Boiled rice cake with shrimp head, rapeseed

Overview

It was another lunch for one person. There were a few slices of rice cakes left in the refrigerator, a few pieces of rapeseed that were about to turn yellow, and the shrimp heads left after peeling the shrimps. Another delicious mix that could be used as both a staple food and a dish was cooked. One word to describe it: really fresh, especially delicious.

Tags

• staple food
• snacks
• soups
• home cooking
• common dishes
• soup
• shandong cuisine
• children
• old man
• late night snack
• spring recipes
• dried red pepper
• rapeseed
• shrimp head
• rice cake
• salt

Ingredients

Steps

1. 1 Soak the rice cakes in water in advance.

   

2. 2 Put an appropriate amount of oil in the pot, fry the shrimp heads until they are brown and crispy, scoop out the excess and leave only a little.

   

3. 3 Add the rice cake to the pot, pour in appropriate amount of water and bring to a boil.

   

4. 4 Cut the rapeseed into long strips.

   

5. 5 When the rice cake becomes soft, add the rapeseed.

   

6. 6 Add salt and red pepper and stir to taste.

   

7. 7 Serve out of the pan.