Korean stir-fried rice cake
raw material:
Rice cake slices (or rice cake strips, prepared for their own personal taste), spicy cabbage (Zongjiafu brand, I think the taste of this brand is authentic), cabbage, Korean hot sauce, onion, garlic
method:
1: Cut half an onion and set aside, cut the cabbage into strips (not too thin), slice the garlic 4 cloves;
2, heat the pot into the salad oil a little, when the oil temperature is 80% hot, put in the onion and garlic to fry, the onion becomes soft and then put in the hot sauce and stir-fry, then pour in a bowl of water, boil and pour in the rice cake slices to continue to cook, continue to add cabbage after boiling, when the cabbage becomes soft, add spicy cabbage to continue cooking (low heat);
3, about five minutes after trying the rice cake slices, if the taste is very q then it is OK, then you can adjust to the high heat to let the dish start to collect the juice, after the juice can be out of the pot and plate.
Tomato stir-fried rice cake
2 tomatoes, a little rice cake, a little ketchup
1, 1 to 2 tomatoes, rice cake, ketchup a little;
2: First boil a pot of water, blanch the rice cake slightly until soft (you can also fry);
3: Cut the tomato into small pieces, heat the pan with oil, and fry the tomatoes;
4, add tomato sauce and continue to stir-fry;
5、 Add rice cakes and stir-fry well;
6, add a little salt and soy sauce to taste, the tomato sauce itself has a salty taste, so other condiments do not put too much if you want to eat sweet and sour taste, you can also add a small spoonful of sugar.
Sautéed rice cake with pike crab
One pike crab and a few rice cakes
1, rice cakes bought back to tear first (I bought strips), soaked in water (so that will not stick together);
2, the crab washed, to the cheeks and stomach and intestines, cut into pieces;
3. Drain the rice cake from the water;
4: Heat the oil pan, sauté the rice cake until soft, and set aside;
5, use the remaining oil of the fried rice cake just now to fry the pike crab, put the cooking wine, onion and ginger together and sauté until the crab changes color;
6, pour the rice cake just now into it and stir-fry together, then add a little water to cook slightly, until the soup is dry, you can add salt (if you like a little color, you can add some soy sauce) and chicken essence out of the pot.
Stir-fried rice cake with shredded cabbage meat
1 and a half pieces of Shanghai rice cake 400 grams, a small slice of carrot 30 grams, pork 150 grams, 4 slices of cabbage, 2 green onions, a little ginger, salt, soy sauce, cooking wine, corn starch, pepper, oil
1. Cut the rice cake into small pieces, soak in water and set aside to prevent sticking;
2、 Cut the pork into strips, put salt, soy sauce, cooking wine, corn starch, pepper and mix well;
3: Cut carrots into slices, cabbage into small pieces, and green onion into sections;
4: Heat the oil, sauté the pesto, sauté the shredded meat until it is 7 ripe and serve.
5, after pouring some oil into the pot to fry the ginger shreds, first put the carrots down and fry twice, then the cabbage stalks, and then the rice cakes are fished up and put into the same stir-fry, because the rice cakes are easy to stick to the pan, then you must not be lazy, you must not be lazy, you have to keep stir-frying, you have to slip some water from time to time on the way, the rice cakes start to be a little soft when the cabbage leaves are put into the same stir-fry, and then put the fried meat shreds into the same stir-fry, and when the rice cakes become soft, the salt and a little soy sauce can be mixed well.
Stir-fried rice cake with kimchi beef
Half a pound of beef tenderloin, a handful of hangzhou pepper, a bowl of water-ground rice cake slices, a bag of kimchi, three spoons of Korean chili sauce, shredded green onion, shredded ginger, a small spoonful of rice wine, a spoonful of sugar, a spoonful of light soy sauce, a suitable amount of salt, a suitable amount of sesame oil
1: Cut the beef tenderloin into thin slices, add ginger shredded, green onion, rice wine, soy sauce and mix well, marinate for 10 minutes;
2: Remove the stem, remove the seeds and white inner silk, and cut into diagonal segments of about 1 cm. Water mill rice cake slices are rinsed and dried, and the tea is cut into coarse sections for later;
3: After the oil in the pot is hot, pour in the marinated beef and shredded green onion and ginger and stir-fry until it turns white, then pour the remaining marinade juice together and stir-fry for 1 minute;
4: Pour in rice cake slices, kimchi, Korean chili sauce, sugar, and then stir-fry, add a little water to avoid sticking to the pan;
5: After about four or five minutes, watch the rice cake slices become soft, add the pepper and fry for one minute, then turn off the heat, pour sesame oil and mix well, out of the pot.
