Ingredients
Sixty Years Old ( 500g ) | Shredded ginger ( appropriate amount ) |
Minced garlic ( Appropriate amount ) | Scallions ( Appropriate amount ) |
Light soy sauce ( 2 spoons ) | Salt ( appropriate amount ) |
Sesame oil ( A few drops ) | Oil ( appropriate amount ) |
Clean water ( appropriate amount ) | Cooking wine ( appropriate amount ) | Chicken essence (appropriate amount) |
How to stir-fry rice cakes
1.Pour the flower armor into a basin, add water, add 1 tablespoon of salt, drop a few drops of sesame oil and let it sit for half an hour
2.After half an hour, wash the sixty-year-old nails and boil them under water in a pot
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3.Add appropriate amount of cooking wine and boil until each flower shell opens and fish out
4.Rinse with running water and drain
5. Heat the pan and add oil.Saute shredded ginger and minced garlic until fragrant
6. Pour in the drained Huajia and stir-fry quickly for a while
7.Add two spoons of light soy sauce and stir-fry evenly
8.Pour some water, add appropriate amount of salt and chicken essence
9.Add green onions, stir-fry evenly and serve
10.Finished product picture
Tips Shi
1: Add salt and sesame oil and let it sit for half an hour to allow the sixtieth to vomit out the sand (if you have time, you can let it sit longer)
2: When cooking the sixtieth, after the water boils Pour in the scallops and cook for about 1-2 minutes.Turn off the heat immediately and take them out (the scallop meat will fall off the shell if cooked for too long)
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