condiments

Rice cake 150g

condiments

onion

50 grams

sweet pepper

50 grams

Green-skinned zucchini

80 grams

condiment

salt

2 grams

korean chili sauce

30 grams

vegetable oil

15ml

refined sugar

3 grams

beef powder

3 grams

white sesame

3 grams

Skills in using materials

When making sauce, add Le Jia Tang Nong Bao.

Chop and mix into the soup to make the sauce taste layer by layer.

The practice of frying rice cakes

1. Shred onion and green pepper, slice zucchini, and cut rice strips (rice cakes) in half.

2. Boil boiling water in a small pot, add rice strips and cook for about two minutes until the rice strips swell and soften, and stir several times in the middle to prevent adhesion.

3. Take out the rice strips for later use, put the Chili sauce into a small bowl, dilute with rice strip soup and stir well.

4. Add some vegetable oil to the pot, add the side dishes and stir-fry. Add rice strips and stir well.

5. Pour in the diluted Chili sauce.

6. Season with beef powder, salt and sugar, cook until the soup is thick, sprinkle with white sesame seeds and turn off the heat.

Extra skills

Soup soup should be added when the sauce starts to cook. Chop the thick soup treasure with a knife, make it fully integrated into the soup, and let the sauce brush down layer by layer to taste.