Ningbo rice cake how to make delicious

Ningbo rice cake many ways:

1, grass seed fried rice cake

Grass seed is the purple Yunying, the Shanghai people called grass head, Ningbo people are used to call grass seed. The young stems and leaves of grass seeds have a special flavor, full of rustic smell. Ningbo people are fond of grass seed, not only will blanch grass seed with salty finely chopped marinade, but also will be grass seed with rice cake fried together, very farmhouse flavor. A pot of fried rice cake with grass seeds, eating is the flavor of childhood, the smell of the countryside.

2, white crab rice cake

Winter pike crab is particularly fat, choose the tender male pike crab (white crab) and water milled rice cakes fried together, the fresh taste of the pike crab in the frying process is absorbed by the rice cakes, so that the soft rice cakes more a delicious seafood flavor. The combination of soft and hard texture is also very classic and delicious.

3, chestnut fried rice cake

Ningbo people call chestnut "field vegetable", winter chestnut is very tender, when the first warmth is still cold, they can not wait to drill out of the ground, give people unlimited vitality.

The taste of wild water chestnut is refreshingly fresh and beautiful, not the general vegetables can be compared, the folk proverb has "eat water chestnut, a hundred vegetables are not fresh" said. Ningbo people's chestnut fried rice cake is a masterpiece, the fragrance of chestnuts and rice cake with the soft and sticky, clip a chopstick entrance, mixed with the aura of the mountains and fields, any mountain delicacies can not be compared to this wonderful.

4, shrimp mayfly fried rice cake

Shrimp mayfly Ningbo people also called "miscellaneous water berth", is a nutritious, juicy and tender seafood cuisine. Every winter. Shrimp mayflies are particularly fat, often also have long paste, this time to eat for the best. Fatty shrimp mayflies even the brain is full of cream, the meat is very tender, flavorful and delicious. Stir-fried with rice cakes, it is very tasty.

5, vegetables and shredded meat fried rice cake

Very common practice, under the shredded meat slippery scattered after the sheng out of the standby, and then under the soaked soft rice cake into the same frying, because the rice cake is very easy to stick to the pan, and this time you can't be lazy, you have to keep stirring.

The way also slipped a little water from time to time, rice cakes began to be a little soft when the green vegetables into the same fry, then the fried shredded meat into the same fry, and so the rice cakes become soft, under the salt and a little soy sauce, stir-fried can be on the table.