Ingredients: rice cake, bacon, bean paste, shallots, garlic slices.

Practice: 1, blanch the rice cake with hot water, then with cold water for later use. 2. The bacon taken out of the refrigerator should be frozen in cold water and washed clean. Then steam in the pot until the fat meat is soft and the lean meat is soft, and slice it for later use. 3. Heat the oil in the pot, add the garlic slices until they turn yellow, add the bean paste and a little sugar and salt, add the rice cake and stir-fry, then add the bacon, add a little hot water and stew it a little, finally add the onion, pour some sesame oil ~ stir-fry.

Roasted rice cake with beef

Ingredients: rice cake, beef, carrots and green beans.

Practice: 1, diced beef, marinated with seasoning (salt, light soy sauce, etc.) for about 30 minutes; 2, diced rice cakes and carrots for later use; 3, put ginger in hot oil in the pot, add beef and stir fry until it turns gray; 4, add rice cakes, diced carrots, green beans and salt in turn; 5, stir fry carrots.

Korea fried rice cake

Ingredients: rice cake 150g, appropriate amount of oil, 30g of Korean hot sauce, 30g of Korean rice cake sauce, 30g of tomato sauce and appropriate amount of cooked sesame seeds.

Practice: Prepare all the ingredients. Cut the rice cake and soak it in water for 20 minutes. Put Korean hot sauce, tomato sauce and Korean rice cake sauce into a bowl and stir well to become seasoning sauce. Add a little salad oil to the pot and add rice cake strips. Stir-fry slowly over low heat. Fry each side until slightly yellow. Take out the rice cake and brush it with sauce. Spread evenly, sprinkle with cooked sesame seeds and serve.