How to eat rice cakes at home, what are the ways to eat rice cakes

Fried rice cakes are delicious, and the preparation is as follows:1. Cut the rice cake into strips, about the same size as chopsticks.

2. Bring water to a boil, add the cut rice cake and cook until soft.

3. Remove the rice cake, drain the water and set aside.

4. Pour oil into a hot pan.

5. Put mushroom slices, chili peppers, and stir-fry until fragrant; PS: Wash and slice the mushrooms, wash the red peppers, cut the stalks and chop them.

6. Add the rice cake and stir-fry over medium heat.

7. Add soy sauce and stir-fry.

8. Add salt and green onion to the fried rice cakes, and stir-fry them evenly.

There are some home-cooked ways to eat rice cakes:

1. Ningbo's rice cake is often said to be "water mill rice cake". After thousands of years of evolution, the origin of the water mill rice cake is no longer exquisite, but its history of fame is traceable. Nowadays, the machine has been very convenient, but the old Cicheng people still choose handmade rice cakes.

In the humid air of the south of the Yangtze River, the water mill rice cake seems to be a natural Ningbo style, and this "glutinous" staple food has not only raised the Ningbo people for generations, but also created the tenacity and generosity of the Ningbo people's character.

2. Kandun sauce rice cake. In Kandun, a string of sauce rice cakes has been passed down by word of mouth for more than 20 years, and has become a childhood memory of every Cixi person. When the oil pot boils, the rice cake brings out the delicious meaning of fried everything to the extreme in just one minute.

Coated with the store's homemade sweet noodle sauce and sprinkled with chopped green onions, each bite is salty and crispy on the outside and glutinous on the inside.

【Ingredients】Crab, rice cake, green onion, ginger, salt, sugar, dark soy sauce, monosodium glutamate, cooking wine, water starch.

Method] 1 Cut the crab in half, put it in an oil pan and fry it;

2 Add rice cakes to the remaining oil and stir-fry;

3 Put the fried crabs in a pan and stir-fry them together;

4 Add cooking wine, ginger, soy sauce, etc. to season and simmer for a while;

5 Then, add sugar and a little MSG;

6 Finally, thicken and serve.

Rice cake with pork ribs. 1 pork ribs rice cake is made of pork backbone meat from Changzhou, Wuxi and other places, marinated in soy sauce, and then put into an oil pot mixed with soy sauce, oil, sugar, minced green onion and ginger, wine, etc., until the color is purple red, the meat is tender, and the taste is strong and fragrant.

2 At the same time, after the Songjiang rice is cooked, put it in the stone mortar and beat it repeatedly with a hammer, take it out after beating until the rice has no whole grains, cut 20 pieces per 500 grams, wrap a small piece of pork ribs in each one, and then boil it in the sauce oil pot, 3 sprinkle with five-spice powder, then there is the strong fragrance of pork ribs, and the soft glutinous crispiness of rice cakes, which is very delicious.

Sausage rice cake [Ingredients] Chinese sausage, rice cake slices, green peppers, carrots. 【Ingredients】Green onion [Method].

1 Slice all kinds of raw materials 2 Put a little oil in a pot, add green onions and fry until fragrant 3 Add sausages.

4 Add rice cakes, you can add a little water, and fry the rice cakes until soft.

5 Add green peppers and carrots, stir-fry and remove from the pan.

Saiwai Yellow Rice Rice Cake [Raw Materials] Millet Rice Noodles (Yellow Rice Noodles), Corn Flour, Red Kidney Beans, Red Dates.

Method] 1 Mix millet flour (yellow rice flour) and cornmeal 3:1.

2 Splash the noodles with hot water, and the noodles should be scattered, not into a ball.

3 Spread the cage drawer with cabbage leaves (or cage cloth) and bring water to a boil in a pot.

4 Sprinkle a layer of red kidney beans on the leaves (or cage cloth), sprinkle a layer of wet flour, and sprinkle a layer of red dates ......The thickness of the flour is based on the covered dates and kidney beans.

5. Poke the dough with chopsticks during the dough sprinkling process to ventilate the surface layer, otherwise it is easy to get pinched.

6 45 60 minutes after steaming.

Korean kimchi fried rice cake [Ingredients] Korean kimchi, white sesame seeds, rice cakes, chili paste.

Method] 1Homemade kimchi cut into small pieces for later use.

2.Heat the white sesame seeds in the microwave until cooked and set aside.

3.Add water to the pot, and after the water boils, pour in the rice cake and pour it out (this way, the rice cake tastes softer and glutinous).

4.Add a little refined oil to the pot, add Korean kimchi and Korean chili sauce and stir-fry, add a little water after stir-frying, add the watered rice cakes, and cook for a while. Add mushrooms to collect the marinade without thickening, and sprinkle a little cooked white sesame seeds on a plate.

Ingredients: Korean-style rice cakes.

200 grams. 150 grams of cabbage and a slice of green onions.

