The method of stir frying rice cake
Release time : 06/12/2025 09:30:03
In China, glutinous rice cakes are an essential festive delicacy during the New Year. Eating these cakes symbolizes "year after year of high elevation," implying that people's work and life will improve progressively each year.
Each region in China has its unique regional characteristics, and the preparation methods vary accordingly.
There are various ways to eat rice cakes: they can be steamed, deep-fried, boiled in soup, or stir-fried.
Stir-fried rice cake is a popular way of eating. Let's take a look at how to make stir-fried rice cake.
The recipe for stir-fried rice cakes is quite varied. Below, we will introduce the methods of stir-frying rice cakes with spicy and stir-fried rice cakes with lobster: For the spicy stir-fried rice cakes: Ingredients: 150g rice cake, 1/4 an onion, 3 small pieces of cabbage, 3 stalks of green onion, 1/2 a carrot, a pinch of salt, 1/2 tablespoon of chili sauce, a small spoon of white sugar, and an appropriate amount of vegetable oil. Method: 1. Cut the rice cake into long strips, dice the onions, carrots, and cabbage, and chop the green onions into sections.
2. Heat oil in a pot and stir-fry until fragrant, then add the onion and continue to stir-fry with the carrot shreds.
3. Add 200 ml of water.
4. Once the water boils, add the cabbage strips and continue boiling.
5. Once the water boils, add the main ingredient of seasoning-hot pepper paste to the soup and mix well with the soup.
6. Once boiling, add the main ingredient of the dish-the glutinous rice cakes-and continue to cook on medium-low heat.
7. When the sauce has thickened, taste for seasoning. If it's too bland, add a pinch of salt, and if you prefer it sweeter, add 1 teaspoon of sugar. Then add the green onion sections.
8. Continue stirring for about 1 minute, and you'll have a deliciously aromatic year-old rice cake ready to serve! Step Two: For the spicy fried rice cakes: Ingredients: 500g rice cakes, 200g cabbage, 100g red chili peppers, 100g ham slices, oil as needed, salt as needed, spring onion as needed, korean spicy paste as needed. Step 1: All ingredients should be cut into thin pieces.
2. Heat oil in a wok and add cabbage, stir-fry until evenly coated.
3. Add the ham slices and stir-fry for a while.
4. Add a large spoonful of Korean spicy sauce and stir well.
5. Pour in the rice cake slices and stir-fry well.
6. Pour in clear water, preferably one centimeter less than the rice cake. When the rice cake is almost ripe, add salt to taste.
7. Add the red pepper pieces, stir-fry until the red pepper is broken, then turn off the heat and serve.
Method 1 of frying rice cakes with swimming crabs: Ingredients: 2 swimming crabs, appropriate amount of rice cake, appropriate amount of salad oil, 1 small piece of ginger, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of soy sauce, half a spoon of sugar, 5 shallots. Practice: 1. Prepare onions and ginger.
2. Cut the ginger into strips, and slice the rice cake.
3. After the water is boiled, put the rice cake into the pan. After cooking for about two minutes, take out the rice cake and put it in cold water. After the rice cake cools, pour out the water.
4. Use a knife to lift the crab cover upwards at the lower end of the triangular area, open it, and remove the blush on both sides.
5. Place the crabs on a chopping board, chop them in half and remove two pairs of pincers. Then break their backs with a knife.
6. Cut the two halves of the half-cooked crab meat into two more halves, and that's all there is to it in terms of disassembling the whole crab.
7. Once the pan is hot, add an appropriate amount of vegetable oil and stir-fry the ginger slices until fragrant.
8. Add crab to the pan and stir-fry.
9. Add the steamed rice cakes.
10. Add cooking wine.
11. Add soy sauce and dark soy sauce.
12. Add a spoonful of sugar and continue to stir fry.
13. Add appropriate amount of water and simmer on high heat for about one minute, and finally thicken and sprinkle with green onions to serve.
Method 2 of stir-fried rice cakes with swimming crabs: Ingredients: 2 swimming crabs, 300g rice cake, 3 eggs, appropriate amount of ginger, 3ml light soy sauce, 5g sugar, appropriate amount of starch, appropriate amount of edible oil. Practice: 1. Add rice cake slices in clear water and soak for 20 minutes.
