Production method
Home-cooked practice of frying rice cakes
Material [1]
Ingredients: 250g rice cake.
Ingredients: chives 1 root
Seasoning: 2 tablespoons bibimbap sauce, soy sauce 1 teaspoon.
method of work
1. Scoop two tablespoons of bibimbap sauce into a bowl; Add a tablespoon of soy sauce and mix to make the sauce of fried rice cake;
2. Put the flaky rice cake into boiling water and cook for 2 minutes; Remove and drain water for later use;
3. Stir-fry the oil in the pan to 70% heat on high fire, and add the mixed sauce; Stir-fry well, put in rice cake slices, stir-fry well, take out of the pan and sprinkle with chopped green onion.
Practice 1
Ingredients
Crab fried rice cake
: crab
Accessories: Shuimo rice cake, fresh mushrooms, celery, zucchini, onion, ginger and garlic.
Seasoning: salt, sugar, pepper, soy sauce and sesame oil.
Steps:
1. Clean the crab and cut it into pieces. Cut the onion, ginger and garlic into powder respectively. Add a little vegetable oil and salt into the water. When the water boils, add the rice cake, cook it and take it out for later use.
2. Put the oil in a pan, put the onion, ginger and garlic in a wok, add the crab, add soy sauce and white sugar, stir-fry for a while, then add the zucchini, celery and mushrooms, add salt, pepper and sesame oil to taste, add the rice cake and stir it evenly.
Features: Fresh and salty, palatable and nutritious.
Practice 2
Ingredients: Korean rice cake section, kimchi Korean, Korean fish cake, barbecue ham.
Ingredients: Korean hot sauce, sugar
Fried Rice Cake
Fried Rice Cake
Steps:
1, put the kimchi bought from the supermarket on the chopping block and cut it into small pieces, and put it in a small dish for later use;
2. Open the barbecue ham, cut it into small pieces and put it in a small dish for later use;
3. Cut the thawed frozen fish cake into pieces for later use;
4. Heat the wok into the oil, and after the wok is heated, pour the cut kimchi segments into the wok and stir fry;
5. Pour warm water into the pot, and after the pickled vegetable soup is boiled, put the fish cake slices cut in advance into the pot to cook; 6. When the soup in the pot is boiled again, put the roast ham slices into the pot and cook them together, and add 2 tablespoons of Korean hot sauce to taste (the hot sauce can also be adjusted more or less according to your own taste);
7. Roll the soup with the spicy sauce, put the bagged rice cake into the pot and cook together, and turn down the fire; 8. When the soup is slowly viscous, add a little sugar to taste. When the soup is slowly collected, put it in a bowl and take it out of the pot, and sprinkle with chopped green onion as an ornament.
Health efficacy
Stir-fried rice cakes have the effects of enhancing resistance, benefiting diaphragm and widening intestine, sterilizing, promoting digestion, lowering blood pressure and blood fat, preventing and treating cancer, delaying aging and supplementing calcium, etc., and are suitable for people with cancer, hypertension, night blindness, rough skin, etc., and are suitable for patients with itchy skin and stomach problems to eat less [5].
1, if it is dried rice cake slices, soak them overnight in advance, and it is best to keep them fresh in the refrigerator when the weather is hot.
2. The rice cake itself doesn't have much flavor, so it needs to absorb the flavor of other side dishes. Besides vegetables and a small amount of meat, it is better to have snow vegetables, which will make the fried rice cake more delicious (it can be bought in major supermarkets, called "potherb mustard" in Zhejiang, Jiangsu, and "Paicai" in Hunan and Hubei).
3. When the side dishes are 7-8 minutes cooked, add the rice cake slices, and you can cook them out soon after adding them. Otherwise, the rice cake is too soft and will not taste good.
4. Add a spoonful of broth to fry 1 min, so that the rice cake can be wrapped with more sauce, but the amount of broth should not be too much. If there is more water after the side dishes are fried, the amount of broth should be reduced as appropriate.
5, rice cakes sometimes stick to the pot when heated. After joining, stir fry from time to time to prevent sticking to the pot.
6, bacon, soy sauce, oyster sauce, Chili sauce itself has a salty taste, so the dosage should be controlled to avoid being too salty.
7. Chinese cabbage (Chinese cabbage), shredded pork and shredded mushrooms. Stir-fry shredded pork with high fire, and cook: change the fire to low heat, add cabbage and mushrooms, stir-fry for a few times, spread the sliced rice cake on it, add salt, pepper and a little monosodium glutamate, cover the lid, wait for about 1-2 minutes after aeration, and open the lid. If the rice cake is soft, change the fire to low heat, stir-fry the rice cake with a spatula, and try to use seasoning.
8. Make it now and eat it now, because the taste will change after cooling, which will affect the taste.
9. When cutting the rice cake, if the rice cake is wet, it is best to put it in the refrigerator for refrigeration. When it hardens, it will be cut, otherwise it will touch the kitchen knife, and it is not easy to cut, and the cut effect and shape are not good.
10, don't cut the rice cake too thick, which is not only hard to fry but also not delicious.