Fast food recipe - Hong Kong style pork chop rice main

Ingredients: a bowl of white rice, an egg, a piece of pork chop

Cuisine: Cantonese cuisine

Features: Delicious and easy to make

Amount of ingredients: A bowl of rice, an egg, a piece of pork chop, 5 fermented mushrooms, a few corn kernels, a few green peppers

Preparation method:

1. Pat the pork chops with the back of a knife to loosen them, sprinkle with salt and a little wine, pinch with egg whites, and sprinkle with bread crumbs and set aside

2. Add the eggs to the wine , salt into egg liquid, and stir-fry it with white rice to make egg fried rice. Spread it flat in the center of the plate

3. Fry the patted pork chop until golden brown on both sides and cut it into pieces and spread it flat on the egg fried rice

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4. Stir-fry the corn kernels, green peppers and shiitake mushrooms over low heat, pour in the tomato sauce, add salt and a little sugar, then pour in half a cup of water and cook for about 2 minutes. Pour the cooked sauce Just pour it on the pork chop and rice

Homemade Yoshinoya fast food rice

Ingredients: fatty beef slices, carrot slices, onion slices

Ingredients: cooking wine, Sugar, salt, chicken essence, steamed fish soy sauce (or light soy sauce)

Preparation steps:

Step 1: Cut the onion into thick strips along the natural texture, and lay them flat on the bottom of the pot.

Step 2: Slice the carrots and lay them on top.

Step 3: Spread an appropriate amount of fattened beef on top.

Step 4: A small amount of cooking wine and white sugar (if you add carrot sugar, you can add less. Some people recommend mirin from Japan, but I have never used it. Personally, I think it is delicious with sugar), Put steamed fish soy sauce (or light soy sauce) and water into a small bowl, mix thoroughly, and pour into the pot. Personally, I think you can put less water, no more soy sauce than steamed fish, and less sugar.

Step 5: Put the seasonings in the pot, turn on the heat, and keep the pot on low heat for at least ten minutes. You can open the lid and stir a few times during the process, and the aroma will fill the whole room. Collect the juice as much as possible, the finished product will look like this.

Step 6: Put the white rice in a bowl.

Finally, the fat beef and the soup are poured on the rice. Hey, this is the finished product.

Lard and rapeseed rice (Shanghai style)

"Lard and rapeseed rice" is a popular meal that is loved by the masses in the Jiangnan area. In early 1915, a woman named Wu who lived near Zhixinqiao in Shanghai improved the traditional method of cooking with vegetables in rural areas of Jiangnan. It is sold in places where rickshaw workers gather and is very popular. Later, many shops rushed to imitate it. On the eve of liberation, there were about 400 to 500 shops in Shanghai selling lard, vegetable and rice. The ingredients and preparation methods of lard and rapeseed rice at "Meishi Zhai Restaurant" on Fuzhou Road in Shanghai are introduced below.

Main raw materials: 2.5 kilograms of rice, 1.5 kilograms of fresh vegetables, 500 grams of high-quality cooked lard, 35 grams of salt, a little MSG, an appropriate amount of water, and an appropriate amount of meat marinade.

Preparation method:

(1) Wash and drain the rice, wash the vegetables and cut them into 3 cm sections.

(2) After the lard is put into the pot and boiled, put the vegetables into the pot at once, stir-fry for a few minutes, add salt, MSG and water, and bring to a boil over high heat. Then put the rice into the pot, and then use a rice spatula to gently stir it along the bottom of the pot; when the water in the pot gradually decreases, the stirring speed will increase and the firepower will decrease to prevent it from sticking to the pot. After the rice and water have melted, smooth the rice, use chopsticks to poke a few air holes from the surface of the rice to the bottom of the pot, cover tightly, and simmer over low heat for about 10 minutes.

(3) Pour thick marinade when eating.

Flavor characteristics: The rice is crystal clear, the vegetables are green, and the taste is fragrant and glutinous. Each 250 grams of lard rice contains 480 more calories, 2 grams of protein, 24 grams of calcium, 6 mg of iron, and 45 mg of phosphorus than the same amount of rice. At the same time, the contents of various vitamins also increased, especially carotene and ascorbic acid.

Lotus leaf rice (Cantonese style)

Lotus leaf rice is a folk delicacy that is widely spread in the south of the Yangtze River and has a long history. According to "Guangdong Xinyu" in the late Qing Dynasty, "Dongguan's fragrant rice, mixed fish, meat and other flavors are wrapped in lotus leaves and steamed. The outside and inside are fragrant, and the name is 'Lotus Leaf Rice'. Therefore, the folk song says: Rice wrapped in lotus leaves is more fragrant than flowers. ”

Lotus leaf rice is a summer food. In midsummer, the weather is so hot that people lose their appetite. If you open a pack of lotus leaf rice, the fragrance of lotus leaves and the aroma of the food will hit your nostrils, which will increase your appetite.

