fried rice cake with coconut sausage

materials: 5g of coconut meat, 15g of rice cake, 5g of sausage, 2g of mushrooms, 2g of fungus, and proper amount of oil, salt, onion, ginger and garlic.

1. Take out the coconut meat from the coconut, soak the fungus and mushrooms, and wash them for later use.

2. Slice the fungus, mushrooms, sausages and rice cakes, and heat the rice cakes until they are soft.

3. Add a proper amount of oil into the pot, add ginger, mushrooms and sausages and stir fry for about 5 minutes.

4. After frying and discoloring, add auricularia and coconut meat into the pan and continue to stir fry, and season with salt.

5. Take another oil pan, pour oil, add minced garlic and rice cakes and stir fry for a while.

6. Pour in the coconut meat that has been fried before, stir it evenly, and serve with garlic flowers.

method of stir-frying coconut meat with celery

materials: celery 2g, coconut meat 15g, garlic, pepper, proper amount of starch, salt and chicken essence.

1. Take the coconut meat out of the coconut, wash it and slice it.

2. Stem celery, wash it, slice it obliquely, and slice garlic and pepper.

3. Put a little oil in the wok, and add garlic and pepper until fragrant.

4. Then add celery and coconut meat and stir-fry for 5 minutes.

5. Add a little salt and chicken essence to taste, stir-fry and taste.

6. Add water starch and continue to fry for one minute before serving.