How to simply make sliced rice cakes and eat them

Many people have eaten rice cakes. They can make them themselves or buy ready-made ones. Sliced rice cakes are actually flaky rice cakes, and there are many ways to slice rice cakes. Generally speaking, there are many fried rice cakes, and other ingredients can be mixed to eat, so that rice cakes are delicious and common.

1. Soak the sliced rice cake in water and heat it. Pour some oil into the pot. When the pot is hot, pour in the rice cake and immediately add water until it is almost as high as the rice cake. Then wait until the rice cake is soft. After the water is low, stir fry constantly, eliminating the sticky pot, and then pour in some shredded vegetables, such as Chinese cabbage, rape and purple cabbage. You can also shred your favorite vegetables. Stir fry for a while, get some soy sauce or vinegar, add salt, and then turn off the heat.

2. Slice the rice cake and chop the onion and ham for later use. Mix soy sauce, chopped green onion, ham, oil and half a bowl of water, pour into the pot, and stir-fry the cut rice cake in the pot. Small fire, cover the pot and sprinkle with salt (there is still a lot of soup at this time, let it collect slowly). When the soup is almost finished, sprinkle sugar and chopped green onion, and sprinkle sesame seeds from the pot.

3. Shred pork, mix with salt, then add egg white and white powder for 30 minutes. Soak auricularia auricula in water until it swells, remove hard stems, wash and cut into shreds. Wash and shred the cabbage, and take off the leek and cut it into sections for later use. The rice cake is also cut into 0.3 cm thick pieces. Heat the oil to about 80℃, put down the rice cake slices and take them out after frying and shaping. Stir-fry shredded pork, fungus and Chinese cabbage in oil, add broth and stew until the Chinese cabbage is soft and crisp, but there is still soup. Put down the rice cake and stir-fry.