Fried Cake with Pickled Vegetables and Bamboo Shoots I♥rice cake 4

Overview

Many people don't like the green and astringent taste of pickled vegetables. Adding a little sugar when frying, and adding juicy bamboo shoots and smooth pork shreds can change the balance.

Tags

• hot dishes
• cooked bamboo shoots
• marinade for shredded pork: rice wine
• marinade for shredded pork: salt
• onions
• pickles
• pork shreds
• rice wine
• sesame oil
• shredded pork marinade: soy sauce
• sugar
• ginger
• rice cake
• salt
• white pepper

Ingredients

Steps

1. 1 Prepare ingredients; add shredded pork and marinade and mix well, shred the cooked bamboo shoots and blanch them in Sichuan (to remove the sourness) and drain them, chop the pickled vegetables into thin slices, slice the ginger, and cut the green onions into diagonal sections

   

2. 2 Pan-fried chives and ginger

   

3. 3 Stir-fry the shredded pork until cooked and scattered

   

4. 4 Add cooked shredded bamboo shoots and stir-fry (use fresh bamboo shoots and stir-fry for longer)

   

5. 5 Add seasonings & a little water and bring to a boil

   

6. 6 Peel (break up) the rice cake and put it in the pot, cover the pot and simmer for 2 minutes

   

7. 7 Add the pickled cabbage and stir-fry until thoroughly cooked. Drizzle with sesame oil before serving.

   

8. 8 Tips★When using cooked shredded bamboo shoots, be sure to blanch them to remove the sour smell.