Don't Throw Away Hard Rice Cakes, Simple Processing, Soft and Chewy, Breakfast is Ready!
It's really nice to have a large refrigerator at home, which can hold a lot of ingredients. Recently, I dug out a lot of frozen foods from the back corners of the refrigerator, including wontons, dumplings, and sweet red bean paste cakes. The sweet red bean paste cakes were brought back by my mother from her relatives. My child loves to eat sweet red bean paste cakes, so my mother sent them to the refrigerator to eat whenever she wants. Lately, all the breakfast shops outside are closed, and these sweet red bean paste cakes are perfect for making breakfast at home.
Sweet red bean paste cake can be considered a Chinese-style cake and is quite popular in Dragon's house. Sweet red bean paste cake has the meaning of 'stepping higher and higher', symbolizing advancement. In rural areas, sweet red bean paste cakes are often seen at elderly people's birthdays or when moving into a new home. The hosts will cut sweet red bean paste cakes into small pieces to give to guests. Sweet red bean paste cakes are soft and chewy when eaten hot, but Dragon's child prefers to pan-fry them, with a crispy exterior and a soft interior. Some people like to add a lot of oil when frying sweet red bean paste cakes, while others like to add a lot of water right after they put it in the pot, which will result in oily or mushy sweet red bean paste cakes. Today, Dragon shares a delicious method for pan-frying sweet red bean paste cake. The ingredients needed are: sweet red bean paste cake, a suitable amount, edible oil, a small amount, water, half a bowl.
First step: Take the sweet red bean paste cake out of the refrigerator and let it thaw completely. Don't put it in water, as it will affect the texture.
Second step: After the sweet red bean paste cake is warmed up, cut it into finger-thickness, size is random. Dragon's family's sweet red bean paste cake contains lychee yam, which makes it very fragrant.
Third step: Heat the pan over medium heat and add a small amount of edible oil to prevent sticking. Put the cut sweet red bean paste cake in the pan, with a certain space between them.
Fourth step: Pan-fry the sweet red bean paste cake for 2-3 minutes, flip it over and continue frying until both sides are slightly golden brown. Add half a bowl of water. If you add water first, it's easy to stick and burn the sweet red bean paste cake.
Fifth step: Continue boiling the sweet red bean paste cake until the middle part is soft, then press it flat with a spatula and continue to pan-fry over high heat to evaporate the water in the pot. Don't throw away the hard rice cakes, process them simply, they are soft and chewy, and breakfast is ready. Pan-frying sweet red bean paste cake, the correct frying method is to first add a small amount of edible oil to prevent sticking, then add a bowl of water to soften it, and finally pan-fry to evaporate the water. Such sweet red bean paste cakes are super delicious with a crispy exterior and a soft interior.
Today I share a method for pan-frying sweet red bean paste cake. Have you learned it? If you spend your days at home, what do you eat for breakfast? If you have any suggestions or ideas, please leave a message for Dragon. Your guidance is Dragon's motivation to move forward. If you like today's sharing, please collect, forward, and follow Dragon to see more food diaries. Dragon's home: text and pictures original food, daily updates, reject all plagiarism and copying, infringement will be punished!
