How to write an essay on how rice cakes are made

1. rice cake is how to do

Recommended several two-color rice cake raw material recipe indica 750 grams of indica rice 150 grams of yeast pulp 25 grams of sugar 100 grams of soda 5 grams of food red a little production method 1. pulp: indica rice washed, soaked in water for 10 hours to drain the water, and indica rice, water, and well, with a stone mill grinding into the rice pulp, and then add the yeast pulp, stirring the fermentation (10 hours in summer, 20 hours in winter). (10 hours in summer, 20 hours in winter). After fermentation, add soda, sugar and even for the cake pulp. 2. Steaming: Cage placed in a square wooden frame, pad a wet gauze, half of the cake pulp into which the steam with high heat for 15 minutes, uncovered the cage, the remaining cake pulp with food red dyed pink, but also poured into the wooden frame, with high heat and then steam for 20 minutes can be. After leaving the cage, let it cool a little, and cut it into diamond-shaped pieces. Product characteristics Sweet, loose foam, tough. 2 Red Crab Rice Cake Original Rice Recipe Glutinous rice 750g Pork 200g Shiitake mushrooms 20g Shrimp 20g Carrots 1 small green peas 60g Shallots ? Red Crab 2 tails Marinade (salt 5g, ginger 10g, cooking wine 15g) 30g Oil 75g Soy sauce 75g Pepper 1. Wash the glutinous rice and soak in water for one night. 2. Cut pork into thin slices, then into 1cm cubes. Soak mushrooms and cut into 1 cm cubes. 3. Rinse shrimp with water, drain and set aside. Peel carrots and cut into 1-cm cubes, pickle with salt. Boil green peas in boiling salted water, drain off water, and cut green onions into scallions. 4. Remove the crab shell, gray and white part can not be eaten, also remove the crab legs, cut into appropriate size, will be mixed with marinade, the crab soaked in drowning meat juice inside. 5. frying pan add oil 37.5 grams of heat, change to a slightly weaker than medium heat, pour the glutinous rice stir fry, now all the glutinous rice has been coated with oil, and then 37.5 grams of soy sauce along the side of the pan into the, stir-fry until the color is uniform. 6. Put a wet cloth inside the steamer, see the steam has emerged, put the glutinous rice into the cage, steam with strong fire for about 1 hour. Occasionally, you can open the lid a little, so that the air inflow, so that the glutinous rice will be cooked quickly. Keep a close eye on the steamer to make sure there is enough water in the steamer. 7. Add 37.5g of oil to the frying pan. When hot, pour in the mushrooms and slowly stir-fry over low heat to release the flavor, then push down a corner of the pan. 8. Stir-fry the shrimp, pushing it into a corner of the wok. Stir-fry the spring onions as well, then toss the mushrooms, shrimp and spring onions together. Add pork, stir-fry until the meat has browned, then add carrots, green peas and stir-fry, sprinkle pepper. 9. Steam the glutinous rice, pour it into a large bowl, mix it with the stir-fried ingredients and serve on a large plate. Put the crab on the top, organize and decorate, and then steam over a strong fire for about 10 minutes that is completed. Coconut Milk Corn Cake Ingredients: 1 can of canned pureed corn, 11/2 cups fresh coconut milk, 1/2 cup of flower milk, 1 ounce of cabbage (about 30 grams), 2 ounces of cornstarch (about 60 grams), 4-6 ounces of granulated sugar (about 115-170 grams), 2 cups of water. Directions: (1) First, mix the coconut milk and flower milk, open the cornstarch, mix into a coconut milk slurry, and set aside. (2) soak the cabbage soft, rinse, wipe dry, cut slightly, set aside. (3) Boil 2 cups of water, add the cabbage and sugar and cook until dissolved, add the cornstarch and mix again until boiling. (4) Stir in the coconut milk and mix quickly to form a paste, then place in a cake mold and set aside to cool. (5) Cool for 1-2 hours until solidified and frozen, then cut out and serve on a plate.

2. How to make fried rice cake

Fried rice cake with cinnamon (Shaoxing style)

Fried rice cake with cinnamon is one of the famous specialties of Shaoxing, which has a history of more than 100 years. It is a favorite food of the masses,

sweet and tasty, easy to digest, especially for the elderly welcome.

Raw material formula fried glutinous rice flour 4 kg of white sugar 6 kg sugar cinnamon 250 grams

Production method

1. sugar rub: sieve the sugar (coarse particles with a rolling cylinder rolled), rubbing sheep, add fried japonica rice flour, sugar cinnamon

mix well, rub until the sugar powder can be fully dissolved. It is necessary to rub hard and print fast, should not be put aside for a long time.

2. Molding: the cake powder into the wooden mold (mold need to dress a small amount of dry powder), press hard, so that it is bonded in the mold,

and then scrape the excess powder with a thin piece of metal tools, scraping the rice cake knocked out, put into the low-temperature baking room for a while.

