How do you eat rice cakes? It s still boiling in the pot

Ingredients: 500 grams of rice cake Accessories: 250 grams of cabbage, 250 grams of winter bamboo shoots, 100 grams of pork (lean).

Seasoning: 2 grams of salt, 2 grams of monosodium glutamate, 2 grams of soy sauce, 15 grams of vegetable oil.

Production: 1Wash the rice cakes and slice them; Wash the cabbage, bamboo shoots, pork and shredded.

3.Spread the rice cake on top of the vegetable ingredients, simmer for 3 minutes, stir-fry a few times, and you can do it.

Stir-fried rice cake with shredded pork Ingredients: Main ingredient: water-milled rice cake Accessories: lean meat, leek.

Seasoning: salt, chicken essence, sugar, raw oil, hot lard.

Preparation: 1. Slice the water-milled rice cake and soak it in water;

2. Cut the lean meat into shreds, wash and drain the leeks and cut them into sections for later use;

3. Put in the oil in the pot and light the fire, add the shredded meat and stir-fry, then add the leeks and stir-fry for two minutes, add salt, chicken essence and sugar and stir-fry well, during which all use high heat. Spread the pre-soaked rice cake slices evenly on top of the dish, cover and simmer for 3 minutes, then change to medium and simmer for 2-3 minutes.

4. Open the lid and add an appropriate amount of raw oil, stir the rice cake and vegetables out of the pot, and add a spoonful of lard.

Ingredients: 12 slices of rice cakes, 8 sweet or spicy or bamboo wheels, 240cc of boiling water, 2 tsp white sesame seeds.

Sauce: 4 tsp Korean chili paste, 8 tsp sugar, 1 4 onions (shredded), 1 green onion (cut into small pieces), 1 bowl of Chinese cabbage (cut into small cubes).

Method <>

1.Add 240cc of boiling water, seasonings and rice cakes to a pot.

2.**After boiling until the water is less than 1 3, add sweet or not spicy and stir-fry.

3.When the water is reduced to 1 2, turn off the heat and mix with onions, green onions and Chinese cabbage. Sprinkle with sesame seeds when serving.

1.Pour the rice cakes into the pot and add water until they have just covered the rice cakes. Be sure to use a non-stick pan.

2Add the white green onion segments and bring to a boil, and add the shredded onion when the rice cake is soft.

3.Add the hot sauce to taste.

4.Optionally add bacon or shrimp, depending on your preference.

5.Wait until the whole pot turns red, add a little sesame oil and sugar. Finally, add the chopped Chinese cabbage.

6.Add some sesame seeds and green onions before cooking, and it will be served beautifully.

1 Cut the ingredients into shreds or chunks as needed.

2 Stir-fry chives, ginger, garlic and bacon in a hot pan with cold oil, pour in shredded cabbage and stir well;

3 Add shredded Chinese cabbage, shredded carrots, sliced oyster mushrooms and shredded red pepper and stir-fry;

4. Wait for the side dishes to be 7-8 ripe, add an appropriate amount of light soy sauce, sugar, oyster sauce and pepper to taste;

5 Pour in the washed rice cake slices, add a spoonful of stock (water) and stir-fry for 1 minute.

6 Add a spoonful of chili paste, sprinkle with chopped green onions, mix well and serve.

Soak the rice cakes in water first.

Remove and cut into thin slices.

Served with Chinese cabbage, shredded pork.

Thicken the shredded meat, fry it in an oil pan, and shovel it out for later use.

Then stir-fried rice cakes, cabbage.

Add some dark soy sauce and salt.

When it is almost ready, add shredded meat and stir-fry.

Stir-fry well to make a fried rice cake.

After boiling water, the rice cake will be cooked by boiling for about 2-3 minutes.

Most of the rice cakes are made of glutinous rice flour, which is cooked themselves, so the cooking time is not too long, and it can be used when the rice cake is soft, but if the cooking time is too long, it will cause the taste to deteriorate and it will not look beautiful.

Rice cake is a kind of traditional food in our country, the taste is delicate and soft and glutinous, there is a strong sense of satiety, many areas have the habit of eating rice cakes during the New Year, and now there are rice cakes for sale in supermarkets, when cooking rice cakes, it is recommended that hot water will be better under the pot, so that the rice cakes can be shortened The cooking time of the rice cakes can be quickly cooked, and the rice cakes contain starch components, it is usually insoluble in cold water, and only when the temperature is relatively high will it absorb water and expand, so the taste will be better when the hot water is boiled in the pot.

Garlic sprouts

Ingredients: 200g rice cake; Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of sugar, appropriate amount of chicken essence, appropriate amount of light soy sauce, 1 spoon of Pixian bean paste, 1 green onion, 1 green pepper, 1 onion, 20g vegetable fried rice cake with small green vegetables.

1. Wash the ingredients and set aside.

2. Pour water into the pot and put the rice cake into the pot and cook for 2-3 minutes.

3. Take it out and soak it in cold water, you can cut the ingredients at this time 4. Cut the green onions into small slices.

