of water. After the oil is hot, add spicy cabbage and stir-fry evenly. Stir evenly, be careful not to break up 4 and add the right amount of water. Just after the rice cake is boiled over high fire, heat 5 and stir evenly over medium heat, and finally receive juice over high fire.

4. Materials: 18 kg of glutinous rice flour, 3 kg of rice flour, 21 kg of sugar, 13 kg of water, 500 g of peanut oil (coated), 250 g of olive kernel (sprinkled flour), 1 kg of red jujube, 25 kg of bamboo leaves (pad). First boil 21 kilograms of sugar into syrup with 3 kilograms of water. Mix glutinous rice flour and Zhanmi noodles evenly, pour into boiling water and stir into cooked pulp.

Let's see how Cantonese people make rice cakes.

Cantonese rice cakes are made as follows: prepare ingredients: 150 grams of glutinous rice flour, 50 grams of clear noodles, 120 grams of sugar, 200 grams of water, 50 grams of coconut milk and 10 grams of vegetable oil. First dissolve the water with rock sugar, then stir the coconut milk and oil evenly, put the clear noodles and glutinous rice flour in a container, add the cooked dessert and stir into a paste, take a container, brush with a layer of oil, pour the paste in, steam in water for 60 minutes, and eat directly after steaming.

Radish cake is a kind of dim sum common in Guangdong teahouse, and it is also one of the necessary New year cakes for Cantonese people during the Spring Festival. A steamed cake made of sticky rice noodles and shredded radish. Soak and grind the sticky rice and boil the radish shreds. Mix the above two ingredients into a paste, add shrimp, bacon, lard, pepper, soy sauce, monosodium glutamate, refined salt and so on. Families are mostly made during the Spring Festival, while teahouses are supplied all the year round.

The process of making rice cake is relatively simple. First, soak the glutinous rice, grind it into rice paste, add the right amount of water and stir it evenly, then pour it into a steamer and steam slowly over low heat. It takes about 2 to 3 hours until the rice paste solidifies into a cake. Whether as a main course such as fried meat with rice cakes, or as desserts such as rice cake soup and cakes, rice cakes act as messengers of reunion at the Spring Festival table.

Cantonese like to fry rice cakes, heat them in a non-stick pan, pour in a small amount of oil, carefully remove flaky rice cakes and fry them until golden on both sides. The outer layer is crisp, slightly scorched, and the entrance is soft and waxy, which can be called "melting at the entrance". Guangdong New year Cake has a variety of flavors, such as Hongyun Rice Cake, Ginger Juice Rice Cake and Cheese Milk Rice Cake with carrots. Researchers prefer coconut rice cake, which is sweet and natural, with light coconut fragrance, and frying with a tablespoon of coconut oil.