1. How much rice is left at home, count as much. It's best to have more, it will be troublesome to make if it is less, so break up the leftover rice first. Add salt and chopped green onion, and stir well.
2. Just like kneading the dough, knead it a few more times. I like that rice grains can be seen in the rice cake, so this level in the photo is fine. If you don't like rice grains, continue kneading.
3. Find a clean, oil-free and water-free container, and cover the bottom and sides of the container with plastic wrap (my container is relatively small, and one piece of plastic wrap will do it). Put the kneaded rice balls into the container, compact and press tightly. This is very important. If you don't press it tightly, it will be difficult to shape.
4. Cover the exposed plastic wrap on the rice ball, cover it, and put it in the refrigerator for 1 to 2 hours.
5. Take it out for slices, or other shapes. Pick up the oil pan, when the oil 5 is mature, turn to low heat and fry slowly until both sides are slightly yellowish. Personally, I suggest cutting it into smaller shapes and making sure to separate them when frying. The rice cake will become soft when heated, and it will become a ball if it sticks together. When eating, you can put some tomato sauce on it. When I finished frying the rice cakes, I realized that there was no tomato sauce at home. So I used homemade shiitake mushroom sauce instead, but the taste was unexpectedly good, O(∩_∩)O~! [For the method of Mushroom Meat Sauce, please refer to "Homemade Mushroom Meat Sauce"】
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