Material
Ingredients: 4g of rice cake, 5g of squid beard, 3g of metapenaeus ensis, 5g of green pepper and 1g of onion.
seasoning: griddle seasoning, onion, ginger and garlic, oil, salt, sugar, chicken essence, soy sauce and cooking wine.
Practice
1. The squid must be cut into pieces and blanched, and the metapenaeus ensis should be rinsed with water.
2. Pour the oil from the pan, and put the seasoning onion, ginger and garlic in the dry pan for frying.
3. Add squid and prawns with cooking wine, stir-fry for two or three minutes, then add rice cakes and water for five minutes.
4. Add soy sauce, salt, sugar and chicken essence to taste.
5. Add the chopped green and red peppers and onion rings before cooking.
Method 2: Stir-fried rice cakes with spicy shrimps
Material
2g sand shrimps, a bag of hot pot rice cakes, one star anise, an appropriate amount of onion, ginger and garlic, one dried pepper, one spoonful of cooking wine, 2 tablespoons of soy sauce, an appropriate amount of salt and half a spoonful of sugar
Method
1. Cut off the hair and claws of sand shrimps and clean them up.
2. Slice ginger, slice garlic, cut onion, and chop dried Chili
3. Heat the wok, add oil, put onion, ginger and garlic, stir-fry dried Chili until fragrant, add shrimp, stir-fry for color, add cooking wine, soy sauce, sugar and salt for one minute, add rice cake, add appropriate amount of water, stir-fry, and stew for 1 minutes to collect the rice cake for half a year.
Method 3: Stir-fried rice cakes with shrimps
Materials
"Half a catty of fresh shrimps", "6g of rice cakes", "1 tablespoon of minced garlic", "a proper amount of coriander", "a stick of green garlic", "2 tablespoons of vegetarian oyster sauce", "1 tablespoon of wine" and "15cc of water or broth", ". Add wine, oyster sauce and stir-fry. 3. Then add the rice cake, add water or broth, cover the lid and stew until the soup is dry (some years old need to be slightly stuffy for a long time, please consider it yourself).
Step 2 Sprinkle coriander and green garlic with sesame oil after the soup is dry, and stir-fry.
Method 4, stir-fry the rice cake with fresh shrimp
Material
Fresh shrimp for the rice cake.
2. Subtract the whiskers of fresh shrimp, then cut the shrimp back and pick out the shrimp line from the second and third knots;
3. Add a proper amount of salt, ginger slices and cooking wine to the processed shrimp, grab it evenly and marinate it;
4. Boil the pot with water, add a little salt and a few drops of oil, add the peas and blanch them for later use;
5. Put a proper amount of oil in the pot, and add the marinated shrimp to fry;
6. When the color of the shrimp changes, turn it over and fry it until it is golden red, and then serve it out;
7. There is some base oil left in the pot, so put the rice cake pieces in and stir fry;
8. Add appropriate amount of salt and pepper to taste when stir-frying;
9. Add the fried fresh shrimp and stir fry;
1. Pour a little more water;
11. Cook them slightly for one or two minutes to make them taste;
12. Finally, add the blanched peas and stir well.
13. put them on the plate and put chopped green onion on the surface.