Method 1

Ingredients: crab

Accessories: rice cakes, fresh mushrooms, celery, zucchini, onions, ginger, garlic

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

1. Clean the crabs and cut them into pieces. Cut the onions, ginger and garlic into minced pieces respectively. Add a little vegetable oil and salt to the water and wait. After the water boils, add the rice cakes, cook until cooked, take them out and set aside;

2. Set the pot on fire and pour in the oil, simmer the onion, ginger and garlic into the pot, add the crabs, add soy sauce and sugar and stir-fry for a while, then Add zucchini, celery, and mushrooms and stir-fry. Add salt, pepper, and sesame oil to taste. Add rice cakes and stir-fry evenly. Remove from the pan and stir well.

Features: Fresh, salty, palatable and nutritious.

Method 2

Ingredients: Korean rice cake segments, Korean kimchi, Korean fish cakes, barbecue ham

Ingredients: Korean hot sauce, sugar

1. Cut the kimchi bought from the supermarket into small pieces on the cutting board and put it on a small plate for later use;

2. Open the bag of barbecue ham, cut it into small pieces and put it on the Set aside in a small plate;

3. Cut the thawed frozen fish cakes into slices and set aside;

4. Heat the pot and add oil. After it is heated, add Pour the cut kimchi segments into the wok and stir-fry;

5. Pour warm water into the pot. After the kimchi soup boils, add the pre-cut fish cake slices into the pot and cook; 6. When the soup in the pot boils again, put the barbecue ham slices into the pot and cook together, and add 2 tablespoons of Korean hot sauce for seasoning (you can also adjust the hot sauce more or less according to your own taste);

7. Bring the soup with the chili sauce to a boil, put the bagged rice cake segments into the pot and cook together, and turn down the heat; 8. When the soup gradually thickens, add a little sugar to taste and wait for the soup When the juice is slowly reduced, put it into a bowl and serve it out of the pot, and sprinkle with chopped green onion as a garnish.

Method 3

Ingredients: rice cake, onion, rapeseed, green onion, white sugar, oil, spicy sausage.

1. Cut onions, rapeseed, and scallions into inch-long sections;

2. Add water and cook the rice cake until half-cooked;

3. Heat the oil and add an appropriate amount Add white sugar to color, stir-fry onions and green onions, add rice cakes and stir-fry until coloured, add appropriate amount of water and bring to a boil;

4. Add washed rapeseed, add a small amount of thirteen spices and chicken essence and stir-fry Stir fry and remove from the pan.

Method 4

Ingredients: Chinese cabbage, oyster mushrooms, carrots, red peppers, bacon, pickled vegetables, onions, ginger and garlic.

1. Cut various ingredients into shreds or pieces as needed;

2. Stir-fry minced onion, ginger, garlic, and bacon in hot pan and cold oil, add in shredded pickled cabbage and stir-fry Mix well;

3. Add shredded Chinese cabbage, carrots, oyster mushroom slices, and red pepper shreds and stir-fry;

4. Wait until the side dishes are 7-8 mature, and add an appropriate amount of light soy sauce , sugar, oyster sauce, and pepper to taste;

5. Pour in the washed rice cake slices, add a spoonful of stock (water) and fry for 1 minute;

6. Add a spoonful of chili Sauce, sprinkle with chopped green onion, mix well and serve.