Ningbo rice cake 250g, Chinese cabbage 200g, pork belly100g,
Three mushrooms and a tablespoon of dried shrimps. Half a teaspoon of refined salt,
Two tablespoons of white soy sauce, one tablespoon of sugar, and four tablespoons of white pepper1.
Four tablespoons of water, four tablespoons of salad oil, two onions and a red pepper.
The practice of frying rice cakes:
① Soak the rice cake in warm water for 30 minutes, take it out and cut it into 0.3 cm thick oblique slices.
② Wash and shred Chinese cabbage, slice pork belly, soak shrimps until soft, then shred mushrooms, and cut onions and red peppers into small pieces.
(3) Take a plate, pour salad oil, add all the materials except rice cakes, and stir-fry for 3 minutes.
④ Add refined salt, white soy sauce, white sugar, white pepper and water into the fried Chinese cabbage and mix well, then pour into the rice cake and mix well. Stir for 8 minutes on medium-high heat, twice in the middle.
Other recipes for fried rice cakes:
1. Shanghai fried rice cake:
Materials for fried rice cakes
Rice cake, Chinese cabbage, shredded pork, small mushrooms.
Fried rice cake seasonings
Sugar, soy sauce, salt, rice wine (brandy)
Cooking steps of fried rice cakes
1. Marinate shredded pork with soy sauce and wine for a few minutes.
2. Out of the oil pan, stir-fry the shredded pork and cook for 5 minutes.
3. Spread the Chinese cabbage at the bottom of the pot, then put the rice cake in the middle of the cabbage, and finally put the shredded pork, cover the pot and stew.
4. stir fry a little before cooking.
2. Korean snack "spicy fried rice cake" practice:
Preparation materials for fried rice cakes:
500g of Korean rice cake strips, 50g of Chinese cabbage, 200g of beef slices, 50g of red pepper, 2 cloves of garlic, 1 red pepper and onion, Korean Chili sauce, fine sugar, soy sauce and water.
Cooking method of fried rice cake;
Cut the Korean rice cake into three equal parts to form a short cylinder, and then soak it in hot water until it becomes soft.
Preheat the oil pan, stir-fry the meat slices in the pan until they are cooked for seven minutes.
Add minced garlic, shredded red pepper, red pepper slices, onion slices and cabbage slices and stir fry.
Add soy sauce and sugar to taste, add rice cake pieces to stir fry, and then turn to low heat to let the rice cake absorb the soup.
Finally, add Chili sauce and stir well.
3. Hangzhou fried rice cake:
Ingredients for fried rice cakes:
80g of lean meat (chicken is also acceptable), 50g of Chinese cabbage100g of leek100g, 5g of fungus, 300g of rice cake, 5g of shrimp oil and 2g of sugar.
Method of making fried rice cakes: 1. Shred pork, add salt and mix well, add egg white and white powder slurry for 30 minutes. Soak auricularia auricula in water until it swells, remove hard stems, wash and cut into shreds.
2. Wash and shred the cabbage, and cut the leek for later use. The rice cake is also cut into 0.3 cm thick pieces.
3. Heat the oil to about 80℃, put down the rice cake slices, fry them slightly, and take them out.
4. Stir-fry shredded pork, fungus and Chinese cabbage in oil, add broth and stew until the Chinese cabbage is soft and crisp, but there is still soup. Put down the rice cake and stir fry, add shrimp oil and sugar, stir well, turn off the heat, then put down the leek pieces and mix well. Serve.
Flavor characteristics:
1. In the past, fried rice cakes were only eaten during the Spring Festival. Now the production method of rice cakes has been improved, and vacuum packaging is difficult? Rotten and moldy, it can be eaten all year round. The rice cake is made of glutinous rice. When cutting, don't cut it too thick, which is not easy to taste, but it is too thin and soft to bite, so the rice cake should be fried delicious, and the size and thickness of the rice cake slices have a great influence. Because we want it to taste good and not stick together, we should fry it first, so we might as well try it.
