How to make fried rice cakes in soup, how to make soup soup for fried rice cakes

Ingredients: rice cake (300 grams).

Seasoning: Chinese sausage (4 pieces), tenderloin (1 small piece), flower branch balls (1 bowl), small dried shrimp (2 tablespoons), Chinese cabbage (1 piece), fresh Huai Shan (1 small piece), carrot (2 pieces), fresh shiitake mushrooms (10 pieces), dried scallops (1/2 bowl), green onion (4 pieces), ginger (1 small piece), chicken soup (1 can), salt (1 teaspoon), cooking wine (1 teaspoon), Taibai powder (1 teaspoon).

Method. 1. Soak the small shrimp in warm water to soften, and the dried scallops to soak in warm water to soften.

2. Slice the sausage and flower branch balls, slice the tenderloin, and marinate in cooking wine and Taibai powder for 10 minutes.

3. Peel the carrots and fresh Huaishan, cut them into thick strips, wash the mushrooms, cut them into small slices, cut the Chinese cabbage into thick shreds, and wash them.

4. Cut the green onion into sections for later use, and soak the rice cake in warm water to soften.

5. Put chicken broth and an appropriate amount of water in a large soup pot, pour in dried shrimp, scallops and soaked water, bring to a boil, and cook for 15 minutes.

6. Add ginger, shiitake mushrooms, flower branch balls, tenderloin, carrots, fresh Huaishan, and sausage to boil.

7. Add Chinese cabbage and boil soft, add rice cake and green onion to cook soft, add salt to taste.

Blanch the rice cakes in water, put the oil, shallots, ginger, chili peppers, salt, chicken powder in the pot, and fry the rice cakes.

I know how to make Korean-style fried rice cakes If you are interested, please ask questions.

1Add an appropriate amount of water to the pot, bring the water to a boil, add vegetables, tomatoes or eggs and other accessories, and cook for three or four minutes.

2.Add the rice cake when the vegetables are almost cooked.

3.Wait until the rice cake strips are soft, remove the rice cake and vegetables into a bowl, add oil, salt (or sugar) and serve.

Menu features. Simple cooking and low in calories.

Nutritive value. Rice cakes contain protein, fat, carbohydrates, niacin, calcium, phosphorus, potassium, magnesium and other nutritious and healthy elements.

Vegetables and eggs added contain vitamins, proteins, etc.

Other practices. Korean-style rice cakes. Soup recipes.

1) Prepare 300 grams of white rice cakes, 6 grams of salt, 3000 ml of water, 200 grams of lean beef, 1 teaspoon of minced garlic, shredded egg skin, shredded seaweed.

2) Slice the lean beef into thin slices and simmer them in boiling water. Then boil the beef slices with minced garlic, pepper and water to make a stock, and when the stock is about half of the soup left, remove the beef.

3) Cut the rice cake into oblique slices, rinse it with cold water, and put it in the boiling stock. When the soup boils again, season and add salt and pepper. Serve after 5 minutes.

Soup. Koreans believe that if you don't drink rice cake soup at New Year's Day, you won't be able to grow up in the year. Rice cakes are made of glutinous rice, which has a relatively high calcium content and is warm enough to replenish qi, which is perfect for winter, and the Korean rice cake soup with many other ingredients is also somewhat similar to the Japanese "mixed boiling".

But girls with insufficient stomach motility should drink less.

Better way to eat: After the rice cake is cut, pass it through cold water, so that the cooked rice cake soup is clearer, not easy to be turbid, and the taste of the rice cake will be more chewy.

Korean-style rice cakes. Korean-style rice cakes.

Beef rice cakes. Material.

600g of rice cakes for rice cake soup, 50g of boiled bracken, 100g of sprouts, 50g of mushrooms, 10 shallots, 1 2 tablespoons of garlic, 1 tablespoon of chili oil, 1 tablespoon of seafood soy sauce, tuna sauce (600g of water, 200g of beef, 4 1 onions, 1 2 green onions, 5 peppercorns), beef seasoning (1 tablespoon of pepper, 1 2 tablespoons of garlic paste, 1 tablespoon of sesame oil).

How to make it: 1. Soak the beef in cold water to remove the blood.

2. Put water in the pot, then add beef, onions, green onions, and peppercorns to cook together, and after boiling, continue to simmer for about 40 minutes. Remove the boiled beef, tear it up by hand, add the prepared ingredients, and stir well to make the beef taste good.

3. Put chili oil in a frying pan, then add garlic and stir-fry, then add bracken, sprouts, mushrooms and 2 marinated beef, and add the stock to cook together.

4. After the shredded beef broth is cooked, put in the rice cakes, after boiling, add the seafood soy sauce and tuna sauce to taste, and finally cut the shallots into appropriate lengths and put them in.

1.Prepare the green cabbage and rice cake to be used, and wash them carefully when the portion is ready.

2.After washing the Chinese cabbage and cutting it into small pieces, the rice cake is also washed and cut into slices, and then the ginger slices should also be cut and prepared, because the ginger slices are more delicious.

3.Turn on low heat, pour the prepared oil into the pan while putting the ginger slices and bring to a boil until about 80 degrees.

4.When the oil is warm, fry the ginger slices in it until they turn white.

5.Then, pour the chopped green bok choy on one side of the pan and stir-fry constantly.

6.Add the prepared salt, the amount of salt can be adjusted according to taste, but it must not be too much.

7.Stir-fry a few times over high heat until soft.

8.Pour in the cut rice cakes and stir-fry them together for about 2 minutes.

9.Be careful to stir-fry the rice cakes back and forth over medium heat a few times until they are soft.

10.Add rice wine, this amount must be small, not more than 5g.

12.Add soy sauce and stir-fry to reduce the color of the rice cake.

13.Pour in an appropriate amount of boiling water, if you like more soup, pay attention to the amount of seasoning to be heavier, the soup here is not too much, just a moderate amount.

14.After the soup and rice cakes are mixed into one and boiled, remember to turn off the heat, add monosodium glutamate, which is more fresh, and stir-fry it for the third time, and serve it well.

I feel like I can eat it again

Blanch the rice cakes in water, put the oil, shallots, ginger, chili peppers, salt, chicken powder in the pot, and fry the rice cakes.