Later, I learned from the chef to make this colorful fried cake and often went home at noon. You can have a good rest after supper. Or your own food is clean, delicious and nutritious, much better than take-away!
This colorful fried cake is simple, convenient, delicious and nutritious. Five kinds of vegetables are fried together, and the color matching is already very good. There are vegetables and rice, which are nutritious and delicious. The most important thing is to be quick. I only need 15 minutes from washing and selecting vegetables to serving. Who can say that it is not a simple, convenient and fast food? It is different from ordinary fried cake shreds because it has manufacturing skills. Let's take a look together.
-Fried cakes with colored vegetables-
Ingredients: 500g shredded pork cake, half onion, half carrot, half green pepper, appropriate amount of green vegetables, mung bean sprouts 1 handful, appropriate amount of onion, ginger and garlic, appropriate amount of edible oil, appropriate amount of salt, 2 tablespoons of soy sauce 1 tablespoon, oyster sauce 1 tablespoon, and 2 pieces of star anise (also called tablespoons).
Production steps:
Step 1: Prepare the required ingredients and start making. Wash, peel and shred onions and carrots, wash and shred green peppers, and prepare some onion and garlic slices and Jiang Mo. Look at this color, isn't it eye-catching
Step 2: Clean the mung bean sprouts, control the moisture, peel a few green leaves from the cabbage, wash and shred.
Step 3: This is the prepared shredded pork pancake, which many southern friends may not have seen. Actually, it's the pancake shredded without oil and salt. It is specially used for frying or stewing cakes. It has no taste, and needs seasoning when frying or stewing.
Step 4: Put a proper amount of cooking oil into the pot. When the oil is hot, first enlarge the material flap and fry it. You can pick it out or not. Add chopped green onion, garlic slices and Jiang Mo until fragrant.
Step 5: Add onion and stir-fry until fragrant, and stir-fry carrot several times. Carrots don't soften easily, so let them go first.
Step 6: Next, put the leaves of mung bean sprouts and vegetables into the pot, stir-fry evenly, add salt, soy sauce, soy sauce and oyster sauce, and stir-fry until the vegetables are slightly soft. If there is too much soup in the pot, you can scoop some out.
Step 7: spread the cut cake silk on the surface, spread it evenly and shake it, so it is easy to taste. Cover and simmer for 6 minutes. Because the shredded pork cake is cooked and only heated, it should not be too long.
Step 8: Time is up. Open the lid and see how much soup is left. Just leave a thin layer of soup at the bottom of the pot and scoop out the rest. Dig the bottom with chopsticks, stir, turn over and shake the cake, so that the broken cake and vegetables are mixed evenly. After mixing well, if there is soup left in the pot, turn on the fire and put it away.
Colorful fried cake shreds are ready, so fast! Put it on a plate and you can serve it! This kind of vegetarian fried shredded pork cake is learned by the chef. It is nutritious, delicious and healthy. /kloc-it can be delivered in 0/5 minutes. Is it fast enough? Look at the color. Smell it. Do you want to eat? Oh, dear! I can't wait anyway. Let's go!