Scallion Rice Cake

Name: Scallion Rice Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 Glutinous rice; Some oil; Some salt; Some Chili powder; Some chopped green onion

by Meimeijia's Kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Speaking of Hunan people’s favorite breakfast, apart from rice noodles and noodles, this is the glutinous rice cake.

Maybe many people will disagree, go home and look through the kitchen to see if there is a big tank in the house?

The glutinous rice cake is a delicacy that Hunanese must make during the Chinese New Year. In fact, although the rice cake is made during the New Year, the real time to eat it is in spring. In March and April, the weather is fine and the daytime is relatively long. Everyone is busy planting crops, the farming work in the field has increased, and the three meals a day are too busy to be punctual. Therefore, this big tank of glutinous rice cakes stocked in the New Year should appear. There are many ways to make glutinous rice cakes. Both salty and sweet are delicious. I rush out in the morning, grill a meal while walking, without any delay, go home hungry at noon, bake a glutinous rice cake first, and cook while eating, so that you won’t be too hungry. It’s super convenient to serve as a midnight snack in the evening. Therefore, in our rural areas in Hunan, every household has to stock up on a jar every year and eat it from the beginning of the year to the end of the year.
Nowadays, there are a lot of various snacks, and the daily hunger is more than just glutinous rice cakes, but this is simple, the soft and burnt glutinous rice cakes still occupy a place on the table.

Nowadays, there are a lot of various snacks, and the daily hunger is more than just glutinous rice cakes, but this simple, soft and burnt glutinous rice cake still occupies a place on the table.

There are many ways to cook glutinous rice cakes, frying in oil pan, charcoal grilling, microwave cooking, fermented bean curd glutinous rice cake, Laoganma burning glutinous rice cake, brown sugar glutinous rice cake. . . It is estimated that there will be no heavy samples for a month! My child likes this scallion glutinous rice cake the most. I fry two for breakfast every day, sprinkle a little salt and chili powder, a pinch of chopped green onion, and a cup of hot milk. Serve it for 10 minutes. You won’t be hungry all morning.

Ingredients

Scallion Rice Cake

1. The glutinous rice is mashed with steamed glutinous rice and then hot pressed. The method is more complicated, so you usually make a lot of it. Soak it in water and change the water every day. It can be stored for several months. Take the glutinous rice out when you eat it. , After a little rinse, use a kitchen towel to absorb the water.

2. Brush a little oil in a non-stick pan, and put the glutinous rice cake in the pan.

3. During the whole process, slowly fry the glutinous rice cake on both sides until golden brown. When frying, keep turning over, otherwise the surface of the glutinous rice cake will turn black and form a layer of black charcoal.

4. The inside of the glutinous rice cake is fully cooked, and the surface will bulge. At this time, you can sprinkle with salt, chili powder, and chopped green onion, ready to be out of the pot.

5. The fried glutinous rice cake should be eaten while it is hot. The outer skin is charred and crispy, and the inside is soft and waxy. It is crunchy and fragrant after a bite!

Tips:
1. There are many ways to eat glutinous rice cakes, and white sugar is also very delicious. Children especially like them, but the glutinous rice glutinous rice cakes are made into a salty flavor, with a little pepper, it tastes a little less greasy, and eating a few more also feels very refreshing.
2. The method of frying glutinous rice cakes is very simple, but it should be noted that the fire must be low throughout the whole process, and slow frying at a low fire to get a crispy golden shell. The inner part is soft and waxy, and the fire will burn if the fire is bigger.
3. Put the salt and chili powder when they are out of the pan, and stick to the surface of the glutinous rice cake. This way, the salt is not big, and it tastes a little salty, especially delicious. Put it early, and the chili powder will easily become black in the pot.