What are the characteristics of fried rice cake

Fried rice cake flavor characteristics:

1, once upon a time only at New Year's Eve to eat fried rice cake, now rice cake production method progress, and with vacuum packaging, so that the rice cake is not easy to rot mold, can be eaten all year round. Rice cake is made of glutinous rice, sticky, so do not cut too thick when slicing, not easy to taste, but too thin is too soft, no bite, so the rice cake to fry delicious, the size of the rice cake slice thickness has a great impact. Because you want it to have a better texture and not stick together, so fry it in oil first, try it.

2, leeks will become soft if you put them in the pot too early, so be sure to put them in the pot at the end to keep them crispy.

3, fried rice cakes with shrimp oil frequency color is more beautiful, not like soy sauce is black red, and shrimp oil flavor is the more aged the more you eat the more flavor, not like the general MSG and high-fresh MSG, just the entrance to the feeling of temporary freshness, swallowing instead of the feeling of dry mouth and thirst.

Practice one

Main ingredient: crab

Accessories: water milled rice cakes, fresh

Practice two made of crab fried rice cakes

Mushrooms, celery, zucchini, green onions, ginger, garlic

Seasoning: salt, sugar, pepper, soy sauce, sesame oil

Cooking method:

1, clean the crab After cutting into pieces, green onions, ginger, garlic were cut into pieces, sit in the water to add a little vegetable oil and salt, when the water boiled into the rice cakes, cooked fish out and standby;

2, sit in the pot on the fire and pour oil, the next green onions, ginger and garlic stir fry, add crab, add soy sauce, sugar stir fry for a few moments, and then into the zucchini, celery, shiitake mushrooms, stir fry, add salt, pepper, sesame oil for seasoning, into the rice cakes and stir fry evenly out of the pot can be stirred evenly.

Features: fresh and salty, nutritious.

Practice two

Information: rice cakes, onions, small greens, green onions, sugar, oil, spicy sausage.

Operation:

1, onions, small rape, scallions cut inch section;

2, add water to the rice cakes cooked half-cooked out;

3, put the oil half-heated with an appropriate amount of sugar coloring, onions, scallions stir-fried, into the rice cakes stir-fried coloring, add an appropriate amount of water boiled;

4, add cleaned small rape, a small amount of thirteen spices, chicken stir-fried a little out of the pot.

Practice three

Raw materials: cabbage, mushrooms, carrots, red pepper, bacon, snow peas, green onions, ginger and garlic.

Practice:

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

2, hot pan cold oil burst incense onion, ginger and garlic minced, bacon, pour into the shredded snow peppers stir-fried;

3, add shredded Chinese cabbage, shredded carrots, mushroom slices, red pepper shredded sauté;

4, wait for the side dishes 7-8 maturity, add the amount of soy sauce, sugar, oyster sauce, pepper Seasoning;

5, pour in the cleaned rice cake slices, add a spoonful of broth (water) stir-fry for 1 minute;

6, add a spoonful of chili sauce, sprinkle with chopped green onion, mix well and can be removed from the pot.

Hangzhou style fried rice cake

Making method:

1, shredded pork, mixed with salt, then add egg white and taiwanese powder paste over, 30 minutes. Fungus soak until it rises, remove the hard stem part, clean, cut into julienne.

2, cabbage cleaned and shredded, leeks picked clean and cut into sections spare. Cut the rice cake into 0.3-centimeter-thick slices.

3, the oil is hot to about 80 ℃, put down the rice cake slices a little fried to make it set, fish out.

4, another oil fried shredded pork, fungus and cabbage, add broth simmer until cabbage is soft and crispy but still have soup, put down the rice cake stir fry, add shrimp oil and sugar stir fry, turn off the heat and then put down the leek section mixing a little can be served.

Korean-style fried rice cakes

Main ingredients: 12 pieces of rice cakes, 8 pieces of sweet chili or bamboo wheel, 240cc of boiling water, 2 tsp of white sesame seeds.

Sauce: 4 tsp Korean chili sauce, 8 tsp sugar, 1/4 onion (julienned), 1 green onion (sliced), 1 bowl of cabbage (cut into small cubes).

Features:

Sweet and spicy fried rice cake is a favorite among young Koreans. What's special is that instead of stir-frying in oil, the rice cakes are boiled so that they can soak up the sauce, and paired with crunchy bok choy, they have a rich layer of texture.

How to make it:

1. Put 240cc of boiling water, seasonings and rice cakes into a pot.

2. Turn on the heat and cook until the water is reduced by 1/3, then add the sweet chili and stir-fry. [2]

3. When the water is reduced to 1/2, turn off the heat and add onions, scallions and cabbage. Sprinkle with sesame seeds when serving.

Tip: Put the vegetables in last to keep them crisp.

Korean-style spicy fried rice cakes

1. cut red onion into small pieces

2. shredded carrots

3. rinsed finger rice cakes. Drain the water

4. Heat oil in a pan

5. When the oil is about 50 percent hot, put in the red onion and deep fry at low temperature to get out the onion oil

6. When the red onion is crispy, put in the carrot and stir-fry

7. When the carrot is soft, add in the rice cake and stir-fry

8. Add in a tablespoon of Korean chili paste

9. Add in the water to cover the ingredient and bring the water to a boil over a medium heat

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10. Halfway through the soup, add salt and sugar to taste

11. When the soup dries up, remove from the pot

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