Northeastern snack rice cakes
Overview
This is the Northeastern specialty snack rice cake. I finally tasted it as I did when I was a kid. It sticks to your teeth after one bite. Eat it with sugar. It is sticky and sweet, and it is so delicious that you can’t stop eating it.
Tags
Ingredients
Steps
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Take out the fermented sticky cornmeal one night in advance and defrost it. It can be used after all the little lumps have melted away.
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Add an appropriate amount of boiling water to scald the noodles, and then knead it into a dough. No dough is needed.
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Add an appropriate amount of oil to the pot, take a piece of dough, put it into the pot, and slowly fry it over low heat.
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Use a spoon to slowly beat the dough to make it bigger and thinner. Remember to bake it on low heat.
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Turn it over and beat it with a spoon until the pancake becomes thinner, larger and more sticky, and it will cook faster. Fry it over low heat throughout the process.
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When taking the pan out of the pan and putting it on a plate, place one pancake on top of the other. Be sure not to stack them on top of each other, otherwise they will stick together and cannot be peeled off.
