Stir-fried Rice Cake with Cabbage and Egg

Stir-fried Rice Cake with Cabbage and Egg

1. Wash the rice cakes and cut into thin slices, wash the cabbage and cut into filaments, and knock the eggs into a bowl;

2. Add half a tablespoon of salt, 1 tablespoon of cooking wine, and a little vinegar to the egg liquid, and beat to make dense bubbles;

3. Put an appropriate amount of water in the pot, add an appropriate amount of salt, boil, add the rice cake slices, cook until it rises, and then remove;

4. Heat oil in a pan, pour in the egg liquid, stir fry until solidified, and then set it out;

5. Raise the pan again, heat the pan with oil, pour the cabbage, stir fry until the color changes;

6. Pour in rice cakes and chop chili, stir fry evenly;

7. Then add 1 tablespoon of light soy sauce and 1 tablespoon of dark soy sauce and mix well;

8. Finally, pour in the broken eggs, stir evenly, and then get out of the pan;

Tips:

1. Because chopped chili has a salty taste, if you don't chop chili, you need to season it with some salt, etc.;