There is no sweet-scented osmanthus in Australia. Every year after Christmas, I have already passed the flowering period of sweet-scented osmanthus, so I haven’t smelled the real sweet-scented osmanthus for many years. Until I returned to China last year, the weather was not so cold, I went to climb the mountain, and the road was full of silver laurels, which was very happy. A little unqualified to pick a small hand in his hand, has always kept the sweet sweet-scented osmanthus that he liked since childhood. I like rice cakes since I was a child, and I like to eat sweet. Grandma often makes this sugar sweet-scented osmanthus rice cake for me. This year, I brought a good polysaccharide osmanthus back to Australia. For me, the sweet-scented osmanthus rice cake is very simple, but it is the most taste of Jiangnan.
Slice the rice cake. If it is a dried rice cake, use water to spread the rice cake.
Put the rice cake into the pot, add a small amount of freshly boiled water, and just cover the rice cake.
The fire is opened to the maximum and the rice cake pieces are boiled soft.
Turn into a small fire, pour the sweet-scented osmanthus into the pot, carefully stir, do not break the rice cake pieces.
It’s ok to make the soup thick.
I personally like this way of boiling, or you can use a frying method, pour a small amount of oil into the non-stick pan, fry the rice cake pieces to the surface, add sugar sweet-scented osmanthus, stir fry quickly, then pour hot water. Just cover the amount of rice cake, and the soup can be thickened.