SPRING FESTIVAL
小时候在家过年，大人一定会变着法给我吃各种做法的年糕，我也因此收获很多年年高的美好祝福。作为一个浙江人，对于软糯口感的食物我一向是没有抵抗力的。临近过年，反而忙到没有时间认真做菜、好好吃饭。这两道炒年糕这段时间我经常做来吃，简单又快手，管饱并且味道治愈，排解思乡之情~
It's that time of the year again - as Chinese new year approaches, everyday we Chinese people will try to cook something that's filled with festivity or good will, to ring in the year of the dragon. Lately, I have been eating a lot of rice cake. I've always loved the sticky, chewy texture of rice cake. It is also one of the easiest traditional Chinese dishes to make, quick, hearty, and delicious!
青菜平菇炒年糕
Rice cake stir-fried with bok choy and oyster mushrooms
1-2人份材料
Serves 1-2
年糕 100-200克
青菜 2-3颗
平菇 一大把
酱油 适量
100-200g rice cakes
2-3 bok choy
handful oyster mushroom
soy sauce to taste
切片年糕用冷水浸泡两分钟（包装或手工年糕的处理方式也不一样，以包装说明或是习惯为主）
Soak sliced rice cake in cold water for about 2 minutes (adjust soaking time by referring to the instructions on packaging)
不粘锅烧热适量油（猪油比素油香），加入洗净的青菜和平菇，中火翻炒大概2-3分钟
Add about 1/2 tbs oil in a non-stick pan (lard is recommended), sauté bok choy and oyster mushrooms over medium heat for 2-3 min.
青菜和平菇炒软之后加入泡好的年糕、适量酱油，不断翻炒，防粘。
Add rice cake and soy sauce to taste once bok choy and oyster mushrooms are softened, continue cooking while stirring
年糕变软就可以转大火，炒干水分，出锅 （过程中锅里太干可以适量加点点水）
Feel free to add a splash of water to the pan if you fear the ingredients will be burnt. Once the rice cakes are cooked (soft), cook over high heat to reduce the sauce in the pan.
雪菜年糕
Rice cake stir-fried with salted mustard green
1-2人份材料
Serves 1-2
年糕 100-200克
雪菜 50-70克
口蘑 150克
酱油或盐少许
100-200g rice cake
50-70g salted mustard green
150g cremini mushrooms
soy sauce or salt to taste
不粘锅烧热少许油，加入切片口蘑和雪菜，中火翻炒几分钟到蘑菇变软
Heat about 1/2 tsb oil in a pan, add sliced mushrooms and chopped salted mustard green, sauté over medium heat for 2-3 minu or until mushrooms are softened
加入浸泡过的年糕片，很少的酱油或是盐（雪菜本身就咸，额外的调料不需要多），翻炒至年糕变软，关火出锅。
Add rice cake (soaked and drained), a little bit of soy sauce or salt. Cook until rice cakes are soft and cooked, serve hot.
如果有冬笋和里脊肉就更好了！加口蘑也很提鲜，但笋丝肉丝雪菜是更常见、更经典的一个搭配，是每个杭州人记忆里的味道
I highly recommend cooking the rice cake with winter bamboo shoots and pork tenderloin, that's the more authentic way of cooking this dish :)
蘑菇带有的天然的鲜美总是可以让最朴实接地气的食物迸发出多一层的风味，一点味精都不用加也可以调出很让味蕾满足的、带有烟火气息的美味，年糕软糯入味，鲜嫩的平菇甚至可以媲美肉类。
朴素食物被赋予美好寓意。祝愿你我在新年里都将收获进步！
年 味
Ins uiq_qiu
微博 张-柴-秋
www.qiuqiufood.com
