Soup rice cake
By MandyMiller
Due to the time difference, today is the winter solstice. According to the custom of my hometown, glutinous rice balls are eaten on the winter solstice, but my son and daughter don't like to eat glutinous rice balls. They prefer to eat rice cakes. They are all made of glutinous rice in winter and winter. What's different? I have no choice, we will have soup rice cakes today.
Recipe Recommendations
- rice cake 1 Pack
- sausage 4 pieces
- tenderloin 1 small piece
- Chinese cabbage one
- Xianhuai Mountain Subparagraph 1
- carrots 2 pieces
- fresh mushrooms 10 or so flowers
- scallops half a bowl
- onion 4 pieces
- Jiang 1 small piece
- chicken soup 1 can of
- salt 1 teaspoon
- cooking wine 1 teaspoon
- cornstarch 1 teaspoon
- salty and fresh
- cook
- an hour
- simple
Steps for Soup rice cake
1
Soak the shrimps in warm water until soft. (Keep the soaked water for later use.)
2
Soak the scallops in warm water until soft. (Keep the soaked water for later use.)
3
Slice sausages and cuttlefish balls.
4
Slice the tenderloin pork and marinate with cooking wine and soy flour for 10 minutes.
5
Peel carrots and fresh yam and cut into thick strips.
6
Wash the mushrooms and cut them into small pieces.
7
Chop the cabbage into shreds and wash it.
8
Cut the green onions into sections and set aside.
9
Soak rice cakes in warm water to soften slightly.
10
Put chicken soup and a proper amount of water in a large soup pot, add shrimp, scallops and soaked water, bring to a boil, and cook for 15 minutes.
11
Add ginger, shiitake mushrooms, cuttlefish balls, tenderloin, carrots, fresh yam, and sausage to boil.
12
Add Chinese cabbage and boil until soft.
13
Add rice cakes and spring onions and cook until soft, add salt to taste.
14
The soup is very fresh and delicious.