Recipe introduction
Flying is an ideal, eating is a reality. In fact, I wanted to give up at that time because of a very realistic reason, that is, I was hungry, I had no strength, and I really couldn't run. Before leaving that day, I only ate a bowl of raw meat powder and added an egg first. I didn't expect to have to toss for so long later, and my strength was used up. I can't wait to stop flying and eat two bowls of rice to fill my stomach first. When we landed, everyone chased me and asked me what happened to my maiden voyage. I'm numb, I'm not excited or afraid, but I'm afraid to tell others that I'm actually hungry. Later, I don't know if I was hungry or nervous, or even cramped my hands and feet. My predecessors taught me to clap my hands and kick my legs. After I finally recovered, I quickly stuffed a bag of biscuits. Well, everything is stable and sunny! It shows that gliding is definitely hard work. First of all, we must have a healthy body, a good figure, and the most important thing is to eat well. Let's start with a bowl of delicious rice and wish us health and happiness!
material
2 Cantonese sausages, 1 root Cantonese barbecue, 1 egg, 200g broccoli, Thai fragrant rice.
working methods
1. Take a casserole, put the washed fragrant rice and water into the rice, cover the casserole and stew for ten minutes. Ten minutes later, put the cut sausage and barbecued pork neatly on the rice noodles.
2. Take a small bowl, mix the ingredients into a bowl of seasoning and pour it evenly on the sausage.
3. Cover the pot, simmer for two minutes, turn off the fire and simmer for ten minutes.
I have time anyway. Fry an egg on rice noodles.
skill
To cook clay pot rice, it is best to choose Thai fragrant rice, which is very biting and has a long aroma. Silk Miao rice and fragrant rice sold in the general market can also be used as clay pot rice. Don't drain too much water when cooking fragrant rice. Generally 1 cup of rice plus 1.2 or 1.5 cup of water. In the process of cooking, don't open the lid casually, and stew for at least ten minutes before opening the lid to put sausage and barbecued pork. It is best to cut the sausage as thin as possible, so that the fatty oil in the sausage can easily penetrate into the rice.
tuna salad
material
Sausage, fungus, carrot, corn, green beans.
working methods
1. Weenies, fungus, carrots, frozen corn and green beans are used here. Cut what should be cut and tear what should be torn, then wash the rice, put these raw materials and a little salt in it, and stew the rice in a pressure cooker in the usual way.
2. Remember to mix the rice and vegetables well after being bored. If you are too lazy to cook, you can just have a meal with a bowl of soup.
tuna salad
material
Rice 1/2 measuring cup (about 70g), 2 sausages, 4 mushrooms, 2 rape, eggs 1 piece, 3 coriander, 2 onion ginger and fragrant leaves 1 piece.
working methods
1. Wash the rice, put it in a container and add water. The ratio of rice to water = 1: 1.5. After boiling, cover the lid, simmer for about 10 minutes, and cook until 7 minutes are cooked.
2. Wash and blanch mushrooms and rape for later use. Cut the mushroom in half, slice the sausage and put it in the rice.
3. Knock a raw egg on the rice, cover it and stew for about 5-8 minutes. The specific time needs to be judged according to your own firepower and meters. Put the scalded rape on the rice.
4. add a proper amount of water to the small pot, not too much water, one meal is enough. Add onion and ginger slices, coriander and fragrant leaves, and bring to a boil. Turn the heat down and cook for about 5 minutes. Take out the cooked materials and leave no water for later use.
5. Mixed soy sauce+glamorous sesame oil+fish sauce+chicken juice+rock sugar.
6. Pour the boiled vegetable water and stir to boil. If it is too thin, you can make it thin. Pour it on the rice when eating.
tuna salad
material
Guangdong emperor sausage, Chinese cabbage, rice, mushrooms, shallots, seasonings: coriander root, salt, shallots, ginger slices, pepper, fragrant leaves, pepper, soy sauce, fish sauce, chicken essence and sugar.
working methods
1. Wash the rice slightly in advance and soak it in water.
2. Remove the hard skin from the root of Chinese cabbage, chop the leek, cut the Cantonese sausage with an oblique knife, and use a mushroom flower knife.
3. Wipe the bottom of the casserole with ginger slices soaked in oil, put the ginger slices on the bottom of the casserole, and pour some oil in the casserole before stewing to prevent the bottom from pasting.
4. Pour the washed rice into the casserole and put the water for steaming rice.
5. Put the cut sausage on the edge of the casserole.
6. Put it on an infrared stove and heat it on a big fire.
7. Cover the pot and put the rice on the fire.
8. Put cold water and a little oil and salt in a glass pot.
9. After the water is boiled, add Chinese cabbage and shiitake mushrooms, and immediately pass cold water after blanching, so as to ensure the bright green color and crisp taste.
10, after the casserole is boiled, turn down the heat.
1 1, and cover it for about 20 minutes.
12. Boil water with shallots, ginger slices, coriander roots, prickly ash, fragrant leaves and wild peppers, and add light soy sauce, fish sauce, chicken essence and sugar to make soy sauce. Pour it on the rice and you can eat it.
13 After another 20 minutes, the lid was opened and the smell of sausage had penetrated into the rice.
14, put aside the cooked dishes, add soy sauce and mix well before serving. Spicy, delicious and nutritious.