Chinese Food
Stir fried rice cake with Kale
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The taste is still firm and elastic. In addition, the raw materials are inseparable from rice. Therefore, the strong original rice flavor of the head of the dish can be perfectly reproduced by the rice cake. One mouthful is green, tender and mellow. One mouthful is compact and elastic. This kind of different taste is the most suitable destination for the mustard rice cake~
Cooking ingredients
Cooking Steps
Step1:Cut the mustard into small pieces obliquely. It can taste better. Shred mushrooms and peppers.
Step2:Coat the surface of the rice cake with dry starch. Fry in the oil pan until it bubbles. Fried rice cake is easy to burst. When the oil temperature is enough, it can be fished out in 1 minute. Don't fry too long.
Step3:Add 1 tablespoon lard to the wok and melt it. Add mushrooms and saute until fragrant. Add kale and stir well. If there is no lard, it is OK to use common edible oil.
Step4:Add 1 tablespoon fish sauce and a little salt. Then put the fried rice cakes and shredded peppers in and stir well. No fish sauce can be replaced with 1 tablespoon rice wine and 1 tablespoon soy sauce.
Step5:Before leaving the pot, add 2 tablespoons of water starch and stir fry it evenly.
Step6:The taste is fresh and clean. It's a good choice to be a staple food.
Cooking tips:There are skills in making delicious dishes.
