Whether the fried rice cakes are delicious or not is the primary determinant. Although Mr. Bian's home is located next to Shaoxing, the rice cakes there are very different from those in Shaoxing. There is no glutinous rice in it, and they are basically made of japonica rice. Therefore, the Shuimo rice cakes in Ningbo will not have a soft and sticky taste, but they will taste tender and chewy when fried, and the rice is fresh.
Another thing that doesn't make sense is fresh bamboo shoots. The bamboo shoots eaten in Zhejiang were dug from the bamboo forest early in the morning, and they came back to cook. Moreover, even if there were too many bamboo shoots, they made rice cakes with the pointed part, leaving the pickled vegetables that were cut and dried (the resentment of the northerners). Therefore, in contrast, the fresh bamboo shoots that have been transported to Beijing after many twists and turns are naturally less delicious and tender.
The whole approach is as follows:
First, the rice cake is cut into small pieces half the width of a finger; Shredded pork, it is best to choose fat and thin meat, so that it will smell better when fried; Green garlic is also cut into sections for later use.
First, add oil to the hot pot, stir-fry the shredded pork until it basically changes color, then add pickles and fry together. Speaking of pickles, I just missed a part. This kind of pickles is also made by local people themselves. . . It's made of "golden cabbage", a kind of Chinese cabbage. If it's not available, it can be replaced by pickled mustard leaves or snow vegetables.
After the pickles and meat are slightly stirred evenly, you can shoot bamboo shoots. After the bamboo shoots are put down, add a proper amount of water and cook for a while, so as to avoid the fried bamboo shoots from having a mouth-watering taste. After the bamboo shoots are basically cooked, you can add the rice cakes. The rice cake should be stewed in the pot for a while. During this time, beat the eggs evenly, find another pot to spread into a thin omelet, and then cut it into half-finger-wide silk for later use.
When it is basically cooked, add the remaining green garlic and egg skin, stir fry evenly, and when the green garlic is soft, you can turn off the heat and come out.
Because I often (lazily) go to the supermarket, so the picture above is what I often eat.
However, I do think that the following method is better to fry. After the rice cake softens, pour the whole box of tender tofu into the pot. This is a little secret recipe when frying rice cakes. The tender tofu broken in it makes the taste of rice cakes, bamboo shoots and meat more tender and smooth, and of course indirectly helps to prevent the whole dish from being too dry.
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Since you all say it's dark cooking ... I found a (relatively) better-looking picture to replace it ~ (I'll try to keep the tofu bigger next time = =)
But tell the truth ~ ~
You see, you all describe its appearance as XX, but everyone who has eaten it is praising it ~ ~ The conclusion is that everyone still likes it, which means it's really delicious, haha! !