Many friends like to eat rice cakes, but there are very few people who will do it, today, the small partners have welfare collars, for everyone to present three kinds of rice cake recipes, like the relatives hurry to collect Oh.
Stir-fried rice cake with black pepper beef
Ingredients Beef sirloin, rice cake, onion, small eggs, black pepper juice, soy sauce, sugar, corn starch.
method
1: After the beef is naturally thawed, use a paper towel to absorb the water, cut the beef and rice cake into 1.5 cm size grains, and chop the onion.
2: Add 1 tbsp soy sauce to mix well, add a small egg and mix well, then add corn starch and mix well, refrigerate for half an hour, take out and add 1 tbsp vegetable oil and mix well, the rice cake is boiled in boiling water and soft.
3: Heat the wok, add the oily pan, sauté the beef on high heat until it changes color, and put it out.
4: Sauté the minced onion in a frying pan over low heat, add 2 tbsp black pepper juice, 1 tbsp soy sauce, 1 tsp sugar and a little boiled rice cake, turn the heat to high, pour in the sautéed beef grains, and quickly stir-fry well.
Bacon stir-fried rice cake
Ingredients Rice cake, bacon, bean paste, shallots, garlic slices.
1: Blanch the rice cake in hot water, then pass the cool water and set aside.
2, the bacon taken out of the refrigerator should be frozen in cold water and washed. Then steam in the pan until the fat is soft, the lean meat is softer, and slice and set aside.
3: Heat the oil in the pot, add the garlic slices until yellow, add the bean paste and a little sugar and salt, add the rice cake and fry, then add the bacon, add a little hot water to simmer slightly, and finally add the green onion, drizzle some sesame oil ~ stir-fry out of the pot.
Eight treasures fried rice cake
Ingredients 20g ham, 20g chicken gizzards, 20g winter shoots, 20g shiitake mushrooms, 20g shrimp, 20g green beans, 20g dried tofu, 20g carrots, 200g rice cakes, 1 teaspoon (15g) of seafood sauce, 1 teaspoon of white sugar (5g), 1 teaspoon of dark soy sauce (5ml), 1 teaspoon of salt (5g), 30ml of oil.
1: Wash the ham, chicken gizzard, winter shoots, dried tofu, shiitake mushrooms and carrots separately, cut into 0.5cm cubes, and cut the rice cake into 0.5cm thick slices and set aside.
2, put the soup pot on the induction cooker, pour in water, press the boiling water button to boil, put in the ham diced, chicken gizzard, diced winter shoots, dried tofu, diced shiitake mushrooms, carrots, green beans and shrimp until cooked, soak in cold water, drain the water.
3: Put another wok on the induction cooker, pour in the oil, press the frying button, burn the oil until it is six ripe, put in the rice cake slices and fry slightly, fry on both sides until golden brown, set aside.
4: Heat the oil in the pot, add the blanched eight treasure ingredients and sauté until fragrant, pour in the fried rice cake slices and stir-fry evenly, add the seafood sauce, dark soy sauce, white sugar and salt and stir-fry for a while.