There are so many styles of rice cakes in China, why do many consumers buy Korean rice cakes?

China rice cake is made of glutinous rice, sticky and a little sticky. ? Korean rice cakes are actually made of rice, which is not sticky or greasy, but very strong. Although it is called fried rice cake, it is actually cooked and the method is very simple. ?

Korean rice cakes are usually fried. First of all, this Korean rice cake is different from China rice cake, and even different from Japanese rice cake. Not only have different shapes (as we all know, Korean rice cakes are round and long), but also glutinous rice, that is, rice made by beating. So the taste of Korean rice cakes is different from that of China rice cakes. Not very sticky. Although not as crisp as China rice cakes, they are very elastic. Even if it is left for a long time, it will not break. It's delicious. It's delicious.

The practice is to boil the rice cake strips first, and then you can tear the rice cake strips into small pieces directly by hand. Then pour two bowls of water (only water, no oil) into the iron pot, which is almost the amount of water for frying a plate of rice cakes. Dig two spoonfuls of Korean Chili sauce and Korean Chili powder (that is, coarse Chili powder used to make kimchi)?

In fact, this kind of Chili powder is not particularly spicy, but the color is very red and beautiful. Add it according to the spicy degree of eating. The hotter the rice cake, the better it tastes. After boiling, add mushrooms and rice cakes to continue cooking. Add seafood chop suey. I bought frozen chop suey from the supermarket, which is very convenient. If not, put some shrimp, squid and so on. You like it, or don't play it. When it is dry, add your favorite pickles and vegetables. I will add shredded cucumber and sprinkle with salt, sugar and fish sauce to taste. ? Finally, when the soup thickens, pour in a tablespoon of olive oil and stir-fry until it is better. ?

This is why delicious Korean rice cakes are so popular in China.