Spicy rice cake [Chinese sauce]

Overview

My daughter is learning self-catering recipes! I have been using this method for more than ten years. During my daughter’s seven years of student dormitory life, every time I share it with my classmates, there is no soup left! If you can tolerate spicy food, use tomato sauce: hot sauce = 3:1; if it is less spicy, use tomato sauce: hot sauce = 4:1, and adjust it downwards in order; record two methods.

Tags

• side dishes
• hot sauce
• old rock candy
• pepper
• rice cake
• tomato sauce
• water

Ingredients

Steps

1. 1 I have been using this kind of sauce. It is available in supermarkets in Guangdong and I have seen it on a certain website. I have made all kinds of rice cakes. This time it is rice cake strips. I have not used the sauce that comes with it.

   

2. 2 Tomato sauce, hot sauce, and rock sugar are put into a pot in proportion, preferably a small deep pot.

   

3. 3 Add water and pepper and mix well.

   

4. 4 If you have two stoves, you can boil water and cook the sauce at the same time; if you have one stove, boil the sauce first and put it aside for later use.

   

5. 5 Once the rice cake floats and becomes soft, it can be cooked in cold water or cold water.

   

6. 6 Dip the rice cake into the sauce and continue cooking, staying in front of the pot and stirring constantly.

   

7. 7 When you get the consistency you like, turn off the heat and I add the crispy sausage and cook together.

   

8. 8 [Method 2] Put all the ingredients and seasonings in a non-stick pot (important!!!), cover with a lid, cook over medium-low heat until the pot boils, stirring once or twice until the rice cake is soft and glutinous and the soup is thick! This method is suitable for eating immediately. The texture is soft and glutinous without being blanched, but there is no difference in texture when eaten when it is hot. You can also disc it every time~~