Hangzhou style fried rice cake

Hangzhou style fried rice cake

Raw materials for making Hangzhou style fried rice cake:

80 grams of lean meat (also available as chicken), 150 grams of Chinese cabbage, 100 grams of leek, 5 grams of agaric, 300 grams of white rice cake, 5 grams of shrimp oil, 2 grams of sugar.

Processing steps of Hangzhou style fried rice cake:

1. Shred pork, mix with salt, add protein and Taibai powder, 30 minutes. Soak Auricularia auricula in water until it rises. Remove the hard stem, clean it and cut into shreds.

2. Wash and shred the cabbage, cut the leek into clean sections and set aside. The rice cake is also cut into 0.3cm thick slices.

3. When the oil is hot to about 80 degrees, put down the rice cake and fry it for a while to make it firm and take it out.

4. Stir fry shredded pork, agaric and Chinese cabbage in oil. Add stock and simmer until the Chinese cabbage is soft and crisp enough, but there is still soup. Put down the New Year cake and stir fry. Add shrimp oil and sugar and stir well. Turn off the heat and then put down the leek section to mix. Then put it on the plate.

Characteristics of Hangzhou style fried rice cake:

New year's cake is made of glutinous rice with strong stickiness, so when slicing, don't cut it too thick, it's not easy to taste, but if it's too thin, it's too soft, and there's no biting force. Therefore, new year's cake should be fried delicious. The size and thickness of new year's cake have a great influence. To make it taste better and not stick together, fry it in oil first and try it. Leeks will become soft and rotten when they are cooked too early. They must be cooked at the end to keep brittle. The color of fried rice cake with shrimp oil is more beautiful, not black red like soy sauce, and the taste of shrimp oil is the older, the more delicious, not like ordinary monosodium glutamate or high fresh monosodium glutamate, but the taste is temporary when you eat it, but you will feel thirsty after swallowing it.

Hangzhou style fried rice cake

Hangzhou style fried New Year cake is a dish, which belongs to home style food. The main raw materials are glutinous rice, and the main ingredients are lean meat, Chinese cabbage, leek, etc., which are mainly made by stir frying.

raw material

80 grams of lean meat (also available as chicken), 150 grams of Chinese cabbage, 100 grams of leek, 5 grams of agaric, 300 grams of white rice cake, 5 grams of shrimp oil, 2 grams of sugar.

practice

1. Shred pork, mix with salt, add protein and Taibai powder, 30 minutes. Soak Auricularia auricula in water until it rises. Remove the hard stem, clean it and cut into shreds.

2. Wash cabbage and shred. Cut leeks into clean sections for later use. The rice cake is also cut into 0.3cm thick slices.

3. Heat up the oil to about 80 degrees. Put down the rice cake and fry it a little to shape it. Take it out.

4. Stir fry shredded pork, agaric and Chinese cabbage in oil. Add stock and simmer until the Chinese cabbage is soft and crisp, but there is still soup. Put down the New Year cake and stir fry. Add shrimp oil and sugar and stir well. Turn off the heat and then put down the leek section. Mix and serve.

characteristic

New year's cake is made of glutinous rice with strong stickiness, so when slicing, don't cut it too thick, it's not easy to taste, but if it's too thin, it's too soft, and there's no biting force. Therefore, new year's cake should be fried delicious. The size and thickness of new year's cake have a great influence. To make it taste better and not stick together, fry it in oil first and try it. Leeks will become soft and rotten when they are cooked too early. They must be cooked at the end to keep brittle. The color of fried rice cake with shrimp oil is more beautiful, not black red like soy sauce, and the taste of shrimp oil is the older, the more delicious, not like ordinary monosodium glutamate or high fresh monosodium glutamate, but the taste is temporary when you eat it, but you will feel thirsty after swallowing it.

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