Northeast Spicy Stir-fried Rice Cake

Name: Northeast Spicy Stir-fried Rice Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 120g Rice cake; 20g Fish cake; 15g Korean Hot Sauce; 2g Knorr Chicken Noodle; 8g carrot; 12g onion; 15g Vegetable oil

by Looking for Peach Blossom Island

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

As a traditional food of the Han nationality, Nian Gao is steamed with sticky rice or rice noodles. During the Spring Festival, many regions in our country pay attention to eating rice cakes. Nian gao has yellow and white colors, symbolizing gold and silver. The nian gao is also called "nian gao", which is homonymous with "nian nian gao", which means that people's work and life are improving year by year.

China has a wide area, different customs and customs, and there are many types of rice cakes. Representatives include white cakes from the north, yellow rice cakes from Saibei farmhouse, water mill rice cakes from Jiangnan water town, glutinous rice cakes from southwest China, and red turtle cakes from Taiwan. Rice cakes have different flavors from north to south. The northern rice cakes are steamed, fried, and spicy stir-fried, mainly sweet and sweet and spicy. In addition to steaming and deep-frying, southern rice cakes are also fried in slices and boiled in soup, both sweet and salty.

The sweet and spicy fried rice cake is a popular street snack in Northeast China and Korea. What’s more special is that stir-fried rice cakes are not fried, but boiled to make the rice cakes soak up the sauce, paired with savoury "sweet not spicy" (bamboo wheels, fish cakes), put them in a paper cup, and use toothpicks or It is very popular to eat while walking with a fork.

Ingredients

Northeast Spicy Stir-fried Rice Cake

1. Slice fish cakes, wash and slice carrots, cut onions, prepare Korean hot sauce and rice cakes

Northeast Spicy Stir-fried Rice Cake recipe

2. Heat oil in a pan and sauté the onions until soft

3. Stir-fry carrot slices and rice cakes

4. Add a tablespoon of Korean hot sauce

5. Add water, no rice cakes, mix the Korean hot sauce in the water

6. Cook the rice cake over medium heat. Stir while cooking to prevent the bottom from sticking. When the soup is halfway through, add the fish cake.

7. Continue to collect the soup until the soup is sticky, add a little Knorr chicken powder when it comes out of the pot to improve the flavor

8. Mix quickly and then take out the pot

Tips:
1. The nian gao has various shapes, it is easier to be cooked through slices. The inner core of the cooked rice cake is soft and waxy. If the inner core is hard, it is not cooked through, so it is best to slice or small pieces of the rice cake. This time I used heart-shaped and star-shaped ones, which are small and cute;
2. The taste of Korean chili sauce is sweet and spicy, slightly salty, so you don't need to add salt, just a little chicken powder can improve the taste.