1, raw materials: 200 grams of sticky rice cakes, 25 grams of shredded onion, 20 grams of green, red and yellow pepper strips, 20 grams of cucumber strips, 20 grams of carrot strips, seasoning: 1 tablespoon of vegetable oil (15 ml), 3 tablespoons of Spicy Rice Cake Sauce (45 ml), 1 teaspoon of salt (5 grams), 1/2 teaspoon of sugar (about 3 grams), 200 ml of water, 1/4 teaspoon of sesame seeds (about 1 gram).

2: In a wok, add the oil and sauté the onion on medium-low heat until the oil is about 40% hot, then add the bell pepper, cucumber and carrot strips and sauté on medium-low heat for about 2 minutes.

3. Pour water into the pot, bring to a boil over medium-high heat, then reduce heat to medium-low and add the spicy rice cake sauce. When the sauce is smooth, add the rice cake strips, cook over medium heat for 5 minutes, add salt and sugar, and continue to cook over medium-low heat until the rice cake strips are softened and the sauce is thickened and becomes less thick than before.

4, the cooked spicy rice cake strips, poured into a baking tray lined with tinfoil, placed in the middle of the preheated oven, 160 degrees baked about 7 minutes, remove from the oven and sprinkle with sesame seeds can be.