Shanghai Style-ribs Rice Cake

Name: Shanghai Style-ribs Rice Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pieces Big row; 6 slices Rice cake; 1 bowl Broth; 1 egg; Some Flour; Some starch; Some ginger; Some shallot; Some Soy sauce; Some salt; Some Sugar; Some Cooking Wine

by Xiao Geng's mother

4.6 (1)

Favorite

10

Difficulty

Easy

Time

15m

Serving

2

Ribs rice cake is a snack that can be seen everywhere in Shanghai. A large slice of rice cake, plus two or three pieces of big rice cake, with Shanghai-style thick oil red sauce and slightly sweet dipping sauce, only a dozen pieces are full and enjoyable!

I did this because Lao Geng, the Shanghai native’s stomach, is always greedy for this bite. After eating it once, I found that this thing is not technically difficult. I tried to make it. My feeling of self is not much different from the outside, except for the outside The batter is a little less than the one sold, it really makes no difference! ! "

Shanghai Style-ribs Rice Cake

1. Prepare the ingredients.

2. Wash large rows and chop loose with the back of a knife.

3. Add salt, chicken essence, cooking wine, green onions, and ginger to marinate the chopped large ribs.

4. Mix cornstarch and flour in a ratio of 1:1, add egg, salt, and water to make a batter. The marinated large ribs are wrapped with batter.

5. The batter-wrapped platoon is deep-fried in a frying pan over a small fire to set the shape.

6. The rice cakes are deep-fried and cooked in a pan.

7. Soup with dark soy sauce, light soy sauce, salt, sugar to adjust the flavor, barbecue and a little water, starch thicken.

8. Just add the fried pork ribs and rice cakes!

Tips:
1. The re-fried large platoon can be used to force out the excess oil inside and reduce the intake of oil.

2. The fire is not too high when frying the nian gao, but it is enough to fry the nian gao in medium heat until the nian gao volume is obviously enlarged