Ning's pastry
By VicentaLakin
You always go out to eat too much? Let's make this pastry at home. Ning spicy rice cakes, the usual foods, the light scrawny scrawny rice cakes, and the colours are fresh and smooth. It's not greasy, it's fresh, it's delicious
Recipe Recommendations
- rice cake 150 grams
- dried mushrooms 3 flowers
- tenderloin 30 grams
- cabbage heart 50 grams
- ginger 5 grams
- salt 5 grams
- yellow wine 10 grams
Steps for Ning's pastry
1
1. the rib is cut into 0.5 cm thick silk, added to the ginger paste, yellow wine, dry starch and salt, and plastered by hand for 10 minutes。
2
2. the cake is cut to 0.3 cm thick。
3
3. The cabbage is thinned and the mushrooms are immersed in water for one hour and then go back softly to Tichos。
4
The boiler is oiled up to 50% hot, and it is released into a pickled twig, which is to be replaced by a tan。
5
5. Save the base oil in the pot and put it in the annual pastries and mushrooms for a while。
6
6. Two minutes of water and lids。
7
After seven years of pastry soft and no more casserole, you put cabbage and meat
8
8. Set fire for a while and put the remaining salt in the pot。Ning's pastry Make Tips
1. Ning-style fried rice cakes require the use of white strips to grind rice cakes with water. You can buy them vacuum-packed in supermarket freezers. Some farmers 'markets also sell fresh water-ground rice cakes, which are softer, waxy and smoother than vacuum-packed ones, and easier to fry.
2. Spread out the rice cakes as much as possible when you are put into the pan, and be sure to fry them until they are soft before stirring, otherwise they will easily break and affect the effect of the finished dish. Moreover, when frying the rice cakes, you must leave a little more base oil in the pan, and don't rush to stir after putting them into the pan. Pan-fry them for a while, and add a little water to simmer for a while to prevent them from sticking to the pan.
2. Spread out the rice cakes as much as possible when you are put into the pan, and be sure to fry them until they are soft before stirring, otherwise they will easily break and affect the effect of the finished dish. Moreover, when frying the rice cakes, you must leave a little more base oil in the pan, and don't rush to stir after putting them into the pan. Pan-fry them for a while, and add a little water to simmer for a while to prevent them from sticking to the pan.