Traditional method of steaming rice cakes

The method of steaming rice cakes is as follows:

1, take a large pot and add the yellow wheat. Yellow rice flour should be mixed with some water. Traditionally, it is called pulping, so the pulped flour can't be granulated. Hold it in your hand and don't scatter flowers. You can't have too much water, and you can't make a ball in your hand.

2. Take the steamer and add as much water as possible. Spread the curtain on the steamer and sprinkle with a layer of pre-cooked kidney beans. The steamer is heated by high fire, and the hot air comes up, and the flour mixed with batter is sprinkled thinly layer by layer.

3. For each layer, wait for the steam to come up before sprinkling the next layer. When the thickness is enough, sprinkle kidney beans evenly on the last layer, cover the pot and steam for 15 minutes. When it is slightly cold, cut the rice cake in the pot into pieces with a shovel.

4, a piece on the curtain, can be put away after cooling, cut into pieces and fried to eat especially delicious.