Stir-fry rice cakes, don't fry them directly, add one more step, the taste is Q elastic, and it doesn't stick to the pan

What I brought today is a fried rice cake, the taste is Q bomb, and it is not sticky, let's take a look at its method, and make it with your favorite piece

Ingredients: rice cake, egg, green vegetables, light soy sauce, oyster sauce, chili oil, oil, green onion and garlic

[The production steps are as follows]

1. Cut the rice cake into the desired shape, then make wider water in the pot, boil the rice cake under cold water until it becomes a little soft, and then take it out, don't cook it for a long time, the rice cake will not only be paste, but also taste bad

2. Rinse the rice cake with cold water, drain the water, pour it into a bowl, add an appropriate amount of cooking oil and mix well, this step is very important! The rice cake is evenly coated with a layer of cooking oil, and it does not stick to the pan when it is fried

3. Heat the pot, pour in an appropriate amount of oil and burn until it smokes, pour in the beaten egg liquid and fry it into shapes, and set aside

4. With the remaining oil, add the green onion and garlic slices to stir out the fragrance

5. Pour in the cabbage root and stir-fry evenly until it changes color, then pour in the leaves and stir-fry evenly

6. At this time, pour in the rice cakes, add light soy sauce and oyster sauce to taste

7. Finally, add the scrambled eggs and oil chili peppers, stir-fry evenly and you can get out of the pot!