Kimchi Fried Rice Cake

Name: Kimchi Fried Rice Cake
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: A bag of 400g Rice cake slices; 200g kimchi; 80g Pork belly; 50g onion; 50g Spicy cabbage soup; 30g Garlic chopped; 20g Cooking oil

by Large frying spoon

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

In the late winter and early spring this year, there are still four Chinese cabbage stored before the Spring Festival. The outer skin of the cabbage is dry, but it is still good to remove the outer skin and the inner inner. Since there are few people in the family, no one likes to eat it. Usually everyone likes to eat fresh. Vegetables, even if you eat a cabbage, it takes three or four times to eat, so I pickled it to make spicy cabbage. I only ate it once or twice and never touched it again. I left it for a long time and forgot it. It has been stored in a large fresh-keeping box and refrigerated. The fresh-keeping box is overstocked under many foods. Today I turned it out and used it for frying. A plate of rice cakes tastes very good.
Homemade pickled cabbage is very hygienic. As long as the utensils are strictly sterilized and sealed, they will not deteriorate after one year. The spicy cabbage has been marinated for a long time and is very tasty. The dried seafood and fruits are used in it, and the mixed aroma of salt, sugar, monosodium glutamate, fish sauce, ginger, garlic and other seasonings exudes a mixed fragrance. , Use it for cooking or stir-fried rice cakes without adding other condiments to taste great, it is simple and easy to use. This simple fried rice cake is made as follows;"

Ingredients

Kimchi Fried Rice Cake

1. Heat up the wok, pour in appropriate amount of cooking oil, add the pork belly and stir fry to get the oil.

2. Then add chopped garlic and stir fry until fragrant, and then add onion and stir fry until fragrant.

3. Finally, pour in the spicy cabbage and stir well.

4. Boil the water in the soup pot, pour in the rice cake slices and heat it slightly, remove it, pour it into a wok and stir-fry evenly.

5. Stir-fry the rice cakes and ingredients, pour in the appropriate amount of marinated spicy cabbage soup, and then collect the juice over high heat.

6. After the soup is collected and stir-fried, it will be out of the pan.

Tips:
The characteristics of fried rice cakes; beautiful color, rich kimchi, sweet and salty fragrant waxy, slightly spicy aftertaste.

Tips;

1. If you use bulk spicy cabbage bought in the market, add a little sugar and appropriate Korean hot sauce to season the rice cakes, otherwise the sour aroma will not be enough, and the more expensive spicy cabbage in bags tastes better.

2. If you use the fresh-cut bagged and sealed rice cake slices, you can use boiling water for a little blanching during cooking, otherwise the rice cakes will be fried, and the taste will not be good if they are too soft. If you use dried and dehydrated rice cake slices, you should cook them for a longer time, let them soften and then fry them.

This easy and quick "Kimchi Fried Rice Cake" of Da Sao Da Shao is ready for your reference!