3. Boxing: After picking out the defective products such as missing corners and edges, the qualified products will be neatly boxed.

Quality standard: rectangular shape, clear pattern, smooth bottom and surface, no burrs.

Color and luster: in line with the color of fried rice itself, uniform and consistent.

Organization: fine and uniform, no coarse grains, sugar dices, and uniform distribution of candied cinnamon.

Taste: rice and cinnamon flavor, sweet and pure.

3. Essay on Dali Rice Cake 500 Words

When I came to my grandmother's house in the morning, I saw her busy preparing to make five-color glutinous rice, and I could finally witness the whole production process! Grandma told me, the black one is made of maple leaves; the yellow one is made of yellow gardenia; and the red sticky rice and purple sticky rice are made of the same kind of red and blue grass with different leaf shapes; this red and blue grass is so rare that it can make two kinds of pigments for sticky rice. Then, we washed and soaked the glutinous rice, kneaded the different colors into rice balls, and prepared them for cooking. Sitting on the sidelines, I watched as if I were a wooden man. When Grandma put the lid on the pot, I already felt that heaven and earth would give me a delicious five-color sticky rice.

As soon as Grandma announced the release of the pot, I immediately jumped on it after standing by for a long time. The first time I opened the lid of the pot, a fragrant smell drilled into my nose, and I was so greedy that I had nothing to say. Look at the color of the five-color glutinous rice is bright, colorful, crystal clear. Take a bite, the flavor is soft and fresh, want to eat and do not want to eat, and after the first bite still want to eat the second bite, eat it is really memorable, tsk tsk tsk.

4. green a snack rice cake is how to do

The Han Dynasty on the rice cake, "rice cake", "bait", "mochi" and other names.

Yang Xiong in the Han Dynasty in the "dialect" book has "cake" title, Wei Jin and North and South Dynasties has been popular. Ancient people on the production of rice cakes also has a grain of rice cake to powder cake development process.

China called rice cake as rice cake or sticky cake, the Japanese called "cake", the Korean pronunciation of rice cake and dog is almost the same, the English translation of "rice cake" is rice cake, meaning rice cake, it is very apt. Rice cake is a traditional snack food, is a sticky rice or rice flour to steam into the cake, processing and production of convenient, resistant to storage, eating a variety of ways, so it is very popular with the public.

The method of rice flour cake is also very early. This can be proved from the Northern Wei JiaSiFu written "QiMinYaoJu".

The production method is, the glutinous rice flour with silk Luo sieve, add water, honey and become a little harder dough, dates and chestnuts, etc. pasted on the dough, wrapped up with Ruo leaves steamed into. This kind of glutinous rice pastry is quite characteristic of the Central Plains.

Ingredients: rice, rice syrup, sugar, yeast. Characteristics: It can be used as a Chinese New Year delicacy.

Operation: 1, wash and soak the rice overnight. 2, put the rice into a food processor, add a small amount of water and grind it into rice syrup. 3, put the rice into a food processor, add a small amount of water and grind it into rice syrup.

3, take a small amount of rice paste into a large bowl and a small bowl, the large bowl into the microwave oven to heat up 30 seconds - 60 seconds like. 4, and then the large bowl of cooked rice paste into the raw rice paste and stir well.

5. Add sugar and yeast to the small bowl of rice milk and mix well, put it in a warm place to ferment (room temperature is fine in summer). 6.

7, the fermented rice milk and then poured into the other rice milk, stirred well, again fermentation. 8, finally the fermented rice milk into the mold, on the pot on high heat steam 15 minutes.

5. rice cake how to do

practice

1. clean glutinous rice, into the voltage pot liner, add the right amount of water (slightly less than the amount of water than white rice) and the right amount of rock sugar, soak for four hours, select the "rice" button to cook. (With the reservation function of the voltage pot can be timed 4 hours)

2. red dates clean, soaked half an hour, into the cooker, cook 15-30 minutes, remove the core, standby. (Or directly with the nucleus of red dates, you can buy the market date bars, I have used the date master of the imperial date bars, the taste is not bad)

3. glutinous rice cooked, take out. Prepare a bowl of water, a garlic mortar.

4. Take the appropriate amount of glutinous rice into the garlic mortar, dipped in water, glutinous rice evenly beaten into a sticky rice cake, removed into a bowl, and then do the rest of the glutinous rice.

5. Take a bowl, the bowl wall covered with plastic wrap, lay a layer of rice cake, a layer of red dates, and then a layer of rice cake. Continue until all the ingredients are covered.

6. Cool and cut into small pieces.

Tips

1. Sticky rice is less absorbent than rice, so use less water than rice to cook sticky rice.

2. When making the rice cake and cutting the cake at the end, dip it in water to make it non-stick and easy to handle.

3. The rice cake can be deep fried or sauteed, it is very delicious.

4. If you are afraid of trouble, you can directly glutinous rice, rock sugar and red dates cooked together to eat, but hit out of the cake, the texture is smoother, more delicious, this effort is not spent in vain.

