Rice cakes, as a meal and a dish as a dessert, are eaten in a different way during the Spring Festival, and will be more prosperous in the coming year

Eating rice cakes, every year is high, and I have a good expectation for the coming year.

1. Chicken soup with mushrooms, baby cabbage, rice cakes, and chicken

Ingredients: 6 fresh shiitake mushrooms, 300 grams of baby cabbage, 200 grams of rice cakes, chicken broth

Make:

1. Slice the rice cake and fresh shiitake mushrooms, cut a few cloves of baby cabbage, and chop the coriander.

2. Take a soup pot, scoop a few spoonfuls of the cooked chicken broth, pull a chicken thigh, and put the shiitake mushrooms in the pot.

3. Then bring to a boil over heat and add salt to taste.

4. After the soup boils, you can press the baby cabbage head down into the pot and boil it to enjoy.

Small Whispers:

The order of the ingredients in the pot should be made according to the recipe, because the rice cakes will be lumped together after a long time of cooking, and the baby cabbage will be soft when it is put into the pot.

2. Pork ribs and rice cake soup

Ingredients: 160 grams of mustard greens, 100 grams of frozen tofu, 130 grams of rice cakes, half a small pot of pork rib soup

Make:

1. Put the frozen tofu and rice cakes into the pork rib soup pot, add an appropriate amount of salt, cover the pot and cook.

2. After boiling for two minutes, add mustard greens to help boil, wait until it boils again, add mustard leaves, boil again, add salt and pepper to taste, and the rice cake soup is ready.

4. Sprinkle some garlic sprouts into a bowl to make it more fragrant.

Small Whispers:

1. The side dishes in the rice cake soup are very casual, and it is good to use small greens without mustard greens.

2. The vegetable gang is more difficult to cook than the vegetable leaves, cook the vegetable gang first, and then cook the vegetable leaves after boiling.

3. Fried rice cakes with shredded white pork

Ingredients: 120 grams of rice cake, 100 grams of lean meat, 200 grams of coconut white, 40 grams of green pepper, 40 grams of carrots

Make:

1. Mix the shredded meat with light soy sauce, salt, pepper, sugar and starch in advance.

Do not use colored soy sauce, otherwise it will turn black with white sauce.

2. Put the flavored shredded meat into the pot and stir-fry quickly, and when the shredded meat changes color, it will be served out immediately.

3. Stir-fry the white peppers, green peppers and shredded carrots in a hot oil pan.

4. Stir-fry until it changes color, add salt to taste, if it is too dry, pour a spoonful of broth, and then pour the fried shredded meat back into the pan and stir well.

5. Put the rice cake on top of the shredded white meat, cover the pot and simmer for 1-2 minutes until the rice cake becomes soft, stir-fry well and enjoy.

Small Whispers:

It is said to be fried rice cakes, but it is actually braised rice cakes, put the rice cakes on top of the fried vegetables, cover the pot and simmer for 1-2 minutes until the rice cakes are soft, and stir well.

4. Stir-fried rice cake with shredded cabbage and pork

This dish is fried in the same way as above, but it is more popular than the above reputation.

In addition to stir-fried rice cakes with shredded pork, you can also stir-fry with cured meat, such as fried rice cakes with sausage and fried rice cakes with bacon and meat.

Or it's vegetarian fried rice cakes, such as fried rice cakes with shiitake mushrooms and greens.

5. Pumpkin rice wine rice cake soup

In addition to being salty, rice cakes can also be eaten sweet, as a snack dessert.

Ingredients: 350 grams of pumpkin, 6 red dates, 150 grams of rice cakes, 150 grams of rice wine, 8 grams of wolfberry, 600 ml of water

Make:

1. Put the pumpkin into cubes and red dates in a pot first, add water and cook.

2. Pour the slices of rice cakes into the pot.

3. Bring the water in the pot to a boil again and add the rice wine.

8. Finally, add the cleaned wolfberries, boil the water in the pot again, scratch and stir evenly.

Note: Here you can break up all the pumpkin or leave some small pieces of pumpkin according to your diet.

Small Whispers:

Pumpkin with mung beans, lilies, red dates, and white fungus are all the best.

6. Homemade rice cakes

The rice cakes in the pumpkin rice cake soup shown above are made by myself, although they can't catch up with Ningbo, but they are already good, so I will share them with you now.

Ingredients: 100 grams of glutinous rice flour, 200 grams of sticky rice flour, 260 grams of water

Make:

1. Mix 100 grams of glutinous rice flour and 200 grams of sticky rice flour well, add about 260 grams of water, and form a ball.

2. Find a larger plate and grease it.

4. Spread the dough flat on a plate and steam until cooked through, about 30 minutes.

5. Put the steamed dough on the table, or in a larger container, and pound it vigorously with your fist or rolling pin, stone pestle, etc.

Keep turning it over during the pounding process and apply some vegetable oil to prevent sticking. Until this transparent film can be pulled out.

6. Arrange the shape of a long rice cake, wrap it in plastic wrap, and put it in the refrigerator overnight to make the rice cake hard and then slice it.