First to introduce you to the fried rice cake how to not stick to the pan?

1, in order to prevent the rice cake from sticking to the pan, must be blanched beforehand, and then cooled.

2, be sure to hot pan hot oil, high heat, stirring constantly, add some hot water in moderation, so that the fried rice cakes will not be easy to stick to the pan.

3. Stir-fry some vegetables that can produce soup, such as: tomato, cabbage, etc., and then add the rice cake slices.

Korean fried rice cakes

Raw materials:

Preparation materials: rice cake slices (or rice cake strips, their own personal taste to prepare), spicy cabbage, cabbage, Korean hot sauce, onion, garlic

Practice:

1, half of the onion cut up and spare, cabbage half of a small shredded (not too fine), four cloves of garlic sliced;

2, hot pot Pour a little salad oil, oil temperature eighty percent heat into the onion and garlic popping, onion softened into the hot sauce stir fry, then pour a bowl of water, boil and pour into the rice cake slices continue to cook, boil and continue to add cabbage, cabbage softened to add spicy cabbage to continue to cook (small fire);

3, about five minutes after the taste of the rice cake slices, if the texture of the very Q if it is OK, then you can adjust the fire Let the vegetables begin to collect juice, collect juice can be out of the pot on the plate.

Tomato fried rice cakes

Raw materials:

Tomato 2, rice cakes a little, a little tomato sauce

Practice:

1, tomato 1 ~ 2, rice cakes, tomato sauce a little;

2, first boil a pot of water, the rice cakes a little bit blanched to soft body can be (you can also be fried);

3, cut the tomatoes into small pieces, hot pot oil, the tomatoes, the rice cakes, the tomatoes, the tomatoes, the tomatoes, the tomatoes, the tomatoes, the rice cakes, the rice cakes, the rice cakes, the rice cakes, the rice cakes, the rice cakes and the rice cakes.

3, cut the tomatoes into small pieces, hot pan with oil, the tomatoes fry a little;

4, add the tomato paste continue to fry;

5, add the rice cakes, fried;

6, add a little bit of salt and soy sauce for seasoning, the tomato paste itself has a salty taste, so other seasonings don't put too much if you want to eat sweet and sour flavors, but also can add a spoonful of white sugar.

Pike crab fried rice cake

Raw materials:

Pike crab a, rice cake a number of

Practice:

1, rice cake bought back to tear (I bought the strip), soaked in water (so that it will not stick together);

2, pike crab washed clean, remove the gills and the stomach and intestines, cut into chunks;

3, put the rice cakes from the water to drain;

4, hot frying pan, put rice cakes stir-fried to soft body, sheng out standby;

5, with just fried rice cakes of the remaining oil fried pike crab, put cooking wine, onions and ginger stir-fried until the crab discoloration;

6, the rice cakes just poured into the stir-frying together, and then add a little water and cook a little bit, to the broth to close the dry on the addition of salt (like a bit of color you can add some) and chicken essence. The first thing you need to do is to add salt (you can add some soy sauce if you like a little color) and chicken essence to the pot.

Cabbage and pork fried rice cake

Raw materials:

Shanghai rice cake one and a half 400 grams, a small section of 30 grams of carrots, 150 grams of pork, 4 slices of cabbage, two green onions, a little ginger, salt, soy sauce, cooking wine, cornstarch, pepper, oil

Practice:

1, rice cakes cut into small slices, soaked in water spare, to prevent sticking;

2, rice cakes cut into small slices, put in the water, preventing the sticking;

2, rice cakes cut into small slices, put in the water, to prevent the sticking of the water.

2, pork shredded, put salt, soy sauce, cooking wine, cornstarch, pepper and mix well;

3, carrots cut into slices, cabbage cut into small pieces, green onion cut into pieces;

4, the oil is hot, burst the garlic, put the shredded meat stir-fried to 7 mature sheng up.

5, pour some oil in the pot to the ginger burst incense, the first carrot down to fry two, and then under the cabbage stalks, and then put the rice cakes into the same frying, because the rice cakes are very easy to stick to the pan, this time you can't be lazy, to keep stirring, on the way to slip a little bit of water from time to time, the rice cakes began to soften a little bit of time to put the cabbage leaves into the same frying, and then put the fried shredded meat into the same frying, and so the rice cakes soften, the salt and a little soy sauce, mix well! The first step is to add salt and a little bit of soy sauce to the rice cake, and then mix it well and serve.

