Weight: 2 persons.

Wash-free Japanese rice 1/2 cups, shiqing soup 250ml, water 250ml, 2 tablespoons onion/white onion powder, 3 teaspoons butter, 3 tablespoons lemon juice, 1 tablespoon olive oil, parmesan cheese, salt and fresh herbs such as parsley/thyme/basil. [HaoChi 123.com]

Exercise:

1, choose a pot with a deep mouth and a small fire on it.

2. Pour in olive oil and a little butter.

3. After the butter melts, put down the onion and stir-fry until fragrant (I personally like to stir-fry it a little).

4. At this time, add rice and stir-fry until the rice grains are completely wrapped by the oil layer until they are slightly transparent.

5. Add the chicken soup and water batch to the pot, not too much at a time, stir-fry until the liquid is absorbed by the rice grains, and then add the next batch of liquid. The whole process takes about 15 to 20 minutes.

6. Finally, stir-fry until all the liquid is basically absorbed, and the starch released from the rice grains is sticky and seasoned with salt.

7. Leave the fire, add lemon juice and stir well.

8. Add cheese and vanilla powder and pour some extra virgin olive oil.