)
1. Shred the onion and carrot, and chop the cabbage (not too small). Saute the onions in a little oil.
)
2. Add carrot shreds
)
3. Add the cabbage, stir fry, you can put a little light soy sauce.
)
4. Take another pot and put the quick-frozen rice cakes in the boiling water.
)
5. I use this brand of rice cakes, which is highly recommended!
)
6. You can also use Zhixin rice cake or salted egg yolk rice cake ~ on Taobao~
)
7. Pour the slightly blanched rice cake into the wok
)
8. Add two spoons of Korean hot sauce
)
9. Then there is about a spoonful of Korean soybean paste, this depends on personal taste, or you don’t need to add it.
)
10. Add a spoonful of sugar, if you like sweeter, you can add a little more. Be sure to add sugar, you can add freshness!
)
11. Change the medium heat to stuffy for a few minutes, and stir in the middle to avoid sticking to the pan~
)
12. Then turn on the high heat to collect the juice. The amount of juice to collect depends on personal preference. Some people like to eat with soup, some like to have a little bit of dryness, so you can set it yourself~ At this time, you can also put in the instant noodles that have been blanched Of~
)
13. Out of the pot~sprinkle with sesame seeds and some chopped green onions~you can also add sliced white water eggs~great! The fragrant spicy stir-fried rice cake is ready! =3=
)
14. Put kimchi in the wok and continue to stir fry.
)
Tips:I really want to emphasize that I recommend quick-frozen rice cake sticks or fresh rice cake sticks. The ordinary hard hot pot rice cakes are not delicious at all. I have tried it a few times before and have not been as delicious~
