Soft, waxy, q - [sponge gourd stewed rice cake](ruan nuo si gua hui nian gao )

Soft, waxy, q - [sponge gourd stewed rice cake]

Introduction:

"Today, I make a new year's cake of Shao loofah [loofah stewed New Year's cake] with the soft fragrance of loofah and the q-strength of new year's cake, it tastes good in hot summer."

Production steps:

Step 1: peel luffa and cut hob block.

Step 2: slice the rice cake and set aside.

Step 3: Chop shallots and set aside.

Step 4: saute the scallions in a hot pan with cool oil.

Step 5: pour in shrimps and stir fry until fragrant.

Step 6: pour in towel gourd and stir fry slightly.

Step 7: pour in uncooked water.

Step 8: after boiling, pour in the rice cake slices, cook over low heat until all the ingredients are soft and mature, then add salt and chicken essence to the juice.

Step 9: finished product

Materials required:

Luffa: 300g

Rice cake: 100g

Dried shrimps: 30g

Salt: right amount

Chicken essence: appropriate amount

Note: Tips: 1, shrimp is mainly fresh, with other ingredients can also be. 2. This dish is characterized by soft taste, not soup, so the final juice to close thick.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: Original

Chinese PinYin : Ruan Nuo Si Gua Hui Nian Gao