Fried rice cake with shepherd’s purse and spring bamboo shoots
Overview
Shepherd's purse in early spring is the most delicious, and you won't get tired of it no matter how you eat it. It has a unique flavor when used to stir-fry rice cakes, and it is paired with delicious spring bamboo shoots. It does not require any spices, not to mention how delicious it is.
Tags
Ingredients
Steps
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Pick and wash the shepherd's purse.
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Blanch it in a pot of boiling water for 2 minutes, soak it in cold water, drain and squeeze out the water.
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Peel and slice the spring bamboo shoots into thin slices and blanch them in a pot of boiling water for about 1-2 minutes.
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Remove and drain the spring bamboo shoots, and chop the shepherd's purse.
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Chop green onions and slice rice cakes.
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Blanch the rice cake in a pot of boiling water and immediately remove and drain.
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Heat cold oil in a pan, add chopped green onions and saute until fragrant, add spring bamboo shoots and stir-fry for a while, add appropriate amount of salt and a little sugar and stir evenly.
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Pour boiling water to the surface of the spring bamboo shoots, pour in the rice cake, do not turn over, cover and simmer.
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Cook until the soup is almost dry, add chopped shepherd's purse and stir-fry.
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Stir fry evenly.
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Take it out of the pan and put it on a plate, soft, glutinous and fragrant.
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Finished product
