Name: Fish Fragrant Rice Cake
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 140g Rice cake; Some Soaked fungus; 1.5 Soaked chili; 1 tablespoon Very Fresh Soy Sauce; 0.8 tablespoon Rice vinegar; 1 tablespoon Sugar; 1.5 tablespoons Cooking Wine; 0.2 tablespoon salt; 1 tablespoon starch; 3 tablespoons Shimizu; Some Vegetable oil

Fish Fragrant Rice Cake

by Baby Mom's Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Today’s food is both a dish and a staple food, and it’s done in one plate!

It is a rice cake. This rice cake is a kind from the south. Baoma grew up in the north. The rice cake from the snack is made from big yellow rice, and there are layers of kidney beans in the middle that are very chewy and fragrant. Today, the thin strips Bao Ma used, made of glutinous rice flour, can be fried and eaten as well as soup. The color is white and it is also very chewy. Cut it into slices and use it for frying. It is very delicious. Tianbao’s mom made fried rice cakes with garlic moss, and today I’m going to have a different approach: fish-flavored rice cakes!

It happened that there was a guest at home at noon, and I said that I had never seen this practice. I only ate Korean fried rice cakes. It was the first time I saw the fish-flavored ones. Well, welcome to taste!

The guests praised while eating. This is good practice and the colors are also beautiful. It seems that today is really the right one. It's really delicious!

Fish Fragrant Rice Cake

1. Prepare the ingredients. Soak the fungus in advance

2. Slice the rice cake; chop the pepper; mix 1 spoonful of soy sauce, 0.8 spoons of rice vinegar, 1 spoon of sugar, 1.5 spoons of cooking wine, 0.2 spoons of salt, 1 spoon of starch, 3 spoons of water into a clean small bowl and mix well, adjust Adult fish sauce

3. Bring water to a boil in the pot, put the rice cake slices in a boil, remove it, put it in a basin of cold water, and control the water for later use

4. The oil temperature is 40% hot, soak the chili to stir-fry the red oil, add the minced ginger, minced garlic, and chopped green onion in turn, and fry the aroma

5. Add the rice cake slices and fungus and stir-fry evenly

6. Pour the fish-flavored sauce and stir-fry evenly out of the pan

Tips:
Tips for Mom:
1 Use Sichuan hot peppers. Pixian bean paste or chopped peppers will taste bad.
2 The proportions of the various seasonings in the fish sauce should be correct