Pineapple Fried Rice

Function:

Helps digestion, quenches thirst and prevents heatstroke

Materials:

Ripe pineapple 1 , 6 pieces of Western-style ham, 4 bowls of white rice, 6 shrimps, 2 bowls of fried cashew nuts, a little pork floss, and a little minced green onion.

Method:

1. Cut the pineapple in 1/3 crosswise, keeping the head and tail, scoop out the pineapple meat with a spoon, and cut it into 1-inch rectangular pieces. Set aside small pieces and keep the pineapple shell.

2. Cut the shrimps open from the back, remove the intestines, wash them, blanch them in boiling water for 1 minute, remove them and set aside.

3. Cut the Western-style ham into round shapes and set aside.

4. Put a small amount of oil in the wok. When the oil is slightly warm, add the rice and stir-fry slowly. When the rice is cooked, add pineapple, Western-style ham and shrimp and stir-fry at the same time. Add a little salt to taste, stir-fry over high heat, then add the cashews until everything is evenly stir-fried with the rice, then put it into the pineapple shells prepared earlier, and sprinkle with a little chopped green onion and pork floss to make it more delicious.

Pineapple fried vegetables

Preparation time: 15 minutes

Production time: 5 minutes

Materials:

230g pineapple, 75g fresh lily, 75g celery, 115g asparagus

Half red and green pepper, appropriate amount of fungus, a little shredded ginger

Seasoning:

< p>3/4 teaspoon salt, 1/2 teaspoon sugar, 2 tablespoons water, 1/2 teaspoon starch

Method:

1. Cut the pineapple into pieces and use a little salt water Soak for a while, drain and set aside.

2. Peel the lily into petals and wash them. Cut the celery into small pieces, cut the red pepper into pieces, and cut the asparagus into diagonal slices.

3. Heat the oil, add shredded ginger and stir-fry briefly. Add celery, red pepper, fungus, and asparagus and stir-fry together.

4. Put the lily and seasoning into the pot, stir-fry briefly, and finally add the pineapple and stir-fry evenly.