Green Vegetable and Egg Soup Rice Cake
1.
Pleurotus eryngii sliced into strips
2.
Cut the rice cake into strips
3.
Wash the vegetables, then cut into sections
4.
Beat the eggs into a bowl, add a little salt to beat
5.
Raise the frying pan and pour the egg liquid
6.
Use chopsticks to quickly open the pot
7.
Then set up another oil pan, pour the eryngii mushrooms and stir fry
8.
Add a bit of pickles and stir fry and add two bowls of water
9.
After boiling, add rice cakes and green vegetables, and boil again
10.
Add egg cubes
11.
Season with salt
12.
Add a little chicken essence
13.
Get up
Tips:
Note: It’s better to cut the rice cake a little bit shorter than the middle finger