1. Half a carrot, shredded and set aside
2. Half a cucumber, shredded and set aside
3. Two eggs, obviously different eggs, but they are all native eggs
4. The red chili is for the color to look good, the green chili is for the slightly spicy taste
5. Peel and chop single garlic for later use
6. Everything that needs to be cut is ready
7. All the side dishes are ready
8. The protagonist debut
9. The rice cakes are vacuum-packed and very hard. They need to be boiled in cold water and boiled for two minutes. Pick them up and soak in cold water for three minutes.
10. Heat the pan with cold oil, add the red and green chilies and garlic first, and stir fry to get a chili flavor
11. Add carrots and cucumber shreds and stir fry until the carrots become soft (cooked), then add rice cakes
12. Continue to stir fry, add appropriate amount of oil, soy sauce, salt, stir fry over high heat until the seasoning is even, you can turn off the heat and put it on the plate.
Tips:The rice cakes are easy to stick. After they are cooked, they must be taken out and put in cold water to prevent the rice cakes from sticking and make the rice cakes more chewy. When the side dishes are cooked, reduce the heat to low, and then add the rice cakes, otherwise the rice cakes will stick to the pan easily.
