Pan-fried Glutinous Rice Cake
1.
Prepare the materials.
2.
Let's make the noodles first. The ratio of glutinous rice flour and flour is made according to the ratio of 2:3. Add about 60% water, first use chopsticks to stir it into a flocculent, and then knead it into a smooth dough. After forming a dough, add proper amount of salad oil, and the dough will be smoother in the end. The live dough will be proofed for a while.
3.
I am here in the north, and there are no fresh spring bamboo shoots. This is the dried bamboo shoots I bought from the Internet before. It is also excellent for filling.
4.
Soak the bamboo shoots and dried vegetables in water for more than half an hour, remove them and drain them, and then chop them into fine pieces.
5.
Add minced green onion and ginger to the meat filling, then add light soy sauce, salt, sugar, five-spice powder, oyster sauce, sesame oil and other seasonings, stir well and fully taste.
6.
Then add the chopped bamboo shoots and dried vegetables. There is no need to chop it too much. The dried bamboo shoots have a soft texture and are particularly delicious. Different from fresh ones, it is another feature.
7.
The proofed dough is divided into 35 grams each and rounded and set aside. A total of 23 Qingming biscuits can be made.
8.
Find a small agent, arrange it into a nest with your fingers, and dig into a spoonful of meat.
9.
Use the tiger's mouth method, with the help of the thumb of the left hand, slowly close your mouth, and finally tidy up, and the Qingming pie is ready.
10.
Everything is done.
11.
Add some salad oil to the pan, add the finished Qingming cake embryos at intervals, and fry them slightly.
12.
Add a bowl of water, about to submerge the dough, cover and simmer for 20 minutes.
13.
Finally, the water will be dried, turn to a low heat, open the lid, and turn the cake over, and both sides will be fried to a golden appearance. The soft glutinous and fragrant Qingming cake is ready.
Tips:
1. When kneading the dough, add a little oil after the dough is formed to make the dough smoother. You should also let the kneaded dough rise for a while.
2. Foods like glutinous rice are not easy to digest, so don't eat too much at one time.
3. When frying Qingmingbing, after the water dries, fry on both sides with low heat.
4. It can also be steamed, but fried is more delicious.
