Hand-made Rice Cakes

Name: Hand-made Rice Cakes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Cod; 300g Glutinous rice flour; 1 piece egg; 1 tablespoon Soy sauce; 1/2 tablespoon pepper; 1/2 tablespoon chopped green onion; 2 tablespoons olive oil; 1 tablespoon starch

by Yi Xia

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Speaking of the Spring Festival, is it true that no matter which city you are from in your home country, there will be two kinds of ingredients, rice cakes, and fish. Many people prefer to buy ready-made rice cakes in supermarkets. The rice cakes are fried, braised, braised, simmered, and stewed in water bubbles. Anyway, they are soft and sticky. You can find all kinds of fish balls in supermarkets that you can't have. but. . Everyone has recently seen the hot pot restaurants mentioned in WeChat. So before the food safety problem in a certain country is solved, what we can do by ourselves is to do it ourselves. At least this year, my roommate finally agreed not to go to the supermarket under my protest. , Let me make a noise in the kitchen. . The prepared fish cakes can be matched with other ingredients and easily become a big dish. As for the rice cakes, you know, one word-"all-match". Haha~~~ By the way, standing for ten minutes can consume 25 calories. Come on, let's cook together, lose weight and be happy.

Ingredients

300g Cod
300g Glutinous Rice Flour
1 piece Egg
1 tablespoon Soy Sauce
1/2 tablespoon Pepper
1/2 tablespoon Chopped Green Onion
2 tablespoons Olive Oil
1 tablespoon Starch

Hand-made Rice Cakes

1. Chop the cod into puree

2. Add eggs, starch, pepper

3. Add soy sauce

4. Stir evenly, sprinkle chopped green onion, and stir clockwise for about two minutes.

5. Heat the pan with oil

6. Put the fish cake in the spoon and fry on both sides

7. Put kitchen paper on the plate, and put the fish cakes on top to absorb the excess fat

8. Put the glutinous rice flour in a clean container, dig a hole in the middle, add water in batches, and stir to form a dough

9. Add a tablespoon of olive oil and mix well

10. Put olive oil in the spoon, apply a little on your hand, then grab the glutinous rice ball for shaping, put it in the pot, and dip a little oil every time you grab it

11. Absorb oil after frying

12. Deal with all

13. Let cool

14. The fish cakes taste better when they are still fresh. Put them in the crisper and add a few when making big dishes. The taste is very good.

15. Rice cakes are high in calories but they don’t allow you to eat them all at once. Wrap them in plastic wrap and freeze them. Whenever you want to eat one piece per person, it’s not easy to digest, and you can handle it as you like You

Tips:
The Internet is full of steamed rice cakes, and I can’t bear to look directly at this container after the steamed rice cakes are cleaned up. So Wang Wang thought about this method of putting oil. It doesn’t seem to be healthy, but its practical oil-absorbing paper has been treated, the oil can’t rise much, and it’s just a semi-finished product. After your second processing, the rice cake dishes are all Stewed, boiled, fried, there is not much fat left. And don’t worry about how long you want to keep after it’s wrapped in plastic wrap and frozen. Even if you can’t finish eating after the Chinese New Year, you can usually eat something like fried rice cake, take it out, cut a few dollars, and fry it. It’s super convenient, isn’t it? The most important thing is that it’s self-owned, with zero additions.
As for the fish, the meat is delicious, but it is not easy to preserve, and the taste is still not bad after the secondary processing after frying. And the fish is steamed almost every year. Braised fish in brown sauce. Visual fatigue is not, so if you change the method, you can get the meaning and try new things, so why not do it?