The practice of old-fashioned rice cakes

1. Put100g of rice flour into a large bowl, then add 200g of glutinous rice flour, stir with warm water of about100g, and rub the bumps evenly by hand. Finally, you will get a state in which the flour is naturally agglomerated and scattered after being gently peeled off.

2. Prepare a piece of wet mesh cloth, put it in a steamer, then spread the powder evenly on it, steam it in a pot for 30 minutes, and take it out directly after steaming.

3. Spread a piece of plastic wrap on the chopping board, put on disposable gloves, and then knead the dough in your own convenient way.

4. Divide the kneaded dough into four parts, knead it evenly and knead it into strips, then wrap the parts with health care film and put them in the refrigerator for cold storage, which will harden after shaping.

5. Take out the solidified and hardened rice cake, tear off the plastic wrap, cut it into thin slices, and fry it or fry it directly.