Fried cakes that can be made in 10 minutes, and then accompanied by jujube yam and millet porridge, my favorite breakfast

This fried cake is made of spring cakes cut off the edges and corners, the side dishes are cheap bean sprouts, garlic sprouts, carrots, etc., and eggs are added to increase nutrition, this fried cake is done in 10 minutes in the morning, and it is accompanied by jujube yam millet porridge, which is definitely a very good and popular breakfast for the whole family.

    

Ingredients: leftover spring cakes, eggs, garlic sprouts, mung bean sprouts, green peppers, carrots, onions, garlic, corn oil, light soy sauce, oyster sauce, pepper, balsamic vinegar, salt, jujubes, yams, millet

Method:

1. Cut the edges and corners of the remaining spring cakes into wider strips.

2. Beat the eggs and spread them into egg cakes, then shred, and shred all kinds of side dishes for later use.

3. Put oil in the pan, stir-fry the garlic slices and a little onion until fragrant.

4. Add carrots and stir-fry raw

5. Add mung bean sprouts and stir-fry raw

6. Add the remaining onions, garlic sprouts, shredded green peppers, and shredded eggs and stir-fry one, two, three, four, five, six, seven, eight

7. Add light soy sauce, oyster sauce, pepper and salt to taste, add the cake sticks, turn off the heat, cook in balsamic vinegar, and stir well.

8. Served with jujube yam millet porridge, the family's favorite breakfast.

Tips:

Because the spring cakes are particularly thin, after turning off the heat, use the residual temperature of the pot to heat the cakes thoroughly, and the bottom of the pan should not be sticky, but there is no excess oil! If you pour it too early, the aroma of vinegar will easily volatilize, but it will leave sourness, and you can add minced garlic and chili oil at the end according to your taste.