What kinds of food are there related to rice?

Rice is one of the most commonly eaten staple foods in daily life. Besides being used as staple food, rice can also be used as many other snacks and delicacies. In the past, the concept of rice was still bright white japonica rice, dark yellow brown rice and short and round germ rice. Its cooking method is nothing more than steaming, boiling and frying, so it creates the stereotype that the staple food is the same, as if rice can only appear on occasions with vegetables. So today, I'll tell you about the food related to rice. What kinds are there?

1. Rice cake

Rice cake is a local specialty snack in Fujian. It is made of traditional rice fermented noodles, with white color, soft, sweet and delicious powder meat. It is a favorite snack of many people. Pasta with unique flavor and high nutrition and health care function is delicious and easy to learn. It is a kind of home-made pasta, which makes rice into rice cakes and is easier to digest.

2. Rice cake

Rice cake is a snack in the south. It is a custom to eat rice cake in spring in many places in Henan. The main raw materials are rice, baking powder, etc. It is suitable for all ages, with golden color, chewy taste, attractive smell and delicious taste. The practice is also very simple. You can try it when you have time. Children especially like this practice.

3. Rice Noodles

When it comes to rice noodles, we southerners can be described as "everyone knows it!" We usually eat rice noodles for breakfast, and some people use rice noodles instead of rice. Rural people hold weddings, funerals or banquets. A bowl of rice noodles is an essential dish and a staple food. Rice noodles not only taste delicious, but also have the meaning of "long time, long happiness".

4. Juan fen

Like rice noodles, it is also one of the staple foods of southerners. It is basically the same as rice noodles, but it tastes softer and smoother than rice noodles. However, the method is completely different from rice noodles. First, raw rice is soaked, then ground into rice slurry, filtered and steamed in a steamer with a certain concentration of rice slurry. Note that the thickness of rice slurry should be uniform, not too thin, not too thick, and it will not roll up if it is thin. If it is thick, the rolled powder will be hard to eat and taste bad.