2. Rinse the swimming crab and cut it into large pieces.
3. Crack the egg into a bowl, but don't break it up.
4. Sow crabs are dipped in starch.
5. Heat oil in a pan, and fry the crab pieces until they change color.
Serve.
6. Pour in the egg liquid and stir evenly until solidified.
7. Add shredded ginger and saute until fragrant.
8. Add the fried crab pieces and stir fry well.
9. Add soy sauce and sugar, and continue to stir fry.
10. Add clear water and wipe over the crabs.
11. Add the rice cake slices and stir fry well.
12. Add the scrambled eggs and stir well.
13. Turn to medium heat and cook until the soup is concentrated and the rice cakes are soft and glutinous.
The method of frying rice cakes in South Korea The method of frying rice cakes in South Korea: Ingredients: one bag of rice cakes, appropriate amount of tomato sauce, half of onion, appropriate amount of onion, 1 carrot, 2 cloves of garlic, two spoonfuls of sugar, appropriate amount of ginger powder, appropriate amount of pepper, appropriate amount of edible oil, appropriate amount of soy sauce Steps: 1. The rice cakes bought in the supermarket are a whole bag and are very chewy.
First of all, break all the rice cakes into small strips. It is a little difficult to work hard.
2. Peel and slice the carrots, peel and cut the onions into sections, slice the garlic, and cut the onions.
3. Heat the oil pan, add carrots, onions, garlic cloves, and stir-fry, add pepper powder and ginger powder, stir fry and add a little soy sauce.
4. Add rice cake strips and stir-fry until each rice cake is coated with oil.
Add two spoons of sugar and stir until it dissolves.
5. Add tomato sauce and stir well.
Generally, a bag of rice cakes will use half a bottle of sauce.
6. Add purified water until the rice cake is low. Don't use too much. Don't beat the rice cake.
Stir fry on low heat.
I added some homemade spicy cabbage juice to give it a more Korean flavor.
7. Stew the rice cake until it is very curved and soft with a spoon, and you can turn on a high fire to collect the juice! Just look sticky juice! Method 2 of fried rice cake in South Korea: Ingredients: rice cake, sweet or spicy (if you don't have it, it's okay to have it), onions, carrots, cabbage, onions, Korean chili sauce.
1. Cut the sweet pepper, onion, carrot, and cabbage into shreds, and chop the green onions into inch-long segments.
2. Just briefly sauté the onions and carrots, but don't cook them until they are cooked through; then add an appropriate amount of water, which should be about a cup (for one serving of tofu cakes, approximately 20 slices).
3. Then add sweet peppers and cabbage to the pot.
4. Once the water boils, add an appropriate amount of Korean chili paste. Since Korean chili paste is sweet, no need to add sugar. If you're using a non-original Korean chili paste, you will need to add sugar. Because the dish tastes best when it is sweet and spicy.
5. Continue boiling until it boils over.
Then put in the rice cake.
6. Continue to simmer until the sauce thickens.
Finally, add the scallions and stir well before serving.
If you ask where it comes from, I believe everyone knows the nutritional value of fried rice cakes.
The nutritional value of fried rice cakes is mainly reflected in rice cakes, and rice cakes are mainly made of glutinous rice flour. Therefore, the nutritional value of fried rice cakes can be seen through the nutritional value of glutinous rice flour. Let's first understand the glutinous rice: As we all know, glutinous rice flour is developed from glutinous rice. It contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin and starch. It is rich in nutrients and is a warm and strong food.
The nutritional value of fried rice cakes can be concluded as follows: 1. The calcium content is relatively high, so eating fried rice cakes regularly has a good effect on strengthening bones and teeth. It is suitable for children who are growing up and is conducive to children's bone development.
2. Rich in B vitamins, the most significant function of B vitamins is to warm the spleen and stomach, and to nourish the qi.
Thus, stir-fried rice cakes have a certain therapeutic effect on spleen deficiency cold and poor appetite, abdominal distension and diarrhea. They can help diarrheal patients alleviate the pain of diarrhea, promote digestion, regulate appetite, and help the spleen return to normal.
Consuming miscellaneous foods such as fried rice cakes is not only beneficial for children's skeletal development and appetite enhancement, but it also does not mean that they are without restrictions.
Here's a cautionary note on the consumption of stir-fried rice cakes from Mawang Knowledge Base: for those with excessive dampness and fluid heat, it is advised not to eat.
