Gangnam Fried Rice Cake

In the Jiangnan region, fried rice cakes are a very popular snack. Rice cakes are made from glutinous rice and are rich in protein and vitamins. The method of making Jiangnan fried rice cake is relatively simple. It can be fried with pork belly to make it taste more delicious. Before making, the rice cake can be blanched in hot water, cut into strips, and cooked with seasonings. Friends who want to learn can make fried rice cakes according to the ingredients below.

Material:

500g Ningbo rice cake, 100g pork belly, 3-5 chili peppers, 30g sour bamboo shoots, 10g black beans, 10g minced garlic, a little chopped ginger and scallion

Seasoning: 5g soy sauce, 5g oyster sauce, 10g rice wine, 5g sugar, 10g oil

practice:

Prepare the ingredients.

Cut the rice cake into appropriate strips, boil a pot of water, and blanch the rice cake in the pot.

Pour out the rice cake, rinse with cold water, drain and set aside.

Cut the pickled bamboo shoots into thin strips, soak the fermented black beans in rice wine until soft, mix with minced garlic, ginger and scallions, and cut the pork belly into fine cubes for later use.

Heat the pan, pour in oil, add ginger, scallion, fermented black beans and chili, then add pickled bamboo shoots and stir-fry until fragrant.

Pull the sour bamboo shoots toward the edge of the pot and pour the diced pork belly into the middle.

Stir-fry the diced meat and sour bamboo shoots until the fat releases oil. Pour light soy sauce, oyster sauce, rice wine and sugar into the pot and continue to stir-fry.

Finally, pour in the rice cake and stir-fry until well-flavored.

Tips:

It is best to blanch the rice cake in water before frying so that it will be easier to absorb the flavor.

You must be quick when frying rice cakes, otherwise they will stick to the pan, so the diced meat should be fatter. The more fat, the less likely it is to stick to the pan, and the rice cake will taste better after absorbing the fat.

Classic approach

Main ingredients: rice cake, pork belly

Accessories: wild pepper, garlic, ginger, onion

Seasoning: fermented black beans, soy sauce, oyster sauce, rice wine, sugar, cooking oil

practice:

1. Prepare the ingredients.

2. Cut the rice cake into appropriate strips, boil a pot of water, put the rice cake in the pot and blanch it.

3. Pour out the rice cake, rinse with cold water, drain and set aside.

4. Cut the pickled bamboo shoots into thin strips, soak the fermented black beans in rice wine until soft, mix with minced garlic, ginger and scallions, and cut the pork belly into fine cubes for later use.

5. Heat the pan, pour in oil, add ginger, scallion, fermented black beans and chili, then add pickled bamboo shoots and stir-fry until fragrant.

6. Pull the sour bamboo shoots toward the edge of the pot and pour the diced pork belly into the middle.

7. Stir-fry the diced meat and sour bamboo shoots until the fat releases oil. Pour light soy sauce, oyster sauce, rice wine and sugar into the pot and continue to stir-fry.

8. Finally, pour in the rice cake and stir-fry until well-flavored.