Fried rice cake with pickles(pao cai chao nian gao )

Fried rice cake with pickles

Introduction:

"At the end of winter and the beginning of spring this year, there are still four Chinese cabbages stored before the Spring Festival at home. The surface of Chinese cabbages is dry, but it's good to remove the skin and the inside. Because there are few people in the family, no one likes to eat them. Usually, everyone likes to eat fresh vegetables. Even if we eat a Chinese cabbage, we have to eat it three or four times, so I pickle it into spicy Chinese cabbage. I only ate it once or twice and didn't touch it again. After a long time, I forgot it and kept it in a large fresh-keeping box for cold storage. The fresh-keeping box was overstocked under many foods. Today, I turned it out and used it to fry a plate of New Year cake. It tastes very good. The pickled hot cabbage is very hygienic. As long as the utensils are strictly disinfected and sealed, they will not go bad after a year. Pickled for a long time, spicy Chinese cabbage is very tasty. It uses dried seafood and fruit, salt, sugar, monosodium glutamate, fish sauce, ginger, garlic and other seasonings. The mixed flavor is much better than the spicy Chinese cabbage sold in the market. It is very delicious for cooking or frying New Year's cake without other seasonings. It is simple and easy to use. This simple fried rice cake is made as follows

Production steps:

Step 1: heat up the frying pan, add proper amount of cooking oil, add pork and stir fry the oil.

Step 2: stir fry the garlic until fragrant, then stir fry the onion until fragrant.

Step 3: finally pour in shredded hot cabbage and stir fry well.

Step 4: bring the water in the soup pot to a boil, pour in the New Year cake, scald it slightly, take it out, pour it into the frying pan and stir well.

Step 5: stir fry the rice cake and ingredients well, pour in a proper amount of pickled hot cabbage soup, and then collect the juice with high heat.

Step 6: collect the soup and stir well, then you can take it out of the pot.

Materials required:

Rice cake: 400g in a bag

Hot cabbage: 200g

Pork: 80g

Onion: 50g

Hot cabbage soup: 50g

Minced garlic: 30g

Cooking oil: 20g

Note: the characteristics of fried New Year cake: beautiful color, rich pickles, sweet, salty, glutinous, slightly spicy aftertaste. Warm tips: 1. If you use the bulk hot cabbage purchased from the market, you should add a little sugar and an appropriate amount of Korean hot sauce to flavor the fried rice cake. Otherwise, it is too sour and the aroma is not enough, and the hot cabbage in some expensive bags tastes better. 2. For example, if you use the fresh cut rice cake sealed in bags, you can use boiling water to heat it slightly when cooking, otherwise you will fry the rice cake rotten, too soft and bad taste. If you use dry and dehydrated rice cake, you need to cook it for a long time to make it soft before frying. Big spoon of this easy and fast "pickle fried rice cake" is done, for your reference!

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Pao Cai Chao Nian Gao