This thing is only made once in a while during the Spring Festival, and now fewer and fewer people make rice cakes themselves. Under normal circumstances, you can only buy vacuum-compressed rice cake slices in the supermarket. After buying such rice cake slices, it is better to buy semi-fresh rice cake strips and cut them at home, but it can also comfort the homesickness.
Before frying rice cakes, soak them in clear water, and if necessary, break them together: rice cakes are rice products, and even if they are packaged in time, they will taste sour, so it will be much more refreshing if washed with clear water. After soaking and washing the rice cake, you can control the water and prepare the ingredients for frying the rice cake. There are meat and eggs, and then with green leafy vegetables, it can basically be fried very delicious. Here are some of my favorite ingredients for fried rice cakes.
Fried bacon with rice cakes. As a northerner, I am hopelessly in love with the bacon in the south, whether it is Sichuan bacon, Hunan bacon or Guangxi Guizhou Yunnan bacon. When I get a good piece of bacon, I try my best to eat it in all ways, steaming it, cooking it, frying it, and of course I have to buy a bag of rice cakes and stir-fry it. Fried rice cake with bacon, wash the bacon with warm water in advance to remove the greasy dirt and salt on the surface, then cut it into thin slices, put a little oil in the pot, stir-fry the bacon a few times, and then put the soaked rice cake slices to stir-fry until soft. Don't put aside other ingredients, just sprinkle a few white sugar at most, for fear that the salt will be too strong and just neutralize it. Bacon must be cut thin and fried directly before it is fragrant. If you are not sure, steam the bacon first, or fry it in advance.
Fried mustard with rice cakes. I prefer mustard, a green leafy vegetable with a bitter taste. Shredded, fried rice and fried noodles are all delicious. Adding an egg can make it taste good, and it tastes fresh and refreshing. The same is true for fried rice cakes.
Beat the eggs and stir-fry them, then stir-fry the rice cake, and wait until the rice cake is soft before adding mustard. Mustard doesn't need to be fried for a long time. Put it down, stir it three times and two times, and the color will become darker. When you smell bitter vegetables, it's almost there. You can also add shredded pork to stir-fry it.
Stir-fried rice cakes with pickled cabbage. Stir-fried the pickled cabbage first, then stir-fry the rice cakes, simmer the soup a little, and stir-fry the vegetarian food, and it will be delicious. Of course, you can also put some shredded pork in it. Stir-fry the shredded pork in advance, remove it for later use, stir-fry the cabbage and rice cake, stir-fry the shredded pork, pour some sesame oil into the pan, and it will smell fragrant immediately. This fried method can be used as a staple food or with white rice, which is delicious.
Stir-fried rice cakes with crabs. This season, Portunus is very fat. If you like this, you can try stir-fried rice cakes with Portunus. After the swimming crab breaks the lid, remove the gills and scrape off the middle part of the stomach. If it is a female crab, of course, the cream will be kept for eating.
Chop the processed crab, dip it in starch and fry it for a minute or two. Restart the oil pan, stir-fry chives and ginger, put the fried swimming crab in, add soy sauce, cooking wine and oyster sauce, stir-fry evenly, add the soaked rice cake, stir-fry micro-Microsoft, add some water, cover the lid and stew for a few minutes, collect the juice over high fire, taste the salty taste, and add it if it is not enough, and adjust it slightly.
Fried rice cakes are the same as fried rice. There are many ingredients that can be matched, and basically you can have whatever you want to fry. After frying once or twice, you can basically know what kind of side dishes you like.
I wish you all a happy meal.