Crispy outside and tender inside, the improved version of fried rice cake is not sticky!(wai su li nen bu zhan kou de gai liang ban chao nian gao )

Crispy outside and tender inside, the improved version of fried rice cake is not sticky!

Introduction:

"The traditional Korean fried rice cake is to fry the side dishes and cook them in a boiling way, which will make the surface of the rice cake sticky. In Lanzhou's words, it is called" Bu Gan San! " There is no fried feel. So I don't like this kind of sticky children's shoes (for example, I ~) but try my improved version. Don't worry about the New Year cake, because the sauce will wrap the New Year cake

Production steps:

Materials required:

Shuimo New Year cake: one

Onion: right amount

Carrot: right amount

Cabbage: moderate

White Sesame: right amount

Korean sweet chili sauce: 2 teaspoons

Pixian bean paste: a spoonful

Chicken essence: appropriate amount

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Wai Su Li Nen Bu Zhan Kou De Gai Liang Ban Chao Nian Gao