Fried Rice Cake with Pickles

In winter, every household pickles pickles. The main function of pickles is to eat with rice, but pickles can also be fried with rice cakes, which will taste very fragrant and delicious. Pickles can be made of mushrooms, bamboo shoots, etc., and then add sliced ​​rice cakes to make a very delicious meal. You can also fry rice cakes with Korean kimchi, which will create a different surprise. Let us all learn together below.

(1) Remove the stems of mushrooms and soak until soft. Peel bamboo shoots, wash and slice them. Wash and cut green onions into sections for later use.

(2) Wash and slice the rice cakes, soak them in hot water until soft, remove and drain. Wash and chop the snow mustard greens; wash and cut the pork into shreds for later use.

(3) Heat 2 tablespoons of oil, sauté chopped scallions, add pork and stir-fry until cooked. Then add snow mustard greens, mushrooms, bamboo shoots and Ingredients A and stir-fry until fragrant. Finally, add rice cake and stir-fry until well combined. Pour in Ingredients B and serve.

[Ingredients]: 150g double-color rice cake, 40g ginger slices, 450g water, 75g rock sugar

[Preparation]: First cut the two-color rice cake into squares of any size; bring water and ginger slices to a boil; add the rice cake and cook for about five minutes.

【Tips】: The sweetness can be adjusted down according to your preference. Don't cook rice cake for too long.

【Materials】: Appropriate amount of various rice cakes, appropriate amount of cooking oil

【practice】:

1. Fry---Cut various rice cakes into slices of any size. Add a small amount of oil and fry the rice cake until golden.

2. Steaming---Cut various rice cakes into slices and steam them thoroughly.

Tips: The above method keeps the original flavor of the rice cake, which has a delicate and smooth taste.

【Ingredients】: Korean kimchi, white sesame, rice cake, chili sauce

【practice】:

1. Cut the homemade Korean kimchi into small pieces and set aside.

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

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

4. Add a little refined oil into the pot, add Korean kimchi and Korean chili sauce and stir-fry. After fragrant, add a little water, put in the blanched rice cake and cook for a while. Add mushroom essence to the marinade without thickening, serve on a plate and sprinkle with a little cooked white sesame seeds