Sichuan style rice cakes
Sichuan style rice cakes

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, sichuan style rice cakes. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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". 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. The addition of Sichuan peppercorns gives the dish that slight numbing flavor that goes perfectly with spicy chilies.

Sichuan style rice cakes is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Sichuan style rice cakes is something that I’ve loved my entire life. They are fine and they look wonderful.

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

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

Add brown sugar in water and heat up till sugar is melted. In a large bowl, combine the rice powder, oil and the brown sugar-water mixture together. Sichuan cuisine, Szechwan cuisine or Szechuan cuisine (/ˈsɛʃwɒn/ or /ˈsɛtʃwɒn/), is a style of Chinese cuisine originating from Sichuan Province. Drain rice noodles and add to wok, then toss to coat.

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

Season with Chinese five-spice powder, light soy sauce and salt to taste. This Asian rice cakes recipe came from Mama Lin's attempt to make Korean rice cakes, specifically the kind used in tteokbokki. Often times, Korean rice cakes, tteok (떡), are made by pounding the dough to give the rice cakes its characteristic chewy texture. It was made by my best friend's grandmother. She was a very nice and sweet lady.

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