Fried corn rice cake with carrots and fungus

Overview

When I went to the supermarket to buy food, I saw corn rice cakes from Mengzi County for sale. I had never tasted the taste, so I bought one. Besides, corn is a miscellaneous grain, and eating some grains every now and then is good for the body. LG went out to socialize this afternoon, so he made a plate of rice cakes with corn rice cakes and ready-made vegetables at home for dinner.

Tags

• hot dishes
• vegetarian dishes
• home cooking
• common dishes
• corn rice cake
• garlic
• oil
• onions
• water-haired black fungus
• wild cooked mushroom powder
• carrot
• salt
• soy sauce

Ingredients

Steps

1. 1 Wash the black fungus and cut it into shreds.

   

2. 2 Peel the carrots, wash and cut into shreds, chop the onions and garlic and set aside.

   

3. 3 Cut the corn rice cake into slightly thick slices and then into strips.

   

4. 4 Heat oil in a wok, add onion and garlic and stir-fry until fragrant.

   

5. 5 Add black fungus and carrots and stir-fry.

   

6. 6 Add the rice cake strips and stir-fry for a while until the rice cake becomes soft.

   

7. 7 Add soy sauce and stir-fry evenly.

   

8. 8 Add appropriate amount of salt and a small amount of wild cooked mushroom powder, stir-fry evenly, then turn off the heat and serve on a plate.