The method of spicy rice cake

1, the practice of hot and sour fried rice cakes

Ingredients: rice cake (soaked in water for one hour), homemade garlic Chili sauce, onion, leek flower and tomato sauce.

Practice:

Stir-fry chives in a little oil, and stir-fry for a few times. Put it out for use.

Stir-fry the onion until fragrant, then add the garlic Chili sauce and stir-fry until fragrant. Add tomato sauce and saute until fragrant. Squeeze half a lemon and add it. Add a large cup of water, boil the sauce, pour in the rice cake, cover the lid and cook for two minutes on low heat.

Open the lid and mix lightly for a few times, so that the rice cake is evenly covered with juice. Turn off the fire. Pour in chives and mix well. Go ahead and eat.

2. South Korea's practice of spicy fried rice cakes

Ingredients: rice cake, sweet or not (it doesn't matter if you don't have it), onion, carrot, cabbage, onion, korean chili sauce.

Practice:

Shred tempura, onion, carrot and cabbage, and cut onion into inches.

Just saute the onions and carrots a little (don't fry them until they are cooked), then pour in a proper amount of water, the amount of which is one cup (the amount of rice cake is about 20 strips per person). Then put tempura and cabbage in the pot together.

Boil until the water boils, and add a proper amount of korean chili sauce. korean chili sauce is sweet, so there is no need to add sugar. If you don't use the original korean chili sauce, add sugar! Because the spicy fried rice cake tastes sweet and spicy!

Keep cooking until it boils. Then add the rice cake. Cook until the soup is thick. Finally, add the onion and stir-fry evenly.

3. The practice of skewering bacon spicy rice cakes

Ingredients: 5 slices of bacon, rice cake 1 bag, appropriate amount of garlic paste, tomato sauce 1 tablespoon, 2 tablespoons of Korean hot sauce, a little cheese and a little white sesame seeds.

Practice:

Put two tablespoons of Korean hot sauce, one tablespoon of tomato sauce, a little white sesame seeds and minced garlic in the container and mix well for later use.

Blanch bacon and rice cakes in boiling water to control the water. Cut the bacon in half and roll it into the rice cake. String the rolled bacon rice cakes with bamboo sticks.

Spread tin foil on the baking tray, put in rice cake skewers and brush with the adjusted hot sauce. Sprinkle a little shredded cheese on the rice cake and bake in the oven 180 for about ten minutes. Sprinkle a little pizza grass to enhance the taste.

How to preserve rice cakes

Refrigerator preservation: If the rice cakes are bought and eaten by ourselves, they generally don't need to be preserved for a long time. Usually, we just put them in the refrigerator. This preservation method can make the rice cakes not go bad for ten days and a half. However, it should be noted that the bought rice cakes generally have a variety of tastes, and different kinds of rice cakes need to be stored separately in fresh-keeping bags to ensure that there will be no cross-talk between rice cakes with various tastes.

Frozen storage: If the rice cake needs to be stored for a long time, it needs to be frozen at this time. Frozen storage also needs to classify and package the rice cake according to different tastes, so as to prevent the rice cake from going stale. You can keep the rice cakes for a longer time by taking and putting them according to the amount you eat each time. Frozen rice cakes will become very hard, and they will soften after being put in clear water for a period of time. When the hardness of rice cakes is appropriate, they can be taken out of clear water and used for cooking, frying and frying.

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