㸆 Vegetable Rice Cake

Name: 㸆 Vegetable Rice Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 catties vegetables; 250g Rice cake; Some Cooking Wine; a little Soy sauce; 30g Sugar; a little salt

by The stone is a bit sweet

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

There are many ways to eat nian gao, and I have eaten Ningbo's famous dish 㸆 cai nian gao once when I was a child. Cook the green vegetables and seasonings on a low heat, add the rice cakes after the juice is slightly collected, and continue to cook slowly. The rice cakes made in this way are divided up before they are on the table, and the leftover dishes, served with wine and served with rice, are delicious no matter how they eat.

Ingredients

2 catties Vegetables
250g Rice Cake
Some Cooking Wine
a little Soy Sauce
30g Sugar
a little Salt

㸆 Vegetable Rice Cake

1. Soak the rice cake in advance and cut into large sections for later use

2. Do not cut the washed greens, add a little salt after the water boils, add the greens and cook until the color changes

3. Remove and drain the water

4. Take a wok, when the oil temperature reaches 50% hot, pour in the greens, stir fry a few times, and then add the cooking wine

5. Add light soy sauce, dark soy sauce and sugar, close the lid and turn to low heat for about 5 minutes

6. After receiving the juice for a while, add the rice cake and continue to simmer for a while, until the rice cake can be easily inserted with chopsticks.

Tips:
1. When cooking vegetables, blanch the vegetables first and cook them until they are half-cooked, which can remove some bitterness and accelerate the production of water, making it easier to "㸆". The reason why it is not cut is because the vegetables will shrink after 㸆, so there is no need to cut too small.

2. Soaking the nian gao in advance is called "nian gao", and the nian gao that has been raised is even more