5. Shred the green pepper.

6. Shred the onion.

7. Pour oil into a hot pan, beat the eggs evenly and pour them into the pot and fry them into small pieces, put them out for later use 8. Pour an appropriate amount of oil into the pot, and put the green onions into the pot and fry until fragrant.

9. Add green peppers and stir-fry well.

10. Add the onion and stir-fry well.

11. Stir-fry until most of the time is cooked, and set aside.

12. Put the baby greens and rice cakes into the pot and fry until the baby greens wilt 13. Pour the onion and green pepper into the pot and stir well.

14. Put in a spoonful of Pixian bean paste, an appropriate amount of salt, a little light soy sauce, a little sugar, a little chicken essence, stir-fry well15, pour the eggs into the pot, stir-fry evenly. Rice cakes should be cooked first, otherwise it will be difficult to cook thoroughly when stir-frying.

Depending on which flavor you like to eat, there are sweet and spicy flavors.

Sweet method: Add water to the pot and bring to a boil.

Cut the rice cake into thin slices.

Cut it thinly and make it tasty, personal opinion) and put it in and cook it until soft.

If you want to add eggs to it, it's okay too.

Once cooked, serve up.

For personal taste, add as appropriate sugar in a bowl.

That's it. If it is spicy, you can make it simpler, learn how to cook noodles, and add water to the pot.

Cook the rice cake and place the seasonings in a bowl.

Chili pepper, salt, monosodium glutamate, a little oil, and sesame oil,) and that is, if you eat spicy.

If you make a small hot pot at home.

You can also eat rice cakes as a side dish in a hot pot.

It also tastes good because I have been eating rice cakes in hot pot for a long time.

When making rice cakes.

Stir it with a spoon.

Because if you make too much, it will make the rice cakes stick to each other.

Rice cakes that are stuck together are not cooked.

The rice cake is still a little bit dipped in the pot, so be sure to stir it.

In fact, both sweet and spicy have their own unique tastes.

You can try eating them all.

Dried rice cake slices should be soaked overnight, and if you want to eat them today, you should soak them in water last night, and put a little more water. Some rice cakes will break after a long time, so you can only burn the rice cake soup and eat it.

Ingredients: 1 pack of rice cakes. Excipients:

1 onion, 1 carrot. Seasoning: 2 green onions, appropriate amount of soy sauce, 50 grams of Korean chili paste, 250 grams of water.

Method: 1. Stir-fry the onion and carrot in oil, smell the fragrance, and don't need to fry it. 2. When you smell the aroma of onions and carrots, you can add an appropriate amount of water, Korean chili paste, and soy sauce to taste.

3. Add the rice cake to step 2 and stir well. 4. Drain all the water over medium heat.

Cut the rice cake into 5 cm long strips, shred the ham, soak the black fungus in cold water and chop it, wash the yellow sprouts and shred them. Add 15 grams of oil to the pot and heat it, pour in the yellow sprouts, black fungus, and shredded ham and stir-fry well, add refined salt, chicken essence, pour in rice cakes and thin strips and stir-fry, pour in a small amount of water, cover and simmer for 2 minutes, then stir-fry a few times and put it on a plate.

Rice cakes are OK. Bring the water to a boil. Then add the eggs. Add a pinch of sugar. nine.Hey, not 20 minutes later. It's time to try it.

【Tomato and egg scrambled rice cake】

Ingredients: eggs, tomatoes, rice cakes.

Preparation: Beat the eggs with a pinch of salt and set aside; Heat a pan with an appropriate amount of oil, pour in the egg mixture and fry until set, then divide into slices and put out; Add minced garlic to a pot with less oil and stir-fry until fragrant; Pour in the tomatoes and stir-fry until the tomatoes are slightly juiced, then add the rice cake slices and stir-fry; After the rice cake is soft, add a pinch of salt to taste; Add the scrambled eggs and stir-fry evenly.

Rice cake roasted pork ribs].

Ingredients: pork ribs, rice cakes, shiitake mushrooms.

Preparation: Heat a pan with less oil, add 1 small piece of rock sugar; Stir-fry over low heat until completely melted and browned, then add the pork ribs and stir-fry; Stir-fry the pork ribs until the surface is slightly yellow, then add the ginger slices and ingredients and continue to stir-fry; Add the shiitake mushrooms and soaked water to a boil over high heat, cover and reduce to low heat and simmer for 20 minutes; Remove the ingredients and ginger slices, add the rice cakes and stir-fry evenly, then cook for 3 minutes; Add an appropriate amount of salt, pepper and other seasonings, stir-fry evenly, and finally add green garlic and stir-fry evenly.

Scrambled rice cake with pickled cabbage and eggs].

Ingredients: rice cake, egg, pickled cabbage.

Preparation: Add a pinch of salt to the eggs, beat them and set aside; Wash the rice cake slices with water before stir-frying; Heat the pan with less oil, stir-fry the cabbage and then put it out for later use; Heat the pan with cold oil, pour in the beaten egg mixture and fry until it is set, then use chopsticks to break it into small pieces; Add the rice cake and stir-fry twice, add the cabbage and stir-fry, add the appropriate salt and pepper and stir-fry evenly, and then add the chopped shallots and stir-fry evenly.

