Information: rice cake, sweet and sour (if not available), onions, carrots, cabbage, green onions, Korean chili sauce.　Operation: 1, sweet not spicy, onions, carrots, cabbage shredded, green onions cut into inch pieces. Practice a made of fried rice cakes

2, onions, carrots a little burst of incense on the good (do not fry to cooked), then pour in the right amount of water, the amount of water is a cup (the amount of rice cakes is a person's portion of about 20 small strips) 3, and then put the sweet not spicy, cabbage, together with the pot 4, boil until the water boils, plus the right amount of Korean-style chili sauce, Korean-style chili sauce is with a sweet flavor, so there is no need to add sugar, if you use is not the original flavor! Korean chili sauce should be added sugar yo! Because spicy fried rice cakes eat up to sweet and spicy to taste good!　5, continue to cook until boiling. Then add the rice cakes.　6, continue to cook until the broth is thickened. Add green onion and stir-fry well.　Nutritional Value: Glutinous Rice - Glutinous rice, also known as jiangmai, is one of the most commonly consumed grains in the home. It is often used as a flavorful snack and is very popular because of its sticky texture.　Onion - Onion is one of the five hundred species of garlic plants, also known as onion, onion, jade onion, native to Southwest Asia, as a vegetable has been five thousand years of history.

Practice two

Main ingredient: crab Accessories: water milled rice cakes, fresh Practice two made of crab fried rice cakes

Shrimp mushrooms, celery, zucchini, green onions, ginger, garlic Seasoning: salt, sugar, pepper, soy sauce, sesame oil Cooking method: 1, clean the crab and cut into chunks, green onions, ginger, garlic, respectively, chopped, sit in the water and add a little vegetable oil and salt, and then put in the water to boil. Rice cakes, cooked and fish out and spare; 2, sit in the pot on the fire pour oil, the next onion, ginger and garlic stir fry, put the crab, add soy sauce, sugar stir fry for a few moments, and then into the zucchini, celery, mushrooms stir fry, add salt, pepper, sesame oil for seasoning, put the rice cakes and stir fry evenly out of the pot can be stirred well.　Characteristics: fresh and salty, nutritious.

Practice three

Information: rice cakes, onions, small greens, green onions, sugar, oil, spicy sausage.　Operation: 1, onions, small rape, scallions cut inch section; 2, add water to the rice cakes cooked half-cooked out; 3, put the oil half-heat add the right amount of sugar coloring, onions, scallions stir-fried, into the rice cakes stir-fried color, add the right amount of water boiled; 4, add clean small rape, put a small amount of thirteen spices, chicken stir-fry out of the pot.

Practice four

Raw materials: cabbage, mushrooms, carrots, red pepper, bacon, snow peas, green onions, ginger and garlic.　Practice: 1, a variety of ingredients as needed, cut into julienne or pieces; 2, hot pan cold oil burst incense onion ginger and garlic, shredded bacon, pour the shredded snow peppers stir fry; 3, add shredded cabbage, shredded carrots, mushroom slices, shredded red peppers stir fry; 4, and so the side dishes 7-8 maturity, add the appropriate amount of soy sauce, sugar, oyster sauce, pepper to taste; 5, pour in the cleaned rice cake slices, add a spoonful of broth (water) and stir fry for 1 minute; 6, add a spoonful of chili sauce, sprinkle with chopped green onion, mix well to serve.

Editorial Information

Hangzhou Fried Rice Cake Ingredients: to Preparation: 1, shredded pork, mixed with salt, then add egg white and tai bai powder paste over, 30 minutes. Fungus soak until soaring, remove the hard stem part, clean, cut into julienne.　2, cabbage cleaned and shredded, leeks picked clean and cut into sections spare. Rice cakes also cut into 0.3 cm thick slices.　3、Heat the oil to about 80℃, put down the rice cake slices slightly fried to make it set, fish out.　4, another oil fried shredded meat, fungus and cabbage, add broth stewed until the cabbage is soft and crispy enough but still have soup, put down the rice cake mixing and stir-frying, add shrimp oil and sugar stir-fry, turn off the heat and then put down the leek segment mix a little can be plated.　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 vacuum packaging, so that the rice cake is not easy? 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 it is necessary to make it have a better texture and not stick together, so first fry it in oil, you 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, swallowing instead of the feeling of dry mouth and thirst.

Edit this section of the main matters

1, if it is dry rice cake slice beforehand to soak overnight, the weather is hot, it is best to put the refrigerator to keep fresh; 2, rice cake itself does not have too much flavor, you need to absorb the flavor of other vegetables, vegetables and a small amount of meat, it is best to also have snow, will make the fried rice cake is more delicious (the major supermarkets can be bought, Jiangsu, Zhejiang and other areas of the called) "potherb mustard", in Hunan, Hubei called "row of vegetables"); 3, and so on the side dishes 7-8 minutes cooked when adding rice cake slices, add soon after the pot can be removed, otherwise the rice cake is too soft to be delicious; 4, add a small spoon of broth stir fry for 1 minute, you can let the rice cake Wrap more sauce, but the amount of broth should not be too much, if the side dishes after frying more water, the amount of broth should be reduced as appropriate; 5, the rice cakes will sometimes stick to the pan when heated, after adding to the stir-fry from time to time to prevent sticking to the pan; 6, bacon, soy sauce, oyster sauce, chili sauce itself has a salty flavor, so the amount should be controlled to avoid too salty.

Edit Korean Fried Rice Cake

Main Ingredients: 12 slices of rice cake, 8 pieces of sweet and sour or bamboo wheel, 240cc of boiling water, 2 tsp of white sesame seeds.　Sauce: 4 tsp Korean chili sauce, 8 tsp sugar, 1/4 onion (julienned), 1 green onion (sliced), Korean style fried rice cake

[1] 1 bowl of cabbage (cut into small cubes).　Features: Sweet and spicy fried rice cake is a favorite among young Koreans. What's special is that Korean rice cakes are not fried in oil, but are boiled so that they can soak up the sauce, and paired with crunchy greens, they have a rich texture.　Directions: 1. Place 240cc of boiling water, seasonings and rice cakes in a pot. 2.　2. Turn on the heat and cook until the water is reduced by 1/3, then add the sweet and sour sauce and stir-fry.　3. When the water is reduced to 1/2, turn off the heat and add onion, green onion and cabbage. Sprinkle with sesame seeds.　Tip: Put the vegetables last to keep them fresh and crispy.