Braised rice cakes with shrimps and clams;
Boil the rice cake in a boiling water pot until it is soft and waxy, then take it out, pour in the clear seafood soup, add salt and monosodium glutamate, then pour some oil into the pot, add grass shrimp and clams into the original pot, add the clear seafood soup, simmer with refined oil, then add water starch to make a glaze, pour in onion oil, put it into the rice cake pot, and surround it with the cabbage cooked in the broth.
Chinese cabbage and mushroom soup rice cake:
Cut the rice cake into thin slices with a thickness of 0.3cm obliquely, soak the dried mushrooms in hot water for 3h, then wash them, wash the green vegetable cores and cut them into 4 slices vertically. Add 400g of clean water into the pot, boil the rice cake for 5min, then pour the green vegetable cores, boil them with high fire, add salt and pepper, stir them with a spoon, put them into a soup bowl, and sprinkle with sesame oil.
Lobster fried rice cake:
The lobster was slaughtered, washed and cut into two halves with a knife, and the rice cake was cut into 0.3 cm thick slices. Pour out the crayfish in oil, stir-fry ginger and onion in the remaining oil, add lobster, add cooking wine, cook the broth slightly, pour in the rice cake to taste, and collect the concentrated juice.
Fried rice cake with ham:
Cut the rice cake into 5 cm long strips, shred the ham, soak the black fungus in cold water and chop it, and wash and shred the yellow sprouts. Add15g oil to the pot, heat it, then stir-fry the yellow bean sprouts, black fungus and shredded ham, add refined salt and chicken essence, stir-fry the rice cake strips, pour in a little water, cover and stew for 2 minutes, then stir-fry a few times and put it on a plate.
Fried rice cake with shredded pork:
The rice cake is cut obliquely into one-minute thick slices, the lean pork is cut into shredded pork, and the cabbage is washed and shredded. Put the pot on high fire, add cooked lard, heat it, add shredded pork and cabbage, add salt and stir-fry slightly, then spread the rice cake slices on the shredded pork and cabbage, add a little fresh soup, cover the pot, simmer slightly on medium fire, and put them into the pot after the soup softens the dried rice cake slices. Then pour cooking wine, soy sauce and monosodium glutamate into shredded pork and cabbage, stir-fry a little, add cooked lard, take out of the pot, and make a cover on the rice cake.
Boiled fish rice cake:
Cut the rice cake into 0.3 cm thick slices, wash the tender cabbage, and chop the Pixian watercress; Cut dried chili into nail slices, put mullet slices in a bowl, add salt, monosodium glutamate, pepper and beer for 20 minutes, then add egg white and cornstarch, grab them and size them, heat the wok with oil, add tender cabbage, stir fry, add salt and monosodium glutamate to adjust the taste, and put them in a bowl. Heat oil in a clean pot, fry dried peppers and peppers until they become discolored, take them out and chop them up, stir-fry red oil in bean paste quickly, cook beer, pour fresh soup, add refined salt and monosodium glutamate, add rice cake slices to boil slightly, immediately sprinkle mullet slices with good pulp, cook them until they are just cooked, put them on tender cabbage, and sprinkle with minced garlic, chopped green onion and dried ones.
Salted egg yolk rice cake pot:
Shuimo rice cake is cut into 5 cm long sections *** 10, and then the central part of the rice cake is hollowed out about 4.5 cm, but don't dig around. Chop the spiced steamed pork and crispy cashew nuts into pieces, put them in a bowl and mix well, then put them into the dug rice cake one by one, and then put half a cooked salted egg yolk on it. Put the pot on fire, add a little oil to heat it, stir-fry Jiang Mo and minced garlic until fragrant, add fresh soup, oyster sauce and cooking wine, bring to a boil, and then put the egg yolk rice cake in a casserole, with the egg yolk side facing up, cover it and simmer for about 15 minutes, place the cabbage around it, adjust the flavor, cook for 5 minutes, and pour sesame oil on it.
Braised rice cakes with hairy crabs:
Slice the rice cake, wash the crab, cut it in half, dip a little starch in the incision (so that the crab roe will not be lost), discharge it into a colander, put the rice cake slices in it, fry it in a 60% hot oil pan until the crab shell is red, take it out, leave a little oil in the pan, add the crab and rice cake after adding ginger powder, add soy sauce, sugar, refined salt and fresh soup, boil it over low fire for six or seven minutes, and collect the thick juice with high fire, then pack it.
Fried rice cake with shredded chicken:
Cut the rice cake into two-part thick oblique blades, cut the cooked chicken and winter bamboo shoots into silk pots, put the cooked lard on high fire, stir-fry the rice cake slices for a few times, add fresh soup and refined salt to boil, simmer for three minutes with low fire until the water is dry, then add lard and monosodium glutamate when the rice cake is soft and waxy, stir-fry for a few times, and then take it out of the pot and put it on the plate. Add lard when the pot is hot, stir-fry shredded chicken, shredded winter bamboo shoots and green beans, add Shaoxing wine, fresh soup and refined salt to boil, add monosodium glutamate, thicken with wet starch, pour chicken oil, take it out and pour it on the rice cake.
Chinese cabbage and shrimp soup rice cake:
The rice cake is cut into two thick oblique blades, and the Chinese cabbage is sliced. Put the fresh soup in the wok, bring it to a boil, add the rice cake slices, add the refined salt, add monosodium glutamate when the rice cake is soft and waxy, pour chicken oil on the wok, put lard in the wok, and when the oil temperature reaches 40%, quickly push the shrimps out of the wok and drain the oil. Stir-fry shrimps, green beans and diced cabbage together for a few times, add Shaoxing wine, refined salt and a small amount of fresh soup to boil, add monosodium glutamate, thicken with wet starch, and pour on the rice cake after taking out of the pot.