2, leeks will become soft and rotten if cooked too early, and must be cooked until the end to stay crisp. 3, fried rice cakes and shrimp oil are more beautiful in color, unlike soy sauce, which is black and red. The more you eat shrimp oil, the more fragrant it is. Unlike ordinary monosodium glutamate and high-fresh monosodium glutamate, the entrance only feels temporary umami, but it will feel thirsty after swallowing.
4. South Korea's "fried rice cake":
In the Korean era, there was also a popular 65438 fried rice cake +0? Of course, fried rice cakes are a popular Korean dish. It is not only the red and spicy fried rice cake that we think of, but also the winter nutritious fried rice cake made of rare materials such as beef, wild vegetables and mushrooms.
Materials needed for fried rice cakes
[Ingredients] 500g of white cake, 200g of radish, 0/00g of mung bean sprouts/kloc, 70g of Pleurotus ostreatus, 200g of beef (cow butt), 40g of pickled fungus, a small amount of yellow and white eggs, tremella, shredded pepper and 2.5 cups of water.
[Seasoning] Soy sauce, sesame oil, sesame salt and sugar each 1 teaspoon.
[Various materials] 1.5 tablespoons soy sauce, 1 tablespoon garlic paste, 1.5 tablespoons sesame oil, 1 teaspoon sesame salt, 1/4 teaspoons sugar and pepper noodles.
The practice of frying rice cakes
1. Cut the cake into 4 ~ 4.5cm long, and then cut it into 2 equal parts vertically.
2. Fold the meat into a width of 0.8cm, and then cut it into 1.5*5cm.
3. Cut the radish into 1-4cm according to the length of the cake.
4. Dry Pleurotus ostreatus for half a day, then wash it and tear it into silk according to the length of the cake.
5. soak the fungus in water and wash it.
6. Onions are also shredded according to the length of the cake, and mung bean sprouts are washed.
7. Cut the yellow and white eggs into pieces of1-4cm.
8. Add the radish to the mixed meat, stir and pour it into the pot to cook.
9. Pour Pleurotus ostreatus, auricularia auricula and mung bean sprouts into the pot and cook them in turn. Don't be too angry.
10. In the second half, when the cake is boiled, add the green onions and cook.
1 1. When serving, mix all kinds of materials and decorate the utensils with tremella, yellow and white eggs and shredded pepper.
5. Fried rice cakes with shredded pork:
The main ingredient needed for fried rice cakes: Shuimo rice cakes.
Accessories: lean meat, leek.
Seasoning: salt, chicken essence, sugar, crude oil, hot lard.
The practice of frying rice cakes:
1. Slice the rice cake with water mill and soak it in water;
2. Shred lean meat, wash and drain leek, and cut into sections for later use;
3. Put oil in the pan, stir-fry shredded pork and leek for two minutes, add salt, chicken essence and sugar and stir well, all with high heat. Spread the pre-soaked rice cake slices evenly on the top of the dish, cover it, stew for 3 minutes, and then simmer for 2-3 minutes.
4. Open the pot cover and add a proper amount of raw oil. Stir the rice cakes and vegetables out of the pot and add a spoonful of lard.
Characteristics of fried rice cakes: delicious.
6. Assorted fried rice cakes:
Materials for fried rice cakes: rice cake slices, three prawns (hot rolled, head/shell reserved), fresh mushrooms, zucchini slices, carrot slices, pearl onion slices, pepper slices and leek slices.
Seasoning for fried rice cakes: 1 bowl of soup (stir fry shrimp heads/shells with a little oil, ginger, onion and garlic, then add 2 bowls of water, half a tablespoon of Chili powder and a little cooking wine until one bowl remains), half a tablespoon of soy sauce, half a teaspoon of sugar, and a proper amount of salt/monosodium glutamate.
The practice of frying rice cakes:
Heat a tablespoon of oil, add fresh mushrooms/carrots/pearl onions/peppers, stir-fry for a while, add seasonings such as broth, rice cake and zucchini, and cook until the soup is almost dry. Add shrimp/leeks and mix well.