Question 1: How to fry rice cakes so that they are non-stick and delicious? 1. In order to prevent the rice cake from sticking to the pan, it must be blanched beforehand and then cooled

2. Be sure to heat the pan with hot oil, stir-fry over high heat, and add an appropriate amount of hot water, so that the fried rice cake will be Not easy to stick to the pan

Chinese fried rice cake

Ingredients:

Chinese cabbage, oyster mushroom, carrot, red pepper, bacon, pickled cabbage, onion, ginger and garlic .

Method:

1. Cut various ingredients into shreds or pieces as needed;

2. Stir-fry minced onion, ginger and garlic in hot pan and cold oil. Shred bacon, add shredded pickled cabbage and stir-fry evenly;

3. Add shredded cabbage, carrots, oyster mushroom slices, and red pepper shreds and stir-fry;

4. Wait for side dishes 7-8 When mature, add appropriate amount of light soy sauce, sugar, oyster sauce, and pepper to taste;

5. Pour in the washed rice cake slices, add a spoonful of stock (water) and stir-fry for 1 minute;

6. Add a spoonful of chili sauce, sprinkle with chopped green onion, mix well and serve.

Korean Spicy Rice Cake

Ingredients:

Rice cake, cabbage, onion, carrot, sweet and spicy, Korean chili sauce, green onion, dried shrimps.

Method:

1. Slice the carrots, cut the onions into sections, cut the cabbage into strips, cut the sweet and spicy strips into strips

2. Heat a little oil in the pot, put Add onions, garlic, sweet and spicy and carrots and stir-fry for a few times, then add cabbage and continue to stir-fry for a few times

3. Pour in the rice cakes and stir-fry for a few times, then add a bowl of water to cover the rice cakes and stir over low heat Stir-fry

4. Add a tablespoon of Korean chili sauce and stir well, then add a little sugar. If you like it spicy, add some chili powder

5. Keep cooking over low heat, stirring at any time. For rice cakes, add scallions and stir-fry evenly before cooking.

Question 2: Why do fried rice cakes in restaurants not stick to the pan? 1. There is a lot of oil. I won’t go into details about the oil in restaurants. , anyway, they are willing to eat oil. Eating too much oil is not good for the body. The restaurant does not care about health and only makes delicious food.

2. The heat is sufficient. The stove in the hotel is very powerful. The rice cakes will receive enough heat within a few seconds of contact with the pot. Unlike those at home, which take a while to heat up, they can be heated quickly in restaurants. , not easy to stick to the pan. You can try the same method of frying fish. Once the pan is heated up, turn it down to the highest heat for a few seconds and then shake the pan a few times. It will definitely not stick, but it will stick on medium to low heat.

3. The pots in the restaurant are not washed carefully, that is to say, they continue to cook and brush the pots casually. Over the years, the oil has penetrated into the uneven gaps on the metal surface of the pot that are invisible to glasses, forming a semi-solidified The oil film produces a tiny air cushion when heated to achieve the purpose of non-stick pans. The pots at home are often washed and there is no oil film protection.

Question 3: How to make fried rice cakes non-stick by adding more oil

Question 4: How to make rice cakes non-stick. Today I suddenly want to eat fried rice cakes. Which 1 . To prevent the rice cake from sticking to the pan, it must be blanched beforehand and then cooled.

2. Be sure to heat the oil in the pan, stir-fry over high heat, and add an appropriate amount of hot water so that the fried rice cakes will not stick to the pan easily.

3. First fry some vegetables that can make soup, such as tomatoes, Chinese cabbage, etc., and then add rice cake slices.

The specific method of making fried rice cakes is as follows:

1. Cut the rice cakes into slices, blanch them in a pot of boiling water until soft, take them out and soak them in cold water for about 10 minutes, and drain them. Then add some salad oil, mix well and set aside;

2. Blanch the assorted seafood in a pot of boiling water for a while (add some ginger and cooking wine to the water to remove the fishy smell);

3. Carrots and black pepper Cut the fungus into shreds, cut the scallion into pieces, cut other parts into inches, and cut the cabbage into thin strips;

4. Heat a pan and add oil (more oil than stir-fry), heat, add the white and black scallion Stir-fry the fungus and carrot shreds until fragrant;

5. Add the cabbage and stir-fry evenly, add the fried rice cake and continue to stir-fry;

6. Pour in the fish sauce, cooking wine, sugar and Stir-fry with a little hot water until the flavors are in;

7. Finally add the blanched assorted seafood and stir-fry for a while, add some chicken essence and sprinkle with chives.

Question 5: How to fry rice cakes without sticking to the pan? No matter how you make the rice cake, it will stick to the pan. Even if you fry it, it will stick to the pan, not to mention frying it. But the fried rice cake slices seem to be non-stick...

Question 6: How to use non-stick pans correctly (3) Non-stick pans should use non-metal spatulas such as wooden spatulas. Because the bottom of the pan will not burn when cooking, frying rice cakes, or frying fish when using a non-stick pan, there is no need to use a sharp metal shovel to shovel the bottom of the pan, otherwise the coating will be easily scratched. ,

Question 7: How can fried rice cakes not stick together? Dip the rice cakes in water first, and then stick some oil on them when they are dry. In this way, the fried rice cakes will neither stick to the pan nor stick to the pan. They stick to each other, but they will not affect the viscosity of the rice cake when eating, ensuring the amount of water inside.

Question 8: How to make non-stick fried rice cakes

Appropriate amount of rice cakes

A little cooking oil

Non-stick fried rice cakes How to make rice cake

Cut the rice cake into thin pieces and dry them

Add a little oil to a non-stick pan over low heat (I love non-stick pan-ing)

Double sides Fry

When the color is almost good, sprinkle some salt and shake the non-stick pan. The salt will quickly adhere to the rice cake

Enjoy the deliciousness