1 Shanghai fried rice cake
Ingredients:
New year cake, Chinese cabbage, pork shreds, small mushrooms, sugar, soy sauce, salt, rice wine (brandy) < /p>
Cooking steps
First marinate the shredded pork with soy sauce and wine for a few minutes
Put the oil into the pan, sauté the shredded pork until it is cooked for 5 minutes. Pot
Put the Chinese cabbage on the bottom of the pot, then put the rice cake in the middle of the cabbage, and finally add the shredded pork, cover the pot and simmer for a while
Stir and stir-fry briefly before putting it in the pot Just one shot
2 Fried rice cakes
Ingredients:
New rice cakes, garlic, pork, mushrooms, salad oil, sugar, soy sauce, salt, cooking wine, sweet noodle sauce , starch, chicken essence, pepper
Preparation:
Slice the rice cake, shred the pork, and cut the yellow garlic into sections.
First marinate the pork shreds with soy sauce, chicken essence, starch and cooking wine for a few minutes.
Put the rice cake into boiling water and cook until soft, remove and soak in cold water and set aside.
Heat the pot, add salad oil, stir in the shredded pork until it changes color, put it on a plate and set aside.
Here in a pan, add sweet noodle sauce and sauté until fragrant (the pan should not be too hot), add soy sauce, sugar, cooking wine, pepper, stock (or water), add rice cakes, cook for a while to reduce the juice, and let the rice cakes Once it's fragrant and softened, add garlic, shredded pork, some salad oil, stir-fry, and serve.
3 Fried rice cake
Ingredients: shredded pork, vegetables (usually rapeseed), rice cake
Method:
Use tender shredded pork Grab the meat powder, add cooking wine and oil and mix well; cut the vegetables into appropriate lengths
Put oil in the pot, stir-fry the shredded pork and vegetables, add some salt, stir-fry, remove and set aside
< p>Add oil, add rice cakes, stir-fry quickly, and keep adding some water to prevent sticking to the pan. Stir-fry until the rice cakes become soft, add the fried shredded pork and vegetables, add some salt, chicken essence, and add some water until the soup is almost gone. Dry the pot.4 Ningbo Fried Rice Cake
Ingredients required:
6 rice cakes, 225 grams of cabbage, 225 grams of bamboo shoots, 113 grams of pork, 1/4 salt teaspoon, 1/4 teaspoon MSG, 1/2 teaspoon soy sauce, 2 tablespoons water, 1 tablespoon oil
Instruction steps:
Wash and slice the rice cake; cabbage, bamboo shoots, Wash and shred the pork.
Heat the pan with oil, add shredded pork, cabbage, and bamboo shoots, stir-fry, add soy sauce, salt, MSG, and water, stir-fry; spread the rice cakes evenly on top of the vegetables, simmer for 3 minutes, and stir-fry Just count and that’s it.
Remarks:
When placing the rice cake in the pot, it needs to be spread on the vegetables first, and then stir-fried after it is simmered to avoid sticking to the pot.
5 step by step rise (fried rice cake with XO sauce)
Ingredients
90g minced pork/minced pork
Broccoli[ Sliced] 90g
Carrot [sliced] 50g
Fresh mushrooms [sliced] 5 pieces
Shanghai rice cake [vacuum packed] 2 pieces [about 250 grams]
Seasoning
3 tbsp Lee Kum Kee XO Sauce
1 tbsp Lee Kum Kee Old Village Premium Oyster Sauce
125 ml soup [1/ 2 cups]
Preparation method
Use 2 tablespoons of oil to lightly fry the Shanghai rice cake, add all the ingredients and stir well.
Stir in the seasonings, cover and simmer for about 5 minutes until the sauce thickens.
Eight Treasure Rice Cake
Ingredients: 1000g glutinous rice, sugar, sesame seeds, green plums, raisins, melon sticks, white lotus, peach preserves, and 20g lard.
Method: Wash the glutinous rice first, soak it in water for 24 hours, steam it in a drawer, take it out and mash it with a wooden stick and let it cool. Knead the sugar and other ingredients evenly into the filling, and brush the lard on the square plate. , spread 1cm thick glutinous rice smashed, put an appropriate amount of stuffing in each layer, and finally spread three layers, steam it and cut it into small pieces with a knife.
Sandwich rice cake
Ingredients: 1000g glutinous rice, 50g each of green and red silk, adzuki beans and white sugar.
Method: Wash the glutinous rice and soak it for 24 hours, steam it in a drawer, take it out and mash it with a wooden stick, then cut it into two pieces. Boil the adzuki beans, add sugar, add green and red shreds to make a filling and sprinkle it on top. Place one piece on top of the stuffing and press it tightly, then cut it into pieces with a knife.
Fried white rice cake
Ingredients: 1000g glutinous rice, 100g tea oil.
Method: Wash the glutinous rice and soak it thoroughly, drain off the water and steam it until it is cooked. Take it out and mash it with a wooden stick, press it into pieces, cut it into small pieces of about 50g with a knife, and put in the rice cake. In the boiling oil pan, when the fried rice cake turns white and floats, take it out.
Fried Rice Cake
Ingredients: 1000g glutinous rice, 250g japonica rice, 50g each of sugar, osmanthus sauce, lard, and 200g peanut oil.
Method: Wash and soak the glutinous rice and japonica rice, add water and grind into a slurry. Put it into a cloth bag and press dry the gouache. Put it in a basin, add lard, sugar and osmanthus sauce and mix well. Brush peanut oil on a square plate, put the kneaded dough into the plate and spread it flat, then steam over high heat for about 30 minutes until cooked. Once cool, cut into long cubes, then fry in a peanut oil pan over medium heat until thoroughly fried.