stir-fried rice cake with cabbage and shredded pork
By UnaKlein
When I was a child, the rice cakes I ate in my hometown were dark brown, round and big, and very hard. When you want to eat, cut a piece out, and then cut it into small strips. Stick some egg liquid, put it in the pan and fry it for a while, and it becomes soft and fragrant. It's delicious. So when I first saw the word fried rice cake with shredded pork, I thought it was unbelievable-how to stir-fry rice cake? It is sweet and salty. Can it be eaten? I blame myself for being ignorant when I was a child, thinking that rice cakes all over the world were the same as those at home. It was not until later that I saw Shanghai rice cakes on a food program of Fangtai that this question mark turned into an exclamation point. It turns out that rice cakes in other places are white and long. It can be fried.
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Steps for stir-fried rice cake with cabbage and shredded pork
1
Rice cakes.
2
Cut the rice cake into small pieces and soak in water for later use to prevent adhesion.
3
Shred pork, add salt, soy sauce, cooking wine, corn flour, and pepper and mix well.
4
Cut the carrot into slices, cut the cabbage into small pieces, and cut the green onions into sections.5
After heating the oil, saute the garlic until fragrant, add the shredded pork until it is 70% done and serve.
6
After pouring some oil into the pan and frying the shredded ginger until fragrant, first put down the carrot and stir-fry twice, then add the cabbage stalks, and then pick up the rice cake and put it into the stir-fry. Because the rice cake can easily stick to the pan, you must not be lazy at this time. Keep stir-fry. You should also take a dip in water from time to time on the way. When the rice cake starts to be a little soft, add the cabbage leaves and stir-fry, and then add the stir-fried shredded pork. After the rice cake is soft, add salt and a little soy sauce, mix well and serve.