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

Use crispy crispy flour to wrap rice cakes, prepare crispy crispy flour bought in general supermarkets, add an appropriate amount of water to stir, it will turn yellow after stirring, mainly add cheese flour inside, stir it first to have a harder feeling, and then add water to adjust the thickness, and crispy crispy flour should not be too thick, the best state to adjust the dilute water can be, you can use your fingers to reach into the batter, there is a thin concentration to cover your hands, do not feel a lump of batter in your hands, and then add a spoonful of oil to stir, so that it will have a crispy effect when fried.

When frying crispy pastry rice cakes, turn on the high heat when frying, the oil temperature is about 150 degrees 160 degrees so that it is hot enough, the powder will not peel off when frying, and when the oil temperature is good, you can wrap the rice cake with crispy powder and fry it in the pot, do not turn the rice cake when you just get out of the pot, so that it is easy to peel off the skin, and then turn it after the skin is fried hard, and wait until the golden skin is fried.

When frying wonton skin rice cakes, the temperature does not need to be too high about 120 degrees or more to fry, after the rice cakes are in the pot, turn on the fire to medium heat, because the wonton skin rice cakes are easy to burn, and it will take some time to cook thoroughly, wait until 3 5 minutes later, the appearance is golden brown, and finally turn on the fire wide, the heat can force the oil inside out so that it is not easy to contain oil, so that you can scoop it up.

In this way, the two frying methods can choose the characteristics of the rice cake, the wonton skin rice cake is suitable for soft rice cakes, and no matter how you fry it, it will not deform and expose the filling, and the advantage of crispy flour rice cake is that it can be fried faster after the powder is adjusted, and the rice cake will be crispy and delicious.

Rice cakes are fried in oil and browned.

Put syrup in the water. Delicious cooking.

Another is to put sweet wine with eggs, pepper and sugar.

Put it together and cook it.

The eggs should be placed last.

I like the way I eat it the most.

Simple and delicious.

.Sugar cake - fried in brown sugar oil, it is easy to get tired of eating.

2.Fried - it tastes good, the golden brown one looks good.

3.Boiled - add greens, ham, fish balls, etc., it tastes very good4Cook with porridge - it tastes softer and smoother, and it is great to eat with pickles5When cooking rice, it is steamed on top, which is convenient and fast, and can be eaten with dishes6Stir-fried rice cake - with greens, shredded pork, eggs, etc.

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

Ingredients: rice cakes, vegetables, eggs, pork, carrots, black fungus, salt, light soy sauce, oyster sauce, sugar, corn starch, spicy fresh;

How to make rice cakes in green vegetable soup].

1. The materials used to make soup rice cakes are very simple, the protagonist is the rice cake, in order to make better nutrition, when cooking rice cakes, I will choose meat and vegetables with Biqing, this time I used pork, eggs, vegetables, carrots and black fungus, side dishes can be selected according to their preferences, common shrimp, beef, shiitake mushrooms, enoki mushrooms and so on are OK;

2. Prepare some materials, cut the rice cake into slices, beat 3 eggs in a bowl, add a little salt, cooking wine, whip into egg liquid, cut the pork into slices or shredded meat, cut half a carrot into slices, cut the black fungus into shreds, clean the greens and cut them into green vegetable segments;

3. Marinate the cut pork, the fried meat slices will be more smooth and tender, add a little salt, light soy sauce, oyster sauce, sugar, cooking wine, corn starch to the meat slices, stir well, and finally add a little cooking oil, grasp and mix evenly, and lock the moisture in the meat slices;

4. Heat the pot, add a little cooking oil to the oil temperature of 5, add the meat slices, quickly break up the meat slices, stir-fry until the meat slices change color, remove and set aside;

6. After the eggs are crushed and solidified, add an appropriate amount of boiling water, add rice cakes, carrots and black fungus, and cook over high heat for about 3 minutes;

7. After the rice cake is soft, start seasoning, add a little salt, light soy sauce, oyster sauce, spicy fresh, and stir well until the seasoning melts;

8. Finally, put in the scattered vegetables and stir-fried pork, mix evenly, out of the pot, the steaming green vegetable soup rice cake is completed, the rice cake is soft and glutinous, and the soup base is fragrant and delicious.

Summary of the practice of rice cakes in green vegetable soup:

1. Green vegetables can also be replaced with snow cabbage or Chinese cabbage, especially snow cabbage soup rice cakes, which taste also very good;

2. The shelf life of freshly bought rice cakes is not very long, it is recommended to eat them in about 3 days, if you want to buy rice cakes with a longer shelf life, you can buy vacuum packaging, but I personally think that the freshly bought water mill rice cakes on the market will taste better;

A new way to eat rice cakes, a cherry blossom to learn, Ming Zen Cong learned to attack the orange will say goodbye to takeaway!