1. First break the rice cakes bought in the supermarket, soak them in water, and set aside
2. Wash baby cabbage, mushrooms, broccoli, and pleurotus eryngii, cut baby cabbage and pleurotus eryngii into strips, slice mushrooms, and cut broccoli into small pieces for later use
3. Peel the garlic, slice it, wash the soybean sprouts, add a spoon of starch and 5 spoons of water in a clean bowl, mix well and set aside
4. Pour the right amount of vegetable oil, add garlic and fry until fragrant, add mushrooms and pleurotus eryngii, stir fry, add soybean sprouts and stir fry, finally add baby cabbage and broccoli, do not add baby cabbage and broccoli first, baby cabbage is easy to cook , If you add it too early, it will be boiled. The broccoli is also crisper and will taste better. After a few stirs, add a teaspoon of light soy sauce and continue to stir fry
5. After the vegetables are stir-fried, add the rice cake and stir fry, dig a tablespoon of chili paste, and stir
6. Add water and half-submerged the ingredients. When the rice cake becomes soft, add starch water, sugar, appropriate amount of salt and monosodium glutamate after the water is boiled, and stir-fry it to get out of the pot.
7. Simple and delicious, the vegetable stir-fried rice cake is finished, let’s try it together
Tips:After the fire starts, there must be no water in the pot before adding oil. Don't add too much. After pouring the vegetables, keep stirring.
