Manufacturing materials of baked crab yellow rice cake: main ingredients: 400g of rice cake, and appropriate amount of crab yellow.
Seasoning: (1) onion, ginger, yellow wine and salad oil. (2) stock, salt, monosodium glutamate, chicken essence and sesame oil. Teach you how to make crab yellow baked rice cake, and how to make crab yellow baked rice cake is delicious. 1. Cut the rice cake into diamond-shaped pieces and fry it in the oil pan until the surface is light yellow. 2. Stir-fry the crab roe, onion, ginger and yellow wine in the oil pan. 3. Put the raw materials into the pot, add seasoning (2) to taste, and burn until it is mature. The key to making crab yellow baked rice cake: the finished soup should not be too much, and the rice cake should not be baked too badly, otherwise it will stick and lose its shape. The practice of Jiangmi rice cake introduces the cuisine and its effects in detail: dessert/snack recipes for invigorating qi and nourishing the body, and postpartum conditioning recipes.
Taste: sweet technology: steamed rice cake making material: main ingredient: glutinous rice 500g.
Accessories: Jujube (dried) 125g teaches you how to make glutinous rice cakes, and how to make glutinous rice cakes is delicious 1. Washing glutinous rice, soaking in cold water for 30 minutes, and draining;
2. Put the glutinous rice in a cage and steam it with high fire for 60 minutes, then take it out and put it in a pot, immediately pour in 500 grams of boiling water and stir it in one direction with a wooden stick;
3. After mixing the rice with water, steam it in a cage for 30 minutes;
4. Put it back into the basin and stir for 4 ~ 5 minutes until it becomes sticky dumplings;
5. Steam for 10 minute, take out and cover with wet cloth for 12 hour;
6. Wash and cook the jujube, steam it in a cage for 30 minutes, and take it out to cool when the color is deep red and shiny;
7. Divide the dumplings into three equal parts and put them on the chopping board;
8. Dip your hands in cold boiled water, smooth them one by one, and pat them into a square with a thickness of 5 cm;
9. Spread the dates of 1/5 evenly on a glutinous rice balls, and then cover the second glutinous rice balls;
10. Then spread the same number of dates on the second glutinous rice ball, and then cover the third glutinous rice ball to form a cake with three layers of glutinous rice balls and two layers of dates;
1 1. Finally, all the remaining dates are coded on the cake surface, covered with wet cloth and stuffed under the cake body;
12. Hold it with both hands along the edge of the cake, press it flat with one hand and push it with the other hand until the cake is extruded to a thickness of about10 cm;
13. Remove the cover cloth and cut it into diamond-shaped pieces, which can be eaten with white sugar or sweet-scented osmanthus sugar. The practice of oyster rice cake soup introduces the cuisine and its effect in detail: Korean cuisine.
Making materials of oyster sauce rice cake soup: main ingredients: 600g of white rice cake, 3 tablespoons of soy sauce * soup: shad sauce soup 10 cup * seasoning: 200g of oyster, 0/00g of tofu 1 egg, 2 slices of laver * meat sauce: soy sauce/kloc. (2) The oyster is peeled, washed and dehydrated. (3) fry the eggs and shred the white eggs; Roast laver and crush it. (4) Cut the tofu into radish pieces. (5) Put the cut white cake into the cooked miso soup, and then put the tofu and oysters when it floats. (6) After putting in a bowl, put in eggs and seaweed, and add seasoning. * Oyster soup can be used as sauce soup instead of shad soup. The practice of stewing rice cakes introduces the cuisine and its effects in detail: Korean cuisine.
Materials for making stewed rice cakes: main ingredients: 500g of rice cakes, 300g of beef elbow carrion, 300g of beef stomach, 0/0 cup of water/kloc, 300g of broth 1 cup, 300g of radish, 200g of carrots, 0/00g of beef/kloc, 3 mushrooms and Ginkgo biloba/kloc. Stew seasoning: 6 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of chopped green onion, 65,438 tablespoons of sesame oil+0 tablespoons of sesame seed, and a small amount of stewed rice cake with pepper noodles. Features: The stewed rice cake is cooked beef, shredded and seasoned, then boiled with white rice cake in broth, and stewed with carrots, mushrooms, onions, cress, ginkgo, chestnuts and pine nuts. Carrots are rich in carotene, which has the same effect as vitamin A and has anti-cancer effect. It is a food rich in inorganic substances and vitamins. Teach you how to make stewed rice cakes and how to make them delicious (1). Remove the black film from the cow's belly, wash the carrion of the cow's elbow, and pour 10 glass of water into a large pot to boil. When cooking, put the whole radish and carrot in and cook until half cooked. (2) Cut the beef, then dehydrate the soaked mushrooms, cut them into strips and season them with meat seasoning. (3) Cut the rice cake into 5cm, draw a knife mark on the rice cake, scald it with boiling water, take it out and let it cool, and then add the meat mixed with seasoning. (4) Cut carrots and radishes into sizes of about 4cm, cut corners, and cut beef elbow carrion and beef stomach. (5) Stir-fry Ginkgo biloba, peel it, divide the egg into egg white and yolk, fry it, and cut it into balls or dominoes. (6) Stew beef elbow carrion, radish and carrot in a pan, season with sauce, add seasoning broth, and stew with medium fire until paste. (7) When the meat dishes are tasty, add the prepared rice cakes and sauce and stew until there is almost no soup. After stewing, add ginkgo and stew for a while. (8) After stewing, put it in a bowl and put eggs and pine nuts on it.