Ingredients: 300g of rice (steamed).
Accessories: pork (lean meat)150g, carrot 50g.
Seasoning: 20g of tomato sauce, 40g of lard (refined), 1 5g of cooking wine, 5g of onion, 5g of ginger,1g of monosodium glutamate and 2g of salt.
Features: This beige color is beautiful, tender and fragrant.
Exercise:
1. Wash lean meat, pat it loose and cut it into dices; Wash carrots and cut them into cubes; Wash onion and ginger, cut onion into chopped green onion, and cut ginger into Jiang Mo for later use.
2. Put the cooked lard into a wok and heat it over high heat. Add chopped green onion, diced carrot and diced meat for a few times when it is fragrant, and add cooking wine and refined salt when it changes color. When interrupted, add tomato sauce and monosodium glutamate and stir well, then cease fire.
Stew the rice, put it in a dish of diced tomato sauce, pour it on the rice, and serve it immediately.
Pie-food phase grams:
Rice (steamed): Rice should be eaten with horse meat, honey and xanthium sibiricum.
This paper introduces the practice of mixed rice in detail.
Food and efficacy: high-quality staple food, young people's recipes, nutritious recipes.
Taste: original technology: it
1. 1.2. 1 rice making materials:
Material: 400g of rice.
Accessories: winter bamboo shoots 60g, pork (fat and thin) 100g, Chinese cabbage 150g.
Seasoning: green onion 10g, salt 5g, monosodium glutamate 2g, soy sauce 4g, starch (pea) 5g and peanut oil 50g.
The characteristics of 1: 1.1 rice:
This rice looks pleasing to the eye, juicy and soft
Teach you to cook a bibimbap. It is delicious.
1. Wash pork, drain and cut into pieces; Wash and drain Chinese cabbage, and cut into sections; Shelling winter bamboo shoots, cooking and slicing; Wash the onion and cut it into sections for use.
2. Wash the rice and make it into rice for later use.
3. Pour peanut oil into the wok. When the fire is 50% hot, add the onion and stir fry a few times. Add pork slices and stir fry a few times. Add cooked winter bamboo shoots, vegetables, soy sauce, refined salt and monosodium glutamate. Pour in a proper amount of stock and bring to a boil. Thicken with a little starch to make a sauce.
4. Divide the rice into bowls, pour in the juice and eat immediately.
Pie-food phase grams:
Rice: Don? Meng Wei: Tumour diseases and Xanthium consumption caused by japonica rice and horse meat are heartbreaking.
Qing? Wang Yuying: Although fried rice is fragrant and dry, if it is not cold, it will help to get angry and diarrhea.
Detailed explanation of rice covered with shredded pork and mushrooms
Cuisine and efficacy: superior staple food, tonic qi and blood remedies, nourishing the body and preventing cancer remedies.
Taste: original technology: it
Mushroom shredded pork bibimbap making materials:
Ingredients: 500g steamed rice, 300g pork tenderloin and 250g fresh mushrooms.
Seasoning: green onion 10g, ginger 3g, cooking wine 20g, soy sauce 15g, salt 2g, monosodium glutamate 2g and peanut oil 60g.
Characteristics of bibimbap with shredded pork and mushrooms;
This kind of rice is tender, delicious and nutritious.
Teach you how to cook mixed rice with shredded pork and mushrooms.
1. Wash mushrooms, remove pedicels and cut into filaments; Wash tenderloin and cut into filaments; Peel onion and ginger, wash and cut into filaments for later use.
2. Heat the wok on high fire and pour in peanut oil. When the oil is hot, add shredded onion and ginger, stir-fry until fragrant, and add shredded mushroom and tenderloin. When the color turns white, pour in cooking wine, add refined salt and soy sauce, stir-fry until it stops, then add monosodium glutamate and stir well.
3. Put the stewed rice into the dish, pour in the fried tenderloin and shredded mushrooms, and serve.
Tips for making bibimbap with shredded pork and mushrooms;
The main ingredient is mushrooms, and fresh mushrooms are used to make bibimbap, which is more tender and delicious.
Pie-food phase grams:
Rice (steamed): Rice should be eaten with horse meat, honey and xanthium sibiricum.