Fried Rice Cakes with Oyster Sauce and Preserved Flavor I ♥ Rice Cakes 5

Name: Fried Rice Cakes with Oyster Sauce and Preserved Flavor I ♥ Rice Cakes 5
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 a catty Rice cake; 1 small bowl Lap Mei; 8 capsules Shallots; 1 shallot; 1 Green garlic; 2 tbsp Oyster sauce; 1 tsp Soy sauce; 1 tbsp Rice wine; a little salt; Some White pepper

by Greedy Tangerine

4.9 (1)

Favorite

1

Difficulty

Normal

Time

20m

Serving

2

When steaming bacon, liver sausage, and bacon, it is customary to collect the cut edges and corners in a fresh-keeping box and freeze them; firstly, it is not good to serve on the plate, and then the taste is slightly harder. Just chop up these corners and use them for fried rice, cooking rice or fried oolong, and you can make a perfect transformation! "

Fried Rice Cakes with Oyster Sauce and Preserved Flavor I ♥ Rice Cakes 5

1. Preparation; chopped shallots, chopped green garlic (divided into green garlic & white garlic), and dice cured meat

2. Fry the fragrant wax sauce in a hot pot over low heat until the oil is slightly shrunk, add the shallots and fry until translucent

3. Add garlic and stir fry until fragrant

4. The rice cake is soaked in boiling water to soften (it is time-saving, it takes a long time to simmer directly in the pot)

5. Remove the rice cake and stir-fry in the pot, add oyster sauce, soy sauce, rice wine and a little water to boil

6. Cover the pan and simmer for 2 minutes

7. Season with salt & white pepper, sprinkle with garlic and heat thoroughly and serve.

Tips:
★ Want to be more prosperous? The top can add shiitake mushrooms, dried shrimps, XO sauce, and eggs.
★ Lap flavor oil is more greasy, and the spicy garlic green can be balanced; it can also be replaced with leeks or leeks.