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Yellow rice cake ----- good fortune every year
During the Spring Festival in the north, many places have the custom of eating rice cakes, which means that everything is "high every year"! There are yellow rice cakes, white rice cakes and rice cakes. In the past, I used to bring rice cakes from my hometown every year. This year, I decided to try to make rice cakes by myself. The yellow ones made of millet flour are glutinous and sticky, and the dates are sweet. I usually slice the rice cakes and put oil in a pan, fry them until both sides are slightly burnt, and then sprinkle an appropriate amount of sugar on them! It is an essential food on the Chinese new year table!1. Millet noodles must be mixed with boiled water2. Don't be too soft when mixing noodles, or the rice cake will fall down during the steaming process3. The rice cakes must be placed close to each other when discharging, otherwise some rice cakes may be deformed after steaming4. After the rice cakes are steamed, do not take them out for too long, otherwise the color of the rice cakes will be dark and unsightly
Step 1 . Wash the jujube for use
Step 2 . Clean zong leaves are spread on the steamer tray
Step 3 . Add millet flour to the bowl, then add the date with the stone removed and mix well
Step 4 . Add boiling hot water to the millet flour, and stir it constantly with chopsticks
Step 5 . Keep mixing until the dried millet flour is ready and the dough can be just rolled. It must not be too soft
Step 6 . Make the millet dough into a doughnut with a small nest in the middle
Step 7 . Put the rice cake blanks onto the zong leaves of the steamer in turn. The rice cake blanks should be close to each other and rely on each other
Step 8 . Boil the water in the steamer for about an hour before ceasing fire. Boil it for about 15 minutes and take out the steamed rice cake
Step 9 . Platter
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