Main raw materials: 500 grams of rice, 75 grams of vegetable oil, 2 eggs, barbecued pork, lean pork, shrimp, appropriate amount of mushrooms, a little each of soy sauce, salt, sugar and spices, 2 fresh lotus leaves.

Preparation method: (1) Put the rice in a lunch box, add 500 ml of water and 25 grams of vegetable oil, steam it over high heat, take it out to cool, and mix it up.

(2) Chop the barbecued pork, lean pork and mushrooms into fine pieces, add soy sauce, refined salt, sugar and spices and fry until cooked; fry the eggs and chop them into pieces, mix together and mix well.

(3) Use the mixed vegetables as stuffing, divide it into two portions and wrap them with rice, wrap each portion in washed fresh lotus leaves, put it in a steamer, and steam it over high heat for 20 minutes. .

Traditional Chinese medicine believes that lotus leaves are bitter and neutral in nature, and have the effect of clearing away heat and relieving summer heat. Lotus leaf rice is not only delicious and nutritious, but also has therapeutic benefits in preventing heatstroke.

Casserole-baked cured rice (Shanghai style)

Casserole rice is a popular winter dish. my country's Yunnan ham, Jinhua ham, Cantonese sausage, etc. are all popular cured meats.

Rice made from cured meat products and rice are collectively called cured meat rice. The casserole introduced here is the best among all kinds of cured rice.

Main raw materials: 750 grams of japonica rice, 200 grams of cured duck, 100 grams each of bacon, sausage, and duck liver gizzards, 250 grams of cabbage, 25 grams of white soy sauce, 5 grams of salt, and 75 grams of cooked pork.

Preparation method: (1) Add appropriate amount of water to the japonica rice in a casserole, bring to a boil over high heat, then pour in the cured duck, bacon, sausages, and duck liver gizzards until the water is almost dry, then remove. Turn to low heat and simmer until fragrant.

(2) Take out the cured duck and bacon from the casserole, chop into pieces, and cut the liver gizzards into slices.

(3) Heat the wok with cooked lard (50g), add the cabbage and stir-fry it thoroughly, add salt and stir-fry briefly, put it on a plate, and cover the cabbage with the sliced ??preserved meat. .

(4) Mix the rice with cooked lard (25g) and serve with cured meat, cabbage sum and white soy sauce.

Flavour characteristics: original flavor, sweet and oily, delicious and palatable.

Assorted Fried Rice (Yangzhou Style)

The Assorted Fried Rice introduced here uses exquisite ingredients and unique methods, and is full of the characteristics of Yangzhou cuisine.

Main raw materials: 250 grams of white rice, 50 grams each of river shrimp and lean pork, 25 grams each of cooked ham, cooked chicken gizzards, diced shiitake mushrooms, cooked bamboo shoots, green beans, and Shaoxing wine. grams, 8 eggs, 2.5 grams of salt, 4 grams of MSG, 15 grams of chopped green onions, and 150 grams of cooked lard.

Preparation method: (1) Put the japonica rice into a small basin, add an appropriate amount of cold water, steam it in a basket (the rice is slightly hard), take it out and mix it up.

(2) Blanch the green beans in boiling water (put a little alkali in the water), immerse them in cold water and rinse them thoroughly. Crack the eggs into a bowl and beat.

(3) Place the wok on a high fire, grease the pan with lard, add cooked lard (75g) and switch to low heat, pour in the eggs and stir-fry. When the egg liquid is almost dry, add rice, continue to stir-fry, add salt (2g), MSG (2g), minced green onion, stir well and divide into two plates.

(4) Put the wok on high heat, add cooked lard (75g), first add shrimps and shredded pork and stir-fry until cooked, then add diced ham, diced chicken and diced chicken gizzards. , diced mushrooms, diced bamboo shoots, green beans, salt (1g), monosodium glutamate (2g) and Shaoxing wine, stir-fry until cooked and cover on two plates of egg fried rice.

Flavor characteristics: The rice is bright in color, red, yellow, green and white, with various accessories, rich aroma and delicious taste.

Sixi Pork and Vegetable Rice (Suzhou style)

Sixi Pork and Vegetable Rice is a combination of rice, meat and vegetables, with excellent color, aroma and taste, and is very popular among the masses. Delicious fast food.

