Fried rice cake with pickles ♥ New Year cake 6

Fried rice cake with pickles ♥ New Year cake 6

Introduction:

"Although pickles are durable, the longer they are stored, the more sour they will be. This is a normal phenomenon of fermentation. It is the most important step to try pickles before they are put into the pot. The key to the smooth taste of pickles is to add sugar and transform acidity and spicy degree into mellow flavor

Production steps:

Step 1: prepare the ingredients; wash the shrimps through the filter, blanch the vegetables and cut them into small pieces

Step 2: marinate the shredded meat with marinade, soak the mushrooms and shred, cut the scallion into oblique sections, and slice the ginger

Step 3: stir fry shallot and ginger in hot pot, then stir fry shredded meat

Step 4: add mushrooms and stir fry until fragrant

Step 5: stir fry the shrimps thoroughly, add rice wine and stir fry until slightly dry

Step 6: add pickles to stir fry ★ add 1 tbsp hot rice sauce.

Step 7: add mushroom water, pickle juice, soy sauce, sugar, 1 / 2 cup of water to boil; put in rice cake pieces (peel off each piece and put in the pot)

Step 8: stew until the rice cake softens, pour sesame oil on it, and stir in Qingjiang vegetables before boiling.

Materials required:

Rice cake: half a Jin

Shredded pork: 1 bowl

Dried mushrooms: 5

Pickles: 1 bowl (with juice)

Ginger: 4 tablets

Scallion: 1

Qingjiang Cuisine: 2 (for color matching)

Shrimp: 1 tbsp

Soy sauce: 1 tsp

Rice wine: moderate

Sugar: 2 tsp

Sesame oil: 1 tbsp

Glutinous rice chili sauce: 1 tbsp (maybe)

Precautions: ★ Qingjiang vegetables can be replaced by spinach, scallion or garlic. Shrimp skin is the most convenient choice to add sea fragrance, replacing shrimps and shrimps. Sesame oil & pickle is a perfect match, like sesame oil or black sesame oil.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: medium spicy