Preparation materials: 500 grams of Korean rice cakes, 50 grams of cabbage, 200 grams of sliced beef, 50 grams of red pepper, 2 cloves of garlic, red pepper, green onion, Korean chili sauce, fine sugar, soy sauce, water.

Cooking method:

Cut the Korean rice cake strips into three equal parts to make a short cylinder, then soak them in hot water to soften them.

Preheat a frying pan and stir-fry the meat slices in the pan until they are seven minutes old.

Add minced garlic, julienned red pepper, sliced red pepper, sliced green onion and sliced cabbage.

Season with soy sauce and sugar, then add the rice cake cubes and stir-fry, then turn down the heat to let the rice cake absorb the soup.

Add the chili sauce at the end and stir-fry well.

Hangzhou-style fried rice cakes

Ingredients:

80 grams of lean pork (chicken can also be used), 150 grams of Chinese cabbage, 100 grams of leeks, 5 grams of fungus, 300 grams of white rice cakes, 5 grams of shrimp oil, 2 grams of sugar.

How to make:

1, pork shredded, mixed with salt, then add egg white and cornstarch paste, 30 minutes. The fungus soaked in water until it rises, remove the hard part of the stalk, clean, cut into julienne. 2, cabbage cleaned and cut into julienne strips, leeks picked clean and cut into sections spare. Cut rice cake into 0.3cm thick slices. 3、Heat the oil to about 80℃, put down the rice cake slices to fry a little to make it set, fish out. 4, another oil fried shredded pork, fungus and cabbage, add broth simmer until the cabbage is soft and crispy but still have soup, put down the rice cake stir fry, add shrimp oil and sugar stir fry, turn off the heat and then put down the leek segment mix a little can be served.

Flavor characteristics:

1, once upon a time only at New Year's Eve to eat fried rice cakes, now rice cake production method progress, and with the vacuum packaging, so that the rice cake is not easy to? Decay and mold, can be eaten all year round. Rice cake is made of glutinous rice, sticky, so do not cut too thick when slicing, not easy to taste, but too thin is too soft, no bite, so the rice cake to fry delicious, the size of the rice cake slices thick and thin has a great impact. Because to make it have a better texture and not stick together, so first fried in oil, may want to try. 2, leeks too early in the pot will become soft, must be at the end of the pot in order to maintain the crispiness. 3, fried rice cakes with shrimp oil frequency color is more beautiful, not like soy sauce is black red, and shrimp oil flavor is the more aged the more you eat the more flavor, not like the general MSG and high-fresh MSG, just the entrance to the feeling of temporary freshness, swallowed instead of the feeling of dry mouth and thirst.

Korean-style "mochi"

Was the No. 1 type of mochi popular during the Joseon Dynasty? Of course, fried rice cake was a popular dish. It is not only the red and spicy fried rice cake with seasoning that we think of, but also the winter nutritious fried rice cake made with beef, wild vegetables, mushrooms and other valuable ingredients.

Ingredients

[Main ingredient] 500g white rice cake, 200g radish, 100g mung bean sprouts, 70g mushrooms, 200g beef (beef rump), 40g water-soaked fungus, a small amount of yellow and white eggs, stone ear, shredded chili pepper and 2.5 cups of water.

[Ingredients] 1 tsp each of soy sauce, sesame oil, sesame salt, and sugar.

[Various Ingredients] 1.5 tbsp soy sauce, 1 tbsp minced garlic, 1.5 tsp sesame oil, 1 tsp sesame salt, 1/4 tsp each sugar and pepper.

How to Make

1. Cut the cake into 4~4.5cm length, then cut into 2 equal portions lengthwise to mix.

2. Fold the meat into 0.8cm width and cut into 1.5*5cm size.

3. Cut the radish into 1-4cm size according to the length of the cake.

4. Dry the flat mushrooms in the sunshine for half a day, then wash them and tear them into shreds according to the length of the cake.

5. Soak the fungus in water and rinse.

6. Onion also according to the length of the cake shredded, the mung bean sprouts wash.

7. Cut the yellow and white eggs into 1-4cm slices.

8. In the meat mixed with the ingredients together and then put the radish stirred and poured into the pot to cook.

9. Add the mushrooms, fungus and mung bean sprouts to the pot and cook on low heat.

10. When the second half of the cake comes to a boil, add the scallions and cook.

11. When ready to serve, mix with the ingredients and garnish the serving bowl with stone fungus, yellow and white eggs, and shredded chili peppers.