What are the characteristics of fried rice cakes?

flavor characteristics of fried rice cakes:

1. In the past, fried rice cakes were only eaten during the Chinese New Year. Now, the production method of rice cakes is improved, and they are packed in vacuum, which makes them not easy to rot and mildew and can be eaten all year round. The rice cake is made of sticky rice, so don't cut it too thick when slicing, which is not easy to taste, but too thin is too soft and has no bite, so the rice cake should be fried delicious, and the size and thickness of the rice cake slices have a great influence. Because we want it to have a good taste and not stick together, we should fry it in oil first, so we might as well try it.

2. leek will become soft and rotten if cooked too early, and it must be cooked at the end to keep brittleness.

3. Stir-fried rice cakes with shrimp oil are more beautiful in color, unlike soy sauce, which is black and red, and the taste of shrimp oil is more and more delicious as you get older, unlike ordinary monosodium glutamate and high-fresh monosodium glutamate, which only makes you feel a temporary umami flavor when you enter, but you will feel thirsty after swallowing.

Method 1

Ingredients: crab

Accessories: Shuimo rice cake, fresh crab fried rice cake made in Method 2

Mushrooms, celery, zucchini, onion, ginger and garlic

Seasonings: salt, sugar, pepper, soy sauce and sesame oil

Cooking method:

2. put the oil in a pan, put the onion, ginger and minced garlic in a wok, add the crab, add the soy sauce and white sugar and stir-fry for a while, then add the zucchini, celery and mushrooms, add the salt, pepper and sesame oil to taste, add the rice cake and stir evenly, and then stir evenly.

characteristics: fresh and salty, and rich in nutrition.

method 2

ingredients: rice cake, onion, rape, onion, white sugar, oil and spicy sausage.

Exercise:

1. Cut onion, rape and onion into inches;

2. Add water to boil the rice cake half-cooked, and take it out;

3. Put oil in half heat and add appropriate amount of white sugar for coloring. Stir-fry onions and shallots, add rice cakes for coloring, and add appropriate amount of water to boil;

4. Add the cleaned rape, add a small amount of thirteen spices and chicken essence, stir-fry and take out the pot.

practice 3

raw materials: Chinese cabbage, Pleurotus ostreatus, carrot, red pepper, bacon, cabbage, onion, ginger and garlic.

Practice:

1. Cut various ingredients into shreds or blocks as required;

2. Stir-fry chives, minced ginger and garlic, shredded bacon in a hot pan with cold oil, then pour shredded cabbage and stir well;

3. Add shredded Chinese cabbage, shredded carrot, sliced Pleurotus ostreatus and shredded red pepper and stir-fry;

4. When the side dishes are 7-8 ripe, add some soy sauce, sugar, oyster sauce and pepper to taste;

5. Pour the washed rice cake slices, add a spoonful of broth (water) and fry for 1 minute;

6, add a spoonful of Chili sauce, sprinkle with chopped green onion, mix well and serve.

Hangzhou-style fried rice cake

Production method:

1. Shred pork, stir with salt, add egg whites and white rice paste for 3 minutes. Soak the fungus in water until it swells, remove the hard stem, clean it and cut it into shreds.

2. Wash and shred Chinese cabbage, and pick chives and cut them into sections for later use. The rice cake is also cut into pieces .3 cm thick.

3. When the oil is heated to about 8℃, put down the rice cake slices and fry them slightly to shape them, then take them out.

4. Stir-fry shredded pork, auricularia auricula and Chinese cabbage in oil, add broth and stew until the Chinese cabbage is soft and crisp, but there is still soup. Put down the rice cake and stir-fry, add shrimp oil and sugar, stir-fry evenly, turn off the fire and then put down the leek section and mix it. Then serve.

Korean fried rice cake

Ingredients: 12 pieces of rice cake, 8 tempura or bamboo wheels, 24cc of boiling water, 2 tsps of white sesame seeds.

sauce: 4 tsps of korean chili sauce, 8 tsps of sugar, 1/4 onion (shredded), 1 onion (cut into pieces), and 1 bowl of Korean fried rice cake (cut into small cubes).

Features:

Sweet and spicy fried rice cakes are the favorite of Korean young people. What is more special is that, instead of frying in oil, the rice cake is boiled to make it full of sauce, and with crispy vegetables, the taste is very rich.

Practice:

1. Put 24cc of boiling water, seasoning and rice cake into the pot.

2. open fire and cook until the water is 1/3 less, then add tempura and stir fry. [2]

3. When the water is reduced to 1/2, turn off the fire and add onions, shallots and cabbage. Sprinkle sesame seeds when eating.

tip: put the vegetables last to keep them fresh and crisp.

Korean-style spicy fried rice cake

1. Cut the red onion into small pieces

2. Shred the carrot

3. Wash the finger rice cake. Drain the water

4. Put the oil in the pan

5. When the oil is 5% hot, add the red onion and fry it at low temperature to get the onion oil

6. After the red onion is fried, add the carrot and stir fry it