Mustard Shredded Night Flowering Rice Cake Soup

Name: Mustard Shredded Night Flowering Rice Cake Soup
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 50g Mustard; 110g Night blossom; 170g Rice cake; 3 tablespoons oil; 0.5 tablespoon salt; 0.5 tablespoon MSG

by Flower fish

4.9 (1)

Favorite

6

Difficulty

Easy

Time

10m

Serving

1

A simple lunch for one person~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ . .

Ingredients

50g Mustard
110g Night Blossom
170g Rice Cake
3 tablespoons Oil

Buy on JD Buy on Amazon
0.5 tablespoon Salt

Buy on JD Buy on Amazon
0.5 tablespoon Msg

Buy on JD Buy on Amazon

Mustard Shredded Night Flowering Rice Cake Soup

1. Ingredients: sliced mustard tuber, night blossoms (peeled, washed and sliced), rice cake slices

2. Add 2 tablespoons of oil to the pot to heat up, add the cut and washed night blossoms, stir fry and stir fry

3. Then, add the mustard shreds, add a proper amount of water and boil until the night blossoms are soft

4. Then, add the rice cake slices and turn to boil

5. Finally, add 0.5 tablespoon of salt

6. Add 0.5 scoop of MSG

7. Seasoning, stir well, serve

Comments

Sign in to comment

Similar recipes

Seasonal Vegetable Crucian Fish Bowl recipe

Mustard Shredded Night Flowering Rice Cake Soup

Ingredients

Mustard Shredded Night Flowering Rice Cake Soup

Comments

Similar recipes

Seasonal Vegetable Crucian Fish Bowl

Fried Noodles with Seasonal Vegetables

Fried Mustard and Seasonal Vegetables

Stir-fried String Beans

Stir-fried String Beans with Minced Meat

Hometown Snacks Clear Soup

Green Pepper Stuffed Meat

Duck Blood Vermicelli Soup