Three Shiitake Mushrooms, 1 tbsp of Shrimp. Half a tsp of salt,
two tbsp of white soy sauce, one tsp of sugar, 1/4 tsp of white pepper,
four tbsp of water, four tbsp of oil, two green onions, one red chili pepper. How to make fried rice cake: ①Soak rice cake in warm water for 30 minutes, remove and cut into 0.3 cm thick diagonal slices.
②Cabbage washed and shredded, sliced pork, softened shrimp, softened mushrooms and shredded, green onions and red pepper cut into small pieces.
3) Take a plate, pour in salad oil, add all ingredients except rice cakes, and pop the aroma on high heat for 3 minutes.
④ Add refined salt, white soy sauce, sugar, white pepper and water to the popped cabbage and mix well, then pour into the rice cakes and mix well, cook over medium-high heat for 8 minutes, stirring twice halfway. Other Fried Rice Cake Recipes: 1. Shanghai Fried Rice Cake: Ingredients for Fried Rice Cake Rice Cake, Chinese Cabbage, Shredded Pork, Small Shiitake Mushrooms Seasoning for Fried Rice Cake Sugar, Soy Sauce, Salt, Rice Wine (Brandy) Steps for cooking Fried Rice Cake 1. Marinate shredded pork in soy sauce and wine for a few minutes. 2. Heat oil in a wok and sauté shredded pork, cook for 5 minutes until cooked through. 3. Spread Chinese Cabbage on the bottom of the wok and then place Rice Cake on top of the cabbage in the center. Shredded meat, cover the lid of the pot and simmer for a while 4. Before starting a little mixing and stirring can be. 2. Korean snack "spicy fried rice cake" practice: fried rice cake preparation materials: Korean rice cake 500 grams, cabbage 50 grams, 200 grams of sliced beef, 50 grams of red pepper, 2 cloves of garlic, red pepper, green onion 1 each, Korean-style chili sauce, fine sugar, soy sauce, water. How to cook fried rice cake: Cut Korean rice cake strips into three equal parts to make a short cylinder, then soak in hot water to soften.
Preheat a frying pan and stir-fry the sliced meat until cooked through.
Add minced garlic, julienned red pepper, sliced red pepper, sliced green onion and sliced cabbage.
Season with soy sauce and sugar, then add the rice cake cubes and stir-fry, then turn down the heat to let the rice cake absorb the soup.
Finally, add the chili sauce and stir fry evenly. 3. Hangzhou style fried rice cake: fried rice cake ingredients:
Lean meat 80 grams (can also be used chicken), 150 grams of cabbage, leek 100 grams, 5 grams of fungus, 300 grams of white rice cake, shrimp oil 5 grams, 2 grams of sugar. Fried rice cake production method:
1, pork shredded, mixed with salt, and then add egg white and cornstarch paste, 30 minutes. The fungus is soaked in water until it rises, remove the hard part of the stalk, clean and cut into julienne strips. 2, cabbage cleaned and cut into julienne strips, leeks picked clean and cut into sections spare. Cut rice cake into 0.3cm thick slices. 3、Heat the oil to about 80℃, put down the rice cake slices to fry a little to make it set, fish out. 4, another oil fried shredded meat, fungus and cabbage, add broth simmer until the cabbage is soft and crispy but still have soup, put down the rice cake stir fry, add shrimp oil and sugar stir fry, turn off the heat and then put down the leek segment mix a little can be served.
Flavor characteristics:
1, once upon a time only at New Year's Eve to eat fried rice cakes, now rice cake production method progress, and with the vacuum packaging, so that the rice cake is not easy to? Decay and mold, can be eaten all year round. Rice cake is made of glutinous rice, sticky, so do not cut too thick when slicing, not easy to taste, but too thin is too soft, no bite, so the rice cake to fry delicious, the size of the rice cake slices thick and thin has a great impact. Because to make it have a better texture and not stick together, so first fried in oil, may want to try. 2, leeks too early in the pot will become soft, must be at the end of the pot in order to maintain the crispiness. 3, fried rice cakes with shrimp oil frequency color is more beautiful, not like soy sauce is black red, and shrimp oil flavor is the more aged the more you eat the more flavor, not like the general MSG and high-fresh MSG, just feel the temporary freshness when you enter the mouth, swallowing instead of the feeling of dry mouth and thirst.