The rice cake
By VicentaLakin
Shanghai's breakfast industry is said to be composed of four large gold steels — cakes, oil bars, rice cakes and soy milk. When I was a kid, I used to buy early mornings even though I had a bad financial situation, but mostly I bought three cents of a stick of oil, and the rice cakes were good, and I could buy them once in a while. So my dad always makes his own rice cakes, wraps the rest of the rice with towels, makes the oil boil and makes two snacks in the family addictive. It's been a few years since the town's been seen. It's probably not even local. The day before yesterday, the food was too bad to eat
Recipe Recommendations
- salty fragrance
- fried
- half an hour
- ordinary
Steps for The rice cake
1
In rice, salt, sugar, black pepper powder。
2
Quite a way to keep the membrane on the adjective。
3
Cover the film, press it with your hands and flatten the surface。
4
The pressured rice is about 1.5-2 centimetres thick。
5
Cut the right squares with a watered knife, and I cut it in half。
6
The oil heats up to about 180°C and turns it into a little fire。
7
Down into rice, hold on to it, wait until it's shaped before pushing or turning over。
8
On both sides, it's made of butter。
9
Here comes the luminous rice cake。The rice cake Make Tips
1. Rice should be softer, and if the remaining rice is taken out of the fridge and is dryer, it can be sprayed and made softer, and too hard rice may be scattered. 2. If you do not want to use so much oil, you can cook less, but it's not as good as fried. 3. Motion is for reference purposes only and can be adapted to their own tastes。