Fried Rice Cake with Chinese Sausage

Overview

The rice cake symbolizes rising every year. Every year during the Chinese New Year, my mother makes steamed rice cakes. The rice cakes she steams always taste so thin and sticky. Not only do we love to eat them, but relatives and neighbors also ask her to help steam them. However, in recent years, I have less and less time to go home, and it is difficult to even eat a meal cooked by my mother. I don’t know why I suddenly wanted to eat rice cakes today, but without my mother around, I had to eat rice cakes bought from the supermarket. The taste is naturally not as good as what my mother makes, but it can satisfy my craving. It just so happens that I still have a lot of sausages brought back from Guangzhou at home. It would be pretty good to put them together and make a stir-fry.

Tags

• hot dishes
• cooking wine
• curry
• garlic
• garlic sprouts
• sausage
• rice cake
• salt
• vegetable oil

Ingredients

Steps

1. 1 Blanch rice cakes in boiling water until soft

   

2. 2 After blanching, add cold water (this way the rice cakes will not stick together)

   

3. 3 Slice the sausage, mince the garlic, and cut the garlic sprouts into sections (haha... I planted these garlic sprouts with my daughter)

   

4. 4 Heat vegetable oil in a wok

   

5. 5 Stir-fry the minced garlic until fragrant

   

6. 6 Pour in the sausage and stir-fry, then add a little cooking wine

   

7. 7 Pour in the rice cake and curry in turn and continue to stir-fry (you can add some water to stir-fry). Finally, add garlic sprouts and salt and stir-fry twice