Why can't we deep-fry the rice cake?

Water-ground rice cake is a popular traditional snack in southern China, originating in the southern region of the Yangtze River, with Huzhou, Shaoxing and other places of the rice cake is the most famous. Because of its unique taste and delicious flavor, the rice cake is highly popular and is regarded as one of the most delicious snacks in the south of the Yangtze River. However, some people may ask, why can't the rice cake be deep-fried?

I. Characteristics of ShuiMoNianGao

We need to understand the characteristics of ShuiMoNianGao. Water milled rice cake is made of glutinous rice flour, wet starch and other materials, processing requires repeated water, kneading, kneading and pressing of a very tedious process. Unlike mechanically pressed and molded rice cakes, the outer layer of the water milled rice cakes is smooth and the inner layer is soft and chewy, and the rice cakes made through strict ratios and techniques will have some unique stickiness, with a very special texture and flavor. The rice cake contains a lot of starch and glutinous rice, and these ingredients will have a chemical reaction when they come into contact with the hot oil.

Two, the bad side of frying

Fried food in the oil temperature is too high, it will make the food become hard, yellow and crispy, but at the same time, but the intake of too much fat, will make the body rich in a large number of fats, which not only affects the body's absorption and utilization, but also make the burden on the stomach and intestines, and even cause chronic diseases. Furthermore, frying too much food will make people cholesterol rise, easy to cause thrombosis disease, blocking myocardial blood vessels, increasing the risk of cardiovascular disease.

Three, water milled rice cakes can not be deep-fried reasons

Because of the special structure of the water milled rice cakes and its ingredients and hot oil chemical reaction, so that the water milled rice cakes can not be deep-fried. If the rice cake is deep-fried, the high temperature oil will make the starch and glutinous rice inside the rice cake undergo a chemical reaction, resulting in the rice cake turning into an object with strong gelatinous properties, and the crunchy skin on the outside cannot be formed. At the same time, deep-frying will make the rice cakes too mushy and the taste will become very astringent and bitter.

Four, how to make delicious water milled rice cakes?

If you want to make delicious water milled rice cakes that you can eat right away, you need to master the proportion and technique of making rice cakes. First of all, use high-quality glutinous rice flour, wet starch and other auxiliary materials, according to the strict proportion of mixing, kneading, kneading and other processes. The noodles are then boiled in a pot with water and steamed until they are ready to eat. Water-ground rice cakes are soft and chewy, with a refreshingly delicious flavor, and are a nutritious delicacy.

Five, summary

ShuiMoRenGao is a very special snack, unique taste, fine production, but because it contains ingredients and hot oil will have a chemical reaction, so can not be fried. Therefore, in the production of water mill rice cake, not only need to strictly follow the production process, but also need to pay attention to the eating method and the amount of eating, in order to let the edible water mill rice cake exposed flavorful and delicious.

Reference:

The Secret of Water Milled Rice Cake

This article is welcome to all readers, and I hope it will help to improve the quality of your life. We should cherish our traditional culture and protect our food culture so that more people can feel the unique charm and brilliant glory of Chinese cuisine. At the same time, we should also pay attention to health, eat reasonably, and be a healthy eater.