How to make water mill rice cakes?

Question 1: How to make homemade water mill rice cakes?

The so-called Shuimo rice cake is traditionally made by adding water to rice, grinding it into rice slurry, dehydrating it into dry powder, and then making it into rice cake. In order to imitate this primitive manual method, I used a blender instead of a water mill. After rice and glutinous rice are soaked in water, I stir them into rice slurry. Then patiently filter out the water with gauze to get moist rice flour balls. After steaming in the pot, it is the embryonic form of the rice cake, and then it is beaten to further improve the deliciousness and elasticity of the rice cake. It can basically simulate the traditional water mill rice cake.

Production steps

1. Wash the rice and soak it all night.

2. Add water (less than rice) and stir into rice slurry.

3. Rice slurry enters the gauze, hangs it up, and even the gauze net drips.

4. After about 3-4 hours, you can get slightly wet rice noodle balls.

5. Spread the gauze, dilute the dough as much as possible, put it in a ventilated place to dry the water, and use a paper towel to absorb the water of the dry powder through the gauze.

6, until the dough does not stick to your hands, you can easily sieve it without sticking to the net.

7. Heat the water in the steamer, then take a clean gauze and a wooden circle, oil it, and sieve the dough into a wooden circle.

8. Steam over high fire for 35-40 minutes.

9. Take out the steamed muffin while it is hot, press it with a rolling pin, roll it thin and quickly roll it into a round strip.

10, cut the rice cake into n sections and serve.

Cooking Skills (6)

1. It takes an hour and a half to make rice cakes. If there are ready-made sticky rice noodles, it should only take about 1.5 hours.

2. Although it takes a little longer to filter water, the filtered water is very clear.

3, powder can not be exposed to the sun, can only be dried in the shade.

4. Students who like soft glutinous taste can make it with glutinous rice flour.

5. Steamed dough can be rolled into thick slices and shaped into various shapes with biscuits.

6. In such cold weather recently, steamed rice cakes need to be eaten quickly, otherwise it will be cold and not easy to knead.

Question 2: How to make homemade water mill rice cakes?

The so-called Shuimo rice cake is traditionally made by adding water to rice, grinding it into rice slurry, dehydrating it into dry powder, and then making it into rice cake. In order to imitate this primitive manual method, I used a blender instead of a water mill. After rice and glutinous rice are soaked in water, I stir them into rice slurry. Then patiently filter out the water with gauze to get moist rice flour balls. After steaming in the pot, it is the embryonic form of the rice cake, and then it is beaten to further improve the deliciousness and elasticity of the rice cake. It can basically simulate the traditional water mill rice cake.

Production steps

1. Wash the rice and soak it all night.

2. Add water (less than rice) and stir into rice slurry.

3. Rice slurry enters the gauze, hangs it up, and even the gauze net drips.

4. After about 3-4 hours, you can get slightly wet rice noodle balls.

5. Spread the gauze, dilute the dough as much as possible, put it in a ventilated place to dry the water, and use a paper towel to absorb the water of the dry powder through the gauze.

6, until the dough does not stick to your hands, you can easily sieve it without sticking to the net.

7. Heat the water in the steamer, then take a clean gauze and a wooden circle, oil it, and sieve the dough into a wooden circle.

8. Steam over high fire for 35-40 minutes.

9. Take out the steamed muffin while it is hot, press it with a rolling pin, roll it thin and quickly roll it into a round strip.

10, cut the rice cake into n sections and serve.

Cooking Skills (6)

1. It takes an hour and a half to make rice cakes. If there are ready-made sticky rice noodles, it should only take about 1.5 hours.

2. Although it takes a little longer to filter water, the filtered water is very clear.

3, powder can not be exposed to the sun, can only be dried in the shade.

4. Students who like soft glutinous taste can make it with glutinous rice flour.

5. Steamed dough can be rolled into thick slices and shaped into various shapes with biscuits.

6. In such cold weather recently, steamed rice cakes need to be eaten quickly, otherwise it will be cold and not easy to knead.

Stir-fried shuimo rice cake

condiments

Shuimo rice cake and tenderloin.

Garlic yellow, a little fungus.

Yellow flowers with a little onion and ginger.

Two eggs

condiments

Old salt extraction

Steps of frying rice cakes with water mill

1. Water mill rice cake cut out for later use.

2. Wash tenderloin and cut into pieces for later use.

3. Wash garlic and cut into sections for later use.

4. Soak auricularia auricula and yellow flowers in clear water and wash them for later use.

6. Spread the eggs in hot oil and take them out for later use. 7. Put the cut meat into the pot and stir fry. After the meat becomes discolored, add chopped green onion and Jiang Mo and continue to stir fry.