Main raw materials: (make 20 servings) 2 kilograms of white japonica rice, 1.25 kilograms of green vegetables, 2.5 kilograms of thin-skinned pork belly, 100 grams of white sugar, 27 grams of salt, 280 grams of soy sauce, 50 grams of Shaoxing wine, cinnamon, 10 grams each of star anise, 15 grams each of onion and ginger, and 225 grams of cooked lard.

Preparation method: (1) Wash and drain the japonica rice, keep it aside for 8 hours. Remove the old leaves and stems from the green vegetables, wash and cut into 2.5 cm long sections, and drain off the water.

(2) Put cooked lard in an iron pot, cook over high heat until it is six-mature, add green vegetables and stir-fry for about 4 minutes. Add 25 grams of salt and 2000 ml of water. After boiling, add the japonica rice and use a rice spatula to gently flip it along the side of the pot. As the water in the pot gradually decreases, the turning speed gradually increases and the firepower gradually weakens. When the rice and water have melted and the rice grains have swelled, smooth the rice, use chopsticks to penetrate the rice through the bottom of the pot, poke a few holes, and cover it; when it reaches the top and becomes airy, simmer over low heat for about 15 minutes, and the dish is ready. meal.

(3) Remove the hair from the pork and wash it, cut it into 5 cm wide strips, add 1.3 liters of water, cook for 15 minutes, take it out and let it cool, cut it into 1.5 cm wide and 8 cm long strips. Cuts of meat.

(4) Skim off the foam from the broth, leaving 750 grams of soup in the pot, then pour in the cut meat, add soy sauce, cinnamon, star anise, sugar, green onions, ginger, and Shaoxing wine. After boiling, turn the meat up and down, then simmer over low heat, flipping every 30 minutes, and simmer for about 1 hour until cooked, which is called "Sixi Meat". When eating, add a piece of Sixi Pork on top of each bowl of vegetable rice.

Flavor characteristics: wilted green color, white rice grains, oily, soft, rosy meat color, crisp but not rotten, fat but not greasy, fresh and delicious. This meal is rich in nutrients and suitable for all ages.

Fried dragon and phoenix rice (Shandong style)

Main ingredients: (make 10 servings) 750 grams of steamed rice, 100 grams of clean shrimp, 5 eggs, chicken breast, 150 grams each of raisins, 25 grams each of starch and Shaoxing wine, 15 grams of salt, 1.5 grams of MSG, 75 grams of scallion oil, and 250 grams of cooked lard (approximately 50 grams consumed).

Preparation method: (1) Spread the rice on the plate and let it cool. Crack all the eggs into a bowl, decant out some of the egg whites and mix them with the shrimps, and beat the rest. Slice the chicken breast into thin slices and cut into 1.5 cm long strips. Mix the clean shrimps with egg white and wet starch to make a paste and add salt. Wash and dry the raisins.

(2) Place the wok on a high fire, add lard and heat until 60% hot, pour in the shrimps, break them up and take them out. In another wok, add scallion oil, pour in eggs, stir-fry and break into pieces, then add rice, a small amount of salt, monosodium glutamate and Shaoxing wine, and stir-fry over low heat. When the rice is thoroughly fried, add shrimp, shredded chicken, and raisins, stir-fry evenly, and divide into 10 small bowls.

Flavor characteristics: The rice is oily and bright in color, the chicken breast and shrimp are tender and refreshing, and the raisins are sweet.

Gold and silver rice (Shandong style)

Main ingredients: (make 5 plates) 750 grams of rice, 5 eggs, 15 grams of salt, 3 grams each of green onion and minced ginger, pork 150 grams of oil.

Preparation method: (1) Spread the rice and let it cool (no rice balls). Crack the eggs into the bowl and beat them up.

(2) Heat the lard in a wok, add green onions and minced ginger and stir-fry until fragrant, add eggs, switch to low heat, stir-fry until golden brown particles are formed, add rice, stir-fry and mix well. At the same time, sprinkle with refined salt and fry until the rice is heated through.

Flavor characteristics: golden eggs, silvery white rice grains, yellow and white, good color, flavor and aroma.

Eight-treasure rice with lard and sand (palace style)

Eight-treasure rice is a kind of sweet that originated from ethnic minority areas in Xinjiang and Tibet. It has become popular all over the country since the Yuan Dynasty. There are many ways to make eight-treasure rice, such as Jingzhou’s “eight-treasure rice with preserved fruits”, Beijing’s “eight-treasure rice with preserved fruits”, Suzhou’s “eight-treasure rice with hundred fruits” and so on. The "Eight-Treasure Rice with Lard and Sand" introduced here was once included in the menu of the Qing court, and it is said to be one of the favorite meals of Empress Dowager Cixi.