Korean-style hot sauce. 2 tablespoons of water.

250 ml of oil in plight.

Onion quarters.

Carrots in small pieces.

Method 1 Cut the rice cake into small pieces, tear the cabbage into small slices, cut the carrots and onions into diamond-shaped pieces, and cut the green onion into sections.

2 Heat a little oil in a pan and stir-fry the onion, carrots and green onions until fragrant.

3 Add the cabbage to the pan and stir-fry a few times.

4 Add 250ml of water.

5 Bring to a boil and add two tablespoons of Korean hot sauce.

6 Put the cut rice cake in and stir-fry evenly.

7. After boiling, change to medium-low heat and cook until the soup is viscous, and keep stir-frying when the soup is thick, so as not to paste the bottom.

10 10 Remove from the pan, serve on a plate and sprinkle with chopped green onions.

10 Add the remaining green onions before turning off the heat. Just put it on a plate Please pay attention to the cold weather and keep warm, I wish you a happy life

Do you still have any questions? If not, can you give me a thumbs up? Thank you

Ingredients for fried rice cakes: rice cakes, beef tenderloin, carrots, king oyster mushrooms, onions, salad oil, salt, green onions, cooking wine, a little starch.

Method: 1. Cut the rice cake into slices, cut the vegetables into slices of the same size and thickness as the rice cake slices 2. Put the beef slices in a small bowl separately.

3. Put in cooking wine, salt and starch, marinate for a few minutes and set aside.

4. Heat the pot, pour an appropriate amount of salad oil into the pot, and turn on the high heat.

5. Stir-fry the vegetables for half a minute, then pour in the rice cake slices and stir-fry quickly6. If you really feel very dry, you can add a little boiling water 7. Fry until the rice cake slices become soft and sticky, pour in the pulp beef slices 8, stir-fry until the beef slices are completely discolored, add salt to taste, sprinkle some green onions, and prepare to get out of the pot.

How to eat rice cakes at home:Ingredients: 1 rice cake, 50g bean sprouts, 1 egg, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce.

Steps: 1. Slice the rice cakes, beat the eggs, and prepare the ingredients.

2. When the water boils, pour in the rice cakes.

3. Cook 8Cook and remove.

4. Put oil in the pan.

5. Pour in the eggs and stir-fry.

6. Add the bean sprouts and stir-fry evenly.

7. Add the rice cake and 2 tablespoons of light soy sauce.

8. A spoonful of oyster sauce. Stir-fry evenly.

9. Remove from the pot and sprinkle with chopped green onions. I just didn't have it.

10. Serve on a plate and serve.

Deep-fried rice cakes.

Ingredients: 100 grams of rice cake, 1 egg.

Excipients: 5 grams of white sugar.

1. First of all, 1 egg, 200 grams of rice cake, stir well.

2. Then add 10ml of cooking oil, put in the rice cake, and fry over low heat until soft.

3. Then add 5 grams of white sugar.

4. Then serve on a plate.

5. The final picture of the finished fried rice cake.

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

Although rice cakes are delicious, they are not easy to digest, and people with poor digestion tend to eat less.

1. The easiest way to eat rice cakes is to slice them and steam them in a pot and sprinkle them with sugar on a plate to eat. 2. Slice the rice cake with a knife, fry it in an oil pan until it is charred on the outside and soft on the inside, and sprinkle it with sugar on a plate to eat. The second method tastes better.

How to eat rice cakes:Ingredients: 2500 grams of yellow noodles.

Excipients: 400 grams of kidney beans, appropriate amount of jujubes.

Steps: 1. Wash the kidney beans and press in a pressure cooker for 10 minutes for later use.

2. Rhubarb rice flour should be mixed with some water, which is traditionally called pulp, so that the flour that has passed the pulp can not be granular, and it is appropriate to grab it by hand and hold it in your hand without scattering flowers. You can't have too much water, and you can't hold it in your hands to form a ball.

3. Without a curtain, directly spread a full layer of kidney beans and jujubes.

4. Heat the steamer over high heat, and when the heat comes up, start to sprinkle the flour layer by layer.

5. Wait for the steam to come up and sprinkle the next layer for each layer.

6. Sprinkle the last layer with kidney beans and dates.

7. Cover the pot and steam for 15 minutes.

8. Slightly cool out of the pot.

9. Use a spatula to cut the rice cakes in the pot into pieces.

10. Piece by piece onto the curtain, you can collect it after cooling.

Rice cakes are delicious and easy to make as follows:

Ingredients: 4 Gong-style Yangcheng Lake hairy crabs, 200g rice cakes, 1 spoon of Pixian Sichuan fragrant red oil bean paste, 3 cloves of garlic, 1 ginger, half an onion, 1 shallot, appropriate amount of flour, appropriate amount of salad oil, appropriate amount of salt, 1 teaspoon of sugar, appropriate amount of cooking wine, appropriate amount of light soy sauce.

