One: Spicy Fried Rice Cake

Ingredients: Rice Cake, Fish Cake, Carrot, Onion, Vegetable Oil, Scallion, Sesame Seeds, Korean Spicy Sauce

How to do it:

1, Fish Cake sliced, carrot cleaned and sliced, onion cut into pieces

2, hot pan heat oil, onion frying soft

3, under the sliced carrots and rice cake stir-frying, add a tablespoon of Korean hot sauce

4, add water, not over the rice cakes, the Korean hot sauce in the water and mix well

5, medium heat to cook rice cakes, while cooking and stirring, to prevent sticking to the bottom

6, reduce the soup to half, add the fish cakes, and continue to reduce the soup until the soup thickens

7, quickly mix well and then out of the pot, sprinkled with chopped green onions and sesame seeds can be

Two: brown sugar rice cakes

Ingredients: brown sugar rice cakes

This is a good idea. p>

Ingredients: rice cakes, brown sugar

Practice:

1, rice cakes cut into strips, put into a bowl, ready brown sugar

2, take a pot, put the right amount of water, boil

3, pour into the rice cake strips, cook until soften, then fish out the water

4, rice cooker with a small amount of water, add brown sugar, add rice cake strips

5, Cook for about 10 minutes, until all the brown sugar is melted, rice cakes to taste can be

Three: fried rice cakes

Instruments: rice cakes, seafood sauce, five-spice powder, red chili powder, sesame seeds

Practice:

1, rice cakes out of the surface of the water with kitchen paper dry

2, into the warm oil, frying over medium heat

3, deep-fried to the surface of the crispy, soft rice cakes can be

3, deep-fried to the surface of the soft rice cakes can be

3, the surface of the crispy, the rice cakes to soften can be

5. Rice cakes can be softened

4, fried rice cakes, the surface of the seafood sauce brushed

5, sprinkle sesame seeds, five-spice powder, red chili powder can be

4: fried rice cakes

Instruments: rice cakes, beef tenderloin, carrots, almond mushrooms, onions, salad oil, salt, green onions, cooking wine, cornstarch, a small amount of

How to do it:

1, will be the rice cake Cut the rice cake into slices, and cut the vegetables into slices of the same size and thickness as the rice cake slices

2, put the beef slices in a separate small bowl

3, put the cooking wine, salt and cornstarch, and marinate for a few minutes

4, heat up the wok, pour in a moderate amount of salad oil in the wok, and turn on the heat

5, stir-fry the vegetables for half a minute, and then pour the rice cake slices into the wok and stir fry quickly

6, if you really feel like you're not going to be able to cook the rice cake slices, you'll need to stir-fry them quickly.

6, if you really feel very dry, you can add a little bit of boiling water

7, stir-fry until the rice cake slices become soft and sticky, pour in the sliced beef pulp

8, stir-fry until the beef slices completely browned, add salt to taste, sprinkle a little chopped green onion, ready to pot