Fried rice cake is a homemade dish, so how to make fried rice cake without sticking to the pan? Here is the practice I have organized for reference.

Chinese fried rice cake non-stick practice

Anti-stick measures:

1, in order to prevent the rice cake from sticking to the pan, beforehand, be sure to blanch, and then cooled, drained water

2, fried rice cakes need to be stirred constantly over a high fire, and during the period of time, add a little bit of hot water in moderation, in order to prevent sticking to the pan

3. You can choose to stir fry some of the vegetables that can be out of the soup first, for example: tomato, cabbage, etc., and then add rice cake slices

4. Try scrambling eggs in the wok before frying the rice cakes, which can effectively prevent sticking

5. Put some old wine in the frying process (beer is also fine)

6. Buy a non-stick wok of high quality

7. Pay attention to the fire when frying rice cakes, so that the rice cakes and the wok receive enough heat in just a few seconds of contact, which reduces sticking to the pan. The heat can reduce the sticking of the pan. If it is medium-low heat, it is easy to stick to the pan.

8. Put more oil in the wok to minimize the chance of sticking

9. Use a wok that has been used for continuous stir-frying to stir-fry the rice cakes, as this wok forms a semi-solidified film of oil on the surface of the wok, which creates a tiny cushion of air when heated and prevents sticking to the wok.

Ingredients:

cabbage, mushrooms, carrots, red peppers, snow peas, green onions, ginger and garlic in moderation

Method:

1. all kinds of ingredients according to the need, cut into julienne or pieces;

2. hot pot of cold oil popping onion, ginger and garlic minced and shredded, poured into the snow peas shredded stir-fry;

3. add the shredded cabbage, shredded carrots, slices of mushrooms, red pepper shredded Stir-fry;

4. Wait for the side dishes to be 7-8 mature, add 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 green onion, mix well and then remove from the pot.

Measures to prevent sticking:

1. Soak the rice cake in advance, preferably overnight

2. Drain the water to prevent sticking

3. Appropriately put in more sauce to coat the rice cake to prevent sticking

4. Stir-fry the side dishes before adding the rice cake

Ingredients. >

Rice Cake, Sweet and Spicy, Onion, Carrot, Cabbage, Scallion, Korean Chili Sauce

Directions:

1. Shred the Sweet and Spicy, Carylium, Carrot, Cabbage, and slice the scallion into inch pieces.

2. Onions, carrots a little popping incense, and then poured into the appropriate 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 the sweet not spicy, cabbage together into the pot

4. Boil until the water boils, plus the appropriate amount of 'Korean chili sauce, Korean chili sauce is sweet, so do not need to add sugar, if you use not the original flavor of the Korean If you are not using the original Korean chili sauce, you need to add the right amount of sugar.

5. Continue to cook until boiling, then add the rice cakes.

6. Continue to cook until the soup thickens, then add the scallions and sauté well.