Bacon stir-fried rice cake
Rice cake, bacon, bean paste, shallots, garlic slices
1, the rice cake blanched under the hot water, and then over the cold water, set aside;
2, the bacon taken out of the refrigerator should be frozen in cold water and washed. Then steam in the pot until the fat is soft, the lean meat becomes softer, 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.
Rice cake stewed ribs
Ribs, finger rice cake, oil, green onion, ginger, garlic, paprika, parfum, star anise, salt, sugar, chicken essence, cooking wine, tomato sauce
1. After the ribs are rinsed, the water is flown;
2, pour a little salad oil into the pot, put the ribs into the baking oil;
3、 Add garlic, green onion, ginger, star anise, fragrant leaves, paprika;
4. Stir-fry well and add sugar, cooking wine and soy sauce;
5, add water (submerge the steaks in the pot), cover and simmer;
6, first high heat and then low heat, burn until the ribs are soft and rotten;
7, put the right amount of salt, tomato sauce, and finally put in the rice cake and burn for another five minutes to turn off the heat out of the pot, serve the plate.
Ham corn rice cake
Corn kernels to taste, ham 4 small slices, 1 round green pepper, 1/2 onion, 100g rice cake, oil to taste, 1 tbsp of sweet and spicy sauce
1, corn kernels over boiled, round green pepper onion ham diced, pot heat, pour oil to taste;
2, put in two dried peppers to fry out the aroma, pour in the onion to ask the dice to burst the aroma, pour in the ham corn kernels and stir-fry;
3, pour in the rice cake, add water, not over the rice cake, put in the sweet and spicy sauce, cover the pot lid;
4, wait for the water to dry up, fragrant rice cakes, sweet and spicy, very delicious.
Stir-fried rice cake with shredded green pepper meat
Fresh shredded meat, a little cooking wine, a little soy sauce, ginger juice, starch, green pepper shreds, a small amount of salt, shredded cabbage, water-ground rice cake
1, fresh shredded meat (shredded meat first with a little cooking wine, a little soy sauce, ginger juice, starch, stirred and submerged for 15 minutes) green pepper shreds, (the amount of a large green pepper) cut well and sprinkled with a small amount of salt, the effect is that the green pepper shreds are more crisp after frying. There are also some shredded cabbage. Water mill rice cake (to use water first cannon for half an hour, soft can be);
2, put oil in the pot, sauté the shredded meat first, after the shredded meat is cooked, put the green pepper shreds and shredded cabbage into the fry;
3, 3 minutes after putting in some old soy sauce and some water, the role of the water is not stick pan at this time put the rice cake in, keep stir-frying, and finally put some salt and chicken essence can be out of the pot.
Eight treasures fried rice cake
Ham 20g, chicken gizzard 20g, winter shoots 20g, shiitake mushrooms 20g, shrimp 20g, green beans 20g, dried tofu 20g, carrots 20g, rice cake 200g, seafood sauce 1 teaspoon (15g), white sugar 1 teaspoon (5g), dark soy sauce 1 teaspoon (5ml), salt 1 teaspoon (5g), oil 30ml
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, set aside;
2, put the soup pot on the induction cooker, pour in water, press the boiling water button to boil, put in the diced ham, diced chicken gizzard, diced winter shoots, dried tofu, diced shiitake mushrooms, carrots, green beans and shrimp until cooked, soak in cold water, fish out the drainage water;
3, another wok on the induction cooker, pour in the oil, press the frying button, the oil is boiled to six ripe, put in the rice cake slices and fry slightly, wait for both sides to fry 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.