Shanghai Soup Rice Cake

Name: Shanghai Soup Rice Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 6 slices Chinese cabbage; 120g Shredded pork; 200g Rice cake slices; Some salt; 10g starch; 5g Cooking Wine; Some Sugar; Some water; Some White pepper; Some oil

by Worm mother millet

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

When I was young, I went to my relatives’ house during the Chinese New Year. Because there were too many people, there was no time to set up a round table for cooking, so I usually ate large noodles, cabbage and pork dumplings, or soup rice cakes.
For people like me who are sometimes lazy and don't want to cook, rice cake slices are also one of the standing ingredients in the refrigerator. You can make sweet soup rice cakes for breakfast or salty soup rice cakes for lunch.
My food ratio is that there are more vegetables and meat than rice cakes, almost 2:1, so it tastes good, hahaha~"

Shanghai Soup Rice Cake

1. Wash and shred the Chinese cabbage.

2. Add 1g salt, 5g rice wine, and 10g starch to the shredded pork and mix well for later use.

3. Pieces of rice cake, rinse with water.

4. Half a spatula, stir-fry the shredded pork until the color turns white and serve.

5. Stir-fry shredded Chinese cabbage with a spatula of oil.

6. After the shredded Chinese cabbage is sautéed, add the amount of water that does not exceed the shredded cabbage, cover and cook for 3 minutes. (Add water according to personal preference)

7. Sprinkle the rice cake slices scatteredly to prevent sticking together.

8. After the rice cake slices are softened, add the shredded pork. Add salt, sugar, and flavor.

9. Turn off the heat, sprinkle white pepper and mix well.

Tips:
1. Rinse the rice cakes with water to prevent sticking together.
2. The shredded pork is added at the end to prevent it from getting old after cooking for a long time.
3. White pepper is not added by other people's homes, just personally like it.
4. If you like to drink soup, you can put more water.