Home-style Vegetarian Fried Cake Shreds
1.
Wash the onions and carrots and cut into shreds. Wash and cut green peppers into shreds. Slice garlic cloves and chop ginger into minced ginger.
2.
Wash the mung bean sprouts, wash twice and set aside. Mung bean sprouts will increase a large amount of vitamin C during the germination process, so the nutritional value is higher than that of mung bean.
3.
The vegetables are ready, let's start frying! Heat the wok and pour the oil, add the garlic slices and minced ginger until fragrant, then add the shredded onions and carrots and stir-fry evenly. Carrots are fat-soluble vitamins, so the vitamins will only be released when they are fried with oil.
4.
Then add the mung bean sprouts and stir fry together. The mung bean sprouts should be dried and put in the pot, otherwise too much moisture will affect the taste.
5.
When the mung bean sprouts are cooked and soft, add the very fresh, dark soy sauce, and salt and stir-fry evenly. Cover the shredded pancakes on top of the vegetables, cover and simmer for 5 minutes. Before putting the cake shreds, be sure to check if there is too much soup at the bottom of the pot. If there is too much, pour out some of it, otherwise the fried cake shreds are not refreshing enough, too sticky and not tasty.
6.
When the time is up, open the lid and stir-fry the shredded pancakes and vegetables evenly. Tip: Use two pairs of chopsticks to fry the most easily.
7.
A plate of fried cake shreds and a bowl of soup are a sumptuous and hungry lunch. Various vegetables are matched to satisfy nutrition, and children love to eat.
