Introduction.
I was home alone at lunchtime and suddenly wanted to try to innovate a dish on my own, so I came up with this Zhoushan Scallop Rice Cake Pot
Ingredients
Boat mountain scallop a fish, farm rice cake 100 grams, golden mushroom 50 grams, a little ginger, a little green onion, red chili ️ a, Korean-style hot sauce a spoon
Steps
Step 1, Zhoushan scallops a, thawed, washed, cut into 8 cm or so of the segment, green onion ginger chili pepper cut small grain, enoki mushrooms washed and cut into segments, farmhouse rice cake cut 8 cm of thin strips.
Step 2: Heat a little oil in a pan, add ginger and chopped scallops, fry slowly over low heat until both sides are slightly golden.
Step 3: Place enoki mushrooms in the bottom of a small casserole dish, then put in the cut rice cakes, add water until the rice cakes are in place, and add a spoonful of Korean hot sauce, remember, put in the enoki mushrooms first and then the rice cakes. I put the rice cakes in first and they stuck to the bottom of the pan.
Step 4: Add the fried scallops to the casserole with the ginger, add the chili peppers, or leave them out, I feel like they look good.
Step 5: Cover the casserole with a lid and bring to a boil over medium heat, reduce heat and simmer for 5 minutes, turn off the heat and sprinkle with chopped green onion. The flavor is finished!
Tips
Rice cakes tend to stick to the bottom of the casserole, so put vegetables in the bottom of the pot, including enoki mushrooms, potato slices, cucumber slices, lettuce, whatever you like.