Ingredients
Flower armor ( About 40 pieces/1 catty ) | Oil ( A little more ) |
Garlic (appropriate amount) | Ginger (appropriate amount) |
Long/wide leeks ( 5-6 roots ) | Haitian oyster sauce ( appropriate amount ) |
Natural fresh Luhua ( appropriate amount ) | Red oil Pixian bean paste ( appropriate amount ) |
Perilla ( 1-2 trees ) | Chaotian pepper (red Chili) ( 7-8 pcs ) |
How to stir-fry rice cakes
1.When you buy the sixty-year-old armor, first clean the outer shell with a brush and keep it for half a day before use.
2. Boil the water and put the flower armor down.Use a spatula to gently move it back and forth.Wait for the flower armor to open and put them one by one into the cold water.
3.Wash again, be gentle when washing, and do not let the meat fall out of the shell.
4. Drain the water and set aside.
5. Prepare condiments: garlic, ginger, chili pepper, perilla, chives, natural aroma , oyster sauce, Pixian bean paste, a small amount of rock sugar.Luhua peanut oil.
6.Put oil, heat to 70%, add: garlic, ginger, pepper, a small amount of rock sugar, Oyster sauce, natural fresh, Pixian bean paste.Stir-fry for 1 to 2 minutes.Add the scallops and continue to stir-fry.Don’t add salt when frying!
7.When the pot is boiling, add perilla and chives.Stir fry for a few times, remove from the pan and put on a plate.
8. Stir-fried flower armor, ready to eat!
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