Curry Stewed Rice Cake
1.
Prepare onions, potatoes and a little cabbage leaves, wash the cabbage leaves, wash and peel the onions and potatoes, set aside
2.
Prepare rice cakes and ham sausage. My rice cake is frozen, because it will be used soon, so heat it in a microwave oven on medium and low heat for one minute to defrost it
3.
Pour proper amount of water into the pot and turn on the fire
4.
Pour in a little oil and add a little salt
5.
Put half a bag of rice cakes and cook for four to five minutes. Be careful not to let the rice cakes cook in the process
6.
Cut the ham sausage into slices while cooking the rice cake
7.
Then cut the potatoes into pieces and the onions into strips
8.
At this time the rice cake is cooked, take it out
9.
Put the rice cakes in cold boiled water to prevent the rice cakes from sticking
10.
Heat the pot, add a little vegetable oil
11.
Turn on high heat, add onions and potatoes, and saute slightly
12.
Put 3 pieces of Japanese curry into the pot
13.
Pour in the right amount of water, without the ingredients. Turn to medium heat, cover the pot, simmer for 2 minutes
14.
Open the lid and put in the rice cake
15.
Put the ham in, mix well and then cover the pot, simmer for 2 minutes on low heat
16.
Open the lid after 2 minutes, shred the cabbage leaves, put them in, and continue to cover and simmer for 1 minute
17.
Open the lid and mix the ingredients evenly
18.
If you feel that the curry sauce is not thick enough, you can thicken the sauce over a medium heat, and then you can get it out of the pot
Tips:
This dish must retain some of the soup to be delicious, and the dish and the soup are put on the plate together, it is so delicious, let's eat it!