8. After a while, add a little soy sauce, then add yellow flowers and black fungus, stir-fry for a while, then add water mill rice cake and spread eggs in turn, stir-fry constantly during the process, and adjust the stir-fry time appropriately according to the hardness of the rice cake.

9. Add garlic and continue to stir fry.

0. Add appropriate amount of salt and stir-fry for 3-5 minutes. When the garlic and rice cakes are soft, take them out of the pot.

Question 3: How to eat rice cakes? Fried rice cake: Ingredients: rice cake, tempura (if it doesn't matter), onion, carrot, cabbage, onion and korean chili sauce. ? Operation: 1, tempura, onion, carrot and cabbage are shredded, and onion is cut into inches. 2. Stir-fry onions and carrots for a while (don't stir-fry them until they are cooked), and then pour in a proper amount of water, the amount of water is one cup (the amount of rice cakes is about 20 for one person). 3. Put tempura and cabbage together in the pot. 4. Boil until the water boils, and add appropriate amount of korean chili sauce. korean chili sauce is sweet, so there is no need to add sugar. If you use Korean Chili sauce, you need to add sugar! Because the spicy fried rice cake tastes sweet and spicy! 5. Continue to boil. Then add rice cakes. 6. Cook until the soup thickens. Finally, add onion and stir well. Stir-fried rice cake with spicy cabbage Ingredients: Salt a little Korean hot sauce Practice: After the rice cake is cooked, cool it with cold water to prevent it from sticking together. Take a proper amount of hot pot oil for spicy cabbage and kimchi, heat it, pour in spicy cabbage, pour in rice cake later, and add a little salt to Korean spicy sauce. Because spicy cabbage and rice cakes are cooked, they don't need to be cooked for a long time. After the hot sauce and salt are fully dissolved, you can cook rice cakes: rice cakes, red beans and tremella. Practice: 1. Wash the red beans and soak them in hot water for half an hour. 2. Add a bowl of water and stew for half an hour. 3. After half an hour, add tremella to start cooking and stew for another half an hour. 4. After the rice cake is steamed, slice or knead the dough and add it to the soup. Bean paste rice cake soup 1, boil the water in the pot, cut the Ningbo Shuimo rice cake into pieces and cook it in water, then heat it with low heat and wait for the second process. If you want to eat more, you can cut the rice cake thicker. 2. add water to dilute the bean paste in the bowl like flour, slowly pour it into the pot where the rice cake is coOKed, stir it evenly with a spoon, and add some sugar according to everyone's taste, and it will be ok. Raw materials: shredded pork, green vegetables (usually rape), and rice cakes. Practice: First, grab shredded pork with tender meat powder, add cooking wine and oil and mix well; Cut the vegetables into suitable lengths. 2. Put oil in the pan, stir-fry shredded pork and vegetables, add some salt and stir-fry until ready for use. 3. Put oil in the rice cake, fry it quickly, and add some water constantly to prevent it from sticking to the pot. Stir-fry until the rice cake is soft, add the fried shredded pork and vegetables, add some salt and chicken essence, and add some water until the soup is basically dry.

Question 4: The practice of Ningbo Shuimo rice cake is 1, soaking in spring water and waking up.

The water in Shanquan Reservoir has been soaked for 24 hours. First-class late-season japonica rice with full grains and original flavor. Big waves wash rice. One day and one night, the meal has gradually woken up.

2, controlled water grinding, bagging and standing.

Use a bamboo basket, filter the excess water again, and let it stand for 10 minute. Soak and polish the full new japonica rice to produce manna, so it is called Shuimo rice cake. Pour it into a cotton bag. The unique and complicated method of tying rope is simple but easy to solve. Clean the cotton bag, put it in the corner, let it stand naturally to wake up the pulp, 10 minutes, and the water oozes slightly.

Step 3 squeeze

Original pressure box: using lever principle, weighing with big stones. One hundred kilograms of rice needs to move about 1000 kilograms of big stones up and down. It will take 50 minutes. In exchange, it takes 8-9 hours to cook a catty of rice and move1000×10 =10000 jins of stones every day. Everyone who makes handmade rice cakes has a hard time. It is a great liberation for rice cake people to replace the hard original pressure box with a jack. It takes five hours to squeeze out a kilo of rice flour, and the time is shortened by nearly half. Out of the press box, the rest is pure polished rice flour.

Step 4: Friction

After the large powder is initially crushed, it should be kneaded for 3 minutes, so that the power of nature can be injected into the ground rice flour. The rice cake, the perfect rice noodle, was replaced by another form. Rub hard, break the big pieces into small pieces, and wake up every rice cell.

Step 5 steam powder

Steamed powder, from milky white to transparent white, enjoy 8 minutes steam bath, that is, cooked. Flatten the immature sharp corners and keep them for 30 seconds to avoid over-cooking and lowering the quality. Quickly pour 100 degree high temperature rice noodles out of the wooden steamer for later use. In order to prevent the cotton cloth at the bottom of the steamer from sticking to the rice flour, a little coarse salt will be sprinkled before filling the rice flour. Pouring hot rice noodles into an ancient blender is a combination of strength and beauty.

