Fried rice cake with pickles
At the end of winter and the beginning of spring this year, there were still four cabbages stored before the Spring Festival. The skin of the cabbages was dry, but it was still good to remove the skin and the inside. Because there were few people in the family who liked to eat them, everyone usually liked to eat fresh vegetables. Even if I ate a cabbage, I had to eat it threeorfour times, so I salted it into spicy cabbages. I only ate it once or twice and didn't touch it again. I forgot it after a long time. I kept it in a large fresh-keeping box for cold storage. The fresh-keeping box was overstocked under many foods. Today, I turned it out and fried a plate of rice cakes with it. It tastes very good.Our pickled spicy cabbage is very hygienic. As long as the utensils are strictly disinfected and sealed, they will not deteriorate for a year. The spicy cabbage is very tasty after being pickled for a long time. It uses dried seafood and fruit, plus the mixed flavor of salt, sugar, monosodium glutamate, fish sauce, ginger, garlic and other seasonings. It tastes much better than the spicy cabbage sold in the market. It doesn't need any other seasonings to cook or fry rice cakes. It is simple and easy to use. This simple fried rice cake is made as follows;Characteristics of fried rice cake; It has beautiful color, rich pickles, sweet, salty, fragrant and waxy, and slightly spicy aftertaste.reminder;1. For example, if you use the bulk spicy cabbage purchased in the market, you should add a little sugar and an appropriate amount of Korean chili sauce to flavor the fried rice cake, otherwise the sour aroma is not enough, and the spicy cabbage in expensive bags tastes better.2. For example, if you use the freshly cut bagged and sealed rice cake slices, you can just scald them with boiling water when boiling, otherwise you will fry the rice cake and it will be too soft and taste bad. If you use dried and dehydrated rice cake slices, you should cook them for a long time to make them soft before frying.This easy and fast "pickled cabbage fried rice cake" with a large fry spoon is ready for your reference!
Step 1 . Heat up a wok and add some cooking oil. Stir in pork and stir fry.
Step 2 . Then add chopped garlic and stir fry until fragrant, then add onion and stir fry until fragrant.
Step 3 . Finally, stir in shredded hot cabbage and set aside.
Step 4 . Boil the water in the soup pot, add the rice cake slices, slightly scald them, remove them, put them into the frying pan and stir well.
Step 5 . Stir fry the rice cake and the ingredients well, then pour in a proper amount of pickled hot cabbage soup, and then use the fire to harvest the juice.
Step 6 . After the soup is collected and stir well, it can be put out of the pot.
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