About "What's delicious about hot rice?" This question, Bian Xiao sorted out the user's answers from multiple channels, so that everyone can understand it more comprehensively.
1. The following opinions were praised by 254 people, with 48 1 discussion:
It must be hot rice with lard. How to eat is very simple. Eat rice with a spoonful of lard like this. If the taste is light, add some soy sauce to taste the original flavor of lard!
2. The following opinions were praised by 70 people and discussed in 37 exchanges:
Grandpa is very particular about this. The remaining leek seeds are all high-quality leek seeds. The finer, the better. When the leek grows to four inches high, it can be cut. Cut half a basket of suitable leeks, and then go to the well to fetch water for cleaning. I indulge in the cold well water, splashing water on my grandfather's wrinkled old face from time to time. Grandpa was lazy all his life, but he was diligent in washing leeks. One by one, put them into the cold well water again and again. However, the washed leek is still not fragrant. Grandpa found a big bamboo plaque, smoothed the leek, put it on the plaque and put it on the shelf of the rice bathrobe, so that the summer sun can shine and the south wind can blow. Grandpa chose a white enamel basin, washed it to avoid water, put the dried and softened leeks in the basin, and rubbed it like dough. Porcelain glaze pot moves on the table, and leek rolls in grandpa's hand. Grandpa cut the leek into sections, cut it into small pieces, put it in a small bowl, add a few drops of vegetable oil and mix well. Now it's me who pickled leeks. I looked into the forest and thought, I wonder if grandpa smelled my pickled leeks?
3. The following opinions were praised by 39 people and exchanged and discussed for 37 times:
I remember when I was in junior high school, when the living conditions were generally not very good. In the middle school in the town, there are always rural residents who bring a glass bottle of lard fried with shallots and some shredded radish back to school. When eating at noon, dig a spoonful of lard and mix it in the freshly steamed rice, and the onion-flavored pork will immediately melt into the rice. That taste is unforgettable. After stirring evenly, the rice is full of scallion oil particles and finely chopped dried radish, which is full of lubrication and extremely satisfying. But no one eats like this anymore, for fear of being unhealthy. Secondly, lard no longer has that taste. Later, when I was in college, I accidentally invented a very magical way to eat. Red tofu bibimbap. Almost a piece of fermented bean curd and a spoonful of south milk are mixed with two or two rice. The rice must be hot. Later, I said that there was Sudan red in sufu for some time and gave up. Later, I tasted Taiwan Province white fermented bean curd, which contains the kind of fermented soybean. The dosage is the same, and the result is awesome! At the same time, Merlin's mushroom sauce and olive vegetables can also be tried, and the effect is good. But remember that rice must be steamed! Because I like spicy food, I have eaten Laoganma, but I remember to use shredded pork with lobster sauce. Other effects are not good. Use a spoonful of Chili sauce and some rice. Of course, there are also braised pork bibimbap or three cups of chicken sauce bibimbap, but these are not common. Eating too much is not healthy. Try it once in a while! Text/fried rice perspective (please click on the attention for more exciting)
4. Wonderful answer:
Plum thinks this boiled chicken leg rice is the best. Fresh chicken legs with vegetables and cooked chicken leg juice poured on rice are simply the most beautiful in the world. The specific process is as follows: 1, boneless chicken leg. 2. Make a small hole in the chicken skin with a fork to prevent the chicken skin from shrinking when heated! 3. Mix the seasonings in the ingredients list (cooking wine 15g, sugar 10g, vinegar 5g, soy sauce 15g, soy sauce 5g, salt, pepper and olive oil 5g) with a little water, and then mix the sauce according to the cooking method. Put it aside! 4. Pour the oil into the pot, turn on a small fire and put the chicken leg meat into the pot. 5, when it is golden, it is the opposite. 6. Pour the prepared cooking juice into the pot and simmer for 5 minutes. 7. Remember not to collect all the juice when you collect it. Cooking juice with rice is delicious. 8. Cut into pieces. 9. Add your favorite vegetables and a delicious and nutritious roast chicken leg rice will be ready. Remember to sprinkle sesame seeds to make it more fragrant. Roasted chicken leg rice, chicken is tender and delicious, and dipping rice in sauce is delicious!
5. Wonderful answer:
Eat Mapo tofu, the best match is white rice, the rest are inferior, a spoonful of Mapo tofu is poured on white rice, and a spoonful is heavily scooped. Starch and sugar in rice dilute the spicy taste of Mapo tofu and enrich the edible level of Mapo tofu, which makes people want to stop. Of course, there are all kinds of ingredients, but in my opinion, compared with the frying, frying and frying of Chinese food, Japan's unique sashimi rice cover can be said to be a very outstanding representative. When I went to Kyoto this year, my wife took me to an online celebrity seafood restaurant in Sanjiao. The storefront is very small, with four tables in total. Everyone ordered a bowl of double boiled salmon rice. Half of the salmon is lightly roasted with a spray gun, and the other half is sashimi. The taste is slightly different, but without exception, it is perfect with rice. And roast beef with rice, coupled with the extremely delicious taste of beef and thick-cut beef, can have a sense of heroism in Japan, a place where everything is very small. Shopping in Japan causes leg pain, because a bowl of beef rice instantly restores physical strength. Beef rice is really not to be underestimated. In China, paella is rarely cooked delicious, or served with cheese, or the fish and shrimp are not fresh, or the rice is too soft, which loses its characteristics. And seafood and rice cooked in one pot can only be regarded as an alternative bibimbap.