Shanghai Tangnian Cake
2024-05-25 14:59:30 629
![Shanghai Tangnian Cake](https://i3.meishichina.com/attachment/recipe/2016/02/15/c640_20160215145551952029413.jpg?x-oss-process=style/c640ms)
When I was a child, I went to visit relatives during the Chinese New Year. Due to the large number of people, I didn't have time to set up a round table for stir frying at noon. Therefore, I usually ate rice noodles, cabbage and pork dumplings, or soup rice cakes< br>
Details of ingredients
Technique
Steps to make Shanghai Tangnian Cake
- 1. Wash and shred the Chinese cabbage.
- 2. Add 1g of salt to shredded meat, 5g of yellow wine, and 10g of starch, mix well and set aside.
- 3. Rice cake slices, rinse thoroughly with water.
- 4. Scrape the oil in half a pot, stir fry the shredded meat until it turns white, and set aside.
- 5. Scoop a pot of oil and stir fry shredded Chinese cabbage.
- 6. After stir frying the shredded cabbage until soft, add enough water to cover it and simmer over low heat for 3 minutes. (Add water according to personal preference)
- 7. Scatter the rice cake slices evenly to prevent sticking together.
- 8. After the rice cake slices are cooked until soft, add shredded meat. Add salt, sugar, and seasoning.
- 9. The soup is slightly white, turn off the heat, sprinkle white pepper and mix well.