Soup Rice Cake

Name: Soup Rice Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 package Rice cake; 4 pieces Sausage; 1 small piece Tenderloin; 1 bowl Huazhimaru; 2 tbsp Small shrimp; 1 piece Chinese cabbage; 1 short section Fresh yam; 2 pieces carrot; 10s Fresh shiitake mushrooms; 1/2 bowl Dried scallops; 4 pieces shallot; 1 small piece ginger; 1 can chicken soup; 1 teaspoon salt; 1 teaspoon Cooking Wine; 1 teaspoon Cornstarch

by elmonte

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Because of the time difference, we are the winter solstice today. According to the custom in my hometown, we have to eat glutinous rice balls during the winter solstice, but my son and daughter don’t like glutinous rice balls. Instead, they like to eat rice cakes. They are made of glutinous rice. Why is it different? No way, let's have soup rice cakes today. "

Soup Rice Cake

1. Soak small shrimps in warm water to soften. (Reserve the soaked water for later use.)

2. Soak the scallops in warm water to soften. (Reserve the soaked water for later use.)

3. Sliced sausage and sashimi pills.

4. Slice the tenderloin and marinate with cooking wine and cornstarch for 10 minutes.

5. Peel carrots and fresh yam and cut into thick strips.

6. Wash the shiitake mushrooms and cut into small pieces.

7. Cut the Chinese cabbage into thick strips and wash.

8. Cut green onions into sections for later use.

9. The rice cake is slightly softened with warm water.

10. Put chicken broth and appropriate amount of water in a large saucepan, pour in dried shrimps, scallops and soaked water, bring to a boil, and cook for 15 minutes.