Glutinous Rice
1.
Soak glutinous rice for a day, try to crush it with a hand. Then it is steamed in a steamer over water for about 20 minutes.
2.
Then add salt, chicken essence, ground ginger, and crushed chili while it is hot, (if you have salt and pepper powder at home, it will taste better) mix well with a rolling pin, and then keep beating with a rolling pin until the glutinous rice is sticky and sticky.
3.
Just stir it like this,
4.
Then spread the glutinous rice evenly on the chopping board by hand, press it neatly and smoothly by hand, and sprinkle some sesame seeds on it
5.
The glutinous rice will stick to your hands during the spreading process. You can put a bowl of water and spread your hands while dipping your hands in the water, so that your hands won’t stick to your hands.
6.
After laying it out, put it in the refrigerator and cut it into pieces
7.
Heat the pan with hot oil, add the glutinous rice cake to a medium and small fire and fry, the fire should not be too low, the surface of the rice cake will be too hard if it is too small.
8.
Don't put too much each time, or it will stick together. I’m going to fry two pieces at a time. The fried glutinous rice cakes are shaped, and then I put the third and fourth pieces.
9.
Fry it until golden on both sides and remove it to control the oil
10.
The heat must be controlled well. If the fire is too small, the glutinous rice cake will be particularly hard, and if the fire is too high, the glutinous rice cake will be sticky.
11.
Finished product
12.
Finished product
13.
Finished product
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