Fried Rice Cake

Name: Fried Rice Cake
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 350g Rice cake; 150g cabbage; 1~2 Garlic sprouts; 2 tbsp sesame; 2 tbsp sesame oil; 2 tbsp chili sauce; 2 tbsp Fine chili powder; 1 tbsp Soy sauce; 1 tbsp Korean Maltose

by m+n Zhang Zhensheng

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

This is a professional stir-fried rice cake recipe. I thought about it for a long time before I announced it to everyone. First of all, I want to say that Korean kimchi is not used for stir-fried rice cakes, but cabbage or olive or cabbage is used. The first reason is that kimchi is too expensive. , Second, Chinese cabbage contains too much water. If it is cooked, the water will become too soft and unpalatable. The cabbage will absorb the sweetness of chili sauce. It is chewy, more delicious and cheap.
It looks like kimchi, but it's not. As for adding eggs, adding fish cakes, etc., it doesn't matter, you like it. "

Ingredients

350g Rice Cake
150g Cabbage
1~2 Garlic Sprouts
2 tbsp Sesame
2 tbsp Sesame Oil
2 tbsp Chili Sauce
2 tbsp Fine Chili Powder
1 tbsp Soy Sauce
1 tbsp Korean Maltose

Fried Rice Cake

1. Soak the rice cakes in warm water for about an hour, peel them, and blanch them in boiling water until soft.

2. Soak in cold water again, cool down, and drain the water for later use.

3. Tear the cabbage by hand, wash and drain the water for later use

4. Soak the garlic sprouts in water and wash, cut into 4cm length, and 1 tbsp white sesame seeds.

5. Chili sauce, chili powder, soy sauce, and maltose, mix well and set aside

6. Add two large feet of sesame oil to a non-stick pan and put it on a low heat. Add the prepared sauce until the pan is hot. Stir slowly until the pan is hot. Add 100cc of water (or clove kelp stock)

7. Add cabbage and stir fry for a while, then add rice cakes and stir fry

8. Add sesame garlic sprouts and stir fry.

9. Put it on a prepared plate, sprinkle with white sesame seeds, and serve.

Tips:
Use bonito broth or clove kelp broth, which is the best. In addition to the aroma of chili, it will also increase the taste of the sea.
Don't keep the soup dry, it tastes good only if you have it.
Sesame oil is not resistant to high temperatures, so low temperatures must be used.