Steps: 1. Prepare the materials.

2. Chop the ginger, garlic, onion and shallots.

3. Pour an appropriate amount of water into the pot, put the rice cake in after boiling over high heat, cook for 2 minutes on high heat, remove and drain the water and set aside.

4. Cut the washed hairy crab in half.

5. Do you see crab roe? It's so tempting.

6. Dip the cut hairy crab in a little dry flour and finish it all in turn; (This way, you don't have to worry about the crab roe flowing out during the cooking process!) ）。

7. Heat the pan and pour the oil.

8. Cut the hairy crab face down and put it in the pot.

9. Add the chopped ginger and garlic.

10. Add an appropriate amount of salt.

11. Add a teaspoon of sugar.

12. Add an appropriate amount of cooking wine.

13. Add a spoonful of Pixian Chuanxiang red oil bean paste and stir-fry.

14. Add an appropriate amount of light soy sauce.

15. At this time, the hairy crab has turned golden! Add the blanched rice cakes and onions, and stir-fry constantly to prevent the rice cakes from sticking to the pan.

16. When the rice cake is soft and glutinous, and the soup is rich, turn off the heat, sprinkle in chopped green onions, and then you can get out of the pot.

17. Come, hurry up and taste a piece.

Hello, one, Chinese cabbage fried rice cake.

Ingredients: Chinese cabbage, pork, carrots, rice cakes, oil, salt, chicken essence.

Method: 1. Wash and cut all ingredients;

2. Heat the frying pan, add the shredded meat and stir-fry for 1 minute;

3. Then put the carrots and stir-fry for 2 minutes;

4. Add Chinese cabbage and stir-fry thoroughly;

5. Add the rice cake and stir-fry for 3 minutes;

6. Add an appropriate amount of salt and stir-fry for 5 minutes;

7. Finally, add an appropriate amount of chicken essence and stir well.

2. Fried rice cakes.

Ingredients: rice cake, flour, eggs, breadcrumbs, oil.

Method: 1. Boil the rice cake first and remove it;

2. Put the rice cake strips in the flour and roll them around;

3. Break up the egg wash and roll it in a circle;

4. Roll the breadcrumbs in a circle;

5. Heat the oil pot for 7, put the wrapped rice cake strips and fry;

6. After frying, put the oil on the blotting paper to absorb the oil, and finally sprinkle with breadcrumbs!

3. Tomato fried rice cakes.

Ingredients: tomato, rice cake, onion, tomato paste, salt, soy sauce.

Method: 1. Take the rice cake out of the refrigerator and thaw it, don't use it just after you bought it, soak it in cold water and wash it with filtered water;

2. Half an onion and one tomato, cut and set aside;

3. Heat the oil in the pan and stir-fry the onion and tomatoes; Stir-fry a few times with the rice cake and an appropriate amount of tomato paste;

4. Add half a bowl of water and an appropriate amount of salt, and cook for 3-4 minutes;

5. Add a little salt and soy sauce to taste, the ketchup itself has a salty taste, so don't put too much other condiments.

Fourth, spicy fried rice cakes.

Ingredients: rice cakes, beef, spring bamboo shoots, carrots, garlic sprouts, salad oil, soy sauce, vinegar, garlic, Sichuan pepper, dried chilies, cooking wine, oyster sauce, bean paste, shallots, tempeh paste, sugar.

Method: 1. Slice the spring bamboo shoots in boiling water and take them out for later use, mince or slice green onions, ginger and garlic, slice carrots, and marinate shredded beef with cooking wine, light soy sauce, a little starch and sesame oil in advance;

2. Pour oil into the pot, pour in the bean paste, spicy soybean sauce and tempeh hot sauce after the oil is hot, and stir-fry the red oil;

3. Add green onions, garlic sprouts, ginger, garlic, chili, pepper and other spices and continue to stir-fry until fragrant;

4. Add carrot slices and stir-fry in oil;

5. Add shredded pork and stir-fry and cook in cooking wine, then add soy sauce, oyster sauce, sugar and vinegar to taste;

6. Add the rice cake slices and blanched bamboo shoot slices, and continue to stir-fry until the rice cake is cooked and soft;

7. Add the garlic sprouts, turn off the heat, and use the residual temperature to stimulate the aroma of the garlic sprouts to eat.

Fried rice cake with shredded pork.

The rice cake is cut diagonally into one thick slice, the pork is cut into shreds, and the cabbage is washed and shredded. Put the pot on the fire, add cooked lard to heat it, add shredded meat and cabbage, add refined salt and fry slightly, then spread the rice cake slices on the shredded meat and cabbage shreds and add a little fresh soup, cover the pot, simmer slightly over medium heat, and put them into the basin after the soup makes the dried rice cake slices soft. Then pour cooking wine, soy sauce and monosodium glutamate into shredded meat and cabbage, then stir-fry a little and add cooked lard and then remove from the pot, make toppings and cover the rice cake.