Many people have eaten rice cakes, which can be made by themselves or bought off-the-shelf. Sliced rice cakes are actually flaky rice cakes, and there are many ways to slice rice cakes. Generally speaking, there are many fried rice cakes, and other ingredients can be mixed and eaten, so that rice cakes are more delicious and very common.

1. Soak the sliced rice cake in water and warm it. Pour some oil into the pot. When the pot is hot, pour in the rice cake, and immediately add water until it is almost as high as the rice cake. Then wait for the rice cake to cook until it is soft. After the water is low, stir-fry it constantly to save the sticky pot, and then pour in some shredded vegetables, such as Chinese cabbage, rape and purple cabbage. You can also cut your own favorite vegetables and shred them. Stir-fry for a while, get some soy sauce or vinegar, add salt, and then turn off the heat.

2. Slice the rice cake, and chop the onion and ham for later use. Mix soy sauce, chopped green onion, ham, oil and half a bowl of water, pour into the pot, fire, put the cut rice cake into the pot and stir fry. Small fire, cover the pot, sprinkle salt particles (at this time, there is still a lot of soup, let it slowly collect itself). When the soup is almost the same, sprinkle sugar and chopped green onion, and sprinkle sesame seeds from the pot.

3. Shred pork, mix it with salt, then add egg white and white powder for 30 minutes. Soak the fungus in water until it swells, remove the hard stem, clean it and cut it into shreds. Wash and shred the cabbage, and pick the leek and cut it into sections for later use. The rice cake is also cut into pieces 0.3 cm thick. Heat the oil to about 80℃, put down the rice cake slices and fry them slightly to shape them, then take them out. Stir-fry shredded pork, auricularia auricula and Chinese cabbage in oil, add broth and stew until the Chinese cabbage is soft and crisp but there is still soup, put down the rice cake and stir-fry.