Materials
Main ingredients: 500g rice cake;
Accessories: appropriate amount of oil, appropriate amount of salt
Chinese fried rice cake
1
Cut various ingredients into shreds or pieces as needed
2
Hot a pan with cold oil and sauté minced onion, ginger, garlic, and bacon shreds. Pour in shredded pickled cabbage and stir-fry evenly;
3
Add shredded Chinese cabbage, shredded carrots, sliced ??oyster mushrooms, and shredded red peppers and stir-fry;
4
When the side dishes are 7-8 mature, add appropriate amount of light soy sauce, sugar, oyster sauce, and pepper to taste;
5
Pour in the washed rice cake slices, Add a spoonful of stock (water) and stir-fry for 1 minute
6
Add a spoonful of chili sauce, sprinkle with chopped green onion, mix well and serve
Tips
1: If it is dry rice cake slices, they need to be soaked overnight. It is best to keep them in the refrigerator when the weather is hot;
2: The rice cake itself does not have much flavor and needs to absorb other ingredients. In addition to vegetables and a small amount of meat, it is best to include pickled vegetables as side dishes, which will make the fried rice cakes more delicious (available in all major supermarkets, it is called "Xueli Hong" in Jiangsu and Zhejiang, and in Hunan and Hubei) It’s called “Pai Cai”);
3: Add the rice cake slices when the side dishes are 7-8 minutes cooked. It can be taken out of the pot soon after adding them. Otherwise, the rice cake will be too soft and will not taste good. ;
4: Add a small spoonful of stock and stir-fry for 1 minute to coat the rice cake with more sauce, but the amount of stock should not be too much. If the side dishes produce more water after frying, the amount of stock Reduce the amount as appropriate;
5: Rice cakes sometimes stick to the pan when heated, stir-fry from time to time after adding to prevent sticking;
6: Bacon, light soy sauce, oyster sauce, chili sauce They all have a salty taste, so the dosage should be controlled to avoid being too salty