In restaurants, there is a kind of rice called a bowl of rice. There is nothing special about the rice itself, and its characteristics depend on the way of using it-each rice is cooked in a small earthenware bowl, and each customer has a bowl. Naturally, you can eat as many bowls as you can, and you don't need to fill them. There are as many bowls as you eat. There happens to be an earthenware bowl like that, and a bowl of rice is also needed. In fact, it's not just rice in restaurants. A bacon rice, a little potato and this earthenware bowl will probably feel like a farm dish. A little rice, plus a potato and a small piece of sausage and bacon. When cooking, put it on the steamer, and you can eat different types of rice in just one pot.

although the amount of rice is very small, it doesn't seem to feel like a bit player with very few fragments after cooking. Very fragrant sausage and bacon, less rice and more vegetables. It's delicious ~ potatoes are peeled and the hob blocks are cleaned, and sausages and bacon are cleaned. Slightly wash japonica rice, put it in a bowl with potato sausage and bacon, stir it evenly, add a proper amount of cold water, put it in a steaming compartment of an electric rice cooker, steam it together on the premise of cooking, lift the lid after cooking, take off the steamed bacon rice, sprinkle onion on the surface and take it while it is hot. The way is so simple, you can learn it as soon as you learn it? The proportion of each raw material can be adjusted at will. Sausage bacon has a high salt content, so it is unnecessary to add salt to the rice. You can directly put all the information into the rice cooker and stew it with the cooking function. Hurry up and have a look ~ Green Lemon Hot and Sour Shrimp Food: 1 kg of fresh shrimp, 2 sweet peppers, 1 green lemons, 2 slices of lemon leaves, more than half of shallots, and appropriate condiments for Xianglai: 6 tablespoons of Thai sweet and spicy sauce, 3 tablespoons of soy sauce, 1 tablespoons of white rice vinegar, and a small amount of white pepper. Cut off the shrimp gun, mouth, whiskers and shrimp feet in front. Make a cut on the shrimp, but don't cut it, and then pick out the shrimp intestines below. 2. After the lobster is solved, wash it with warm water, and use kitchen paper to absorb the water and reserve it. 3. Cut the sweet pepper into pieces and reserve it. Clean the lemon leaves, cut them into filaments, and reserve more than half a lemon slice. 4, add some oil to the wok, first put some ginger slices to stir-fry the fragrance, then pour the shrimp, fry both sides of the shrimp in bright red, and hold it out for reserve. 5. Stir-fry the onion with the oil of fried shrimp. Pour in the lobster, put all the seasonings in the seasoning, simmer in half a bowl of hot water for 31 seconds, let the shrimp taste better, stew until the juice thickens, then squeeze in a small amount of lemonade and stir-fry, turn off the fire, sprinkle lemon leaves and dried lemon slices, and then mix and eat.