Vegetarian Fried Cake Shreds
1.
Prepare all the ingredients. 1 carrot, 500g cake shreds, 300g mung bean sprouts, 1 green pepper, 2 eggs. I made two servings. If there are more people, please increase the amount.
2.
300 grams of mung bean sprouts choose to remove bad sprouts, remove the not-so-good bean sprouts, clean them, and control the moisture. Green peppers are cleaned and cut into filaments. Carrots are peeled off, washed and cut into filaments.
3.
Heat up the wok, pour in the right amount of cooking oil, beat 2 eggs, add 1 teaspoon of cooking wine, stir evenly, fry into the oil pan and fry the eggs into smashed eggs, put them out and set them on a plate for later use.
4.
Brush the wok clean, add oil to heat, add 2 aniseed ingredients and fry them to get the aroma, then add the chopped green onion and stir fry for the aroma, first add the carrot shreds, stir fry a few times, then add the mung bean sprouts, stir evenly.
5.
Stir fry for a while, and when the mung bean sprouts and carrot shreds are slightly softened, add 2 tablespoons of light soy sauce and 1 tablespoon of oyster sauce. Stir fry evenly.
6.
Stir-fry the vegetables until they are 80% cooked. Check the bottom of the pot. If there is too much soup, you must pour it out. Keep a little bit less. If the soup is too much, the frying cakes will become sticky and not enough. Refreshing, bad taste. At this time, turn off the heat to a minimum, then gently shake the cake shreds, spread them evenly on top of the fried mung bean sprouts, cover the lid, and simmer for about 8 minutes.
7.
When the time is up, open the lid, adjust the heat to a little higher, and use two pairs of chopsticks to cross the bottom of the pot and stir. Gently shake the vegetables and the pancake shreds together, and mix evenly. The mung bean sprouts cake shreds are ready. Fragrant!
8.
Regardless of whether it is vegetarian, it tastes better than meat. There is one plate per person, so you can burp and want to eat.
