The 10 kinds of home practices of fried rice cake are: Korean style fried rice cake, fried rice cake with tomato, fried rice cake with pike, fried rice cake with cabbage and shredded pork, fried rice cake with kimchi and beef, fried rice cake with bacon, braised pork ribs with rice cake, rice cake with ham and corn, fried rice cake with shredded green pepper and pork, fried rice cake with eight treasures.
Fried rice cake 10 kinds of home-cooked detailed practices are as follows:
1, Korean fried rice cake
Preparation materials: rice cake slices (or rice cake strips, their own personal taste to prepare), spicy cabbage (Zongjiafu brand, I think this brand of flavor authentic), cabbage, Korean-style hot sauce, onions, garlic. Practice: onion half cut and spare, cabbage small half cut silk (not too fine), garlic four cloves sliced; hot pan pour salad oil a little, oil temperature eighty percent heat into the onion and garlic burst incense, onion soften 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 join the cabbage, cabbage to become soft add spicy cabbage continue to cook (low heat); about five minutes after the taste! After about five minutes to taste the rice cake slices, if the texture is very Q, then OK, this time you can adjust to high heat to let the dish began to collect juice, collect juice can be out of the pot on the plate.
2, tomato fried rice cake
Ingredients: 2 tomatoes, rice cake a little, a little tomato sauce. Practice: 1 to 2 tomatoes, rice cakes, tomato sauce a little; first boil a pot of water, the rice cakes a little blanched to soft body can be (can also be fried); tomatoes cut into small pieces, hot pan oil, tomatoes fried; add tomato sauce continue to stir fry; add rice cakes, stir fry; add a little salt and soy sauce for seasoning, tomato sauce itself has a salty flavor, so other condiments do not put too much if you want to eat sweet and sour taste, you can also Add a small spoon of sugar.
3, pike crab fried rice cake
Ingredients: pike crab, rice cake a number. Practice: buy back the rice cake first tear (I bought the strip), soak in water (so that it does not stick together); pike crab clean, remove the gills and stomach and intestines, cut into pieces; the rice cake from the water draining; burning hot frying pan, put the rice cake stir-fry until soft, sheng out standby; just fried rice cake in the residual oil frying pike crab, put wine, onion and ginger stir-fry until the crab discoloration; just rice cake into the stir-fry, and add a little water to cook, to soup, and then add a small spoonful of sugar. A little water to cook a little, to the broth to close the dry can add salt (like a little color can add a little soy sauce) and chicken out of the pot.
4, cabbage and meat fried rice cake
Ingredients: Shanghai rice cake 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:
rice cakes cut into small slices, put in water to soak spare, to prevent sticking; pork shredded, put salt, soy sauce, cooking wine, cornstarch, pepper mix well; carrots cut into slices, cabbage cut into small pieces, scallions cut into pieces; the oil is hot, popping garlic, put the shredded pork stir-fried to 7 mature sheng up. 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 not 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, such as the rice cakes soften, under the salt and a little bit of soy sauce, mixed well after the The first thing you need to do is to put a little bit of salt and a little bit of soy sauce on the rice cake.
5, kimchi beef fried rice cakes
Ingredients: half a catty of beef tenderloin, a small handful of peppers, water milled rice cake slices a bowl, a bag of kimchi, Korea's original three spoons of chili sauce, shredded green onions, ginger, a small spoon of wine, a spoonful of sugar, soy sauce a spoonful of salt, sesame oil, appropriate amount. Directions: Thinly slice the beef tenderloin, add shredded ginger, green onion, yellow wine and soy sauce, and marinate for 10 minutes. Remove the peppers, pull out the seeds and the white inner threads, and cut them into diagonal segments of about 1 centimeter. Rinse and dry rice cake slices, soak tea and cut into thick segments; heat oil in the pan, pour in marinated beef and shredded green onion and ginger and stir-fry until white, then pour in the rest of the marinade and stir-fry for one minute; pour in the rice cake slices, kimchi, Korean chili sauce, sugar, and then stir-fry, adding a little bit of water to avoid sticking to the pan; after about four or five minutes to see the rice cake slices soften, add the hang chili and stir-fry for one minute and then turn off the heat and pour in the sesame oil to mix well and remove the pan.
