Crispy on The Outside and Tender on The Inside~ An Improved Version of Fried Rice Cakes that are Not Sticky!
1.
Slice the nian gao, if it is originally a piece, you can ignore this step~
2.
This step cannot be ignored~ because this is the key to making the rice cakes crispy on the outside and tender on the inside. That is: pour a little oil in the pot. After the oil is hot, add the rice cake slices.
3.
Make the rice cake golden on both sides~~~Remove and set aside~
4.
Pour a little oil in the pan, heat the pan with cold oil~ the onion is fragrant in the pan~
5.
If you think the Korean sweet and spicy sauce is not hot enough for children's boots (such as me~), you can add a spoonful of Pixian Douban and stir fry at this time~ Then add carrots and stir fry~
6.
Stir-fry the carrots and add the fried rice cakes, and then add two spoons of Korean sweet chili sauce (two tablespoons of sweet chili sauce is dissolved with boiling water), and the cabbage is chopped and stir-fried evenly~ the sweet chili sauce is very colored~
7.
Add a small amount of chicken essence and stir-fry evenly~ If you add Pixian bean paste, the saltiness will be very good, no need to add salt~ Sprinkle white sesame seeds and stir evenly (raw white sesame seeds should be sautéed in advance or used Microwave oven slightly fragrant)~
8.
Slightly collect the juice~ Sprinkle white sesame seeds and stir evenly (raw white sesame seeds should be sautéed in advance or slightly fragrant in the microwave)~
9.
The delicious fried rice cakes are out of the pot~ Because the surface of the rice cakes is rough, the sauce and sesame are all wrapped in the rice cakes~
