Crab Fried Rice Cake
Wash the live crab and cut into cubes, rice cake cut into strips, crab pieces of oil, add green onions, ginger, wine, soy sauce, sugar and rice cake **** fried
Korean Style Spicy Stir-Fry Rice Cake
Materials: rice cake, sweet not spicy (if not available), onions, carrots, cabbage, green onions, Korean chili sauce.
Making:
Shred sweet chili, onion, carrot, cabbage, green onion.
Normally, fried rice cakes are cooked in water without oil. I changed him to first use oil to onions, carrots popping. Onions, carrots, a little bit of incense on the good (do not stir fry to cooked), and then pour in the right amount of water, my amount of water is a cup (the amount of rice cakes is a person's share of about 20 small strips) . Then put the sweet not spicy and cabbage into the pot together. Boil until the water boils, then add the right amount of Korean chili sauce. My Korean chili sauce is sweet, so I don't need to add sugar, but if you use the original Korean chili sauce, you need to add sugar! Because spicy fried rice cakes should be sweet and spicy to taste good! Continue to cook until boiling. Add the rice cakes. Keep cooking until the soup thickens. Add the scallions and stir-fry well.
Note: Korean chili sauce is divided into original flavor and sweet flavor, when purchasing if you do not understand the Korean language can be used to mark the number to differentiate, we have not seen the chili sauce in the upper right corner of a green circular pattern, that circular pattern means that it is a sweet chili sauce, Korean chili sauce, regardless of any one brand, is the same way to differentiate
Shanghai Fried Rice Cake
Materials
Rice cakes, cabbage, shredded pork, small mushrooms, sugar, soy sauce, salt, rice wine (brandy)
Cooking:Step
1. First, marinate the shredded pork in soy sauce and wine for a few minutes. soy sauce, salt, cooking wine, sweet noodle sauce, cornstarch, chicken essence, pepper
Making:
1. Slice the rice cake, shred the pork, and cut the garlic yellow into pieces.
2. First, marinate the shredded pork in soy sauce, chicken essence, starch and cooking wine for a few minutes.
3, rice cakes into the boiling water to cook soft, out of the dipped into cool water standby.
4: Heat a wok, add salad oil, add shredded pork and toss to coat.
5, start a frying pan, add the sweet noodle sauce, add soy sauce, sugar, cooking wine, pepper, broth (or water), add the rice cakes, cook for a while, reduce the juice, so that the rice cakes are flavored, soften, add garlic, shredded meat, add some salad oil, stir-fry, and then put on a plate.
Cook for a while, reduce the juice, let the rice cakes taste and soften, add garlic, shredded meat, add some salad oil, stir-fry, and serve on a plate.
Spinach and Shredded Pork Fried Rice Cake
Materials:
1. 4 rice cakes cut into 3mm slices and soaked in cold water (about half an hour)
2. half a handful of spinach cleaned and cut into one-inch segments
3. 1/4 LB of lean pork cut into shredded pork
4. 2 shiitake mushrooms, sliced and blown up (if you don't like shiitake, don't put it in)
2. In a separate frying pan, sauté the mushrooms for flavor, then add the spinach and sauté until it turns green.
3. In a wok, heat oil at 60%, add rice cake and stir-fry, if it feels dry and sticky, pour in the vegetable juice and gravy and stir-fry until the rice cake is cooked and soft.
4. Pour in the mushrooms, spinach, shredded meat, stir-fry until the rice cake is soft, add a little soy sauce, salt (taste the saltiness), turn a few times to serve.
Ningbo Fried Rice Cake
Required Ingredients:
Rice Cake ... 6 pcs Pakchoy ... 225 grams Sliced bamboo shoots ... 225 grams Pork ... 113 grams Salt ... . 113 g Salt ... 1/4 tsp MSG ... 1/4 teaspoon soy sauce ... 1/2 tsp Water ... 2 tbsp Oil ... 1 tbsp oil
Step by step:
1. Wash and slice the rice cakes; wash and shred the cabbage, bamboo shoots and pork.
2. Add soy sauce, salt, monosodium glutamate (MSG), and water, and stir-fry. Spread the rice cakes on top of the vegetables, and let them simmer for 3 minutes.
Remarks:
1, the rice cakes need to be placed in the pot first laid on the vegetables, until the stew is soft before stirring, so as not to stick to the pot.
Fried Rice Cake with Snow Vegetables
Ingredients: 2 small Ningbo rice cakes, 120 grams of potherb mustard, 120 grams of pork
Seasoning
(1) ? tbsp of wine, ? tbsp of soy sauce, ? tsp of cornstarch
(2) ? tsp of salt
Precipes
1. Slice the rice cake, remove the root of the potherb mustard, and cut into pieces, and shred the pork. Mix with seasoning (1) and marinate.
2. Stir-fry the shredded pork in 2 tablespoons of oil, then stir-fry the potherb mustard, add the rice cakes, half a cup of water and salt.
Confusing black and white - fried rice cakes with eggplant slices in sweet sauce
Anyone interested in cooking rice cakes and eggplant this way?
Ingredients: one eggplant, appropriate amount of rice cake, sweet noodle sauce. Salt, sugar, pepper, chili powder. A small bowl of water.
Cut the long eggplant in half in the long direction and slice diagonally. Slice the rice cake about the same thickness.
Heat the pan and pour the oil, the oil should be shaken to evenly heat the oil, and then first put the rice cakes and then under the eggplant, because the eggplant absorbs the oil, the oil dries out the rice cakes will be easy to stick.
Stir-fry twice, drizzle some water from time to time. Into the things do not contain water, so the water will be dripping sound, just like this once no sound, add some water, but do not add more into the cooking vegetables. This water will evaporate during the heating process. This time to add a little salt, pepper and chili powder, taste can, do not need more. When the stir-fry is complete add a tablespoon and a half of sweet pasta sauce, water and sugar (the sauce will not feel as sweet if you dilute it). The water should not be too much, so that the sauce does not dry out and can be evenly distributed. Stir the vegetables well and simmer over low heat for a while, then you can remove from the pot.
Out of the pot of rice cakes vaguely saucy, and eggplant mixed together, it is "black and white confusion", but the taste is not bad, the sauce taste rich, sweet and slightly spicy.
The key to this dish is how much water to add and the timing.
Steamed rice cake with crabmeat
Ingredients: one Shanghai rice cake, six tablespoons of crabmeat (you can buy it pre-packaged at a crab store).
How to make it:
1. Slice the rice cakes, soak them in cold water overnight, and then boil them for four minutes.
2. Add the ginger to a frying pan and stir-fry the rice cakes over high heat.
3. Add crabmeat and stir-fry again, add two tablespoons of chicken broth, half a tablespoon of vinegar and a pinch of pepper, and thicken the sauce with one tablespoon of cornstarch before serving.
Step by Step (Fried Rice Cake with XO Sauce)
Ingredients
● 90g of Free Pork/Chopped Pork
● 90g of Cabbage [sliced]
● 50g of Bamboo Shoots [sliced]
● 5 Fresh Mushrooms [sliced]
● 2 Shanghai Rice Cakes (Vacuum Packed) [about 250g]
Seasonings
● 3 tablespoons of Lee Kum Kee XO Sauce
● 1 tablespoon of Lee Kum Kee Old Village Premium Oyster Sauce
● 125 ml of Superior Broth [1/2 cup]
Preparation
● Lightly stir-fry Shanghai rice cake in 2 tablespoons of oil, add all ingredients and stir-fry well.
● Stir in the seasonings and cook over low heat, covered, for about 5 minutes until the sauce thickens.
Allow the ingredients to cook for about 5 minutes.