Main raw materials: 500 grams of glutinous rice, 10 grams each of candied date slices, longan meat slices, red and green melon shreds, candied lotus heart (half slice), green plum slices, 25 grams each of small kumquats and diced suet, and 5 melon seeds. grams, 150 grams each of white sugar and bean paste, and 50 grams of lard.

Preparation method: (1) Put the glutinous rice in a container, soak it in cold water for 2 to 3 hours, take it out, put it in a cage (with gauze underneath), spread it flat, cover it tightly, and steam it over high heat. It will come out of the cage in about 20 minutes (when the rice is cooked).

(2) Pour the rice into a porcelain basin, add sugar and lard and mix well.

(3) In a large bowl, coat with cooked lard (anti-stick), place longan meat, candied dates, red and green melons, melon seeds, candied lotus hearts and green plum slices in various bright and beautiful shapes pattern; then pry up a portion of the glutinous rice and spread it out into a bowl shape, put lard bean paste (mixed with diced oil) in the middle and spread it out; then pry up the glutinous rice, cover it firmly, stick it to the light, and steam it in the upper drawer over high heat. Steam until the oil, sugar and rice are fused together and then take it out of the basket. Steam it again the next day. After three re-steamings, when the rice turns red, it will cover the plate. Remove the bowl and you can eat it.

Flavor characteristics: beautiful graphics, soft and sticky, sweet but not boring, oily but not greasy. If it is poured with orange thick juice made from orange powder (or fresh orange peel), sugar, appropriate amount of water, a small amount of starch and essence, it will be more sour and sweet.

Red bean glutinous rice (classic style)

In some places in my country, there is a custom of eating red bean glutinous rice on the first day of October in the lunar calendar, which is called "eating red rice". In Japan, adzuki bean glutinous rice is called adzuki bean rice and is a must-have meal for weddings and birthdays. On birthdays, the whole family eats "red bean rice" to wish them longevity.

Main raw materials: appropriate amounts of glutinous rice and adzuki beans.

Preparation method: Put adzuki beans into a pot of boiling water (the ratio of adzuki beans to water is about 1:5). Boil until eighty-mature and take it out. Wash the glutinous rice and add the boiled adzuki bean soup. Soak overnight, and the next day, stir the glutinous rice and adzuki beans evenly, steam them in a steamer for about 40 minutes, and then eat.

Flavor characteristics: Adzuki beans (also known as red beans) belong to the legume family. "Compendium of Medicine" records: "Adzuki bean promotes body fluids, facilitates urination, eliminates water, ventilates and strengthens the spleen and stomach." Adzuki bean glutinous rice is ruddy in color, has the aroma of adzuki beans, is rich in nutrients, and has the effects of increasing appetite and strengthening the body.

Bean curd rice (Hong Kong style)

Main ingredients: (make 5 servings) 500g glutinous rice, 300g indica rice, 200g mung beans, 25 eggs, 25g each of minced green onion and refined salt, cooked 250 grams of lard.

Preparation method: (1) Clean and grind the mung beans, rinse and remove the shells, and soak them in water for about 8 hours (soak for about 6 hours in summer). Soak for the same length of time. Then grind the indica rice and mung beans together into a paste.

(2) Place the iron pot on a low heat, spread the indica rice and mung bean paste into 10 thin sheets, and put them on the soaked glutinous rice. Cage, steam over high heat (sprinkle cold water once before cooking), take out, let cool and divide into 5 parts.

Put the chopped green onion, salt and cooked lard into 5 parts. On low heat, place a thin skin, pour 5 eggs beaten into a bowl and mix well on the skin, spread evenly, put steamed rice on it, sprinkle with refined salt, minced green onion, and pour cooked lard (50g) , mix well, cover with 1 piece of thin skin, and when the lower skin becomes yellow, remove and serve on a plate.

Flavor characteristics: outer skin. Yellow and slightly crispy; the rice is fragrant, charred on the outside and tender on the inside, with a unique flavor

Beef rice with smooth egg (Cantonese style)

Main ingredients: 200 grams of tender beef, 8 eggs, green onions. 10 grams each of tender tendons and tender ginger, 10 grams of soy flour, 50 grams of peanut oil, a little MSG, appropriate amount of white soy sauce and refined salt.

Preparation method: (1) Cut the beef into thin slices with horizontal stripes, add tender tendons, young ginger and a little water and stir; after about 10 minutes, add soy flour and white soy sauce and mix well. Before frying, add a little cooked peanut oil and mix well again; break the eggs into a bowl and add Stir the salt, minced green onions and MSG and set aside.

