🍜
Ningbo Niangao
Ningbo Niangao
关于宁波年糕是一道经典浙菜炒菜约分钟即可完成主料选用大米
宁波年糕是浙菜中不可多得的美味佳肴，起源于浙江。其口味清淡可口，制作考究。以煎、蒸、煨、炖而闻名。是当地人心中的家常味道。
Ingredients
- Ningbo glutinous rice cakes 300g (sliced)
- Pork belly 100g (sliced)
- Napa cabbage 200g (cut sections)
- Scallions 2
- Light soy sauce 1 tbsp
- Salt 1/2 tsp
- Cooking oil 1 tbsp
Instructions
- 1. Slice niangao into thin pieces.
- 2. Cut pork belly into thin slices.
- 3. Cut napa cabbage into sections.
- 4. Heat oil, stir-fry pork until fat renders.
- 5. Add cabbage. Stir-fry 1 minute.
- 6. Add niangao slices and a little water.
- 7. Cover and cook 3 minutes until niangao is soft and sticky.
- 8. Season with soy sauce and salt. Toss well. Serve hot.
文化小知识
Ningbo rice cake embodies the culinary essence of Zhejiang cuisine. Zhejiang cuisine is one of the eight major cuisines in China, represented by Hangzhou cuisine and Ningbo cuisine. Zhejiang cuisine pays attention to freshness and fineness, and freshness is the most precious thing. Dongpo braised pork belly, West Lake vinegar fish, and Longjing shrimp are all classic representatives of Zhejiang cuisine. In Zhejiang, people are very particular about the selection of ingredients and the control of heat. Ningbo rice cake is the epitome of this ingenuity.