How to make tofu rice cake?

Step 1: cut the rice cake into small strips (the thickness should be the size of chopsticks). Cut the special pickles into 1 cm, cut the bamboo shoots into shredded bamboo shoots about the length of rice cake, and beat the eggs evenly. Garlic is cut to the length of pickled vegetables, lean meat is shredded and pickled with cooking wine (pickled according to custom or not);

Step 2: Put the beaten eggs into an oil pan and spread them into an egg roll. The egg roll should be thinner, and then shred. The length is subject to the rice cake.

Step 3: stir-fry the rice cake in the oil pan until it is soft and yellow, and take it out for later use;

Step 4: Stir-fry shredded bamboo shoots in the oil pan. Stir-fry bamboo shoots with a little more oil. When they are fragrant, fry pickles together. Turn off the heat when the sour taste of pickles comes out. Then stir-fry the food stall at the bottom of the pot evenly, put in the freshly fried rice cake, pour in boiling water (the water has not passed the rice cake), and turn to medium heat for slow stew. Put the food stall at the bottom of the pot and put the rice cake on it, so that the rice cake will not stick to the pot when it is fired.

Step 5: simmer for a while, then add garlic stalks, spread tofu on the rice cake, add shredded lean meat, and simmer for a while;

Step 6: When the soup is a little thick, add garlic leaves and shredded eggs, and then start to turn it evenly with a spatula;

Step 7: The thickness of soup depends on personal taste. If it is thick, simmer for a while, add a little monosodium glutamate and turn off the heat.

Step 8: make a bowl of fragrant tofu rice cake;