I remember when I was young, near the market, I often had a big white box covered with a thick white cloth cover. It was a warm rice cake. I forgot whether it was a penny or a piece of money. I also forgot whether it was one piece or two pieces. In short, When I was a child, it was rare to get up early and follow my mother to the vegetable market. Today, I also eat rice bran, with the top: 150g rice flour, 25g flour, 30g sugar, 2g yeast, 180g water, stir well. First, ferment at room temperature for one hour, then cover the plastic wrap and throw the refrigerator to refrigerate. After stirring up in the morning, stir the oil directly and do not touch the pan and rub the oil. After the spread, sprinkle some water next to the pan, cover the lid for a while, don’t spread too much. thin. When the booth is spread, the hole will run out, soft, bouncing, a little bit sweet. Many people told me that when they were young, they used this rice cake as a fritter. I haven’t eaten it since I was a child. If you have time, try it. It seems to be a memory of many people’s childhood.
Look at the above, it has been said very clearly. The rice flour I use is Sanxiang water-milled rice flour. If you have a broken machine at home, you can use rice and water to make fine use. Cheers are not very effective, not recommended.
If there is white powder when frying, it means that the water is sprinkled less when frying, sprinkle the lid and use steam to cook.