Mushroom and shredded pork soup rice cake
Ingredients: salt,cabbage,onion,mushrooms,MSG,white sugar,cooking wine,soy sauce,green onion,minced garlic,shredded pork,shredded white radish
Recipe Recommendations
- slightly spicy
- burn
- ten minutes
- ordinary
Steps for Mushroom and shredded pork soup rice cake
1
Two packages of vacuum packed Ningbo Shuimo Rice Cake, about 800 grams.
2
Unpack the packaging and break the rice cakes.
3
Cut it into three pieces.
4
Re-slice or strip.
5
Soak mushrooms and shred them, shred pork or bacon, dice onions, shred white radish, and shred onions, ginger and garlic.
6
Heat the pan and add the oil, stir-fry the shallots, ginger and garlic, add shredded mushrooms and stir-fry until fragrant, then add chopped peppers, onions, and shredded pork in turn and stir-fry until fragrant. Cook 2 teaspoons of soy sauce, half a teaspoon of sugar, 2 teaspoons of cooking wine, 1/3 teaspoon of salt, stir-fry well.
7
Add a large teaspoon of water, cover and bring to a boil, and finally add shredded white radish to boil, add a little MSG to freshen up.
8
Fill another pot with water and bring to a boil, add shredded cabbage and blanch for 2-3 minutes, remove, and place in a bowl.
9
Add the cut rice cakes and cook them in boiling water.
10
Pick up the rice cakes and put them in a bowl.
11
Pour on the stir-fried mushroom soup, shredded pork and radish.
12
Sprinkle with some chopped peppers and a little rice vinegar, and a bowl of smooth, delicious, sour, spicy and fragrant soup rice cakes are ready!Mushroom and shredded pork soup rice cake Make Tips
You can also put the rice cake into the stir-fried mushroom, shredded pork and radish soup and cook it together.