The rice cake is a traditional food of Han nationality in China, which belongs to the seasonal food of the Lunar New Year. Rice cakes are made of rice or glutinous rice, boiled into rice, beaten with water or ground into powder, and pressed. During the Spring Festival, many areas in China pay attention to eating rice cakes.
As early as the Han Dynasty, people at that time called rice cakes "rice cakes", "bait" and "glutinous rice cakes". There are also records of making rice cakes in ancient books, that is, after steaming glutinous rice, stir-fry it while it is hot, then cut it into peach pits, dry it in the shade, stir-fry it in a pot before eating, and then roll it up with sugar to eat.
The practice of frying rice cakes:
1. Wash and soak 0/000g of glutinous rice/kloc-0 and 250g of japonica rice, then add water and grind them into slurry, and put them in a cloth bag to dry the water.
2. Put the slurry into a basin, add 50g lard, 50g sugar and 50g osmanthus sauce and mix well.
3. Brush peanut oil on the square plate, put the stirred dough into the plate and spread it flat. Steam on the drawer for about 30 minutes.
4. After cooling, cut it into dices, then put it in a peanut oil pot and fry it thoroughly with medium heat.