[stir-fried Rice Cake with Beef, Sausage and Mixed Vegetables]

[stir-fried Rice Cake with Beef, Sausage and Mixed Vegetables]

1. 1. Prepare all materials. My beef is stewed beef prepared in advance;

2. Make a pot of water and bring it to a boil. Cut the nian gao into small pieces, and cook for 2 to 3 minutes until the nian gao becomes soft and waxy;

3. Take out the rice cakes and immerse them in the cold water prepared in advance;

4. After the rice cake has cooled, remove it and drain the water for later use;

5. Process all kinds of mixed vegetables, slice into slices, shred into shreds, peel the garlic and cut into thick slices;

6. Put a little olive oil in the pan, heat the pan to warm the oil, first add the garlic slices and onion, and stir-fry on low heat;

7. After sautéing soften, add the carrots and continue to fry until the carrots become darker. Add broccoli and mushrooms and stir-fry for 2 minutes on high heat until they are almost ripe;

8. Put the vegetables out and set aside;

9. Slice the sausage, wash the coriander and cut into sections;

10. Without putting oil in the pot, pour the sausage slices directly into the pot and stir-fry on low heat;

11. Stir-fry until the fat part of the sausage is completely transparent and slightly browned on the outside, add black pepper sauce and beef, stir-fry on low heat to fragrant, pour in the previously cooked rice cake;

12. Stir fry quickly to fully mix the ingredients and sauce;

13. Add an appropriate amount of boiled rice cake soup (if not, use water). After boiling on medium heat, turn to low heat, cover and simmer for a few minutes;

14. Pour in the vegetables just prepared; turn to high heat, stir fry evenly, sprinkle with coriander;

15. Add a few drops of sesame oil and serve it out!

Tips:

1. Boil the nian gao in advance to help it mature, and at the same time, it will not be too sticky when it is fried later;

2. Pay attention to the order of sautéing vegetables, usually first saute the spices such as onion, ginger, garlic, and then follow the hard-to-cook and boil-resistant ones first, and then the easy-to-cook ones that are easy to drain;

3. When sautéing sausages, use a low heat to slowly simmer out the fat;

4. If you don't have black pepper sauce, you can use other sauces instead, or just use oyster sauce + black pepper + sugar to fry, which is also delicious. In short, just play at will.