Vegetarian Fried Cake Shreds
1.
Prepare the ingredients you need. The fried pancake shreds are mainly mung bean sprouts, and carrots and green peppers are side dishes. The color combination is very beautiful, and you can leave it if you don’t like it. But you can put half an onion. It tastes good. I don't have it at home. I didn't put it this time.
2.
Select mung bean sprouts to remove the rotten sprouts, pick up the rotten beans, wash twice with water, and control the moisture after washing. Remove the stems of the green peppers, clean them, and cut them into filaments. Peel the carrots, wash and rub them into filaments, or cut them into filaments.
3.
Beat 2 eggs in a bowl, add 1 teaspoon of salt, 1 teaspoon of cooking wine, and stir to form egg liquid. Heat up the wok and pour in the right amount of cooking oil. After the oil is hot, pour in the egg liquid, stir while pouring, and fry into broken eggs. The scrambled eggs just out of the pan are so fragrant! Can't help but secretly pinched a chopstick and put it in his mouth haha.
4.
Clean the wok, boil it dry and pour the oil again. After the oil is hot, add 2 aniseed flaps and fry it to get the fragrance, then add the chopped green onion and stir-fry on a low heat to get the fragrance.
5.
Then add the carrot shreds and stir-fry twice, continue to add mung bean sprouts and stir-fry evenly, add 2 tablespoons of light soy sauce and 1 tablespoon of dark soy sauce, and stir well over medium-low heat.
6.
After frying until the mung bean sprouts and carrot shreds are slightly softened, look at the soup at the bottom of the pot, and there is about one spoonful of the spoon left for the rice. The soup should not be too much, and of course it should not be too little. Too little soup, the cakes will become dry, hard and taste bad. If there is too much soup, be sure to pour out some of it, otherwise the fried cake will be sticky, not dry enough, and not tasty. This is the little trick that the fried cake shreds are not dry, not hard, not sticky and not greasy, and must be remembered. Then shake the cake shreds with chopsticks, spread them evenly on the fried mung bean sprouts, cover the pot, change to low heat, and simmer for about 5 minutes.
7.
When the time is up, open the lid, add the green pepper shreds, use two pairs of chopsticks to shake the bottom dish and the top cake shreds gently, stir-fry, and the vegetarian shredded cakes are ready.
8.
Put the cake shreds on a plate, sprinkle the scrambled eggs on the surface, just a plate of delicious and good-looking vegetarian fried cake shreds, bring it to the table and start eating!
