The first is the ham and corn rice cake.
Ingredients: appropriate amount of corn kernels, 4 small pieces of ham, one round green pepper, half onion, rice cake 100G, appropriate amount of oil, and one tablespoon of sweet and spicy sauce.
Exercise:.
1, corn kernels boiled, round green peppers, onions and ham diced.
2, the pot is hot, pour the right amount of oil.
3. Add two dried peppers and saute until fragrant. Pour in diced onion and saute until fragrant. Pour in ham and corn kernels and stir fry.
4. Pour the rice cake, add water, add sweet and spicy sauce, and cover the pot.
5, just wait for the water to dry, delicious rice cake, sweet and spicy, delicious.
Ham and corn rice cake II. Fried rice cake with shredded green pepper.
Ingredients: shredded fresh meat, a little cooking wine, a little soy sauce, ginger juice, starch, shredded green pepper, a little salt, shredded Chinese cabbage, and rice cake with water mill.
Exercise:.
1, shredded fresh meat (the shredded meat is soaked with a little cooking wine, a little soy sauce, ginger juice and starch after stirring 15 minutes), shredded green pepper (the amount of a large green pepper), and sprinkled with a little salt, which is more brittle after frying. And some shredded cabbage. Shuimo rice cake (it takes half an hour to soften with clear water).
2, put oil in the pot, first fry the shredded pork, after the shredded pork is cooked, add shredded green pepper and shredded cabbage.
After 3.3 minutes, add some soy sauce and some water. The function of water is not to stick to the pan. At this time, add the rice cake, stir constantly, and finally add some salt and chicken essence to eat.
Three, eight treasures fried rice cakes.
Ingredients: 20g ham, 20g chicken gizzards, 20g winter bamboo shoots, 20g mushrooms, 20g green beans, 20g dried bean curd, 20g carrots, 200g rice cakes, seafood sauce 1 teaspoon (15g), sugar 1 teaspoon (5g) and soy sauce/kloc-0.
Exercise:.
1. Wash ham, chicken gizzards, winter bamboo shoots, dried bean curd, mushrooms and carrots respectively, and cut them into 0 and 5cm dices. Cut the rice cake into small pieces with a thickness of 0 and 5 cm.
2. Put the soup pot on the Philips induction cooker, pour in clean water, press the boil button to boil, add diced ham, diced chicken gizzards, diced winter bamboo shoots, diced tofu, diced mushrooms, carrots, green beans and vinegar until cooked, take out and soak in cold water, take out and drain.
3. Put another wok on the Philips induction cooker, pour in the oil, press the frying button, burn the oil to half-cooked, add the rice cake slices, and fry until both sides are golden.
5. Leave the bottom oil in the pot and heat it. Add the scalded babao and stir-fry until fragrant. Pour in the fried rice cake slices and stir well. Add seafood sauce, soy sauce, sugar and salt and stir-fry for a while.
Fourth, fried rice cakes with bacon.
Ingredients: rice cake, bacon, bean paste, shallots and garlic slices.
Exercise:.
1. Blanch the rice cake with hot water first, and then blanch it with cold water for later use.
The bacon taken out of the refrigerator should be frozen with cold water and washed clean. Then steam in the pot until the fat meat becomes soft and the lean meat becomes soft, and slice it for later use.
3. Heat the oil in the pot, add the garlic slices until they turn yellow, add the bean paste and a little sugar and salt, add the rice cake and stir fry, then add the bacon, add a little hot water for a little stew, and finally add the onion and pour some sesame oil ~ stir fry.
5. Rice cakes with ribs.
Ingredients: ribs, finger rice cake, oil, onion, ginger, garlic, Chili powder, fragrant leaves, star anise, salt, sugar, chicken essence, cooking wine and tomato sauce.
Exercise:
1, ribs washed and drained.
2. Accessories.
3. Pour a little salad oil into the pot and put the ribs in the baking oil.
4. As shown in Figure 4, it is almost the same.
5. Add garlic, onion, ginger, star anise, fragrant leaves and Chili powder.
6. Stir well and add sugar, cooking wine and soy sauce.
7. Add water (immerse the ribs in the pot), cover and stew.
8. Start with a big fire and then a small fire until the ribs are soft and rotten.
9. Add the right amount of salt and tomato sauce, and finally add the rice cake and cook for another five minutes. Turn off the heat and serve.
Braised ribs with rice cakes. Korean fried rice cake.
Ingredients: Preparation materials: rice cake slices (or rice cake strips, according to your personal taste), spicy cabbage (Zongjiafu brand, I think it is more authentic), cabbage, Korean hot sauce, onion and garlic.
Exercise:
1. Cut half an onion, half a cabbage (not too thin) and four cloves of garlic.
2. Pour a little salad oil into the hot pot. When the oil temperature is 80% hot, add onion and garlic and stir-fry until fragrant. When the onion is soft, add the hot sauce and stir fry. Then pour in a bowl of water, boil it, and pour in rice cake slices to continue cooking. After boiling, continue to add cabbage. After the cabbage becomes soft, add the spicy cabbage and continue to cook (low heat). After about five minutes, try the rice cake slices. If it tastes q, it will be ok. At this time, you can adjust the fire and let the vegetables start to collect juice.
Seven, tomato fried rice cake.
Ingredients: 2 tomatoes, a little rice cake and a little tomato sauce.
Exercise:
1, 1~2 tomatoes, a little rice cake and tomato sauce.
2. Boil a pot of water first and blanch (or fry) the rice cake.
3. Cut the tomatoes into small pieces. 3. add oil to the hot pot and fry the tomatoes.
4. Add tomato sauce and continue to fry.
5. Add the rice cake and stir well.
6, add a little salt and soy sauce to taste, tomato sauce itself has a salty taste, so don't put too many other condiments. If you want to eat sweet and sour, you can add a spoonful of sugar.
Stir-fried rice cake with tomato eight, stir-fried rice cake with swimming crab.
Ingredients: one swimming crab and several rice cakes.
Exercise:
1. When you buy a rice cake, tear it (the strip I bought) and soak it in water (so it won't stick together).
2. Wash the swimming crab, remove gills, stomach, intestines and cut into pieces.
3. Remove the rice cake from the water and drain it.
4. Heat the oil pan and stir-fry the rice cake until it becomes soft.
5. Stir-fry the swimming crab with the remaining oil of the rice cake just now, and stir-fry the crab with cooking wine and onion ginger until the crab changes color.
6. Pour the rice cake in and stir fry together, then add a little water and cook it a little. When the soup is dry, you can add salt (you can add soy sauce if you like a little color) and chicken essence.