There are many ways to make Ningbo rice cakes:

1. Stir-fried rice cakes with grass seeds

Grass seeds are Chinese milk vetch, which is called Caotou in Shanghai and Caotou in Ningbo. The tender stems and leaves of grass seeds have a special fragrance and are full of pastoral atmosphere. People in Ningbo have a special liking for grass seeds. They not only use salted and marinated grass seeds, but also fry them with rice cakes, which is very peasant. A pot of grass seed fried rice cake, eating the taste of childhood, the smell of the countryside.

2. White crab rice cake

Portunus trituberculatus is particularly fat in winter. Male Portunus trituberculatus (white crab) with fresh and tender meat is fried together with Shuimo rice cake. The delicious taste of Portunus trituberculatus is absorbed by the rice cake during the frying process, which adds a delicious seafood flavor to the soft glutinous rice cake. The soft and hard taste is also very classic and delicious.

3. Stir-fried rice cakes with shepherd's purse

Ningbo people call shepherd's purse a "field dish". In winter, shepherd's purse is very fragrant and tender. When it is warm and cold, they can't wait to drill out of the ground, giving people unlimited vitality.

The wild shepherd's purse tastes fresh and delicious, which is incomparable to ordinary vegetables. As a folk saying goes, "After eating shepherd's purse, all vegetables are not fresh". Ningbo people's fried rice cake with shepherd's purse is a must. The fragrant shepherd's purse and the soft glutinous rice cake are skillfully matched, with a chopstick entrance and the aura of Shan Ye. No delicacies and delicacies can compare with this one.

4. Fried Rice Cake with Shrimp

The people of Ningbo, also known as "miscellaneous Shui Bo", are a kind of delicious seafood with rich nutrition and tender juice. Every winter. Squid is particularly fat and often has paste, so it is best to eat it at this time. The fat shrimp's brain is full of grease, and the meat is very tender and delicious. Stir-fried with rice cakes, very delicious.

5. Stir-fried rice cakes with shredded green vegetables

It's a very common practice. After the shredded green vegetables are smooth, put them out for later use, and then put the soaked rice cakes into the same stir-fry, because the rice cakes are easy to stick to the pot. At this time, you must not be lazy, but keep stirring.

You should slip some water from time to time on the way. When the rice cake starts to be a little soft, put the vegetables in the same stir-fry, then put the fried shredded pork in the same stir-fry. When the rice cake is soft, add salt and a little soy sauce, stir well and serve.