Name: Four Seasons Fried Rice Cake
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Rice cake; 75g potato; 2 tablespoons Sugar; 3 tablespoons Soy sauce; 100g cabbage; 1/2 onion; Some Fish cake; Some Tempura powder; 50g spinach; 75g taro; 75g carrot; 2 tablespoons Korean Hot Sauce; 2 tablespoons syrup

Four Seasons Fried Rice Cake

by It's Xiao Dafa

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

The hotly broadcast Han Zong Jiang’s Spicy Stir-Fried Rice Cakes, every week when I follow him with my beloved. Always ask me when to make it for him, and I finally satisfied him today. The deep-fried crispy vegetarian dishes collide with the spicy rice cakes, it is really delicious!

Four Seasons Fried Rice Cake

1. Cut potatoes, taro, carrots, and spinach into shreds.

2. Shred the cabbage.

3. Fish cake slices.

4. Shred the onion.

5. Adjust the sauce and set aside.

6. Pour water into the pot.

7. Pour in the prepared sauce.

8. Put the rice cakes after the water has boiled.

9. Bring to a boil again.

10. Add fish cakes, onions, and cabbage.

11. Add appropriate amount of kimchi after boiling.

12. Cook until the rice cakes are cooked.

13. Take a bowl and put an appropriate amount of tempura powder.

14. Appropriate amount of water.

15. Stir it to make a thin paste.

16. Put the carrot shreds in order to evenly stick the batter, and then clip out. Put on the fragrant taro shreds and come the same way. The same goes for shredded potatoes and spinach.