Rice cake Korean kimchi stir-fried fresh squid
Ingredients Fresh squid 100 g
Accessories 100 grams of Korean kimchi 200 grams of rice cake 100 grams of crab mushrooms
Seasoning 3 g fresh powder 20 g salad oil
Cooking steps
1. Fresh squid cut into ears of wheat flower knife blanched in water, Korean kimchi cut into strips;
2. Drain the fresh squid from the pot, sauté the original pot with Korean kimchi and add crab-flavored mushroom rice cake, and add the squid to the fresh powder and stir-fry well.
On the basis of the "stir-fried rice cake with cabbage", this dish adds yellow clams with golden color to brighten the color of the dish and increase the umami taste.
Production Process:
1, 150 grams of cabbage (can be replaced by toon and other greens that have a strong flavor and are not easy to produce water) remove the roots, yellow leaves, wash and blanch with boiling water, squeeze out the water and cut into pieces.
2: Cut 300g of rice cake into 2 cm long pieces and set aside, put the yellow clams into boiling water until the opening, take the meat and set aside.
3, wok hot, add 50 grams of salad oil, when the oil is 60% hot, add the rice cake section to stir-fry quickly, pour in 30 grams of broth, add salt, monosodium glutamate, turn the yellow clams to low heat and fry until the rice cake becomes soft, pour in the cabbage for 10 seconds, and start the pot to thin the steamed bun.
Ingredients: 150g eggplant, 130g rice cake, 5g garlic paste, 5g dried shallots, 20g minced pork belly, 2g shallots.
Seasoning: 5g soybean paste, Pixian watercress 5g, sugar 8g, chicken rice soy sauce 10g, chicken soup 200g, salad oil 500g, a little corn starch.
1. Cut the eggplant into 1cm thick slices and the rice cake into 0.5cm slices;
2, the frying pan to 140 ~ 160 degrees, under the eggplant over-frying;
3, the rice cake fly water to cook, and then put in the fried eggplant slightly boiled, remove the surface of the oil, pour out the control water;
4, heat the pot, put a little oil, sauté the minced meat, garlic paste, dried green onion, and then add soybean sauce and Pixian watercress to continue simmering;
5: Bring chicken broth, sugar and soy sauce to a boil, add boiling rice cakes and eggplant, slightly collect the juice and beat the sauce, plate, sprinkle with green onions and serve.
Precautions: Use fine eggplant that has just been marketed in the spring, avoid using eggplant with thick skin or large round;
Mochi kimchi bullfrog
Ingredients Bullfrog 400 g
Accessories 100 grams of Korean rice cake 1 packet of minced garlic 20 grams of green onion 10 grams of shredded ginger 11 grams of shredded onion 20 grams of spicy cabbage 100 grams of spicy cabbage
Seasoning 25 g Knorr tomato sauce 5 g Sugar 10 g Ice flower plum sauce 10 g Cooking wine 10 g Spicy fresh sauce 45 g Chicken juice 5 g Chicken essence 4.5 g Sweet and sour sauce 35 g
1. Leave the bottom oil in the pot and add oil, stir-fry the pot until fragrant;
2. Add the seasoning and lightly sauté for half a minute, add 800 grams of two soups, bring to a boil and reduce the heat;
3. Add the korean rice cakes and bullfrogs, cook for 2-3 minutes until the crumbles are flavored and then serve.
Ingredients: 500 grams of ribs, 400 grams of baby rooster with bones, 300 grams of dried beans, and an appropriate amount of rice cakes.
Accessories: a small piece of ginger, a small amount of spring onion, a small handful of rock sugar, 2 spoons of light soy sauce, 2 spoons of cooking wine, a piece of star anise, a piece of cinnamon, 2 spoons of salt, an appropriate amount of cooking oil.
method:
1: Add pork ribs, chicken pieces and other cold water to the pot, add ginger slices and an appropriate amount of cooking wine to blanch the water to remove the blood foam.
2: Add a small amount of oil and rock sugar to the pan and fry the sugar color.
3: Sauté until the rock sugar is completely melted and brown, and add the blanched ribs and chicken.
4: Continue to sauté over low heat until the ribs, chicken, etc. are colored and the oil inside is sautéed.
5: Add boiling water without raw materials, add a small amount of cooking wine, soy sauce, star anise and cinnamon.
6: Bring to a boil over high heat and then turn to low heat, add the shallot knots, cover and simmer for 50 minutes.
7: Add dried beans and fried rice cakes, cover and simmer for another 10 minutes.
8: Uncover the lid, add salt and pepper and other seasonings, and collect the juice on high heat.
chopping block
1: Wash 1 meat crab (weighing about 500 grams), marinate with 10 grams of salt and 5 grams of cooking wine, pat 100 grams of corn starch, fry in 60% hot oil until golden brown, and fish out the oil control.
2: Fry 100g rice cake until golden brown and drain.
Walk the dishes
Bring 200 grams of salad oil to a boil, add 25 grams of ginger slices, garlic rice, 25 grams of green onion, 5 grams of dried chili peppers and 5 grams of peppercorns, add 100 grams of crab sauce into the dry pot and stir-fry evenly, add 50 grams of beer, 15 grams of chicken essence to taste, stir-fry the fried rice cakes, pour 5 grams of pepper oil before leaving the pot, sprinkle 5 grams of white sesame seeds.
Homemade dry pot crab sauce Pot into the salad oil 150 grams to 30% heat, under the ginger, minced garlic, chopped shallots 50 grams each sautéed, under the dried scallops, Yaozhu crushed 30 grams of stir-fry, mix in the spicy girl sauce 400 grams, red oil bean paste 200 grams, dried red pepper crushed 30 grams, cumin powder 20 grams, monosodium glutamate 15 grams, white pepper powder 10 grams stir-fry for about 5 minutes.
Crispy fried handmade rice cakes
Stir-fried rice cake with pickles
Fried crab with rice cake
Stir-fried rice cake with cabbage
Ancient rice cake yellow croaker
Rice cake roasted yellow fish
Crab flour rice cake
Sugar fried rice cakes
Hairy crab roasted rice cake
Grilled yellow fish with snow vegetable rice cake
Korean-style rice cake with roasted hoof tendons
Kimchi rice cake pufferfish