Preparation materials: 500g of Korean rice cake strips, 50g of Chinese cabbage, 200g of beef slices, 50g of red pepper, 2 cloves of garlic, red pepper and onion 1 slice, Korean Chili sauce, fine sugar, soy sauce and water.
Cooking method:
Cut the Korean rice cake into three equal parts to form a short cylinder, and then soak it in hot water until it becomes soft.
Preheat the oil pan, stir-fry the meat slices in the pan until they are cooked for seven minutes.
Add minced garlic, shredded red pepper, red pepper slices, onion slices and cabbage slices and stir fry.
Add soy sauce and sugar to taste, add rice cake pieces to stir fry, and then turn to low heat to let the rice cake absorb the soup.
Finally, add Chili sauce and stir well.
Hangzhou fried rice cake
Composition:
80g of lean meat (chicken is also acceptable), 50g of Chinese cabbage100g of leek100g, 5g of fungus, 300g of rice cake, 5g of shrimp oil and 2g of sugar.
Production method:
1, shredded pork, mixed with salt, and then added with egg white and white syrup for 30 minutes. Soak Auricularia auricula in water until it swells, remove hard stems, wash and shred. 2. Wash and shred the cabbage, and cut the leek for later use. The rice cake is also cut into 0.3 cm thick pieces. 3. Heat the oil to about 80℃, put down the rice cake slices, fry them slightly, and take them out. 4. Stir-fry shredded pork, fungus 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 well, turn off the heat, then put down the leek pieces and mix well. Serve.
Flavor characteristics:
1. In the past, fried rice cakes were only eaten during the Spring Festival. Now the method of making rice cakes has been improved, and vacuum packaging is difficult? Rotten and moldy, it can be eaten all year round. The rice cake is made of glutinous rice. When cutting, don't cut it too thick, which is not easy to taste, but it is too thin and soft to 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 taste good and not stick together, we should fry it first, so we might as well try it. 2, leeks will become soft and rotten if cooked too early, and must be cooked until the end to stay crisp. 3, fried rice cakes and shrimp oil are more beautiful in color, unlike soy sauce, which is black and red. The more you eat shrimp oil, the more fragrant it is. Unlike ordinary monosodium glutamate and high-fresh monosodium glutamate, the entrance only feels temporary umami, but it will feel thirsty after swallowing.
Korean-style "copying rice cakes"
There were also popular 1 rice cakes in the Korean era. Of course, fried rice cakes are a popular dish. It is not only the red and spicy fried rice cake that we think of, but also the winter nutritious fried rice cake made of rare materials such as beef, wild vegetables and mushrooms.
material
[Ingredients] 500g of white cake, 200g of radish, 0/00g of mung bean sprouts/kloc, 70g of Pleurotus ostreatus, 200g of beef (cow butt), 40g of pickled fungus, a small amount of yellow and white eggs, tremella, shredded pepper and 2.5 cups of water.
[Seasoning] Soy sauce, sesame oil, sesame salt and sugar each 1 teaspoon.
[Various materials] 1.5 tablespoons soy sauce, 1 tablespoon garlic paste, 1.5 tablespoons sesame oil, 1 teaspoon sesame salt, 1/4 teaspoons sugar and pepper noodles.
working methods
1. Cut the cake into 4 ~ 4.5cm long, and then cut it into 2 equal parts vertically.
2. Fold the meat into a width of 0.8cm, and then cut it into 1.5*5cm.
3. Cut the radish into 1-4cm according to the length of the cake.
4. Dry Pleurotus ostreatus for half a day, then wash it and tear it into silk according to the length of the cake.
5. soak the fungus in water and wash it.
6. Onions are also shredded according to the length of the cake, and mung bean sprouts are washed.
7. Cut the yellow and white eggs into pieces of1-4cm.
8. Add the radish to the mixed meat, stir and pour it into the pot to cook.
9. Pour Pleurotus ostreatus, auricularia auricula and mung bean sprouts into the pot and cook them in turn. Don't be too angry.
10. In the second half, when the cake is boiled, add the green onions and cook.
1 1. When serving, mix all kinds of materials and decorate the utensils with tremella, yellow and white eggs and shredded pepper.