How to make rice cakes??? What is the practice of rice cakes

Stir-fried rice cake with crab with pike.

Ingredients: a pike crab, a number of rice cakes.

Method: 1. Tear the rice cake first after buying it (the strip I bought) and soak it in water (so that it will not stick together);

2. Wash the crab, remove the gills, stomach and intestines, and cut into pieces;

3. Remove the rice cake from the water and drain it;

4. Heat the oil in a pan, stir-fry the rice cakes until soft, and set aside;

5. Stir-fry the crab with the remaining oil from the fried rice cake just now, add cooking wine, and stir-fry the green onion and ginger together until the crab changes color;

Stir-fried rice cake with shredded cabbage and pork.

Ingredients: 400 grams of Shanghai rice cake 1 and a half, 30 grams of carrots, 150 grams of pork, 4 slices of cabbage, 2 green onions, a little shredded ginger, salt, soy sauce, cooking wine, corn starch, pepper, oil.

Method: 1. Cut the rice cake into small slices, soak it in water for later use to prevent sticking;

2. Shred the pork, add salt, soy sauce, cooking wine, corn starch and pepper and mix well;

3. Cut the carrot into slices, cut the cabbage into small pieces, and cut the green onion into sections;

4. Heat the oil, stir-fry the garlic, fry the shredded meat until it is 7 ripe.

5. After pouring some oil into the pot to stir-fry the ginger shreds, first put the carrots down and fry them twice, then put the cabbage stalks, and then scoop up the rice cakes and put them into the same fry, because the rice cakes are easy to stick to the pan, at this time you must not be lazy, you must keep stir-frying, and you have to slip some water from time to time on the way, when the rice cakes begin to be a little soft, put the cabbage leaves into the same fry, and then put the fried shredded meat into the same fry, and wait for the rice cakes to become soft, add salt and a little soy sauce, mix well and then serve on the plate.

Add 30% of the glutinous rice to the soak, grind it into flour, steam it in a cage drawer, and cool it down.

A new way to eat rice cakes, let's learn together, and learn to say goodbye to takeaway!

Shred onions, carrots, cabbage, and chop green onions.

Generally, fried rice cakes are boiled in water without frying in oil, and they are changed to sauté onions and carrots with a little oil first.

The onions and carrots are just a little stir-fried until fragrant (don't fry until cooked), and then pour in an appropriate amount of water, the amount of water is a cup (the amount of rice cake is about 20 small strips per person).

Then put the sweet and spicy cabbage together in the pot and boil until the water boils, add an appropriate amount of Korean chili sauce, my Korean chili sauce is sweet. So you don't need to add sugar, if you use the original Korean chili sauce, you have to add sugar :) Because the spicy fried rice cake tastes sweet and spicy to be delicious!

Then add the rice cakes.

Cook until the soup is dry and thick.

Finally, add the green onion and stir-fry evenly.

A bag of rice cakes, a carrot, a sharp pepper, two tomatoes, half an onion, and an appropriate amount of shallots.

Steps: 1. After the rice cake is broken, soak it in water.

2. Dice the carrots and peppers, dice the tomatoes and garlic, and shred the onions.

3. Take a bowl and add an appropriate amount of tomato sauce and garlic chili sauce.

4. Stir-fry the garlic in hot oil in a pot, pour in the shredded carrots and stir-fry, add a little salt.

5. Pour in the onion and stir-fry, pour in the shredded pepper into the pot, add an appropriate amount of soy sauce and then pour in the diced tomatoes and stir-fry.

6. Drain the rice cake slices soaked in water and pour them into the pot, and stir-fry the rice cakes with the vegetables. Add half a bowl of water to the bowl of tomato sauce and garlic chili sauce that was mixed before, pour it into the pot, add an appropriate amount of salt and monosodium glutamate.

7. After the heat boils, turn to low heat, cover the pot and simmer for 15-20 minutes until the rice cakes are cooked.

Practice 2. Preparation of ingredients.

Spicy fried rice cakes. Rice cakes, sweet and not spicy, onions, carrots, cabbage, green onions, Korean chili paste.

Steps: 1. Stir-fry the onions and carrots with oil until fragrant. Onions and carrots are slightly stir-fried.

Good (don't fry until cooked).

2. Pour in an appropriate amount of water, (the amount of rice cake is about 20 small strips per person), and then put the sweet and spicy cabbage into the pot together. Bring to a boil and add the chili sauce to taste.

3. Add the rice cake and cook until the soup is thickened, and finally add the green onion and stir-fry evenly.

Precautions. 1. Fried rice cakes are not fried in oil, they are boiled in water.

