Auxiliary Ingredients: mustard 1, asparagus moderate

Seasoning: salad oil, salt moderate

Mustard Fried Rice Cake practice details:

1. Peel off the shell of the asparagus, put into the boiling water, cook for three minutes and then fished out;

2. cooled and then sliced and standby;

3. Shepherd's purse picking clean, boiling water in the pot, quickly put down to boil for a while out of the cold water cooling, squeeze out the water, chopped. clean, pot of water boiling, quickly put down to boil a little bit out of cold water to cool down, squeeze out the water, chopped;

4. rice cake slices, pot of water boiling, into the rice cake hot boil a little;

5. boiled rice cake poured out of the cold water rinse through;

6. empty pot, burning hot, pour cooking oil, shaking down the pot and then poured out. And then hot pot, pour cold oil;

7. Oil is hot, pour in asparagus slices stir fry through;

8. cake slices stir fry a little, add some water with the cook about half a minute;

9. add capers stir fry evenly, add some salt and chicken seasoning, and finally drizzle some sesame oil stir fry evenly can be out of the pot.