Ingredients: rice, eggs

Ingredients: green pepper granules

Seasoning: salt, chicken powder, thirteen spices and vegetable oil.

Step one:

Pour the rice into the rice cooker and clean it, then pour the rice washing water. After the rice washing water is controlled to be dry, smooth the rice and steam the rice with appropriate amount of water. The water for steaming rice is less than 1 cm of rice, so that the steamed rice has distinct grains and is fragrant and waxy. In the intensive cooking mode, the cooked rice is put into a basin and cooled for later use.

Step two:

Beat 4 eggs into cold rice, then cut a little green pepper and put them together to add color to the dish. Then break up the rice and let it be evenly covered with egg liquid. Add 2 grams of salt, 2 grams of chicken powder and 13 spices 1 g, and stir into a uniform rice paste for later use.

Step 3:

After all the ingredients are ready, we burn oil in the pot, pour out the hot oil, fully slide the pot and add cold oil. Then pour the rice paste into the pot and spread it into a thin and uniform round rice cake. Turn on a small fire and keep turning over the pot to make the rice cake evenly heated. Turn the rice cake over when it changes color, and pour a little vegetable oil along the edge of the pot to prevent it from sticking to the pot. Keep the temperature low for 2 minutes. After the rice cakes are all shaped, turn over and cover the pot.

Step 4:

Cover the pot and bake for 2 minutes, so that the inside of the rice cake can be cooked quickly. Two minutes later, we turned over again. Keep the fire low for about 5 to 6 minutes. When both sides of the rice cake are golden yellow, the rice cake can be cooked. Cut the baked rice cake into small pieces and put it on a plate. You can eat it.