Kimchi Beef Fried Rice Cake

Raw materials:

Beef tenderloin half a catty, a small handful of peppercorns, a bowl of rice cake slices, a bag of kimchi, three tablespoons of Korea's original chili sauce, shredded green onions, ginger, a small spoon of wine, a spoon of sugar, a spoonful of soy sauce, the right amount of salt, the right amount of sesame oil

How to do it:

1, beef tenderloin sliced thinly, add shredded ginger, soy wine, soy sauce, a spoonful of soy sauce, salt, the right amount of oil

Practice:

1, beef tenderloin, add a thin piece of ginger, green onion, yellow wine, soy sauce and mix well, marinate for 10 minutes;

2, Hangzhou peppers, remove the tip, pull out the seeds and white inner filaments, cut into diagonal segments of about 1 centimeter. Water milled rice cake slices rinsed and controlled dry, bubble tea cut into thick sections spare;

3, the pan oil hot, pour into the marinated beef and onion and ginger shredded up and stir-fried until white, and then the rest of the marinade sauce poured into the stir-frying for a minute;

4, poured into the rice cake slices, kimchi, Korean chili sauce, sugar, and then stir-frying, will be to add a little bit of water so as not to stick to the pan;

5, about four or five minutes to see the rice cake slices become soft, add Hangzhou pepper stir fry for a minute and then turn off the fire, pour in sesame oil and mix well, out of the pan.

Bacon Fried Rice Cake

Raw materials:

Rice Cake, bacon, bean paste, green onions, garlic

Practice:

1, blanch the rice cake under the hot water, and then under the cool water, standby;

2, the refrigerator out of the bacon should be thawed in the cool water, wash. Then on the pot to steam until the fat meat soft, lean meat become soft some, slice and spare;

3, the pot of oil heating, under the garlic until brown, add bean paste and a little sugar, salt, add the rice cake fried, and then into the bacon, add a little hot water a little bit of stew, and finally add onion, dripping a little sesame oil ~ stir fry out of the pot.

Rice Cake Braised Spare Ribs

Raw Materials:

Spare Ribs, Finger Rice Cake, Oil, Onion, Ginger, Garlic, Chili Powder, Spices, Star Anise, Salt, Sugar, Chicken Essence, Cooking Wine, Tomato Sauce

Methods:

1, Spare Ribs, rinse and dripping water;

2, pour little salad oil in the pan, put the spare ribs into the more roasted out of the oil;

3, put in garlic, onion and other ingredients.

3, into the garlic, onion, ginger, anise, sesame leaves, chili powder;

4, stir fry after the sugar, cooking wine and soy sauce;

5, add water (submerged in the pot of child chops), cover and simmer;

6, the first large fire after a small fire, burned until the ribs soft and rotten;

7, and then put the right amount of salt, ketchup, and finally into the rice cake and then burned for five minutes on the fire out of the pot,

7, and then put the rice cake. Sheng plate.

Ham and corn rice cakes

Raw materials:

corn kernels, ham 4 small slices, round peppers, onion half, rice cakes 100G, moderate oil, sweet chili sauce spoon

Practice:

1, corn kernels cooked, round peppers, onions, ham, cut into cubes, the pot is hot, pour the oil in moderation;

2, put two Dry chili pepper fried flavor, pour onions please teach ding burst flavor, pour into the ham corn kernels stir-fry;

3, pour into the rice cakes, add water, did not exceed the rice cakes, into the sweet and spicy sauce, cover the lid;

4, and so the water collects dry on the good, fragrant rice cakes, sweet and spicy, very delicious.

Steamed rice cakes with shredded pork and green peppers

Raw materials:

Fresh shredded pork, a little cooking wine, a little soy sauce, ginger, cornstarch, shredded green peppers, a small amount of salt, shredded cabbage, water-ground rice cakes

Practice:

1, fresh shredded pork (shredded pork first with a little cooking wine, a little soy sauce, ginger, cornstarch, stirring and then submerged for 15 minutes), shredded green peppers, (one The amount of large green pepper) cut and sprinkled with a small amount of salt, the role of green pepper shredded fried after more crisp. And some shredded cabbage. Water mill rice cake (to use water cannon for half an hour, soft on it);

2, pot of oil, the first shredded meat stir fry, shredded meat cooked after the shredded peppers, shredded cabbage into the fried;

3, three minutes after putting some soy sauce and some water, the role of the water is not sticky this time the rice cake into the pan, stirring constantly, and finally in the put some salt and chicken can be out of the pot.

Steamed rice cake with eight treasures

Ingredients:

20g of ham, 20g of chicken gizzard, 20g of asparagus, 20g of shiitake mushrooms, 20g of shrimp, 20g of green peas, 20g of dried bean curd, 20g of carrots, 200g of rice cake, 1 teaspoon of seafood sauce, 1 teaspoon of sugar, 1 teaspoon of soya sauce, 1 teaspoon of salt, 30ml of oil

These are the ingredients for the rice cake. 30ml

Practice:

1: Wash ham, chicken gizzard, asparagus, dried tofu, shiitake mushrooms and carrots, cut into 0.5cm cubes, and slice rice cakes into 0.5cm thick slices, set aside;

2: Place a saucepan on the induction cooker, pour in water, press the boil button to boil, and put in the ham, chicken gizzard, asparagus, dried tofu, shiitake mushrooms and carrots, dices, green beans and shrimp,