Jinsha Rice Cake
By DaisyTromp
This is a dish that I thought out blindly. It is an alternative way to eat rice cakes. Personally, I think this method is suitable for cooking because it is oily. Later, I thought about it, if I wanted to use it as a staple food, I could change the fried part to cook the rice cake in boiling water, and then put it in the foamed egg yolk and wrap it with a layer of golden sand. The taste should be fresher and it would turn into an alternative fried rice cake. Haha, try again next time you have the opportunity.
Recipe Recommendations
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Jinsha Rice Cake
1
Use rice cakes and salted egg yolks to spare.
2
Add a proper amount of cooking wine to the salted egg yolk and steam it, crush it with a spoon after it is cooked. (It's a little difficult to break. Maybe it's easier to use olive dough in a fresh-keeping bag.) Add a proper amount of salt and a little sugar. If the yolk is salty enough, there is no need to add salt.
3
Cut the rice cake into small pieces.
4
Soak the rice cake pieces in warm water and pour away the water. (In order to carry out the next operation, better wrap it with starch)
5
Pour appropriate amount of starch into a bowl.
6
Shake the bowl to wrap the rice cake pieces with a layer of starch.
7
After the oil in the pan is heated, add the rice cake pieces and fry until the skin becomes crisp.
8
Serve out the fried rice cakes.
9
Heat up the oil in another oil pan, add the salted egg yolks, and stir-fry over medium to medium heat until frothy.
10
Add the fried rice cake pieces and stir-fry until they are wrapped in the egg yolk. Place on a plate, sprinkle with chopped green onion, and start eating.