Chinese Food
Fried rice cake with green bean sprouts
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In early spring, a dish of fried rice cake with mung bean sprouts is so pleasant. The crispness of mung bean sprouts, the soft glutinous rice cake, plus the fragrance of some leeks. There is no need for more seasoning. Just a little oil, soy sauce and salt. It's a perfect feeling of early spring in Jiangnan. For food, we like to use subtraction more and more. Try to use less ingredients and seasonings to highlight the true taste of food. This is also more suitable for the rhythm of modern people.
Cooking ingredients
Cooking Steps
Step1:Main material drawin
Step2:Wash mung bean sprout, wash leek and cut into sections, wash rice cake and cut into thin slices. Spare.
Step3:Boil the water in the pot. Blanch the rice cake slightly. Remove the supercooled water. Blanch the mung bean sprouts in the boiling water. When they are seven ripe, remove them. Put 2 tablespoons of oil in the other pot. Put the rice cake and mung bean sprouts in and stir fry for several times.
Step4:Add 1 tablespoon of delicious soy sauce; add a little salt to taste. Because the delicious soy sauce is delicious, there is no need to add monosodium glutamate; put the leek sections together, stir fry them slightly and then serve on a plate.
Cooking tips:The rice cake and mung bean sprouts are first blanched with boiling water, which makes it more convenient to fry later. In this way, the rice cake is softer and waxier, and the mung bean sprouts are crisper and crisp. The New Year cake needs Ningbo New Year cake. This kind of New Year cake is not made of pure glutinous rice. It can be steamed, boiled, fried. Seasoning can be increased or decreased according to their own habits. Soy sauce can also be used. A little use can increase flavor. But do not use soy sauce. Leek must be added at the end. It's more beautiful in color. There are skills in making delicious dishes.
