Leftover baby rice flour steamed rice cake

Many people have eaten rice noodles in their lives. There are many ways to cook rice noodles, such as making them into complementary foods for babies. The gastrointestinal function of infants is not yet fully developed, and they need to eat some powdered and thin foods at this time. Therefore, making rice noodles for babies is very nutritious. Adults can use the remaining rice noodles to steam rice cakes, which avoids waste and can be enjoyed with the baby. Rice noodles can be used to make many delicious foods.

Ingredients: 2 cups of long glutinous rice, 200 grams of pork belly strips, 50 grams of fried shallots, 20 grams of coriander leaves, 2 red crabs, 6 slices of soaked mushrooms, 50 grams of golden hook shrimps, some rice wine, 4 tablespoons of soy sauce, 2 tablespoons of sugar, some water, a little salt, 1 steamer cloth

Method: 1. Wash and soak the long glutinous rice in water for 8 hours, insert a bamboo tube to allow air to circulate, and then steam it for 20 minutes. Put the pork in a pan and dry-fry it. Soak the dried shrimps in rice wine and then stir-fry them. Add the shredded mushrooms and stir-fry them together. Add 4 tablespoons of soy sauce, 2 tablespoons of sugar, a little salt, and water to cover the ingredients.

2. Sprinkle a little rice wine on the steamed rice cake to make it more fragrant, add a little fried shallot and mix well, and mix the fried fillings directly with the rice cake.

3. Cut the red crab into pieces, spread the rice cake evenly on the bottom of the plate, spread the red crab evenly on the rice cake, steam the red crab rice cake in a steamer for 20 minutes, and sprinkle with a little coriander.

Ingredients: 250g glutinous rice flour, red bean paste, soybean flour or corn flour

Method 1. Mix glutinous rice flour with warm water (add little by little, do not add water all at once, otherwise it will not be mixed well). Mix it into a paste.

2. Use a large plate, cover the bottom with plastic wrap, and also leave some plastic wrap on the edge of the plate. Then pour in the glutinous rice paste and slightly move the plastic wrap closer to the center. Steam in a steamer for 15 minutes until cooked, turn off the heat and remove the lid after 5 minutes.

3. Put the cooked soybean powder (sold in large supermarkets) on the chopping board and spread it flat. Then pour out the glutinous rice cake. Use your hands to shape the glutinous rice cake into a round shape (dip some water on your hands to avoid getting your hands dirty). Put a layer of bean paste on the glutinous rice cake, and then roll it into a spring roll. Use a knife to cut it into pieces.

Rice cake

Ingredients: 1 pound of round glutinous rice, half a pound of pork belly, 8 mushrooms, 3 boiled eggs, 4 ounces of cooked peanuts, 3 tablespoons of dried shrimp, 1 tablespoon of minced ginger, 3 tablespoons of fried shallots Seasoning: 2 tablespoons of sesame oil, 5 tablespoons of soy sauce, 1/4 teaspoon of white pepper

Method 1. Soak glutinous rice in water for 30 minutes and drain. Cut the pork belly into small pieces. Soak the mushrooms until soft. Cut the boiled egg into quarters and set aside.

2. Put pork belly slices and mushrooms in a pot and fry until the pork belly changes color. Then add soy sauce, turn to low heat and bring to a boil. Then add 1.5 cups of water and fried shallots, then cover the pot and simmer for 20 minutes.

3. Remove the marinade from the pot and set aside the braised meat and mushrooms.

4. Then add sesame oil and 2 tablespoons of salad oil to the pot and heat it up. First, sauté the minced ginger, then add the dried shrimps and fry until fragrant. Then turn off the heat and pour in the soaked glutinous rice and stir-fry until the rice grains are coated with oil.

5. Add marinade and white pepper powder, turn on the heat again and stir-fry until the water is dry.

6. Put 1/4 boiled egg, stewed mushrooms, cooked peanuts and stewed meat into the cylindrical mold, then fill it with fried glutinous rice until it is 70% full, and then add water to the height of one grain of rice.

7. Transfer to a rice cooker with 1 cup of water and steam until done.