Fried rice cake with oyster sauce and preserved meat ♥ Rice cake 5(hao you la wei chao nian gao wo nian gao )

Fried rice cake with oyster sauce and preserved meat ♥ Rice cake 5

Introduction:

"When steaming bacon, sausages and bacon, it's customary to collect the cut edges and freeze them in a fresh-keeping box. On the one hand, it's not good-looking to put them on the plate, and on the other hand, it tastes slightly hard. As long as these edges and corners are cut into pieces, they can be used for fried rice, cooking rice or fried oolong, and then they can transform perfectly! "

Production steps:

Step 1: prepare the ingredients; chop the red onion, finely chop the green garlic, and dice the preserved meat

Step 2: heat up the pan and fry the cured meat over low heat until the oil is slightly reduced. Add red onion and stir fry until half through

Step 3: stir fry garlic until fragrant

Step 4: soak the rice cake in boiling water to soften it (save time, and it takes a long time to stew it directly)

Step 5: take out the New Year cake, stir fry in the pan, add oyster sauce, soy sauce, rice wine and a little water to boil

Step 6: cover and simmer for 2 minutes

Step 7: season with salt & pepper, sprinkle with garlic and heat through.

Materials required:

Rice cake: half a Jin

Preserved meat: 1 small bowl

Red onion: 8

Scallion: 1

Garlic: 1

Oyster sauce: 2 tbsp

Soy sauce: 1 tsp

Rice wine: 1 tbsp

Salt: a little

White pepper: moderate

Note: do you want to be more aggressive? Mushroom, shrimp, XO sauce and egg can be added to the material. The oil of cured meat is greasy, and the pungent shredded garlic can be balanced; it can also be replaced by leeks or leeks.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: other

Chinese PinYin : Hao You La Wei Chao Nian Gao Wo Nian Gao