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How to make fried rice cakes with sweet and sour pork ribs?
Fried Rice Cake

Open classification: food, diet, cooking, pasta, recipes.

Method 1: Ingredients: rice cake, tempura (it doesn't matter if it doesn't exist), onion, carrot, Chinese cabbage, onion and korean chili sauce.

Exercise:

1, tempura, onion, carrot and cabbage are shredded, and onion is cut into inches.

2. Stir-fry the onion and carrot a little (don't stir-fry until cooked), then pour in a proper amount of water, the amount of water is one cup (the amount of rice cakes is about 20 pieces per person).

3. Put tempura and cabbage together in the pot.

4. Boil until the water boils, and add appropriate amount of korean chili sauce. Korean Chili sauce is sweet and does not need sugar. If you don't use the original Korean Chili sauce, add sugar! Because the spicy fried rice cake tastes sweet and spicy!

5. Continue to boil. Then add rice cakes.

6. Cook until the soup thickens. Finally, add onion and stir well. (HaoChi 123.com)

Nutritional value: glutinous rice, also known as glutinous rice, is one of the foods often eaten at home. Because it is sticky and slippery, it is often used to make flavor snacks, which is deeply loved by everyone. ... all glutinous rice recipes

Onion Onion is one of the 500 plants in kind of garlic, also known as onion, onion and jade onion. It is native to southwest Asia and has a history of 5000 years as a vegetable.

Exercise 2:

Ingredients: crab

Accessories: Shuimo rice cake, fresh mushrooms, celery, zucchini, onion, ginger and garlic.

Seasoning: salt, sugar, pepper, soy sauce, sesame oil.

Cooking method:

1. Clean the crab and cut it into pieces. Cut onion, ginger and garlic into powder respectively. Add a little vegetable oil and salt to the water. Boil the water, put in the rice cake, and take it out after cooking.

2. Put oil in the pan, add onion, ginger and garlic in the wok, add crab, add soy sauce and white sugar, fry for a while, then add zucchini, celery and mushrooms, add salt, pepper and sesame oil to taste, add rice cake and stir well.

Features: Fresh and salty, palatable and nutritious.

Hangzhou fried rice cake

Composition:

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.

Production method:

1, shredded pork, mixed with salt, and then added with egg white and white syrup for 30 minutes. Soak Auricularia auricula in water until it swells, remove hard stems, wash and shred.

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 method of making 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.

Exercise 1

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Name of dish: sweet and sour pork ribs

Features: bright red color, dry and fragrant.

Ingredients: ribs 500g, soy sauce, brown sugar (or white sugar), red vinegar, onion, ginger, vegetable oil, etc.

Preparation: Chop a catty of ribs into small pieces 3-4 cm square, wash them, boil them with water to remove blood foam, then wash them, drain off the water, and marinate them with cooking wine, fine salt, cornflour, pepper and monosodium glutamate. Beat in an egg, add a small amount of water (about half the amount of flour), and mix them into a uniform flour paste.

Production: After the oil pan fire, wrap the marinated ribs in the batter with bamboo chopsticks and wrap them on the lake, then quickly fry them in hot oil until golden brown, and drain the oil with a colander. After the pan is cleaned, add a little oil, add two pieces of garlic and two pieces of ginger, stir fry slightly, add half a bowl of mixed sauce and vinegar (the ratio of soy sauce and vinegar is about 2: 1), and add a little oil.

Exercise 2

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Name of dish: sweet and sour pork ribs

Features: bright red color, dry and moist, sweet and sour.

Raw materials:

450 grams of ribs. 20 grams of cooked sesame seeds. 3g salt, 5g pepper, 20g [url wine, 20g ginger 10g onion 10g vegetable oil, 50g fresh soup 150g vinegar, 50g brown sugar (or white sugar) 100g sesame oil 10g.

Making:

Chop the ribs into 5 cm long knots, put them in boiling water, take them out and put them in a steaming basin, add salt, pepper, cooking wine, ginger, onion and fresh soup, steam them in a cage until the meat and bones are separated, and then take out the ribs. Put the pot on a big fire, heat the oil to 180℃, fry the ribs until golden brown, take them out, heat the vegetable oil, stir-fry the sugar juice, add the fresh soup, add the ribs and white sugar, collect the juice with low fire, add vinegar when the soup is almost dry, take out the pot when the oil is bright, pour sesame oil on it, cool it on a plate, take out sesame seeds and mix well.

Exercise 3

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Name of dish: sweet and sour pork ribs

Features: bright red color, sweet and sour, appetizing and invigorating the spleen.

Raw materials:

500g of ribs, chopped green onion, Jiang Mo, soy sauce, peanut oil, sugar, vinegar, cooking wine and salt.

Making:

① Wash and chop the ribs into 3cm long segments, blanch them with boiling water, remove them and put them into a basin, and marinate them with salt and soy sauce.

(2) Stir-fry the pan oil to 60% heat, fry the ribs to light yellow, and take them out; Heat the oil to 80% heat, then put it in a pot and fry until golden brown.

(3) Heat a little oil in a wok, add chopped green onion and Jiang Mo, stir-fry until fragrant, add appropriate amount of water, soy sauce, vinegar, sugar and cooking wine, pour in ribs, and simmer with low fire until the soup is thick and the ribs are cooked. Pour in cooked oil and take it out.