Method three. Ingredients.

200g rice cake and 1 green pepper.

1 red pepper 1 onion 3 pcs.

Appropriate amount of cooked white sesame seeds.

Accessories. 5 tablespoons tomato chili paste 2 teaspoons sugar.

Salt to taste, oil to taste.

1.main materials;

2.Wash the rice cakes; Cut the green peppers, red peppers, and onions into thin strips;

3.Mix well with sauce and set aside: tomato chili paste, sugar and 5 tablespoons water;

4.Heat the oil in a pan and sauté the onions until fragrant;

5.Add the rice cakes, pour in the seasoned sauce, add 8 tablespoons of water and bring to a boil;

6.After the soup is dried, add green and red peppers and stir well, add salt to taste;

7.Sprinkle with white sesame seeds. (Or sprinkle white sesame seeds on a plate).

Crab fried rice cake].

Ingredients: Crab rice cake.

Preparation: Wash the crab, peel off the shell, remove impurities, and chop the crab into four pieces; Coat the surface of the crab pieces with a thin layer of starch; Heat the pan with cold oil, add the crab pieces and fry them until they change color, then remove them; Put less oil in the pot, add the crab roe and stir-fry over low heat; Add green onion and ginger and stir-fry until fragrant; Add the rice cake slices and continue to stir-fry a few times, add the crab pieces and stir-fry together; Add a pinch of salt to taste and stir-fry evenly.

Korean-style tteokbokki.

Ingredients: rice cake slices (or rice cake strips, prepared for your own personal taste), spicy cabbage (Zongjiafu brand, I think the taste of this brand is authentic), round cabbage, Korean hot sauce, onion, garlic.

Method: 1. Cut half an onion and set aside, shred half of the cabbage (not too fine), and slice four cloves of garlic;

2. Pour a little salad oil into a hot pan, add onion and garlic when the oil temperature is hot, add spicy sauce and stir-fry after the onion becomes soft, then pour in a bowl of water, pour in the rice cake slices after boiling and continue to cook, continue to add cabbage after boiling, add spicy cabbage after the cabbage becomes soft and continue to cook (low heat);

3. Taste the rice cake slices after about five minutes, if the taste is very q, it will be OK, then you can adjust the heat to let the dish start to collect the juice, and after the juice is collected, it can be put out of the pot and plated.

Tomato fried rice cake.

Ingredients: 2 tomatoes, a pinch of rice cakes, a pinch of tomato paste.

Method: 1. 1 2 tomatoes, rice cakes and a little tomato paste;

2. Boil a pot of water first, blanch the rice cake slightly until soft (it can also be fried);

3. Cut the tomatoes into small pieces, heat the pan with oil, and fry the tomatoes;

4. Add tomato paste and continue to fry;

5. Add the rice cake and stir well;

6. Add a little salt and soy sauce to taste, the tomato sauce itself has a salty taste, so don't put too much other condiments If you want to eat sweet and sour flavors, you can also add a small spoon of sugar.

Introduction: rice cake as a traditional food of the Han nationality, loved by many people, in the north there is a custom of eating rice cakes during the Spring Festival, there are New Year cakes, the meaning of high every year, symbolizing the income, position or children's knowledge and height are getting higher and higher year by year, about the rice cake is steamed with sticky rice or rice flour, there are many different versions of the production method of the rice cake, and the taste is also different, then, let's learn about the practice of the rice cake.

About the production of rice cakes, there are also differences in the production methods in different regions, Ningbo Cicheng rice cakes, Beijing rice cakes, Fuzhou rice cakes, Suzhou-style rice cakes, Mengzi rice cakes, Yiyang rice cakes are more common, in addition, rice cakes after different cooking methods, will also present a variety of different deliciousness, the following is a brief introduction to Kung Pao rice cakes, seafood fried rice cakes:

Rice cake method 1: Kung Pao rice cake

Material:Rice cakes, carrots, peanuts, chili peppers, Sichuan peppercorns, light soy sauce, vinegar, sugar.

Method:

1.Dice the rice cakes, dice the carrots, fry the peanuts once, or microwave on high for 1 minute.

2.According to this, a tablespoon of light soy sauce, a tablespoon of half vinegar, a tablespoon of cooking wine, a tablespoon of semi-sugar, an appropriate amount of salt and chicken essence, an appropriate amount of water starch, and an appropriate amount of chopped green onion are mixed into a bowl of juice.

3.Fry the rice cake over a small flame until golden brown.

4.Stir-fry chili peppers and Sichuan peppercorns in a hot pan with cold oil, pour in carrots and stir-fry, add rice cakes and slowly pour in the bowl juice.

