Stir-fried rice cakes raw materials: rice cakes, onions, carrots, Chinese cabbage, onions, korean chili sauce baked rice cakes: similar to baked sweet potatoes often sold in the streets, as long as the rice cakes are baked on a briquette stove until both sides are browned. Dip a little salt, cumin, pepper, pepper and other seasonings when eating, and you can eat it lightly according to your personal taste. Hot pot: Just like ordinary hot pot. Rice cake soup: The ingredients of rice cake soup are very simple. Usually, people prefer to use rice cake soup with cabbage, winter bamboo shoots and shredded pork with pickles. Friends who like to eat light food can directly boil the soup, then put the cabbage, winter bamboo shoots or shredded pork with pickles (in the latter case, shredded pork is better first, so as not to make pickles too heavy) into boiling water, and then add the rice cake when the materials are cooked. If you want to add more oil and water, stir-fry the ingredients and add water. The same steps as above. Pineapple honey rice cake (sweet): cut pineapple and rice cake into thin strips, add oil to the pot, add rice cake and sprinkle a little water to stir-fry until it softens, pour pineapple and stir-fry for a while, pour honey into the pot and plate. Features: Sweet and sour delicious seaweed rice cake (salty taste): take a pot and add some oil, stir-fry dried seaweed with slow fire until crisp, cut the rice cake into thin slices, put it in an oil pan and fry it slightly until the skin is golden yellow, and then take it out of the pot. Stir-fry the seaweed and fried rice cake evenly. Features: crispy and tasty.