Pickled rice cake

By WayneSchuppe

Pickled rice cake
Ingredients: rice cake,chives,carrots,ham sausage,kimchi

Recipe Recommendations

  • kimchi 1 bag
  • rice cake appropriate amount
  • ham sausage appropriate amount
  • carrots appropriate amount
  • chives appropriate amount

Steps for Pickled rice cake

  • Make step 0
    1
    Prepare the materials on the pictures.
  • Make step 1
    2
    Cut the chives and carrots into thin slices for later use.
  • Make step 2
    3
    Cut the ham sausage into strips, and slightly cut the kimchi into smaller pieces.
  • Make step 3
    4
    After the rice cake is blanched with boiling water to soften, rinse it with cold water. (Avoid adhesions)
  • Make step 4
    5
    Pour a little oil into the pan, stir-fry the shredded carrots and remove from the pan. (Easily absorbed by the body)
  • Make step 5
    6
    Put the drained rice cake into the stir-frying pan.
  • Make step 6
    7
    Then add the ham sausage and continue to stir fry.
  • Make step 7
    8
    After stir-fry evenly, add the kimchi and stir fry.
  • Make step 8
    9
    Pour in 1 teaspoon of cooking wine, cover the lid, reduce heat for 2 minutes,
  • Make step 9
    10
    Finally, pour in the stir-fried shredded carrots, sprinkle with some chicken essence and chopped green onion, stir-fry well and remove from the pan. (The kimchi is a little salty, so there is no need to add salt during the stir-frying process)
  • Make step 10
    11
    The version of the kimchi rice cake is ready and fragrant:

    • Recipe Categories

    Recipe recommendation