Stir-fried colorful rice cakes with osmanthus sugar

Overview

White is water-milled rice cake, green is mugwort rice cake, purple is purple sweet potato rice cake, and yellow is pumpkin rice cake. Add some osmanthus, it's wonderful.

Tags

• hot dishes
• zhejiang cuisine
• old man
• afternoon tea
• fast food
• huadiao wine
• osmanthus sugar
• pumpkin rice cake
• purple sweet potato rice cake
• water-milled rice cake
• white sugar
• wormwood rice cake

Ingredients

Steps

1. 1 Materials are ready.

   

2. 2 Cut the rice cake into small pieces and cook until soft. Remove and cool.

   

3. 3 Heat the oil in the pot. If you are not afraid of high calories, you can choose lard for this step, but if you are, forget it.

   

4. 4 When the oil temperature is low, stir-fry the rice cake quickly. If the oil temperature is too high, the rice cake will stick to the pan as soon as it is heated.

   

5. 5 Add 3 tablespoons of osmanthus sugar and stir-fry.

   

6. 6 Add sugar.

   

7. 7 Add a little Huadiao wine and stir-fry.

   

8. 8 Stir until the sugar is evenly melted and serve.