Shanghainese pan fried rice cake 上海炒年糕

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Shanghainese pan fried rice cake 上海炒年糕. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

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's easy, it's quick, it tastes yummy. It's enjoyed by millions every day. Shanghainese pan fried rice cake 上海炒年糕 is something which I have loved my whole life. They are nice and they look fantastic.

Many things affect the quality of taste from Shanghainese pan fried rice cake 上海炒年糕, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Shanghainese pan fried rice cake 上海炒年糕 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Shanghainese pan fried rice cake 上海炒年糕 is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Shanghainese pan fried rice cake 上海炒年糕 estimated approx 20mins.

To get started with this recipe, we must 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 can achieve that.

Second time making this chinese dish since im a fan of rice cakes as it has this chew in it that i love. The info is step by step looks long but i hope more people will enjoy cooking chinese food since its very easy!

Ingredients and spices that need to be Make ready to make Shanghainese pan fried rice cake 上海炒年糕:

1. 1 pack rice cakes
2. chinese baby cabbage
3. 3 chinese mushrooms
4. Oil
5. Chinese dark & light soya sauce
6. 150 g shredded pork slice
7. 1 tsp corn starch
8. 1 capful of shaohing wine
9. 1/2 tsp salt

Steps to make to make Shanghainese pan fried rice cake 上海炒年糕

1. Cut pork into shreds (pick cheap lean cuts with less fat since this only cost $10hkd ~ less than $2usd)
2. Add 1 tsp light soya sauce, 1/2 of oil and 3/4 tsp of corn starch & shaohing wine. Mix and put it a side. 15 mins marinating (we dont use salt since will make meat tough and chewy)
3. Like before soak 30 mins before cutting
4. Pick 3 average size chinese mushrooms
5. 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)
6. Can drain cabbage n cut shreds (throw ends)
7. 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)
8. Slice mushroom n set aside to drain (if mushrooms hard soak longer)
9. 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!
10. Before cooking it make sure u separate them or gonna stick together like mad.
11. Mid heat, 1tsp of oil heat pan for a min and then fry pork until 80% then take it out. (just toss and turn them and dont burn :)
12. 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)
13. Wash pan or if lazy like me just wipe it with a cloth or paper towel
14. 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
15. 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)
16. Add all pork 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!
17. 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!

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So that is going to wrap this up for this special food Simple Way to Prepare Speedy Shanghainese pan fried rice cake 上海炒年糕. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!