The practice of making rice cakes

Ingredients: rice cake, fish cake, carrot, onion, vegetable oil, chopped green onion, sesame and Korean hot sauce.

Exercise:

1. Slice fish cake, wash carrot and slice onion.

2. Heat oil in a hot pot and stir-fry onions until soft.

3. Stir-fry carrot slices and rice cakes, and add a tablespoon of Korean hot sauce.

4. Add water and mix the Korean hot sauce into the water before the rice cake.

5. Cook the rice cake with medium heat and stir it while cooking to prevent it from sticking to the bottom.

6. When the soup is half collected, add the fish cake and continue to collect the soup until it becomes thick.

7. Stir well quickly, then take out the pot and sprinkle with chopped green onion and sesame seeds. 2: Brown sugar rice cake.

Ingredients: rice cake, brown sugar

Exercise:

1, cut the rice cake into strips, put it in a bowl and prepare brown sugar.

2, take a pot, put the right amount of water, after boiling.

3. Pour in the rice cake strips, cook until soft, and then remove the water control.

4. Add a small amount of water, brown sugar and rice cake strips to the rice cooker.

5. Cook for about 10 minutes until the brown sugar is completely melted. When the rice cake is tasty, it can be fried 3 times. Ingredients: rice cake, seafood sauce, spiced powder, red pepper powder, sesame. Practice: 1. Take out the rice cake and dry the surface with kitchen paper. 2. Put it in hot oil. Fry over medium heat. 3. Fry until the surface becomes brittle and the rice cake becomes soft. 4. Fried rice cakes. Brush the surface with Shanghai fresh sauce. 5. Sprinkle sesame, spiced powder and red pepper powder. 4. Stir-fried rice cake ingredients: rice cake, beef tenderloin, carrot, Pleurotus eryngii, onion, salad oil, salt, onion, cooking wine and a little starch. Practice: 1, cut the rice cake into pieces, and cut all vegetables into pieces with the same size and thickness as the rice cake slices. 2. Put the beef slices into a small bowl separately. 3. Marinate with cooking wine, salt and starch for a few minutes. 4, the pot is hot, pour the right amount of salad oil into the pot and open the fire. 5. Stir-fry the vegetables for half a minute first, and then stir-fry the rice cake slices quickly. 6. If you can add a little boiling water. 7. Stir-fry until the rice cake slices become soft and sticky, and pour in the beef slices. 8. Stir-fry until the beef slices are completely discolored, season with salt, sprinkle with chopped green onion and prepare for the pot.