Sausage rice cake
I like rice cakes and I prefer sausage, so I use them to match a dish with good color, aroma and flavor. As a result, I am very popular with my family.
Recipe Recommendations
- Cantonese sausage 1-2 root
- rice cake 1 bag
- tomatoes half a
- dried mushrooms 3-4 duo
- garlic moss 2-3 root
- chopped pepper 1 scoop
- Fresh soy sauce 2 tablespoons
- chicken essence appropriate amount
Steps for Sausage rice cake
1
Tear off the packaging of rice cakes and put them into a plate for later use.
2
Remove the outer packaging of the Cantonese sausage and cut into oblique slices; wash the tomatoes, take half, and cut into small pieces; rinse the garlic moss, cut into small pieces, wash the dried mushrooms, soak in warm water, and cut into small pieces; prepare to chop the peppers.
3
Heat the pan with oil and saute the chives, ginger and garlic.
4
Pour in the tomatoes and stir-fry until red juice.
5
Add 1 teaspoon of chopped pepper and stir-fry well.
6
Add the mushrooms and stir-fry well.
7
Put Cantonese sausage slices.
8
Add 1 bowl of hot water and bring to a boil over high heat.
9
Pour in the rice cakes.
10
Add 2 tablespoons of umami soy sauce, cover the pan, and cook over medium to medium heat for ten minutes.
11
After the rice cake is soft and glutinous, add the garlic moss.
12
Add in the chicken essence, collect the juice over high heat, and serve the pot.Sausage rice cake Make Tips
1. When firing, add some water to soak mushrooms, and the taste will be more beautiful. 2. Chop peppers and soy sauce themselves have salty taste, so there is no need to add salt.