This is a very good idea.
6, bacon fried rice cakes
raw materials: rice cakes, bacon, bean paste, green onions, garlic. Practice: blanch the rice cake under hot water, and then under cool water, standby; refrigerator out of the bacon in the cool water to thaw down, wash clean. Then on the pot to steam until the fat meat is soft, lean meat become soft some, slice and spare; pot of oil heating, under the garlic until brown, add bean paste and a little sugar, salt, add rice cakes fried, and then into the bacon, add a little hot water slightly stewed, and finally add the scallion, drizzle a little sesame oil ~ stir-fried out of the pot.
7, rice cake braised pork ribs
Ingredients: pork ribs, finger rice cakes, oil, onion, ginger, garlic, chili powder, sesame leaves, star anise, salt, sugar, chicken essence, cooking wine, tomato sauce. Practice: spare ribs after rinsing Li water; pot pour a little salad oil, the spare ribs into the more baked oil; into the garlic, onion, ginger, star anise, sesame seeds, chili powder; stir-fry after the sugar, cooking wine and soy sauce; add water (submerged in the pot of baby rows), cover and simmering; the first large fire after the fire, burned to the spare ribs soft and rotting; and then put an appropriate amount of salt, ketchup, and finally into the rice cakes and then burned for five minutes can be off the heat out of the pot, served on the plate.
8, ham and corn rice cakes
Ingredients: corn kernels, 4 small slices of ham, a round green pepper, half an onion, rice cakes 100G, moderate oil, sweet and spicy sauce a spoon. Practice: corn kernels cooked, round peppers, onions and ham diced, pan heat, pour the amount of oil; put two dried chili peppers fried flavor, pour onions please teach ding burst flavor, pour into the ham corn kernels stir-fry; pour into the rice cakes, add water, no more than the rice cakes, put the sweet and spicy sauce, cover the lid of the pot; wait for the water to close the dry on the good, fragrant rice cakes, sweet and spicy, very delicious.
9, green pepper shredded pork fried rice cake
Ingredients: fresh shredded pork, a little wine, a little soy sauce, ginger juice, starch, green pepper, a small amount of salt, shredded cabbage, water mill rice cake. Practice: fresh shredded meat (shredded meat first with a little cooking wine, a little soy sauce, ginger juice, starch, stirring and then submerged for 15 minutes) shredded green peppers, (the amount of a large green pepper) cut and sprinkled with a small amount of salt, the role of the shredded green peppers after frying the more crispy. And some shredded cabbage. Water mill rice cake (to use water cannon for half an hour, soft on it); pot of oil, the first shredded meat stir-fry, shredded meat cooked after the shredded peppers, cabbage shredded into the fried; 3 minutes after putting in some soy sauce and some water, the role of the water is not sticky pan at this time the rice cake into the non-stop stir-fry, and finally in the put some salt and chicken can be out of the pot.
10, eight treasures fried rice cakes
Ingredients: ham 20g, chicken gizzard 20g, asparagus 20g, mushrooms 20g, shrimp 20g, 20g of green beans, 20g of dried tofu, carrots 20g, 200g rice cakes, seafood sauce 1 teaspoon (15g), 1 teaspoon of sugar (5g), 1 teaspoon of dark soy sauce (5ml), 1 teaspoon (5g) of salt, oil 30ml. Directions: Wash ham, chicken gizzard, asparagus, dried tofu, shiitake mushrooms and carrots, cut into 0.5cm cubes, and cut rice cakes into 0.5cm-thick slices; set aside; place a saucepan on an induction cooker, pour in water, press the boil button and bring to a boil. Add diced ham, chicken gizzard, asparagus, dried tofu, shiitake mushrooms, carrots, green peas and shrimp. Drain the water; another frying pan on the induction cooker, pour in oil, press the sauté button, the oil boiled to six mature, put the rice cake slices slightly fried, to be fried to golden brown on both sides of the sheng out, to be used; pot to stay in the bottom of the oil is hot, put the boiled eight treasures material stir-fried until fragrant, pour in the fried rice cake slices stir-fried evenly, seasoning the seafood sauce, dark soy sauce, sugar and salt stir fry for a few moments on a plate can be.