Serve with soup and breakfast vegetables
Ingredients: salt,rice cake,carrots,straw mushroom,preserved eggs,Jiang,oil
Recipe Recommendations
- straw mushroom appropriate amount
- preserved eggs appropriate amount
- rice cake appropriate amount
- Jiang appropriate amount
- carrots appropriate amount
- salt appropriate amount
- oil appropriate amount
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Serve with soup and breakfast vegetables
1
Slice rice cake,
2
Wash the green vegetables, cross the straw mushrooms on the top, and remove the shells of the preserved eggs.
3
Boil water and add some oil to the vegetables.
4
Lay them neatly on a plate and boil the rice cakes with water.
5
Put some oil in the pan, add straw mushrooms, shredded ginger, and shredded carrots to fry.
6
Add hot water to cook the rice cakes together.
7
Cut the preserved eggs into slices and cook together until milk white.
8
Add some salt and pour it on the greens.