Embroidery Brocade Mushroom Soup Rice Cake

Name: Embroidery Brocade Mushroom Soup Rice Cake
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 2 pieces Water mill rice cake; 250g Embroidery brocade; 100g Mushroom; Some salt; Some oil

by Le Shi Ji

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Water mill rice cake is a popular food loved by southerners. It is elastic, glutinous and fragrant. The eating method is also very casual: boil, stir-fry, deep-fry, slice stir-fry, soup, etc. It can be salty and sweet. This bowl of embroidered brocade mushroom soup rice cake reminds me of the taste of hometown.

Ingredients

Embroidery Brocade Mushroom Soup Rice Cake

1. Prepare the materials.

2. Wash and chop the embroidery brocade.

3. Cut the rice cake into slices of about the same thickness.

4. Wash the mushrooms and cut into slices.

5. Put an appropriate amount of oil in the pot.

6. Add mushrooms and stir fry.

7. Stir-fry until the mushrooms become soft and serve immediately.

8. Pour an appropriate amount of oil into the pot and stir-fry the embroidery brocade.

9. Add the mushrooms and stir fry together.

10. Add a pinch of salt to taste and serve.

11. Put an appropriate amount of water in the pot and boil.

12. After the water boils, add the sliced rice cake and boil.

13. After the rice cakes start to soften, add the brocade mushrooms and mix well.

Tips:
Embroidery brocade is a kind of vegetable unique to my hometown. The vegetable juice has a delicate fragrance and is softer than ordinary vegetables. This dish only grows within ten miles of the hometown. This kind of dish is mutated beyond ten miles. It is tangible and non-existent. Fragrant.