Accessories: vegetables, tomatoes, eggs or sliced meat (according to your own taste)
Seasoning: Add seasonings such as white sugar or oil and salt according to your own taste.
method of work
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1 Add a proper amount of water to the pot, boil the water, add vegetables, tomatoes or eggs and other auxiliary materials, and cook for three or four minutes.
2. Add rice cakes when the vegetables are almost ripe.
3. When the rice cake strips are boiled soft, take out the rice cake and vegetables into a bowl and add oil and salt (or sugar) to serve.
Soup spectrum
(1) Prepare 300g of white rice cake, 6g of salt, 300ml of water, 20g of lean beef, minced garlic 1 spoon, shredded egg skin and shredded laver.
(2) Slice the lean beef, then blanch it with boiling water. Then add minced garlic, pepper and water to the beef slices and cook them into broth. When the broth is about half full, remove the beef.
(3) Cut the rice cake into oblique slices, rinse it with cold water and put it into the boiled broth. When the soup boils again, season it and add salt and pepper. It will be served in five minutes.
Tangdao
Koreans believe that if you don't drink rice cake soup in the New Year, you can't grow up this year. The rice cake is made of glutinous rice, with high calcium content, and it is very suitable for winter. Korean rice cake soup with many other ingredients is also similar to Japanese "mixed cooking". However, girls with insufficient gastric motility should drink less.
Better way to eat:
After cutting the rice cake, pass the cold water, so that the boiled rice cake soup is clearer and less turbid, and the taste of the rice cake will be stronger.
Korean rice cake
Beef rice cake
material
600g rice cake for rice cake soup, 50g cooked bracken, 50g sprouts 100g, 50g Pleurotus ostreatus, 0/0 shallots, 0/2 tablespoons garlic paste 1 tablespoon, Chili oil 1 tablespoon, seafood soy sauce1tablespoon. Onion 1/2, pepper grains 5,) beef seasoning (pepper 1 tablespoon, garlic paste 1/2 tablespoons, sesame oil 1 tablespoon)
Production method
1, soak the beef in cold water and remove the blood.
2. Put water in the pot, then add beef, onion, green onion and pepper to cook together. After boiling, continue to cook with slow fire for about 40 minutes. Take out the cooked beef, shred it by hand, add the prepared seasoning and stir it evenly to make the beef tasty.
3. Put Chili oil in a pan, then stir-fry garlic, then add bracken, sprouts, mushrooms and beef marinated in 2, and cook in stock.
4. Put the shredded beef soup into the rice cake after cooking. After boiling, add seafood soy sauce and tuna juice to taste. Finally, cut the shallots into appropriate lengths and put them in.
Beef rice cake
Chicken soup rice cake
material
Ningbo rice cake (thin round stick rice cake) 120g, chicken soup 200g, eggs? 1 piece, western ham? 20g, salt 1/2 teaspoons (3g), and 5 Chinese wolfberry.
[ 1]?
Production method
1, break the eggs, put them in a frying pan and spread them into an omelet, and take them out and cut them into 0.2cm wide filaments; Cut ham into the same filaments; Soak medlar in warm water, remove and drain for later use.
2. Boil the chicken soup in the soup pot with high fire, add the thin round stick rice cake, cook for 10 minute on medium fire, add salt and medlar, cook for about 3 minutes until the rice cake becomes soft, and then put the soup and rice cake into the bowl together.
3. Put the shredded omelet and shredded ham on the soup rice cake, and decorate it with medlar. Mix well when eating.