Wufu Rice Cake

Name: Wufu Rice Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Rice cake; Some oil; Some salt; 100g pea; Some carrot; A corn

by Meimeijia's Kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Nian gao is a dessert that every household in Hunan has to eat during the New Year. Meimei has loved glutinous rice food since she was a child. Every year she goes back to her hometown to pay New Year greetings to relatives and friends. They always give me a few nian gao, some for the host and some for the west. There are more rice cakes in my house than others make. Fortunately, everyone in my family loves to eat them, especially my son, who eats every day. After the Chinese New Year, my son will eat this breakfast every day. Make a big plate, you can eat it all!
Everyone knows that nian gao is a glutinous rice food. For a long time, everyone has said that glutinous rice food is not easy to digest. In fact, this is a big misunderstanding.

Compared with the rice we eat daily, glutinous rice is easier to digest and absorb. Although the main components of it and rice are starch, glutinous rice contains less amylose and more amylopectin than rice. Generally, amylopectin is digested more efficiently than amylose, so glutinous rice is digested. The speed is actually faster.

Knock on the blackboard, just as far as the structure of food starch is concerned, the glutinous rice itself is not difficult to digest at all.

However, some people still insist that eating too much glutinous rice will make it uncomfortable. Why?
Because we didn't eat the food while it was hot, but waited for it to cool down a bit before remembering it. The warm glutinous rice with no extra fillings tastes very delicious, but once it is let cool, its stickiness and toughness will rise to the ground. At this time, it is not surprising that we feel sticky in the abdomen.
Can the glutinous rice cook the pot that has been carried for so many years be safe to unload?
You can rest assured to eat the warm rice cakes!
No need to fry or bake, the rice cake is the healthiest, soft and refreshing, and it won't be greasy to eat two more bowls!

Ingredients

2 pieces Rice Cake
Some Oil
Some Salt
100g Pea
Some Carrot
A Corn

Wufu Rice Cake

1. Cut the rice cake into small square pellets.

2. Cut the carrot leaves into the same size as the rice cake, and prepare the peas and corn kernels.

3. Heat the oil pan, put the cut rice cake diced into the pot, quickly stir fry a few times until the surface is slightly browned, add a bowl of water, boil the rice cake diced to soft, pour the peas and carrot diced, and cook for two minutes. The vegetables are cooked thoroughly and the soup is dried.

4. This delicacy should be eaten while it is hot, and glutinous rice can be eaten hot to facilitate digestion.

Tips:
1. Cut the rice cake particles into smaller pieces, which makes it easier to cook and tastes better.
2. The nian gao should be fried in advance until the surface is browned, so that it will not stick when cooked. The grains are distinct and the taste is sweet and waxy.
3. Don't cook the rice cakes for too long or too soft. Use chopsticks to pinch them until they are cooked thoroughly. It's best if they are chewy.