Hangzhou cabbage cooked with rice cake
Sliced water-mill rice cakes simmer in a light broth with Hangzhou cabbage, shiitake mushrooms, lunch meat, and fried gluten balls, finished with sesame oil for a comforting, chewy noodle-like soup.
Instructions
- 1
Remove the core from the Hangzhou cabbage, wash and cut into sections; remove the stems from the shiitake mushrooms, wash and cut into thick slices; cut the water-milled rice cakes into thick slices.
- 2
After the water boils, throw in the rice cake slices.
- 3
After the rice cake slices change color halfway, add the mushrooms.
- 4
After the shiitake mushrooms change color, add Hangzhou cabbage and luncheon meat (cut into strips).
- 5
After adding salt, put in the gluten and cover the pot to continue cooking for a while.
- 6
Add a spoonful of sesame oil before taking off the heat.
- 7
The rice cake soup that is cooked also tastes really good~
- 8
No wonder it's Lin'an's water-milled rice cake; it has such a chewy texture when you bite into it.
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Ingredients
Main Ingredients
- Hangzhou cabbage2 pieces
- Water-ground rice cake1 strip
- shiitake mushroom3 piece
- Luncheon meat1 slice
- Clear water1/2 pot
Seasonings
- fried gluten6 piece
- Refined salt1 tsp
- sesame oil1 spoon