Reference recipe:

Ingredients: One bag of rice cakes

Accessories: 50g curry, appropriate amount of salt, 1 onion, 1 green pepper, 1 red pepper Each, appropriate amount of oil

1. Put the rice cake into boiling water, add 1 spoon of cooking oil, 1 spoon of salt, and cook for about 15 minutes. The rice cake becomes very soft and elastic. After taking out of the pot, drain into cold water.

2. When cooking rice cakes, you can cut onions into strips and green and red peppers into small pieces.

3. Pour appropriate amount of oil into the pot and heat the oil to 70% heat.

4. Add onions and sauté until fragrant.

5. Add green and red pepper and stir-fry for a while. Wait until the vegetables soften slightly.

6. Pour in the rice cake slices and stir-fry evenly.

7. Pour in boiling water and touch the dishes. After boiling, add 50g curry cubes. Melt the curry over low heat, stirring constantly.

8. After melting, cook for a while and then turn to high heat to reduce the juice.

9. When the soup becomes thick, evenly wrap the rice cake and it is ready to serve.