What kind of labor does it take to eat rice cakes?

1. Wash adzuki beans, put them in a pot, add water until soft and rotten, take them out, control the water, add sugar, then stir-fry them in a pot with low fire and grind them into bean paste powder.

2. Wash the soybeans with clear water, stir-fry them with low fire, take them out, grind them and sieve them into fine powder.

3. Soak the glutinous rice in clear water for about 65,438+00 hours, take out the clear water, put it in a steamer covered with a wet cloth, preheat it, put it in a pot, cover the pot tightly, steam it for about 20 minutes, put it in a wooden trough or a flat slate, beat it into balls with a hammer, then beat it into sticky cakes, cut it into strips, and wrap it with a layer of cooked bean flour or watercress powder.

Extended information rice cake has a long history and is one of the traditional snack foods in China. The rice cake is steamed with glutinous rice or rice flour, which is convenient to process and make, resistant to storage and diverse to eat, and is very popular among the public.

In the Han Dynasty, rice cakes were called "rice cakes", "fish bait" and "glutinous rice". Han Dynasty is known as "Gao" in dialects, which was popular in Wei, Jin, Southern and Northern Dynasties. The ancients also had a development process from rice cakes to rice cakes. China calls rice cakes or sticky cakes, while the Japanese call them "cakes". The pronunciation of rice cake in Korean is similar to that of dog, and the translation of "rice cake" in English is rice cake, which means rice cake, which is very appropriate.