Pan-fried Northeastern Rice Cake in Casserole

Overview

My beloved Northeastern rice cake is so soft and sticky that I will never forget it. This is the yellow rice flour rice cake that I spread during the Chinese New Year. It is pure green and really sticky. There is still a piece frozen in the refrigerator. I accidentally found it and quickly took it out to make a toothpaste. I like the texture of being charred on the outside and glutinous on the inside, so I fried it in an 800-degree dry-fired casserole that won’t crack. It was awesome, low heat, evenly heated, sticky and glutinous, dipped in sugar, and delicious and chewy, like the taste of childhood.

Tags

• pastries
• northeastern cuisine
• students
• oil
• rice cake

Ingredients

Steps

1. 1 After the frozen rice cakes are defrosted, steam them thoroughly and let them cool

   

2. 2 slice

   

3. 3 Brush a casserole with thin oil, add rice cake slices, and fry slowly over low heat

   

4. 4 Flip and fry until the surface is golden brown and slightly crispy

   

5. 5 Remove from the pan.