Scallion Glutinous Rice Cake

Scallion Glutinous Rice Cake

1. The salted egg yolks do not need to be defrosted. After they are taken out of the refrigerator, they are directly put into the fryer covered with tin foil and fried at 200 degrees for 5 minutes. When the salted egg yolk is fried, a large amount of fat will be exploded, so there is no need to clean the fryer when it is covered with tin foil. If you don’t have an air fryer, you can also use an oven for this step. You can extend the time a little longer. If you remember to use the oven, you should also put greased paper on it.

2. This is the state after it has been fried. Part of the fat in the salted egg yolk has been forced out, and the structure of the salted egg yolk has become relatively dry and slightly cracked.

3. Cut the pork into small pieces, put it into a meat grinder and grind it into a fine mash, add a little light soy sauce and cooking wine, and mix well with chopsticks.

4. The glutinous rice is cooked in advance, and the prepared minced meat and eggs are added while it is hot. Eggs or duck eggs can be used all. The duck eggs are cold in nature, and it is not easy to get angry when eaten with it. There is no difference in taste.

5. Stir evenly with chopsticks, so that the egg mixture and mashed meat are fully fused with the glutinous rice. If there is more rice and the rice is dry, you can add more eggs to adjust.

6. Grind the salted egg yolk into a powder while it is hot. If the salted egg yolk is not dried, it will not become a powder, but a slightly larger particle size will not have much effect.

7. Add chopped green onion, you can add a little more if you like, the green onion will have a stronger fragrance. You can taste the saltiness at this step, if it is not salty enough, add a little salt to taste.

8. Use chopsticks to hold a ball of glutinous rice and place it in the palm of your hand, arrange it slightly, and make it into a pie.

9. Pour a little oil into the pan. After heating, gently put the glutinous rice cakes in the pan. Fry slowly over medium heat until the bottom is slightly solidified. Turn it over carefully with a spatula. Fry both sides until they are slightly browned. Easy to cook, glutinous rice will be harder if it is fried for too long, which will affect the taste. Eat it while it’s hot. It’s soft and glutinous, burnt on the outside and tender on the inside. It’s a bite to go down. The scent of green onions comes out. The sandy salted egg yolk is dotted with soft glutinous rice. It’s not enough to eat three!

Tips:

Don’t cook glutinous rice too soft, (if it’s for babies and elderly people with poor teeth, it can be slightly softer). Just keep it in the usual state of eating. The glutinous rice should be cooked with less water than usual. If If you don’t have a good grasp, you can soak the glutinous rice overnight and then steam it in water. This kind of glutinous rice is the best.
When frying, keep on medium heat. If the fire is too high, the cake will be colored too quickly, the surface will be dark and the inside will not be cooked. If the fire is too low, the frying time will be too long, and the moisture in the surface layer of glutinous rice will evaporate excessively, resulting in the taste of the cake. too hard.