[Korean style] fried rice cake with squid and sweet potato-You Are Foodie

By Amelia
64

[Korean style] fried rice cake with squid and sweet potato

The fried rice cake with squid and sweet potato was invented by my husband. Maybe two years ago, we left some rice cakes after eating hot pot at home Sweet potato and cuttlefish, I casually said that the New Year cake was kept for frying. Later, my husband fired the three together. Unexpectedly, I didn't think it was very delicious, especially the fried sweet potato dipped in the sour, sweet and spicy soup. Since then, I have been infatuated with this method of eating. I would cook it every once in a while. These times, I replaced cuttlefish with squid. I feel that squid is more delicious than cuttlefish~~

Main Ingredients

squid A moderate amount of
sweet potato A moderate amount of
Hot pot rice cake appropriate amount

Auxiliary Ingredients

onion A moderate amount of

1. don't put sweet potatoes into the pot too early. They are easy to boil.2. don't take the soup too dry. Leave more soup for dipping.

Step 1 . Cut onion into shreds.

Step 2 . Peel and slice sweet potatoes.

Step 3 . Squid flower knife.

Step 4 . Cut the rice cake into strips and boil water in the pot to make it soft.

Step 5 . Soak the rice cake in cold water.

Step 6 . Squid blanch in water.

Step 7 . Fry sweet potatoes with hot oil in the pot.

Step 8 . Deep fry the sweet potato and remove it.

Step 9 . Leave the oil in the pot and saute the onions until fragrant.

Step 10 . Add squid.

Step 11 . Add chili sauce and stir fry evenly.

Step 12 . Squeeze in ketchup.

Step 13 . Add an appropriate amount of water to boil, then add new year cake and salt.

Step 14 . A little sugar, cover the lid and turn over the pot with a shovel every dozens of seconds to avoid the rice cake sticking to the pot.

Step 15 . Add sweet potatoes when you have half of the soup left.

Step 16 . Keep stir frying and add a little chicken essence when the soup is thick.

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