Sea Oyster Egg Soup Rice Cake

Name: Sea Oyster Egg Soup Rice Cake
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g Rice cake; 3 pcs egg; 200g Sea oyster; Some Kale; Some Cooking Wine; Some Chives; 1 tsp Fine salt; 2 teaspoons Salad oil

by Niu Ma Kitchen

4.6 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

4

Originally I wanted to cook rice porridge with fried oysters and eggs, but my kid said he wanted to eat rice cakes with soup, so he changed breakfast to rice cakes with sea oysters and eggs. The taste is extraordinarily fresh, and it is the one I like. There are not too many vegetables in the house, so I cut half of the kale strips to give it a taste. I feel good about myself, and friends who like to try should not miss it.

Ingredients

500g Rice Cake
3 pcs Egg

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200g Sea Oyster
Some Kale
Some Cooking Wine

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Some Chives
1 tsp Fine Salt
2 teaspoons Salad Oil

Sea Oyster Egg Soup Rice Cake

1. Prepare the ingredients used.

2. Add oil to the pan and heat slightly, add the egg mixture and fry until solidified.

3. Scatter the egg skins and add boiling water to a boil.

4. Add the rice cake and cook until cooked.

5. Add appropriate amount of cooking wine and fine salt to taste.

6. Boil the kale strips together. Kale is an easy-cooked ingredient, so be careful not to boil it for too long.

7. Then scald the washed sea oysters in a pot.

8. Finally, add scallions to embellish the freshness.

Tips:
The oil temperature of the fried eggs should be slightly hotter, so that the fried eggs will leave. Add some water and cook it, and the soup base will be very flavorful.