Stir-fried rice cake. Simple but filling snack
The week started like this. It's been warm for a few days, so I dressed lightly, and I ended up warming up in the chilly weather. I feel like I'm still struggling with winter, which is jealous of spring...LOL Be careful not to catch a cold during the change of seasons. Today, I'm quickly putting up a simple and reliable menu with stir-fried rice cake, which is also good for children's snacks~^^ It was good to use the leftover rice cake soup in the freezer.
2 serving
Within 30 minutes
요리쿡조리쿡
Ingredients
  • Rice cake soup
    2handful
  • leek
    1/2ea
  • Cheongyang red pepper
    3ea
  • Oyster sauce
    1TS
  • grain syrup
    1.5TS
  • perilla oil
    suitably
  • Sesame
    little
Cooking Steps
STEP 1/4
Dip the rice cake soup in lukewarm water, wash it, and drain it.
Prepare Cheongyang red pepper and green onion by slicing them.
STEP 2/4
On medium heat, put chopped green onions in a roasting pan and stir-fry them with oil.
Serve with green onion oil and stir-fry rice cake soup with 2 tablespoons of perilla oil.
When the rice cake becomes soft, add oyster sauce,
STEP 3/4
Add 1.5 tablespoons of grain syrup, honey, or oligosaccharide and stir-fry quickly. When it's all fried, add Cheongyang red pepper and boil it for a little longer, turn off the heat, add sesame seeds, and mix it evenly.
STEP 4/4
The ingredients are simple and you can make it super fast. It's stir-fried rice cake
It's simple, but it's chewy and chewy, so the oyster sauce has a good taste.
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