6. do into a piece of rice cake so not easy we should how to do it

Xiangcun rice cake garden rice cake practice

Method / Step

This time I used rice, characterized by the flavor is more fragrant, and because of the problems of the soil in the northeast, the texture is also better, more elastic, and does not stick to the teeth

Xiangcun rice cake garden rice cake practice

The rice should first be washed and soaked overnight. This requires us to make a good advance in advance, because there is still the process of grinding and fermentation later. When you want to eat it, you have to prepare it in advance.

Xiangcun rice cake idyllic rice cake practice

The first day of the soaked rice drained water into the cooking machine grinding into the rice paste, grinding side to add the right amount of water, grinding out of the rice paste paste viscosity can be used, the general household can also use a small grinder or soymilk machine, but be sure to grind the more delicate, so that the taste is good

Xiangcun rice cake idyllic rice cake practice

Xiangcun rice cake idyllic rice cake practice

Xiangcun rice cake idyllic rice cake practice

Xiangcun rice cake idyllic rice cake practice

After beating the rice paste to add the appropriate yeast, and to mix well, and with a spoon gently fished out to try the consistency, basically into a line can be, and then cover the lid, keep the room at a constant temperature, began to ferment, fermented rice paste was honeycomb

Xiangcun rice cake idyllic rice cake practice

Wait until all the fermentation of the rice paste initiated and naturally fall, it's good, take it out! The rice paste add sugar, appropriate amount of alkali, a little water, with a blender to mix thoroughly, this time must pay attention to the consistency, not too sticky, ready to use, this step requires a little patience, smell the fragrance of rice without any acidic taste is just right

Xiangcun rice cake Tianyuan rice cake practice

The bottom of the pan wipe a thin layer of oil to the bottom of the peanut oil or soybean oil can be remembered Do not overdo it, so as not to affect the delicate texture, and then heat over high heat

香村米糕田园米糕的做法

Evenly, slowly pour the seasoned rice syrup into the pot, cover the lid, and slowly simmer over medium heat

香村米糕田园米糕的做法

The simmering time is limited to less than 5 minutes, so do not be in a hurry to open the lid of the pot. You can also pour the rice paste into the mold, the mold shabu a thin layer of oil, fill seven or eight minutes full of like

7. How to make rice cake

Ingredients:

glutinous rice --- 500g

rice --- 500g

sugar --- 200g

red bean paste -- moderate (green bean paste can also be)

In addition, with a variety of dried fruits and nuts, and the other side. A variety of dried fruits, nuts, as a decoration

Method:

1, the two kinds of rice mixed and soaked in water overnight, and then drain the water and dry a little.

2, with a cooking machine rolled into a coarse powder.

3, rolled powder, with a coarse sieve mesh sieve out particles too large rice flour, rolled again, or crushed with a rolling pin.

4, add sugar, and a little water and mix well. Just pinch it and it won't fall apart right away.

1, steamer pan lined with a drawer cloth, put a mousse ring, filled with a layer of rice flour.

2, spread a layer of bean paste.

3. Spread another layer of rice flour.

4, garnish with dried fruits, coconut strips, sweetened winter melon grains

5, steam over high heat.

You can leave it for several days, and reheat it on the steamer before eating. The hot ones are more delicious.

8. how to make rice cake

home made rice cake production essentials

raw material recipe

(1) sweet rice cake: glutinous rice 40, white sugar or caramel 20, water 40. (2) turnip rice cake: late indica rice 29, water 30, white radish 40, salt 0.7, chili pepper 0.25, monosodium glutamate (MSG) 0.05. (3) fermentation of rice cake: late indica rice 25, water 30, water wheat flour 25, brown sugar or caramel 19.3, bulking agent 0.7. (The above formula is in accordance with the percentage of mass with)

The main equipment equipment

Crusher, molding, 80 mesh sieve, steamer.

The main points of the production process

(1) remove impurities and wash Select white glutinous rice to remove sand and gravel and other impurities, and rinse with water repeatedly. (2) Soaking Put the washed rice in the soaking pool with water to soak for 12~24 hours, and wait for the rice to swell and the water content to be 35%~40%. (3) Grinding The soaked rice can be poured into the hopper of the milling machine, and the machine will be turned on to grind the wet rice into wet rice flour. (4) Kneading The purpose of kneading is to make the rice flour viscosity uniform, while sieving to remove lumps to ensure that the texture of the molded rice cake is uniform. (5) Ingredients Add the auxiliary ingredients into the rice flour and mix well before molding, and the formula can be adjusted according to the local taste. When sweet rice cakes require colored products, brown sugar can be used as sweetener. (6) Steaming Fermented rice cakes are fermented for 30 minutes before steaming. Put the molded rice cake into the steamer and steam it for 25 minutes.