Fried rice cakes are a classic staple food in the southern region, and they are eaten occasionally in addition to rice. Especially in Zhejiang, such as Wenzhou and Ningbo, the rice cakes produced are relatively famous, and the rice cakes here are deeply loved by people all over the country. The delicious rice cake tastes very soft and glutinous, but it does not stick to the teeth, and at the same time has a strong rice flavor. With such rice cakes, we can make fried rice cakes that are delicious in our hearts.
For us locals, it is not difficult to stir-fry rice cakes, and they are all delicious in the hearts of our families. But if you want to make a dry, fragrant, soft and glutinous, delicious and non-greasy rice cake, you need some cooking skills. We often go to the food stalls to eat, and we will order a plate of fried rice cakes, and we will find that the fried rice cakes in the food stalls are different from the ones we fry ourselves. Usually, when I fry rice cakes at home, I will add water, and the fried rice cake soup is not delicious.
When stir-frying rice cakes, don't add water, the following shares the recipe of the chef of the food stall, which is soft and glutinous, dry and fragrant, delicious and not greasy. Let's take a look~
To prepare the fried rice cake:
Ingredients: Rice cake sticks, eggs, carrots, cauliflower, shallots, minced fried pork ribs.
Seasonings required: salt, soy sauce, monosodium glutamate, lard.
1. Cut the cauliflower into small pieces, the cauliflower needs to be blanched, washed and boiled in boiling water for 1 minute, and then removed for later use. Chop some green onions and shredded carrots and set aside. Beat 1 egg and prepare some minced fried pork ribs for later use. This minced material is the leftover material for the Qiaotou pork ribs, and it has a crispy texture and a fragrant taste.
2. The rice cake strips you bought don't need to be cut, which is more convenient, then boil water in the pot, put the rice cake strips into the pot, blanch and boil for 30 seconds, boil the rice cakes softly, and then take them out. After blanching, the rice cake becomes soft, and it can be fished out of cold water to prevent sticking. At the same time, after blanching the rice cakes, don't add water when you fry them in the pot, and you don't need to add water.
3. Heat the oil, stir-fry 1 egg, add green onions and carrots and stir-fry until fragrant, then put the cauliflower into the pot and continue to stir-fry for two or three minutes.
4. Put the blanched rice cakes into the pot and continue to stir-fry for two or three minutes, stir-frying evenly.
5. Then add a spoonful of soy sauce and a little salt to taste, stir-fry evenly. Note, don't add too much salt, soy sauce has a salty taste, and rice cakes are too salty to taste.
6. Finally, put the minced pork ribs into the pot, continue to stir-fry for two or three minutes, then sprinkle some green onions, stir-fry evenly, and you can get out of the pot.
The rice cake fried in this way, without adding a drop of water, is soft and glutinous, dry and fragrant, delicious and not greasy. Keep in mind that before the rice cake is stir-fried, be sure to blanch it first!
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