Ingredients: rice cake, red beans, tremella.

Practice:

1.Wash the tremella hair; After washing red beans, soak them in hot water for half an hour.

2. Add a bowl of water and stew for half an hour.

3. After half an hour, add tremella to start cooking and stew for another half an hour.

4. After the rice cake is steamed, slice it or round it and add it to the soup.

Rice cake soup

Practice:

1, cut the rice cake into 4 mm slices, rinse with cold water and soak for a few minutes;

2. Wash and shred pork, and marinate it with starch, soy sauce, salt and cooking wine for later use; Slice ginger into silk;

3, Chinese cabbage and kelp are washed, and kelp is best soaked for one hour in advance;

4. Put oil in a hot pot, saute shredded ginger, stir fry shredded pork for a while, mix cabbage well, add water, put rice cake slices, boil until the rice cake is soft, put kelp to cook, and season with salt.

Korean-style rice cake soup

Seasoning: oil, salt, white pepper 1/3 tbsp.

Practice:

1, beat the eggs into egg liquid, pour oil in a hot pan, fry the egg liquid into egg skin with low fire, scoop it up, and cut it into pieces half a centimeter wide after cooling;

2, garlic smashed into powder; Shred onion and laver;

3. Cut the rice cake into 4 mm slices, rinse with cold water and soak for a few minutes;

4. Wash and slice the beef, and scoop it up in water; Boil clear water, add beef, minced garlic and pepper, and cook over low heat until 2/3 water remains, and it takes about 20 minutes to pick up the beef;

5. Add the rice cake slices, until the rice cake slices are boiled soft, sprinkle with shredded eggs, shredded onion and shredded seaweed, and season with salt. [2]

Fried rice cake with shredded vegetables and pork.

Raw materials: shredded pork, green vegetables (usually rape) and rice cakes.

Practice:

1.Grab the shredded pork with tender meat powder, put the cooking wine and oil in and mix well; Cut the vegetables into suitable lengths.

2. Put oil in the pan, stir-fry shredded pork and vegetables, add some salt, stir-fry and remove for later use.

3. Add oil, add rice cakes, stir fry quickly, and constantly add some water to prevent the rice cakes from sticking to the pan. Stir fry until the rice cakes become soft, add fried shredded pork and vegetables, add some salt and chicken essence, and add some water, until the soup is basically dry.

Crispy fried rice cakes and purple vegetable rolls

Ingredients: appropriate amount of rice cake, several pieces of laver, and appropriate amount of fried pulp.

Practice: First cut the rice cake into squares with random sizes, then wrap it with laver, dip it in deep-fried pulp, fry it at about 170 degrees until it is crispy, and serve it.

Tip: control the oil temperature, not too high or too low.

Rice cake dessert store

Ingredients: bicolor rice cake 150g, ginger slices 40g, water 450g and rock sugar 75g.

Practice: first cut the two-color rice cake into squares, with arbitrary size; Boil water and ginger slices; Add the rice cake and cook for about five minutes.

Tip: The sweetness can be reduced according to your preference. Cooking rice cakes should not take too long.

Crispy fried Gillette water chestnut cake

Ingredients: water chestnut cake, bread crumbs, eggs 1 egg, raw flour.

Practice: First, cut water chestnut cake into pieces, cover it with raw flour, add egg paste, then paste bread crumbs, boil oil for about 170 degrees, and fry until golden brown. Then serve.

Tip: You can eat with tomato juice, so that it does not feel greasy.

Yuegang flavor rice cake

Ingredients: all kinds of rice cakes and edible oil.

Practice:

1.Fry-Cut all kinds of rice cakes into pieces with arbitrary size. Add a little oil and fry the rice cake until golden.

2. Steaming-cut all kinds of rice cakes into pieces and steam them thoroughly.

Tip: The above practices keep the original flavor of rice cakes, and the taste is delicate and smooth.