Fried rice cake is a special snack in Korea. It can be said that it is a household name, and the food has no national boundaries. This delicious food is popular in many places. When I was in Qingdao before, I knew something about it. It was said that it was fried rice cake, but it was actually a process of cooking rice cake. White rice cake strips were put into water, fish cakes were added to enhance the flavor, and other seasonings were added, especially the famous Korean style.

fried rice cake is indispensable for its soul seasoning, Korean hot sauce, which is a mixture of fine red pepper powder and fermented dried bean powder, cooked glutinous rice, salt, etc. according to the formula ratio, and it is sealed in the jar for three months, which becomes this distinctive Korean hot sauce. When it is used in Korean recipes such as fried rice cake, kimchi, bibimbap, etc., it gives the dishes an attractive red color, which looks spicy but is actually not spicy.

In our country, rice cakes have a beautiful meaning of "getting higher every year". Since ancient times, people have had eating habits, especially during the Chinese New Year holidays. Many areas will use them as food to win the favor of the whole family, and this "Korean fried rice cake" is red and lovable. You can learn to make it, change its flavor and try different flavors, because it is really good. Korean fried rice cakes are characterized by attractive colors, sweet, spicy, soft and glutinous, strong and elastic teeth, and delicious without oil or greasy. Come and see how to make this delicious dish.

3g of rice cake strips (almost 27-28 segments), two pieces of fish cakes, eight quail eggs, one scallion, and one quarter of cabbage.

2g of seasoning Korean hot sauce, 2g of soy sauce, 2g of sugar, 1g of Chili powder, 1g of fish sauce and 1g of pepper.

specific process

(1) If the rice cake strips are long, cut them into 6 cm long sections (which are convenient and palatable to eat), tear them into strips for use, cut the fish cakes into small pieces for use, cut the green onions into horseshoe pieces for use, and cut the cabbage into larger pieces for use.

(2) Add water to the pot until the quail eggs are slightly covered. Boil the quail eggs on high fire, then cook them on medium and small fire for about 4 minutes. Take out the quail eggs and put them in cold water for a good peeling, then take them out and peel them off for later use. You can cook more here, just add a few fried rice cakes.

(3) Add the water that has not touched the rice cake strips into the pot (do not use an iron pan, it is better to use a thick pot or a non-stick pot, so as not to stick to the pot during the boiling process), add the hot sauce, bring it to a boil, put the rice cake strips in, bring it to a boil, add the light soy sauce, sugar, Chili powder, fish sauce and pepper, stir well, and then add the fish cake and quail eggs. When the rice cake strips are boiled soft and swollen, all kinds of ingredients absorb the flavor of the sauce, and the soup becomes thick and wrapped on the rice cake strips, which makes people look very appetizing. At this time, turn off the fire and put it on the plate. The delicious "fried rice cake" is ready.

Tips

(1) The quail eggs in fried rice cakes can also be replaced with eggs, which is more suitable if the quail eggs are smaller.

(2) Adding fish cakes to fried rice cakes can enhance its flavor, enhance its fragrance and taste. Some people like to cook the bottom soup with small dried fish first, and then add hot sauce. This also depends on personal preference, but it's useless for me here. I think the above sharing method tastes better and is more in line with the public's taste.

(3) The amount of Chili powder and pepper added during boiling can be adjusted according to your own preferences. You can add more if you like spicy food, and less if you don't like spicy food.