1. Cut the rice cake into small pieces. I am more delicate, and you can blanch it according to your own preferences. Just cooked, because it will be fry in a while, it's too soft. Not easy to shape. Control dry water for later use.
2. Prepare an egg and leave only the yolk. Stir it well. You can put a little cooking wine in it to get rid of fishy.
3. Wrap the rice cakes with egg liquid one by one.
4. When the pan gets oily, turn to the lowest heat when the temperature is reached, and wrap the egg liquid one by one and put it in. Don't pour it all in and it will stick together. Shake the pot gently with your hands to heat the rice cake evenly.
5. Seeing that the rice cake was transparent, we used chopsticks to gently turn it over and continue to fry. At this time, we used low heat.
6. Re-explode on medium fire.
7. We spread the rice cakes evenly.
8. Pour out the oil in the pot. Save a little bit. Add two pieces of brown sugar, add some water, and start cooking on high heat.
9. The boiled brown sugar melted completely and foamed densely, so we turned to medium heat. Stir constantly with chopsticks.
10. The cooked one is brown. We can turn off the fire.
11. Top with brown sugar juice. Open to eat, delicious.
Tips:For those who don’t like brown sugar, we can use white sugar to make the juice. It is also delicious when dipped in soybean flour.
