Hi, I’m Clara. Today, I’m gonna show you how to make shanghainese pan fried rice cake 上海炒年糕 recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Shanghainese pan fried rice cake 上海炒年糕 Recipe
Shanghainese pan fried rice cake 上海炒年糕 is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Shanghainese pan fried rice cake 上海炒年糕 is something that I’ve loved my whole life. They’re nice and they look fantastic.
To be with this particular recipe, we must first prepare a few components. You can cook shanghainese pan fried rice cake 上海炒年糕 using 9 ingredients and 17 steps. Here is how you cook it.
The ingredients needed to make Shanghainese pan fried rice cake 上海炒年糕:
- Get 1 pack rice cakes
- Get chinese baby cabbage
- Prepare 3 chinese mushrooms
- Prepare Oil
- Get Chinese dark & light soya sauce
- Prepare 150 g shredded slice
- Take 1 tsp corn starch
- Take 1 capful of shaohing
- Prepare 1/2 tsp salt
Instructions to make Shanghainese pan fried rice cake 上海炒年糕:
- Cut into shreds (pick cheap lean cuts with less fat since this only cost $10hkd ~ less than $2usd)
- Add 1 tsp light soya sauce, 1/2 of oil and 3/4 tsp of corn starch & shaohing . Mix and put it a side. 15 mins marinating (we dont use salt since will make meat tough and chewy)
- Like before soak 30 mins before cutting
- Pick 3 average size chinese mushrooms
- Soak in cold water for 1hr or if in a rush like me use boiled hot water and soak for 15mins until soft. (if have time soak in cold water since if hot water mushroom is less tasty)
- Can drain cabbage n cut shreds (throw ends)
- Please remember to cut out the stems. The soaked mushroom water u can save them for udon soup base (just add little salt and chicken powder 1tsp and 150ml water, boiled together) or for other cooking purposes (max. 3 days in fridge)
- Slice mushroom n set aside to drain (if mushrooms hard soak longer)
- This is the rice cake called 年糕 u can buy them anywhere in chinese markets. Make sure pick ones that doesnt have plastic taste coz some brands suxs!
- Before cooking it make sure u separate them or gonna stick together like mad.
- Mid heat, 1tsp of oil heat pan for a min and then fry until 80% then take it out. (just toss and turn them and dont burn :)
- Same pan without washing throw all veg n mushroom in "high" heat 1/2 tsp salt for 2 to 3 mins and take out (refer to my earlier receipe "pan fry baby cabbage" if needed to learn the techiques)
- Wash pan or if lazy like me just wipe it with a cloth or paper towel
- Mid high heat add at least 2 spoonful of oil then place rice cake in. (please note they will stick together when pan frying so must keep on turn and toss them around) i prefer non stick pans or its gonna be a nightmare 😖 / or u need to add more oil to normal pans
- After 1 min add 1 spoonful of dark soya sauce. quickly stir them (some might look burnt but dont worry just make sure all covered in sauce)
- Add all and veg into the pan and stir for 2~3 mins. Ideal colour of the dish is a mid light brown colour just add little dark soya sauce if needed. Taste rice cake if it is soft then its Done!
- This dish i used bak choy last time. Traditional uses cabbage only. Besides these two type of veg i would not prefer others since gonna go weird. Enjoy!
So that’s going to wrap it up with this exceptional dish shanghainese pan fried rice cake 上海炒年糕 recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