Individuals with fever, cough with yellow sputum, jaundice, and abdominal distention are advised against consuming the following:
2. Fried rice cakes are difficult to digest, and those with weak digestive function should avoid them after illness.
Diabetes patients should eat less or not at all.
3. Patients with gastrointestinal diseases should avoid consuming certain foods.
Eating a lot of stir-fried rice cake can increase the burden on the stomach and intestines, so patients with gastric ulcers who indulge in stir-fried rice cake may easily cause perforation or bleeding of the ulcer.
4. Elderly and children should not consume excessive amounts.
The sticky nature of rice cakes makes it difficult for individuals such as the elderly and children to consume an excessive amount, which can easily lead to indigestion, resulting in symptoms such as excess acidity, abdominal distension, abdominal pain, and diarrhea.
Although fried rice cake is delicious and tempting, it is still important to follow dietary restrictions.
So, if you have a poor digestive system, if you're suffering from gastrointestinal diseases or if you're going through diarrhea, then swallow some of your saliva and eat your nourishing porridge. Is it okay for pregnant women to eat fried rice cakes? Fried rice cakes are a specialty of rice cakes and a traditional Chinese delicacy.
The well-known Korean dish is called "jeongeo," which means "rice dumpling."
Sour and spicy, it's a delightfully tangy taste.
In the north of China, rice cakes come in both steamed and fried varieties, which are both sweet.
Southern rice cakes are not only steamed, fried, and stir-fried, but also cooked in soup. They can be sweet or savory.
Rice cake is made from glutinous rice, which is difficult to digest. Therefore, people with stomach diseases should not eat it in large quantities.
Rice cake has much higher calories than rice, which makes it more palatable in moderation but difficult to digest when eaten in excess and can cause phlegm after consumption.
Therefore, individuals with gastrointestinal disorders, such as indigestion, stomach or intestinal diseases, or asthma, should avoid consuming excessive amounts of this food.
Is it safe for pregnant women to consume fried rice cakes? Yes, pregnant women can eat fried rice cakes, but they should only consume them in moderation. This is because the uterus compresses the stomach, reducing its volume, making it more difficult for the rice cake to be digested. Consequently, it may lead to a buildup of food.
1. Pregnant women can consume rice cakes, but due to the indigestibility of rice cakes mainly made from glutinous rice, and pregnant women's reduced gastrointestinal digestion function caused by pregnancy hormones, it is advisable to avoid consuming difficult-to-digest foods in moderation.
2. During the breastfeeding period, it is permissible for mothers to consume small amounts of glutinous rice cakes but avoid overconsumption as they are high in calories and difficult to digest.
During lactation, it is essential to maintain a balanced diet. If one overeats rice cakes, they may find it difficult to consume other foods.
3. During the postpartum period, it is permissible to consume glutinous rice cakes, but one should not eat too many as they are made from glutinous rice and can be difficult to digest.
During the postpartum period, the gastrointestinal functions of a new mother have not yet fully recovered.
It is recommended to eat less rice cakes.
How to make the year-old rice cake? Oh my gosh! It's Oba's favorite dish, and how could I not try it out for its unique flavor? But how did such delicious stir-fried year-old rice cake come about? Firstly, here is the crucial method of making year-old rice cake: Ingredients: 300g glutinous rice flour, 1.5 cups of brown sugar, and 1 cup of water.
Method: 1. Boil 1 cup of water, pour it into the brown sugar and mix well.
2. Pour the glutinous rice flour into the sugar water, and stir well.
3. 6-inch round mold; lay down the tin foil, and grease it to prevent sticking.
You can also use rice leaf, that will make the steamed dumpling even better.
4. Pour the batter into a round mold or put it in a pressure cooker and steam for 30 minutes, and that's all.
5. Take it out, let it cool down, and then you can slice it.
If you want to make good pancakes, the most important thing is to use water and oil flexibly. In addition to this, it is also necessary to consider the purity of rice flour.
Due to the fact that most of the rice flour sold in the market is mixed with other types of flour, it lacks softness.
If it should be made directly with glutinous rice, the authenticity and taste of the rice cake will be preserved.
The medical information presented in this text is for reference only.
In cases of discomfort, it is recommended to seek medical attention immediately, with the diagnosis and treatment based on an offline medical consultation.