Graduation trip to Ningbo to eat rice cakes

Graduation trip to Ningbo to eat rice cakes

One of the four characteristics of the ordinary rice cakes

Rice: glutinous rice

Other places to make rice cakes, the main use of glutinous rice, because glutinous rice is very strong viscosity, can increase the rice cakes of the fat with the rice aroma, but also on the color will be more bright and beautiful, but sometimes because of the different proportion of the amount of the different, there will be a sticky teeth situation!

Making: Regular production

The way to make ordinary rice cakes is to grind the glutinous rice into powder, add warm water for mixing, knead it into a ball, and then use a dampened mesh cloth to spread the powder evenly on the top for steaming, and then knead the steamed dough on the board, and that's it.

Painting the rice cakes: Vegetable oil

Generally speaking, to paint the rice cakes (pounding rice cakes), it is basically the same thing as to make the rice cake, which is a very popular dish. In general, when applying rice cakes (pounding rice cakes), a layer of oil is basically smeared on the rice cakes to prevent them from sticking. When pounding ordinary rice cakes, vegetable oil, such as corn oil or soybean oil, is basically used

Eating method: steaming/frying

Most of the ordinary rice cakes are basically more suitable for steaming or deep-frying because they are made of glutinous rice, which can reduce the problem of sticky teeth. The problem of sticky rice sticking to the teeth, and steaming and deep-frying can stimulate the flavor of glutinous rice

Two, Ningbo rice cake 4 characteristics

Rice: late japonica rice

Ningbo local rice cake is so chewy, the main reason is that it is made of late japonica rice, so soft and smooth, eat up the natural taste is different, it will not stick to the teeth, so the taste is very refreshing, especially the toughness, very Let people recall

Production: water milling method

Ningbo rice cake is delicious, there is also the process characteristics, several procedures, a little bit can not fall, after soaking, grinding, steaming, pounding and a series of steps into the rice flour dough, put on the board after repeated kneading pressure until it is shaped

Painting the rice cake: vegetable oil

Ningbo rice cake in the application of time, very much attention to the choice of oil, the oil is very good, the oil is very good, the oil is very good. When applying the rice cake, the choice of oil is very important, must use vegetable oil, because vegetable oil can make the rice cake become thin and sticky, which is also its characteristics, and will not be stuck, so that the water milled rice cake is made, only delicious

Eating method: steamed/fried/sliced fried/boiled in soup

Ningbo rice cake, in addition to the conventional steamed and deep-fried food, it is more suitable for slices of fried and boiled in soup, such as fried rice cake with cabbage and fried rice cake with shredded pork, or add enough water to make the rice cake.