1.
Rinse 500 grams of rice cake briefly with water.
This kind of Korean rice cake is sold in supermarkets. Generally, a bag is about 500 grams, which is just two servings. You can also use Chinese long rice cakes, cut into small squares of about 5 cm.
2. Drain the washed rice cake for later use
3. Sauce is the key to stir-fried rice cakes. Mix the sweet noodle sauce and soybean paste in the auxiliary materials evenly. The taste of sweet noodle sauce is sweet and fresh, and the taste of soybean sauce is salty. The amount used can be adjusted appropriately according to the taste. The total amount should not exceed 20 grams. Otherwise it will be too salty
4. Prepare a pack of spicy cabbage, first squeeze out the soup and mix it into the sauce bowl you just mixed, then take an appropriate amount of spicy cabbage and chop and mix in. If you like garlic, you can add a little garlic paste.
5. Finely chopped green onion, add a small amount of boiling water and soak in a bowl for later use
6. Green and red bell peppers are mainly used to adjust the taste of the sauce. If you don’t like peppers, you can also use carrots instead.
7. Take a small milk pot, boil 200ml of purified water, add the rice cakes and the water that soaked the chopped green onion in front, and cook for about 5 minutes. The rice cakes will become soft. The rice cakes have a certain viscosity and need to be stirred during cooking.
8. Add the sauce and side dishes and stir fry for about 3 minutes to get out of the pan
Tips:Chinese rice cake is made of glutinous rice, which is more viscous and sticks to the pan. If you want to use it, you should pay attention to stirring when it is fried.
The raw materials of spicy cabbage sauce generally contain soy sauce, chili, pepper, apple juice, radish juice, sesame, garlic, chili oil, etc. If you don't want to buy finished products, you can make your own.
