Fried rice cake with tomatoes and cucumbers
Overview
I went out the day before yesterday and saw rice cakes (the packaged kind) being sold in the supermarket. I have never tried white rice cakes for frying, so I gave it a try. (The rice cakes in my hometown are red)
Tags
Ingredients
Steps
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Prepare the ingredients (peel, wash and cut the cucumber into pieces)
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The rice cakes are ready
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Heat oil in a pan and add garlic slices.
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After the garlic slices are sauteed, add the cucumber cubes, stir-fry and add an appropriate amount of salt.
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Add a little water, stir-fry and then cover the lid (simmer for a while) until cooked, place on a plate and set aside.
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Wash and dice tomatoes and set aside.
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Heat the pan with cold oil, add the tomatoes and stir-fry. (Add appropriate amount of salt and sugar) until cooked and put on a plate.
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Unpack the rice cake (break it into sections one by one).
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Put an appropriate amount of water into the pot and pour in the rice cakes (cook until the rice cakes are cooked through, and you can punch holes with a chopstick when inserted)
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After the rice cakes are cooked, rinse them with cold water. (Control the moisture and set aside)
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Put appropriate amount of oil into the pot.
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Pour in the rice cake and stir-fry.
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Add appropriate amount of sand tea sauce. (Put it into rice cake)
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Add the Shacha sauce and stir-fry.
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Pour the tomatoes and cucumbers into the rice cake pan together.
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Stir-fry the ingredients (test the taste, if there is not enough salt, add a little more salt)
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Finished product
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Finished product
