Sichuan style rice cakes
Sichuan style rice cakes

Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, sichuan style rice cakes. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Sichuan style rice cakes is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Sichuan style rice cakes is something that I’ve loved my whole life. They’re nice and they look wonderful.

In this post, I will introduce a very classic Sichuan style snack made from sticky rice cake named as Ci ba (糍粑). "Ci" (糍) means "sticky" while "Ba" means "cake". If you visit a real Sichuan style restaurants, brown sugar Ci ba (红糖糍粑) must be listed on their dessert menu. These spicy stir-fried rice cakes are a departure from some of China's more traditional methods of preparing these chewy, starchy little pasta-like rice cakes.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook sichuan style rice cakes using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Sichuan style rice cakes:
  1. Make ready 50 g rice cakes
  2. Take 25 g fried tofu (or other protein)
  3. Get 1 handful leafy greens
  4. Prepare 4 dried Sichuan chillies
  5. Make ready 1 tsp Sichuan pepper
  6. Get 1 clove garlic
  7. Take 1 scallion
  8. Make ready 1 tsp douchi
  9. Take 1 tbsp Shaoxing wine
  10. Prepare 1 tbsp douban jiang
  11. Make ready 1 tbsp light soy sauce
  12. Get 1 tsp sugar
  13. Get Coriander

Chinese Rice Cake—Bai Tang GaoChina Sichuan Food. A modern twist of Korean spicy rice cake (tteokbokki)! This tteokbokki recipe is made with seafood and cheese. Stir frequently so the rice cakes don't stick to the bottom of the pan.

Instructions to make Sichuan style rice cakes:
  1. Slice the garlic, cut the chillies in pieces if desired (makes the dish hotter), chop the white end of the scallions and cut the greens diagonally in 1 inch pieces. Slice the tofu and leafy greens
  2. If using a protein that needs cooking, start by frying it in hot oil until almost done
  3. Stir fry the chillies, garlic, Sichuan pepper, scallion whites and douchi until the garlic starts to brown and the chillies are toasted
  4. Add the leafy greens, then the rice cakes and stir fry for a minute
  5. Add the fried tofu if using, then the Shaoxing wine and cover for 1 minute
  6. Add the douban jiang, sugar and soy sauce and stir for a minute until the rice cakes are soft but still chewy. If it gets too dry add a splash of water
  7. Add the scallion greens and coriander and serve

Sichuan cuisine, Szechwan cuisine or Szechuan cuisine (/ˈsɛʃwɒn/ or /ˈsɛtʃwɒn/), is a style of Chinese cuisine originating from Sichuan Province. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of Sichuan pepper. This step is to soften the rice cake to make it easier to stir fry. Photo about Chinese Snack,rice cakes on the Steamer. Pounding is a key making chewy rice cake!

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