Fried rice cake with sausage(la chang chao nian gao )

Fried rice cake with sausage

Introduction:

"New Year's cake means increasing year by year. Every year, my mother steamed New Year's cake. The cake she steamed always tastes so thin and sticky. Not only do we like it, but our relatives and neighbors also ask her to help us steam it. But in recent years, there is less and less time to go home. It's hard to eat a meal made by my mother. Today, I don't know why I want to eat new year's cake. But without my mother, I can only eat the new year's cake bought from the supermarket. The taste is not as good as what my mother made, but it can relieve my hunger. It's just that there are a lot of sausages from Guangzhou at home. It's good to put them together as a stir fry. "

Production steps:

Step 1: blanch the rice cake with boiling water

Step 2: blanch and put in cold water (so that the rice cakes won't stick together)

Step 3: slice the sausage, cut the garlic into pieces, and cut the garlic seedling into sections (hehe... This garlic seedling was planted by my daughter and I together)

Step 4: heat vegetable oil in the frying pan

Step 5: stir fry the minced garlic to make it fragrant

Step 6: pour in the sausage, stir fry and pour in a little cooking wine

Step 7: pour in the New Year cake and curry in turn and continue to stir fry (you can stir fry with some water), finally add garlic and salt and stir fry twice

Materials required:

Sausage: right amount

Rice cake: moderate

Garlic: right amount

Garlic sprouts: right amount

Vegetable oil: right amount

Curry: moderate

Cooking wine: moderate

Salt: right amount

Note: 1, put less oil when you put it, sausages can fry out part of the oil. 2. When frying sausages, the heat should not be too urgent, just stir fry a little, otherwise it will dry the sausages and affect the taste. 3-year-old cake can not be cooked too soft, it will be troublesome when it is too soft

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : La Chang Chao Nian Gao