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Homemade Rice Crackers (taste of Childhood)
by Xiangxiang's small kitchen
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Flour and 2 tablespoons of rice wine, pour in the whipped mother with warm water, soften it into a dough and wake for 2 hours
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2. The dough is twice as big as the original dough
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3. Prepare a small bowl, put 1/3 of the awake dough and melt it with warm water (the water temperature is about 30 degrees, it is better not to use it), and the remaining dough can be used as a steamed bun
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4. Put 6 tablespoons of rice noodles in a large bowl
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5. Pour the small bowl of batter into a large bowl, add warm water (about 30 degrees), add sugar to make a rice paste
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6. Stir in one direction with chopsticks
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7. Stir the rice paste and let it stand for 2 hours to make filial piety. I made it the night before
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8. Put a drop of oil in the pot and use a spatula to spread the oil evenly on the bottom of the pot
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9. Use a spoon to dig a spoon and pour it into the pot, spread it out slowly, and slowly shape the rice cakes on low heat
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10. Pour a little bit of water
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11. Cover and simmer for 2 minutes
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12. The fried rice cakes are golden brown. Don’t fry them on both sides. I just turned them over to see if they were well fried. The last two pancakes are ok together
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13. Finished picture
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