Material

25g cowpea, 4g pork belly and a little ginger

Method

1. Wash and soak the rice.

2. Cut the cowpea and shredded pork, Jiang Mo.

3. Pour the oil into the pot and stir-fry the ginger when it is hot, and take out the fried ginger.

4. pour in shredded pork and stir fry slightly.

5. Add cowpea and stir fry, and add soy sauce monosodium glutamate.

6. When rice 8 is ripe, pour the fried vegetables and let them simmer until cooked.

7. Stir after boiling, even if it is not uniform.

method 2 of flower rice,

materials

rice, chicken, carrots, green peppers, eggs, steamed bread, salt, cooking oil, pepper, black pepper, Chili powder, thirteen spices, ginger powder, pepper powder, oyster sauce, soy sauce, sugar, honey and sesame oil

method

1.

2. Chicken.

3. Green pepper.

4. eggs and steamed bread.

5. carrots.

6. Cut carrots, green peppers and chicken into small pieces for use.

7. knead steamed bread into steamed bread chaff. You can omit this step if you have bread crumbs.

8. Beat the eggs into even egg liquid for later use.

9. Marinate the diced chicken, green pepper and carrot with seasoning for 1 minutes, then pour the marinated vegetables and rice together.

1. stir evenly for use.

11. prepare a piece of plastic wrap.

12. Take out a proper amount of the evenly stirred rice and put it on the plastic wrap.

13. Hold the rice into a tight round ball in the plastic wrap so as not to scatter when frying.

14. put the rice balls into the egg liquid and then roll a layer of steamed bread bran.

15. press the rice ball into the shape of your new love for later use.

16. put a proper amount of cooking oil in the wok, fire and burn until the surface of the wok is warm by hand.

17. Add the rice cake embryo and fry it on low heat.

18. Take out when both sides are golden, drain the oil and serve.