Beef egg rice cake
By FerneCarter
The picture is really too ugly. First, the camera is old, and second, I didn't bother to fiddle with it, just for the sake of explanation.
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Steps for Beef egg rice cake
1
Put the beef in a boiling water pot, remove the blood foam, and remove the meat slightly lighter. Drain and cool slightly.
2
Cut the beef into small meat foam.
3
Add appropriate amount of soy sauce, light soy sauce, and black pepper to taste, add a small amount of rice wine, and mix well.
4
Beat the remaining rice.
5
Add beef to rice and mix well.
6
Put the mixed rice into a crispy bag (or plastic wrap) and press it into a pancake shape.
7
Use a shape mold to dig into the desired shape, or cut into various shapes with a knife.
8
Beat the eggs and add a little salt (add according to your taste, or not add)
9
Brush the surface of the rice with egg liquid, heat the pan, brush a small amount of oil on the bottom of the pot, add the rice cake and fry over low heat, fry for a minute, turn, and continue to brush with a layer of egg liquid. After the other side is fried, turn over and brush the egg liquid on the surface, but the thickness of the egg liquid is based on personal preference.
10
Fry the egg on both sides until golden brown.