Mushroom
Chinese cabbage
soybean
brown sugar
energy
sunflower seed oil
Mushroom broth essence
Cooking wine
Small onion
Authentic Ningbo fried rice cake?
First, clean and slice fresh mushrooms, clean and cut Chinese cabbage, and separate stems and leaves.
1. Heat oil, add shredded ginger, cabbage stalks and mushrooms, and stir fry.
First add cabbage leaves and rice cakes, stir-fry and stir-fry.
First add soy sauce, sugar and mushroom broth essence, and continue to fry.
Stir-fry the rice cakes until soft, and then season them.
Second, my mother's frying method is: the front 1 and 2 are the same as mine, that is, the beginning of 3 is different, then I will skip the bottom 1 and 2 directly (because there is one at the top), and I will start from his third step.
The remaining two-thirds of Chinese cabbage leaves are evenly spread on the stems of mushrooms and Chinese cabbage.
Two-quarters of the rice cakes are evenly spread on the leaves of Chinese cabbage.
Sprinkle some soy sauce and onion on it evenly, sprinkle some cooking wine on the inner edge of the pot and cover it.
When 2 /6 is soft, remove the cover, add sugar and mushroom essence, stir well again, and turn off the heat.