Rice Cake
The outside is crisp and the inside is waxy, the taste of childhood
Food Ingredients
Rice (or rice glutinous rice, ratio 3:1)
500g
Water
580g
Salt
8g (half a tablespoon)
Step
1
500g of rice, washed clean (tip 1)
2
580g of cooking water and 8g of salt are added. The amount of water is adjusted according to the water absorption of rice.
3
Serve the cooked rice while it is hot, sprinkle it with a little water, and mash it with a stick (Tip 2)
4
You can also use a pair of chopsticks to pound the thick end.
5
It is OK to mash up until it is sticky, and it is no longer clear
6
Preservation film coated with a layer of oil, into the square mold or lunch box
7
Put the rice into the mold and cover it with a layer of plastic wrap.
8
compact the rice, the tighter the better
9
You can find such a square object pressure, more efficient
10
Chill completely in the refrigerator for 4 hours or overnight
11
Dabbed with water on the knife and cut into slices or strips (Tip 3)
12
First, wrap the part that you don't eat with plastic wrap, freeze and store it, and then take it out and fry it directly without thawing (tip 4)
13
Fry over medium heat, with the oil at half the height of the cake. Do not touch each other with rice cakes to avoid adhesion (Tip 5)
14
One side is shaped and then turned over (it takes about 2-3 minutes). After both sides are shaped, turn over repeatedly until golden
15
The outer shell is thin and crisp but not hard, and the inner part is soft and fragrant.
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