The Practice of Korean Cheese Rice Cake [top Secret]

The Practice of Korean Cheese Rice Cake [top Secret]

1. [Cheese rice cake-making water mill cheese rice cake] Soak the rice and glutinous rice in a bowl for 4 hours respectively (add some glutinous rice to adjust the softness of the rice cake, generally the ratio of glutinous rice to rice is 3: 10, but this can be adjusted according to personal preference ha).

2. [Cheese rice cake-making water-milled cheese rice cake] Pour the rice and glutinous rice into a grinder, then add an appropriate amount of water to grind the rice and glutinous rice into a rice slurry (do not add too much water, as long as the surface of the rice is covered. Grind. The time can be longer, try to grind the rice finely).

3. [Cheese rice cake-making water milled cheese rice cake] Next, take a sieve, spread a layer of gauze on the sieve, and then pour the ground rice milk into the sieve to filter, drain the water (naturally drain the rice milk) It takes a long time to dry, about 6 hours, you can also choose to drain overnight).

4. [Cheese rice cake-making water-milled cheese rice cake] Take out the drained rice milk, put it in a basin and adjust it slightly to make it a softer rice ball (the rice ball drained overnight will be harder, we can put it in it Put some clear water on it to make it softer. For the softness, you can refer to the softness of the plasticine).

5. [Cheese rice cake-making water-milled cheese rice cake] Take a plate with a relatively smooth bottom, first brush a layer of cooking oil evenly on the bottom of the plate, spread the rice dumplings we made before on this plate, and then steam it on the pot , Until the rice dumplings are fully cooked (after the water is boiled, steam it on high heat for about 20 minutes. If there is water on the steamed rice dumplings, wipe them with clean gauze).

6. [Cheese rice cake-making water-milled cheese rice cake] Spread a layer of cooking oil on the prepared chopping board, spread a layer of plastic wrap, and put a layer of oil on the plastic wrap, and then pour the steamed rice dumplings while they are hot After putting a layer of cooking oil on the rice dumplings on the plastic wrap, we can start pounding the rice cakes.

7. [Cheese rice cake-making water mill cheese rice cake] Find a rolling pin (or Shichu, I use a rolling pin), wrap one end of the rolling pin with plastic wrap, and then pound the rice cake with the end covered with plastic wrap (in fact, The rolling pin is used as a hammer, and I keep beating this rice dumpling, so I think if you have a relatively clean hammer at home, you can also try it, it should be much more convenient).

8. [Cheese rice cake-making water milled cheese rice cake] After pounding one side of the rice dumpling into pits, you can try to fold the rice dumpling in half and then pound it (you must beat all aspects of the rice dumpling, not just one side. Beat it.) In the process, you can apply cooking oil to the rice dumplings while beating, and let the oil blend into the rice dumplings. The rice cakes will taste better in this way). Ps, the longer the pounding, the greater the effort used, the better the flavor of the nian gao, so in the step of pounding nian gao, everyone should spend as much time and effort as possible.

9. [Cheese rice cake-making water-milled cheese rice cake] After the rice cake is pounded, roll the rice cake into long strips and cut into slices for later use (the strips made from the rice cake should not be too thick or too thin, because we will use these pieces of rice cake to wrap later If the cheese is rubbed too thick, the sliced rice cake is too big, the wrapped rice cake is too thick, and the rubbing is too fine, the sliced rice cake is too small, so the cheese cannot be covered, so everyone should pay attention. ).

10. [Cheese rice cake-making cheese rice cake] Cut the Anjia cheese into thin strips (I won’t say more about the details, you can come according to your preference, if you like cheese, cut it thicker), and then use us Wrap the rice cakes that were cut into slices before (I made them into long strips, which is more convenient, you know).

11. [Cheese rice cake-making cheese rice cake] Combine all the cheese strips and rice cake slices in this way, and then wrap these cheese rice cakes with plastic wrap and put them in the refrigerator overnight, so that the rice cakes and cheese will naturally harden and set , The cheese rice cake is finished.

12. [Cheese rice cake-making cheese rice cake] The finished cheese rice cake can be combined with many ingredients to make many delicious side dishes. For example, mix cheese rice cakes with Chinese cabbage, onions, carrots, and other side dishes, stir-fry in the pan, add appropriate amount of Korean bean paste, Korean chili paste, sugar and salt to make a very delicious spicy fried cheese Rice cakes. In addition, you can also use cheese rice cakes to make fried cheese rice cakes and Korean cheese rice cake hot pots. I will not explain them here. They are available on the Internet. You can go and see for yourself. Just one thing, I still want to remind everyone. When the cheese rice cake is just taken out of the refrigerator, remember to cook it in boiling water for a few minutes and then pass the cold water again to restore the elasticity of the cheese rice cake. , The taste will be better.

Tips:

1. The step of pounding the nian gao is particularly important for the texture of the nian gao. The longer it is pounded, the more effort is used, the better the nian gao's texture will be, so everyone must pay attention to it. This is really a critical step. It depends on whether it tastes good or not (I spent a lot of effort in this step at the time, and asked my friends to take turns with me, so friends who are not strong enough can try to find someone to help like me) .

2. I use Anjia's cheese in the cheese rice cake. It has a unique taste and is much better than other brands of cheese. Moreover, Anjia cheese has a strong milk flavor and cream cheese flavor. Use it to make cheese rice cakes. When you eat it, the thick milk flavor is mixed with the light rice flavor, which feels particularly good. In addition, Anjia cheese uses a natural production process, no preservatives are added, and it is more reassuring to eat.