Thai sweet chili sauce fried rice cake and Korean kimchi fried rice cake are the same method, but the sauce is not the same, the method is very simple … add the ingredients according to my own preferences, I am with Cantonese sausage It can be served with shrimps or other ingredients you like, and it is no problem to simply stir-fried rice cakes.
Material
| Rice cake | |
| Cantonese sausage | |
| Thai sweet chili sauce | |
| A little white sugar | |
| garlic |
Wash the sliced rice cakes and drain the water for use; mince the garlic for use; wash the sausages for use. Burn the pan until it is 50% hot, put the oil and burn it until 80% hot, add the garlic and fragrant, then pour the sausage into the oil platter.
Pour a bowl of water into the pot without too much, just check the rice cake. Bring the water to a boil and pour Thai sweet chili sauce (in Korean fried rice cakes, pour Korean sweet chili sauce). If the amount is just the amount of a flat spatula, just like the sweet and sour taste, add a little tomato sauce. No need to add. 1/3 teaspoon of pepper, 1/2 teaspoon of salt, a little chicken essence, because the sauce itself has a salty, sweet taste, so there is no need to give too many other condiments. Cook on low heat for 2 to 3 minutes and put in the rice cake. Do not stop using the spatula and stir-fry to prevent the rice cake from sticking to the pan.
Stir-fried rice cake until the spatula is poked and then sprinkle with a little white sugar sugar on the fire to collect the juice, sprinkle with small shrimps, white sesame, minced shallots, do not like it or add it. Serve the platter. 🙂