Later, I learned to cook this colorful fried cake with the chef and often went home at noon. You can have a good rest after supper. Or your own food is clean, delicious and nutritious, much better than take-away!
This colorful fried cake is simple, convenient, delicious and nutritious. Five kinds of vegetables are fried together, and the color matching is already very beautiful. There are nutritious and delicious vegetables and rice. The most important thing is to be quick. It only took me 15 minutes to wash and choose vegetables and serve them. Who can say that it is not a simple, convenient and automatic fast food? It's different from ordinary fried cake shreds, because there are tricks in it. Let's take a look.
-Colored vegetable fried cakes-
Ingredients: 500g of shredded pork cake, half onion, half carrot, half green pepper, appropriate amount of green vegetables, 1 handful of mung bean sprouts, appropriate amount of onion, ginger and garlic, appropriate amount of cooking oil, appropriate amount of salt, 2 tablespoons of soy sauce, 1 spoon of soy sauce, 1 spoon of oyster sauce, and 2 pieces of star anise (also called star anise).
Production steps:
Step 1: Prepare the required ingredients and start making. Wash, peel and shred onions and carrots, wash and shred green peppers, and prepare some onion and garlic slices and Jiang Mo. Look at this color, is it eye-catching?
Step 2: Clean the mung bean sprouts, control the moisture, peel a few green leaves from the cabbage, wash and cut into shreds.
Step 3: This is the prepared pancake silk, which many southern friends may not have seen. Actually, it's the pancake shredded without oil and salt. It is specially used for frying or stewing cakes. It has no taste and needs seasoning when frying or stewing.
Step 4: Put a proper amount of cooking oil into the pot. When the oil is hot, first enlarge the material flap and fry it. You can pick it out. Add chopped green onion, garlic slices and Jiang Mo and saute until fragrant.
Step 5: Add onion and stir-fry until fragrant, and stir-fry carrot several times. Carrots don't soften easily, so let them go first.
Step 6: Next, put the leaves of mung bean sprouts and vegetables into the pot, stir-fry evenly, add salt, soy sauce, soy sauce and oyster sauce, and stir-fry until the vegetables are a little soft. If there is more soup in the pot, you can scoop out some.
Step 7: spread the cake silk on the surface, spread it evenly and shake it, so it is easy to taste. Cover and simmer for 6 minutes. Because the shredded cake is cooked and only heated, don't take too long.
Step 8: Time is up. Open the lid and see how much soup is left. Just leave a thin layer of soup at the bottom of the pot, and then scoop out the remaining soup. Dig the bottom with chopsticks and stir, shake the cake shreds with flanging, so that the cake shreds and vegetables are mixed evenly. After mixing well, if there is any soup left in the pot, turn on the fire and put it away.
Colorful fried cake shreds are ready, so fast! Put it on a plate and serve it! This vegetarian fried shredded pork cake was learned by the chef. It is nutritious, delicious and healthy. It can be delivered in 15 minutes. Is it fast enough? Look at the color. Smell it. Do you want to eat? Oh, dear! Anyway, I can't wait. Let's go!