condiments

rice

300 grams

basin

10g

Scallop/adductor muscle

15g

Dried oyster

15g

Dried/shelled shrimp

15g

Soaked mushrooms

4 flowers

carrot

100g

celery

50 grams

condiments

oil

20 grams

salt

1g

pepper

1g

onion

30 grams

energy

10g

Small onion

15g

coriander

4 pieces

step

1. Preparation materials: 250g of rice, 0g of laver10g, 5g of dried shrimp, scallop and oyster15g, 4 soaked mushrooms, 0g of carrot100g, 50g of celery, 30g of onion, and 0g of ginger1.

2. Wash laver, control water, soak dried shrimps, scallops and oysters for a few minutes, wash away dust, slice mushrooms, dice carrots, celery and onions, mince ginger, cut shallots into rings, and cut parsley a few times at will.

3. Cook the rice into rice and beat it loose for later use.

4. Heat oil in a pan, stir-fry onions and mushrooms, and then stir-fry shrimps, scallops, oysters and ginger twice.

5. Then stir-fry carrots and celery, add salt and white pepper to taste, and set aside.

6. Pour a little more oil into the original pot and stir-fry the shallots and rice under the heating of the oil.

7. After the rice is completely oiled, put it aside, stir-fry the seaweed a few times, and then stir-fry it with the rice.

8. Pour the vegetables fried in Step 5 into the rice and stir well.

9. Finally, turn off the fire, mix coriander, or stir-fry seaweed fried rice with garlic seedlings.

10. If it's a banquet, you can heat the casserole slightly with a small fire, and then use the casserole to hold fried rice.

skill

1. The shrimps, scallops and oysters here are all soft, just soak them for a few minutes to wash away the dust.

2. Don't fry coriander or garlic seedlings. Turn off the fire and mix it with fried rice.

3. You can also add diced pork belly and eggs.

4. The choice of dried seafood is optional.