Steamed rice cakes welcome the New Year, meaning that the year is high, the proportion is shared with you, and you have the final say on the tendon or soft glutinous

Today I will share with you an original rice cake, which is our local specialty, with a faint rice fragrance, soft and glutinous texture, you can eat it directly when it is just done, and after it is cooled, you can slice and fry it, fry it or make soup rice cakes, at this time, the rice cake slices are also sweet and salty, and the operability is stronger;

Although rice cakes are often eaten, but now everyone likes to go to the supermarket to buy and eat, slowly how to make rice cakes may forget, or feel that it is difficult to make rice cakes, in fact, the method of making rice cakes at home is also very simple, as long as you prepare sticky rice flour and glutinous rice flour, sticky rice flour is also called rice flour, if there is no sticky rice flour and glutinous rice flour at home, use rice and glutinous rice instead, but glutinous rice and rice need to be soaked 24 hours in advance after cleaning, and then add an appropriate amount of water to beat into a rice paste state with a wall breaker, Then put the rice cereal in a steamer cloth bag and drain it, it takes about a whole night, take it out the next day, divide it into small pieces, steam it, and then the operation is the same, friends who like it can try it!

[Raw materials] 250g sticky rice flour, 100g glutinous rice flour, 170g water;

【How to make rice cakes】

1. Add 250g of sticky rice flour and 100g of glutinous rice flour to the prepared large basin, my taste is just right, the ratio of sticky rice flour and glutinous rice flour can be appropriately adjusted, the rice flour has more texture and chewiness, and the glutinous rice flour has a soft and glutinous taste.

2. After the two powders are mixed evenly, add an appropriate amount of water, the amount of water is about 170g, stir while pouring, stir until you can form a ball with your hands, and you can spread it out with a gentle pinch, you can stop adding water;

3. Rub the dough stirred into granules by hand as much as possible to form a scattered powder, and it will be faster and better to knead it after rubbing;

4. Prepare a steaming drawer, stack the cage cloth in the steaming drawer, the cage cloth needs to be wet in advance, and then pour the kneaded powder into it, spread it evenly, and poke some small holes in the evenly spread powder, so that it can be steamed better and faster, steam on high heat, and steam for half an hour when the water is boiled;

5. After the dough is steamed, smear some oil on the board, pour the steamed rice noodles on the board, knead evenly, knead vigorously, be sure to knead while hot, slowly it will form a ball, and finally knead the dough to a smooth surface;

6. Knead the kneaded dough into long strips, divide it into uniform agents, then knead it into long strips, arrange it into your favorite shape, put it aside to cool completely, or you can knead it into thin strips and cut it into segments.

7. The whole rice cake can be sliced after cooling, fried and eaten, fried and fried, boiled and eaten, etc., and those who are not in a hurry can be frozen in the refrigerator and can be stored for a long time;

8. It's almost the Chinese New Year, are your rice cakes ready?

Summary of the preparation of rice cakes:

1. It is not easy to digest rice cakes if you eat too much, so don't eat too much each time;

2. The rice cake is kneaded into a ball, and it is necessary to pay attention to heat preservation in the process of making and forming, otherwise it will be difficult to operate after it becomes cold;