Korean palace fried rice cake

Korean palace fried rice cake

Introduction:

"The palace fried rice cake is a dish made of white rice cake, beef, dried vegetables of various colors and fresh vegetables, seasoned with soy sauce. The palace fried rice cake used to be a favorite food of the palace, and the combination of beef, rice cake and vegetables is also a perfect combination in nutrition. Most of the recent fried rice cakes are spicy because they are filled with chili sauce, but before the 18th century, they mainly used soy sauce seasoning, not spicy fried rice cakes. Officially, the spicy fried rice cake made with chili sauce came into being after 1950. "

Production steps:

Step 1: cut the rice cake into 4 ~ 5cm sections, divide into 4 equal parts, add sesame oil and stir. (250g).

Step 2: dry the beef with cotton cloth and cut it into 5 cm long, 0.7 cm wide and 0.3 cm thick silk. Soak dried mushroom and pumpkin in water for about 1 hour and cut it into 5 cm long, 0.7 cm wide and 0.3 cm thick silk. (beef 80g, mushroom 45g, dried pumpkin 80g). < br > cut onion, green pepper and red pepper into 5cm wide and 0.7cm silk. Remove the head and tail of mung bean sprouts and clean them. After the eggs are fried into yellow and white egg skin, cut them into 5cm wide and 0.7cm silk. Make seasoning sauce

Step 3: pour water into the pan, boil for about 2 minutes until boiling, add salt and mung bean sprouts, blanch for about 2 minutes, then remove (43g). Heat the pan, spread edible oil, stir fry onion and dried pumpkin for about 2 minutes with medium heat, stir fry green pepper and red pepper for about 20 seconds. Stir fry beef and mushroom with seasoning sauce for about 2 minutes with medium heat

Step 4: heat the pan, add white rice cake and seasoning sauce, stir fry for about 3 minutes over medium heat, then add beef, mushrooms, dried pumpkin, onion, green pepper and mung bean sprouts, stir fry for about 30 seconds, turn off the heat, put on the yolk and white egg rind, and stir evenly.

Materials required:

White rice cake: 300g

Beef: 100g

Mushroom: 15g (3 pieces)

Dried pumpkin: 20g

Scallion powder: 9g

Mashed garlic: 5.6g (1 / 2 tsp)

Onion: 50g (1 / 3)

Green pepper: 15g (1 piece)

Red pepper: 20g (1 piece)

Mung bean sprouts: 60g

Egg: 60g (1 piece)

Sesame oil: 21g

Soy sauce: 9g (1 / 2 tbsp)

Sugar: 6G (1 / 2 tbsp)

Pepper: 0.3g (1 / 8 TSP)

Water: 450g

Salt: 4G (1 tsp)

Edible oil: 13g (1tsp)

Sauce: 18G (1 tbsp)

Honey: 6G (1 tsp)

Note: dried pumpkin can be replaced by dried gourd or carrot. Hard white rice cake can be blanched in hot water before use. This is my bride's Micro blog name "Korean cuisine king". I can also microblog! Ask me if you have any opinion or want to know. I'll get back to you in time

Production difficulty: ordinary

Technology: stir fry

Production time: several hours

Taste: Maotai flavor