200g Cantonese-style rice cake

Two eggs

Save the exercise to your mobile phone.

Step 1

Cut the rice cake into pieces with a thickness of about 3 mm (in fact, the thickness can be controlled by yourself, and it doesn't matter much)

Second step

Beat the eggs into a large bowl and mix well.

Third step

Put the rice cake slices into the egg liquid, and all four sides need to be bonded with the egg liquid.

Fourth step

Turn on a small fire, put a little oil in the pot, and then add rice cake slices with egg liquid on the surface to fry slowly.

Step five

When the egg liquid on the surface is completely solidified and turns golden yellow, it can be taken out.

skill

1, the rice cake is easy to fry if it is thin, too soft and tasteless, and the surface is easy to paste if it is fried too thick, and the rice cake is still hard. 1. Sticking a layer of egg liquid on the surface will make the fried rice cake not stick to other rice cake slices, and it will also give people a sweet but not greasy feeling.