Materials:
Rice Cake Dahi Dahi Seasoning Powder a little sugar onion carrot
Cabbage scallions Korean Chili Sauce
Practice:
1, onion, carrots, cabbage, shredded, scallions cut into inch segments
2, the first with a little oil to the onion, carrot incense
3, onion, carrot a little incense is good (do not fry to cooked yo) then pour in a little water
4, then put the water together in a small amount of water
4, and then put the carrot together in the water. Onions, carrots, a little burst of incense on the good (do not fry to cooked yo) then pour in the right amount of water
4, and then put the cabbage into the pot
5, cook until the water rolled with the right amount of Korean chili sauce, need to add a little sugar, because spicy fried
Nian Gao eat up to sweet and spicy to taste good.
6, continue to cook until boiling, then put rice cakes and seasoning Dahi Da (seasoning and spicy sauce can also
with a little water into the soup into the pot can also be), and continue to cook until the soup is dry and thick until.
Finally, add the scallions and stir fry evenly to start the pan, Korean style spicy fried rice cake fried good Luo.
Preparation materials: 500 grams of rice cakes, 50 grams of cabbage, 200 grams of sliced beef, 50 grams of red pepper, 2 cloves of garlic, red pepper, scallions, 1 each of Korean chili sauce, fine sugar, soy sauce, water.
Cooking method:
Slice the rice cake into three equal parts to make a short cylinder, then soften it in hot water.
Preheat a frying pan and stir-fry the sliced meat in the pan until it is seven minutes old.
Add minced garlic, julienned red pepper, sliced red pepper, sliced green onion and sliced cabbage.
Season with soy sauce and sugar, then add the rice cake cubes and stir-fry, then turn down the heat to let the rice cake absorb the soup.
Add the chili sauce at the end and stir-fry well.
How to stir-fry rice cakes with capers and shredded pork
Chop the capers (finely chopped), shred the pork, and slice the rice cakes.
The pot of oil is hot, will use the cooking wine starch slurry over the shredded meat first burst cooked; shredded meat sheng out, the pot of leftover oil on high heat will be crushed capers into the frying, and then poured into the pre-exploded shredded meat, add salt, a little sugar stir-fry, sheng out.
Put a little oil in the pot (oil can not be too much, rice cakes do not absorb oil, too much oil, but feel greasy) oil hot, rice cakes into the stir fry (pay attention to the size of the fire, do not fry the rice cakes burnt hard), add just fried capers meat together stir fry (if you think too dry can add a little water), and finally add a little monosodium glutamate (chicken essence) stir fry can be.
Southern taste: you can put some sugar
Northern taste: sugar can be omitted (eat with some spicy can also be)
Korean snack "spicy fried rice cake" practice!
Preparation materials: 500 grams of Korean rice cakes, 50 grams of cabbage, 200 grams of sliced beef, 50 grams of red pepper, 2 cloves of garlic, red pepper, green onion, 1 each of Korean chili sauce, fine sugar, soy sauce, water.
Cooking method:
Cut the Korean rice cake strips into three equal parts and make them into short cylinders, then soak them in hot water to soften them.
Preheat a frying pan and stir-fry the meat slices in the pan until they are seven minutes old.
Add minced garlic, julienned red pepper, sliced red pepper, sliced green onion and sliced cabbage.
Season with soy sauce and sugar, then add the rice cake cubes and stir-fry, then turn down the heat to let the rice cake absorb the soup.
Add the chili sauce at the end and stir-fry well.
Hangzhou-style fried rice cakes
Ingredients:
80 grams of lean pork (chicken can also be used), 150 grams of Chinese cabbage, 100 grams of leeks, 5 grams of fungus, 300 grams of white rice cakes, 5 grams of shrimp oil, 2 grams of sugar.
How to make:
1, pork shredded, mixed with salt, then add egg white and cornstarch paste, 30 minutes. The fungus soaked in water until it rises, remove the hard part of the stalk, clean, cut into julienne. 2, cabbage cleaned and cut into julienne strips, leeks picked clean and cut into sections spare. Cut rice cake into 0.3cm thick slices. 3、Heat the oil to about 80℃, put down the rice cake slices to fry a little to make it set, fish out. 4, another oil fried shredded pork, fungus and cabbage, add broth simmer until the cabbage is soft and crispy but still have soup, put down the rice cake stir fry, add shrimp oil and sugar stir fry, turn off the heat and then put down the leek segment mix a little can be served.
Flavor characteristics:
1, once upon a time only at New Year's Eve to eat fried rice cakes, now rice cake production method progress, and with vacuum packaging, so that rice cakes are not easy to? Decay and mold, can be eaten all year round. Rice cake is made of glutinous rice, sticky, so do not cut too thick when slicing, not easy to taste, but too thin is too soft, no bite, so the rice cake to fry delicious, the size of the rice cake slices thick and thin has a great impact. Because it is necessary to make it have a better texture and not stick together, so first fry it in oil, try it. 2, leeks too early in the pot will become soft, must be at the end of the pot in order to maintain the crispiness. 3, fried rice cakes with shrimp oil frequency color is more beautiful, not like soy sauce is black red, and shrimp oil flavor is the more aged the more you eat the more flavor, not like the general MSG and high-fresh MSG, just feel the temporary freshness when you enter the mouth, swallowing instead of the feeling of dry mouth and thirst.