200 grams of Cantonese-style rice cake

2 eggs

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Step 1

Cut the rice cake into pieces with a thickness of about 3 mm (in fact, the thickness can be controlled by yourself, and the thickness doesn't matter much)

Step 2

Beat the eggs into a large bowl and stir well.

Step 3

Put the rice cake slices into the egg liquid, and all sides need to be glued with the egg liquid.

Step 4

Turn on a small fire, put a little oil in the pan, and then add rice cake slices with egg liquid on the surface to fry slowly.

Step 5

When the egg liquid on the surface is completely coagulated and turns golden yellow, it can be taken out

Tips

1, the rice cake is easy to fry if it is cut thin, but it is too soft and has no taste. If it is fried too thick, it will be easy to paste on the surface, and the rice cake is still hard. 1 Sticking a layer of egg liquid on the surface makes the fried rice cake not stick to other rice cake slices, and it also gives people a sweet but not greasy feeling.