6. Finished rice cake

The newly-made rice cake can smell fragrant rice and has an excellent taste. Its color is like jade, and its taste is soft, which is the top quality of Ningbo rice cake.

Question 5: How to make fried rice cake slices with water mill as the main material?

Shuimo rice cake

The amount of a bag

condiments

Curry dishes

50 grams

salt

Proper amount

onion

1

green pepper

1

pepper

1

oil

Proper amount

step

1. Put the rice cake in boiling water, add 1 tbsp of cooking oil and 1 tbsp of salt, and cook for about 15 minutes. Just make the rice cake soft and elastic. Drain water and cold water after taking out the pot,

When making rice cakes, you can cut onions and green peppers into small pieces.

3. Put a proper amount of oil in the pot and heat the oil to 70%.

4. Add onion and stir fry.

5. Add green pepper and stir fry for a while. Wait until the dishes are slightly soft.

6. Pour in the rice cake slices and stir well.

7. Pour boiling water and touch the plate. After boiling, add 50g curry blocks. Low heat, stir constantly to melt curry.

8. After melting, cook for a while, then turn to high heat and collect the juice. I use a non-stick pan, and ordinary pan can skip this step. )

9. The soup becomes sticky and the rice cake can be evenly wrapped.

Question 6: How to make rice cakes with glutinous rice flour? Ingredients: a bowl of glutinous rice flour with appropriate amount of water.

1. Wash the good glutinous rice first, soak it in water, and then steam it in an electric rice cooker until it is 89% mature.

2. Pour it into the hardest and largest container or pot in the house, and mash the glutinous rice with a strong stick (no stick, spatula handle or handle). Be sure to push hard, so that the rice cakes made are more chewy and refreshing.

3. Until the glutinous rice is sticky until it can't be sent out, then pour it on a clean plate or stove and let it cool.

Orange rice cake

Ingredients: a bowl of glutinous rice flour, moderate amount of warm water.

working methods

1, glutinous rice flour in a clean container. Freshly squeezed orange juice is suitable.

2. Make glutinous rice flour into dry dough with warm water, and add a little orange juice to taste and color.

Question 7: Do you need to soak the rice cakes bought in the supermarket before making fried rice cakes? There are already cut or sliced rice cakes in the supermarket. These fragments don't need to be cut again. Cut the strips into 2-3 sections according to your specific situation, and do not soak them when cooking. Because fried rice cakes need to put some water to prevent them from touching the pot, they can be boiled in water in the pot and often eaten like this.

Question 8: How to make rice cakes at home? 1. material

Redmi 500 grams, water right amount.

Second, practice.

1.Redmi Wash it again and soak it in water overnight.

2. Put the Redmi into a cooking machine, add water without rice, and stir the raw rice slurry.

3. Pour the rice slurry into the microwave bowl.

4. Heat the rice paste for one and a half minutes at a time, take it out and stir it, and then heat it for two or three times until the rice paste becomes dough. The powder is still hot and sticky at this time.

5. When the dough is warm and not hot, stop with a fresh-keeping bag, put the dough in the fresh-keeping bag and knead thoroughly. So the dough won't stick to your hands.

6. Put the kneaded dough into the cylinder.

7. Immerse the bag in cold water so that the completely cooled rice cake won't stick to your hands.

8. Slice the cooled rice cake, which can be eaten directly or fried with sweet-scented osmanthus sugar or brown sugar.

Question 9: What is the ratio of glutinous rice to rice when making homemade rice cakes? When making homemade rice cakes, the ratio of glutinous rice to rice is 3: 10, as follows:

I. Materials

150g glutinous rice, 500g rice, a little salt.

Second, practice.

1. Soak rice and glutinous rice in the same proportion for three or four hours, and then grind them into fine rice slurry with a pulverizer.

2. Pour the beaten rice slurry into a sieve covered with gauze and filter out the water, which takes about six hours. You can also wrap it into a ball and hang it. This works faster ...

If it is too dry, you can put a little water. Then knead it into a piece, put it on a steamer, smooth it as much as possible, and spread it into thin slices. Steam for about 40 minutes.

4. After steaming, spread the plastic wrap on the table while it is hot, touch some oil on your hands and plastic wrap, and hit it directly with your hands with a stick.

5. Plastic surgery.

6. Wrap the individual with plastic wrap and let it cool.

7. Slice after freeze hardening.

Question 10: How to make the rice cake firm is not directly related, but it is related to the purchase of raw rice, and the fineness of grinding is related to the fineness of crushed particles after pressure filtration.