Stir-fried Rice Cake in Typhoon Shelter

Stir-fried Rice Cake in Typhoon Shelter

1. 250g rice cake
20g white sesame seeds, 20g chili powder, 20g bread crumbs, 6g salt and pepper powder

2. The oil temperature of the air bubbles around the chopsticks is right

3. Turn to medium heat, pour in rice cakes and fry

4. Use chopsticks to peel off the rice cake slices to prevent adhesion, and fry until the rice cake is crisp

5. Take out the oil control and set aside

6. Pour 20g sesame seeds in the pot

7. Stir fry until slightly fragrant

8. Pour in 20g chili powder and 20g bread crumbs

9. Stir fry evenly

10. Pour in the rice cake slices

11. Sprinkle 6g salt and pepper powder

12. Stir fry evenly

Tips:

1. Use chopsticks to test the oil temperature, and quickly bubble the oil temperature to be appropriate
2. Use chopsticks to peel off the rice cakes during frying to prevent adhesion
3. When frying, adjust to medium heat to prevent burnt