5.Once the juice is thick and evenly coated, add the peanuts.

Rice cake method 2: seafood fried rice cake

Material:Rice cakes, winter bamboo shoots, carrots, lettuce, clams.

Method:

1.Slice the rice cake. Wash the bamboo shoots, carrots and lettuce, peel and cut into slices;

2.After soaking the clams in light salted water in advance and spitting out the sand mud, put water and ginger slices in the pot to boil, pour in the clams, cook for about a minute, and when you see the clams open, take them out immediately. Remove the clam meat and set aside;

3.Heat a small amount of oil in a pan, then stir-fry the carrots and bamboo shoot slices until soft. Add the lettuce slices and stir-fry for a while, remove from the pot and set aside;

4.Add a small amount of oil to the pan and stir-fry the rice cake slices until soft (if it feels dry at this time, add a little water);

5.Pour in the vegetables from step 3 and stir-fry well;

6.Add salt and chicken essence to taste, pour in the clam meat and stir-fry a few times.

The above is a brief introduction to the "Rice Cake Practice", there are many ways to make rice cakes, and different production methods will have different taste presentations, giving people different enjoyment, so friends who love food can give it a try, try different practices, in order to get different food, start acting now.

The practice of rice cakes is like a big collapse:Ingredients: 200 grams of rice cakes, 4 red dates, 5 grams of wolfberries, and an appropriate amount of sugar osmanthus.

1. Wash and remove the core and cut into small pieces, and wash the wolfberry.

2. Pour water into the pot, turn in the wolfberries and red dates directly, and bring to a boil over medium heat.

3. After the water in the pot boils, add the rice cakes.

4. Cook until the rice cake floats soft and glutinous, and turn off the heat.

5. Put it in a bowl and pour sugar osmanthus to taste.

One: Spicy fried rice cakes.

Ingredients: rice cakes, fish cakes, carrots, onions, vegetable oil, chopped green onions, sesame seeds, Korean hot sauce.

Method: 1. Slice the fish cake, wash and slice the carrot, and cut the onion into cubes.

2. Heat oil in a pan and fry the onion until soft.

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

4. Add water, don't pass the rice cake, and mix the Korean hot sauce in the water.

5. Boil the rice cakes over medium heat, stirring while cooking to prevent the bottom from sticking.

6. When the soup is halfway through, add the fish cakes and continue to collect the soup until the soup is viscous.

7. Mix well quickly, remove from the pot, sprinkle with green onions and sesame seeds.

Two: brown sugar rice cake.

Ingredients: Rice cake, brown sugar.

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

2. Take a pot, put an appropriate amount of water, and bring to a boil.

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

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

5. Cook for about 10 minutes until all the brown sugar is melted and the rice cake can be flavored.

Three: Fried rice cakes.

Ingredients: rice cake, hoisin sauce, five-spice powder, paprika, sesame seeds.

Method: 1. Take out the rice cake and wipe the surface moisture with kitchen paper.

2. Put it in warm oil and fry it over medium heat.

3. Fry until the surface becomes crispy and the rice cake becomes soft.

4. Brush the surface of the fried rice cake with hoisin sauce.

5. Sprinkle with sesame seeds, five-spice powder and red pepper powder.

As follows:

Ingredients: 300 grams of rice cake, 100 grams of pork.

Excipients: 1/2 carrot, 1 teaspoon dark soy sauce, 1 teaspoon oyster sauce, 2 teaspoons light soy sauce, a pinch of salt, appropriate amount of starch, 1 teaspoon cooking wine.

1. Dice the pork, add chopped black pepper, cooking wine and oyster sauce, grasp well and marinate for a few minutes.

2. After marinating, add 1 2 teaspoons of starch and grasp well again until it is a little sticky.

3. Add an appropriate amount of cooking oil to the well-grasped meat particles.

4. Cut the rice cake into cubes, cut the carrots into cubes, and put the cut rice cakes and carrots into water and boil until soft.

5. Put the boiled rice cakes in cold water to cool.

6. Heat the pan with cold oil, add the marinated diced meat and stir-fry.

7. Stir-fry until discolored, add the boiled rice cakes and carrots.

8. After stir-frying evenly, add oyster sauce, light soy sauce and a little salt and stir-fry evenly.

9. After stir-frying evenly, add water starch to thicken, stir-fry until the sauce is bright and wrapped on the ingredients, add an appropriate amount of chopped black pepper, stir-fry again evenly, and then turn off the heat and serve.

10. Remove from the pot and put on a plate, and the fried rice cake with black pepper and meat can be made.