Rice Cake Soup Rice
1.
Wash the cabbage and tear it into small pieces.
2.
Yesterday, a little enoki mushroom was washed and the roots were cut off. Break the nian gao into pieces and wash them.
3.
A bowl of leftovers.
4.
Heat the pot, pour in a small amount of oil, and stir-fry the cabbage until it is broken.
5.
Then add water, pour in the leftover rice, break up the rice balls, cover the pot and cook until the water boils and cook for a few minutes until it becomes a bit sticky.
6.
Add the rice cakes, stir them, cover them until they boil. Be careful not to let the rice cakes sink to the bottom of the pan, and use a spatula to copy the bottom from time to time.
7.
The nian gao is almost cooked, you can use a spatula to shovel the nian gao, it can be easily shoveled, add a small spoon of salt, add the enoki mushrooms, turn them evenly, and turn off the fire when the enoki mushrooms are soft. Yesterday, there was still a little fried pork with mushrooms, and one piece was poured and boiled.
8.
A hot bowl of rice cake soup is ready.
Tips:
1. Cooking soup and rice generally use vegetables that are more resistant to cooking. We often use cabbage, Chinese cabbage, baby cabbage, Shanghai greens, rape, amaranth, radish, etc. These are more resistant to cooking, and they are slightly sweet when cooked. Flavor, generally do not use flavorful dishes, such as lettuce, chrysanthemum vegetables, etc.
2. The soup and rice are all cooked with leftover rice. When there is not enough food for people, you can add some rice cakes, rice balls, noodles, noodles, etc.
3. Add a little salt to the soup and rice so that it tastes good. You can also add the leftovers from the previous day and cook together.
