material
White rice 1 55g, shrimp 20g, preserved vegetable 20g, minced garlic 20g, diced carrot 20g, water 20g, oil 1 spoon, salt1spoon.
method of work
1. Wash rice, soak in water 1 hr and drain. Rinse the dried shrimps and preserved vegetables slightly and drain.
2. Heat an oil pan, first add minced garlic and saute until fragrant, then add the washed dried shrimps and preserved vegetables to stir-fry with low heat, then add the soaked white rice and stir-fry until fragrant, and then serve.
3. Put the materials fried in Step 2 into a casserole, add diced carrots and water, cover them with fire and boil them (if the water overflows, open the cover or half open it).
4. After the water in the casserole in Method 3 is dried, turn to low heat, pour oil along the edge of the casserole, cover it with low heat and continue to cook for 5 minutes. After the fire is turned off, simmer 15 minutes, open the lid and sprinkle with chopped green onion.
Second, shrimp and spinach
Ingredients: 30g of dried shrimps, 500g of spinach, 3g of salt, 0g of vinegar10g, 5g of sesame oil and 2g of monosodium glutamate.
method of work
1. Wash the dried shrimps with water; Wash the tender spinach, cut it into 3 cm long sections, blanch it thoroughly in a boiling water pot, fish it into cold boiling water, cool it, take it out and drain it; Salt, monosodium glutamate, vinegar and sesame oil are mixed in a bowl to make a flavor juice.
2. Put the spinach into the basin, sprinkle with Shanghai rice, pour in the flavor juice, and mix well.
Third, shrimp and eggplant
material
Ingredients: 500 grams of eggplant, 25 grams of dried seaweed, 2 teaspoons of soy sauce, a little salt and sugar, chopped green onion, Jiang Mo each 1 tablespoon.
method of work
1, cut eggplant into hob blocks, soak it in clear water for a while, and take it out for later use; Put the dried seaweed into a bowl, soak it in boiling water, remove impurities and wash it until it is soft, and keep the soaked water for later use.
2. Put the wok on medium fire, add 3 tablespoons of oil to heat it, add chopped green onion and Jiang Mo to stir fry until fragrant, add eggplant pieces and soaked dried seaweed, stir fry for about 2 minutes, add soy sauce, salt, sugar and soaked dried seaweed to stir fry evenly, and then simmer on low fire for 10 minute.