Boil the rice cake in a boiling water pot until it is soft, then take it out, pour in clear seafood soup, add salt and monosodium glutamate, then pour some oil into the pot, add grass shrimp and clams into the original pot, add clear seafood soup, simmer with refined oil, add water starch to make glaze, pour in scallion oil, put it into the rice cake pot, and surround it with cabbage cooked in broth.

2. Chinese cabbage and mushroom soup rice cake:

Slice the rice cake obliquely into 0.3cm thick slices, soak the dried mushrooms in hot water for 3 hours, then wash them, wash the cabbage cores and cut them vertically into 4 pieces. Add 400g of water to the pot, boil the rice cake for 5 minutes, then pour in the green vegetable core, boil it with high fire, add salt and pepper, stir with a spoon, put it in a soup bowl and sprinkle with sesame oil.

3, lobster fried rice cake:

Slaughter the lobster, wash it, cut it in half with a knife, and cut the rice cake into pieces with a thickness of 0.3 cm. Pour the crayfish out of the oil, saute the ginger and onion in the remaining oil, add the lobster, add the cooking wine, cook the broth a little, pour the rice cake to taste, and collect the thick juice.

4, ham fried rice cake:

Cut the rice cake into 5 cm long strips, shred the ham, soak the black fungus in cold water and chop it, and wash and shred the soybean sprouts. Add 15g oil to the pot, heat it, then add bean sprouts, auricularia auricula and shredded ham, stir-fry evenly, add refined salt and chicken essence, stir-fry the rice cake, add a little water, cover and stew for 2 minutes, stir-fry a few times, and serve.

5, shredded pork fried rice cake:

Slice the rice cake obliquely into one-minute thick slices, cut the lean meat into shredded pork, and wash and shred the cabbage. Put the pot on high fire, add cooked lard, heat it, add shredded pork and cabbage, add salt and stir-fry slightly, then spread the rice cake slices on the shredded pork and cabbage, add a little fresh soup, cover the pot, simmer slightly on medium fire, and put them into the pot after the soup softens the dried rice cake slices. Then pour cooking wine, soy sauce and monosodium glutamate into shredded pork and Chinese cabbage, stir fry a little, add cooked lard, take out the pan and make a cover on the rice cake.

6, boiled fish rice cake:

Cut the rice cake into 0.3 cm thick slices, wash the tender cabbage, and chop the Pixian watercress; Cut dried chili into nail slices, put mullet into a bowl, add salt, monosodium glutamate, pepper and beer for 20 minutes, then add egg white and corn starch, grab and size, heat the oil in a wok, add tender cabbage, stir fry, add salt and monosodium glutamate to taste, and put into a bowl. Heat oil in a clean pot, stir-fry dried peppers and prickly ash until they become discolored, take out and chop them, stir-fry red oil in bean paste, cook beer, pour in fresh soup, add refined salt and monosodium glutamate, add rice cake slices and cook them slightly, immediately sprinkle the mullet fillets with good pulp, cook them until they are just cooked, put them on tender cabbage, and sprinkle with minced garlic, chopped green onion and dried ones.

7. Salted egg yolk rice cake pot:

Shuimo rice cake is cut into 5 cm long sections *** 10, and then the central part of the rice cake is hollowed out about 4.5 cm, but don't dig around. Chop the spiced steamed meat and crispy cashew nuts, put them into a bowl and mix well, then put them into the dug rice cake one by one, and then put half a cooked salted egg yolk. Put the pot on the fire, add a little oil to heat it, stir-fry Jiang Mo and minced garlic, add fresh soup, oyster sauce and cooking wine, and bring to a boil. Then put the egg yolk rice cake in a casserole with the egg yolk facing up, cover it, and simmer for about 15 minutes. Put a cabbage around it, cook for 5 minutes, and pour sesame oil.

8, hairy crabs burn rice cakes:

Slice the rice cake, wash the crab, cut it in half, dip a little starch in the incision (so that the crab roe will not be lost), discharge it into a colander, put the rice cake slices in, fry it in a 60% hot oil pan until the crab shell turns red, take it out, leave a little oil in the pan, add ginger powder, add crab and rice cake, add soy sauce, sugar, refined salt and fresh soup, cook for six or seven minutes on low fire, and collect concentrated juice.

9. Fried rice cakes with shredded chicken:

Cut the rice cake into oblique blades with a thickness of two halves, shred the cooked chicken and winter bamboo shoots into the pot, put the cooked lard on the fire, stir-fry the rice cake slices for a few times, add fresh soup and refined salt to boil, simmer for three minutes until the water is dry, add lard and monosodium glutamate when the rice cake is soft and waxy, stir-fry for a few times, and then take it out of the pot and put it on a plate. Add lard to the pan, stir-fry shredded chicken, shredded winter bamboo shoots and shredded green beans, add Shaoxing wine, fresh soup and refined salt to boil, add monosodium glutamate and wet starch to thicken, pour chicken oil, take it out and pour it on the rice cake.

10, Chinese cabbage and shrimp soup rice cake:

Cut the rice cake into two thick oblique blades and slice the Chinese cabbage. Put the fresh soup into a wok, boil it, put the rice cake slices, add refined salt, add monosodium glutamate when the rice cake is soft and waxy, pour chicken oil on the wok, add lard into the wok, and when the oil temperature reaches 40%, quickly push the shrimps out of the wok and drain the oil. Stir-fry shrimps, green beans and diced cabbage for a few times, add Shaoxing wine, refined salt and a small amount of fresh soup to boil, add monosodium glutamate, thicken with wet starch, and pour on the rice cake after taking out the pot.