Fried rice cake with squid and sweet potato
By StephonBatz
Squid and sweet potato fried rice cakes were invented by my husband. About two years ago, we left some rice cakes after eating hot pot at home. Sweet potatoes and cuttlefish. I casually said that I would keep the rice cakes and eat them. Later, my husband fried these three things together. Unexpectedly, I didn't expect them to be very delicious, especially the fried sweet potatoes and sweet dipped in sweet and sour. The spicy soup is very delicious. Since then, I have been obsessed with this eating method and will cook it every once in a while. These times, I have replaced cuttlefish with squid. I feel that the squid is better than fried cuttlefish ~~
Recipe Recommendations
- Hotpot rice cake appropriate amount
- sweet potato appropriate amount
- squid appropriate amount
- onion appropriate amount
- Korean hot sauce appropriate amount
- ketchup appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- white sugar appropriate amount
- slightly spicy
- fried
- half an hour
- ordinary
Steps for Fried rice cake with squid and sweet potato
1
Shred onions widely.
2
Peel the sweet potatoes and cut them into strips.
3
Squid cut flower knife.
4
Cut the rice cake into strips and boil water in a pan to soften it.
5
Soak the rice cake in cold water for later use.
6
Blanch the squid in water.
7
Deep fry sweet potatoes with hot oil in the pan.
8
Fry the sweet potatoes and remove them.
9
Leave the base oil in the pan and saute the onions until fragrant.
10
Add the squid.
11
Add chili paste and stir fry well.
12
Squeeze in the tomato sauce.
13
Add proper amount of clear water and bring to a boil. Add rice cakes and add salt.
14
A little sugar, cover with a shovel and turn down the pan every dozens of seconds to prevent the rice cakes from sticking to the pan.
15
Add sweet potatoes when the soup is halfway left.
16
Stir fry constantly, and add a little chicken essence when the soup thickens.Fried rice cake with squid and sweet potato Make Tips
1. Don't put sweet potatoes in the pot too early, they will easily boil. 2. Don't dry the soup too dry, leave more soup to soak in it.