Rice cakes with water-milled vegetables
Overview
To make good rice cakes, the most important thing is to pay attention to the use of water and oil. In addition, it is also very important whether the glutinous rice flour is pure. Generally, most of the glutinous rice flour bought in the market is adulterated with other rice flours, so it does not taste soft and glutinous enough. Therefore, rice cakes should be made directly from glutinous rice. Zhejiang rice cakes are most common in Ningbo and are mainly made of late japonica rice. Water-milled rice cakes are generally not made at home because there are no special tools. So the water-milled rice cakes I use are bought from the vegetable market. I especially like the water-milled rice cakes that are smooth and very refreshing. It is so easy to make lunch for one person.
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Ingredients
Steps
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Prepare the required main ingredients. (Wash the vegetables and set aside)
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Put appropriate amount of water in the pot and bring to a boil with salt.
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Water-milled rice cake slices.
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After the water is boiled, add the water to grind the rice cakes.
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When you see that all the water-milled rice cakes have floated, add the green vegetables.
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Add the greens and stir evenly.
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When the vegetables are about to be cooked, add lard and serve.
