Hakka rice cake fried egg
By FerminDach
In fact, frying eggs on this rice cake is particularly simple. As long as you grasp the heat and don't overfry it, it will take about ten minutes to make breakfast or afternoon tea.
- sweetening
- fried
- ten minutes
- simple
Steps for Hakka rice cake fried egg
1
The ingredients are simple, rice cakes and eggs.
2
Cut the rice cake evenly to a thickness of 0.5cm, beat the eggs into egg liquid for later use.
3
Put the oil in a non-stick pan and heat it to low heat. Lay the rice cakes in the pan and fry them.
4
Fry the rice cake for about a minute until it turns golden, turn it over to the other side and continue frying. At this time, the fried side of the rice cake will only be a little soft, otherwise it will stick to one piece.
5
Turn over and fry the rice cake for about half a minute, and sprinkle the egg liquid evenly on the rice cake.
6
Fry for a while, turn over and continue frying when the egg liquid and the rice cake can stick together. At this time, the rice cake can be separated. Turn quickly on both sides and fry the eggs a few times until they are golden brown, otherwise they will quickly overfry them.