| 摘要 |
PURPOSE: A cooking method of an instant wheat flake tteokbokki (stir-fried rice cake in sauce) is provided to mold rice cake into a wheat flake shape, and overlap with fish paste. CONSTITUTION: 100 parts by weight of rice powder and 20-30 parts by weight of water are mixed to obtain rice dough. The rice dough is aged in a refrigerator. 100 parts by weight of onion juice, 30-35 parts by weight of red pepper powder, 35-40 parts by weight of starch syrup, 35-40 parts by weight of sugar, and 10-15 parts by weight of garlic are mixed and boiled to obtain tteokbokki sauce. The aged rice dough is molded into wheat flake rice cake. 100 parts by weight of tteokbokki sauce and 60-70 parts by weight of wheat flake rice cake are mixed and boiled. 100 parts by weight of 100 parts by weight of fish flesh, 3-6 parts by weight of starch, and 3-6 parts by weight of ice are mixed to obtain fish paste, and the fish paste and the molded wheat flake rice cake are overlapped. The overlapped wheat flake rice cake with fish paste is fried at 120-130°C for 10-30 seconds. |