(2) Heat the frying spoon, pour in the peanut oil, stir-fry the beef several times over high heat, add the eggs, and stir well. Return the frying spoon, stir-fry several times over high heat, and pour it onto 6 bowls of rice.

Flavor characteristics: The beef is smooth and tender. It is a Cantonese-style fast food that Hong Kong residents like to eat.

Curry chicken rice (Cantonese style)

Main raw materials: 1 washed fat chicken (about 750 grams), 200 grams of onions, 250 grams each of potatoes and tomatoes, carrots 100 grams, 10 grams of curry powder (wet with two tablespoons of water), 10 grams of salt, 70 grams of peanut oil, 8 large bowls of cooked rice.

Preparation method: (1) Chop chicken into pieces; peel potatoes, cut half into diagonal pieces, and cut half into thin slices; blanch tomatoes in boiling water, peel and slice, and cut onions and carrots into thin slices.

(2) Place the frying spoon on a high fire, add 35 grams of oil, and when it is 80% hot, add the chicken pieces, pop them thoroughly and then scoop them up.

(3) Fry the onions in oil, add the mixed curry powder, stir-fry for a while, then add the chicken pieces, carrots, tomatoes and potatoes, stir-fry, put them into a small aluminum pot, and simmer over low heat About 1 hour, add salt, simmer for another 30 minutes, scoop up and pour on each bowl of rice.

Flavour characteristics: It has the aroma of curry and chicken, and is a kind of Western fast food rice.

Mutton pilaf (Xinjiang style)

Mutton pilaf is a traditional meal used by the Uygur and Kazakh people in Xinjiang to celebrate festivals and welcome guests.

Main raw materials: 2.5 kilograms of japonica rice, 2.5 kilograms of carrots, 500 grams of mutton fat (or vegetable oil), 1 kilogram of mutton, 75 grams of grapes, green onions, appropriate amount of salt, and a little MSG.

Preparation method: (1) Cut the mutton into 2 cm square dices and cut the carrots into shreds (dices).

(2) Heat the oil pan over high heat. When the mutton oil is burning until smoking, add the mutton and appropriate amount of salt, stir-fry until thoroughly stir-fried, and then take it out.

(3) Put the carrots and appropriate amount of salt into the pot, fry until half cooked, add green onion, MSG, stir well and take out.

(4) Put an appropriate amount of water in the pot, bring to a boil over high heat, add mutton and carrots, add rice after boiling, stir gently with a rice spatula, wait until the soup is gone, use chopsticks to prick the rice a few times. Make a hole, fasten the lid, and simmer over low heat. When serving, put the rice on a plate and sprinkle some raisins on top.

Flavor characteristics: The rice grains are as crystal clear as pearls, the carrots are as red as agate, and the mutton is fragrant and unique.

Bamboo tube rice (Dai flavor)

Bamboo tube rice is the favorite meal of the Dai people in Yunnan Province. Bamboo is abundant in many areas in the south of the Yangtze River. As long as bamboo has no bitter taste, you can make tube rice.

Main raw materials: 1 kg of glutinous rice or rice, 5 to 10 cm in diameter, 30 cm in length, several fresh bamboo tubes with knots at one end and no bitter taste; 1 handful of clean straw.

Preparation method: (1) Put rice and appropriate amount of water into a bamboo tube (do not fill it full), and plug the mouth of the bamboo tube with washed straw.

(2) Use tree poles or bamboos to build a frame, place the bamboo tube upright on the frame, surround the bamboo tube with fuel, burn for about 20 minutes, flip the bamboo tube, and bake for another 10 minutes or so until it is cooked.

(3) Scrape off the burnt skin of the bamboo tube, break the bamboo tube and eat.

Flavor characteristics: It has the fragrance and sweetness of green bamboo. Especially suitable for field work and spring outings and picnics (pay attention to fire prevention).

Hainan Fragrant Rice (Li flavor)

The Li people in Hainan Island love to eat fragrant rice when hunting, and often treat guests with fragrant rice. The preparation of fragrant rice is similar to bamboo tube rice, but the ingredients are different.

Main raw materials: rice, black beans, pork, venison, snake meat, etc. in appropriate amounts.

Preparation method: (1) Take fresh, non-bitter bamboo and saw it into a bamboo tube. There should be a knot at one end of the bamboo tube.

(2) Wash the rice and black beans, cut all kinds of meat into cubes (or slices), and put them into the bamboo tube with an appropriate amount of water (do not fill it up). The mouth of the bamboo tube is stuffed with banana leaves.

(3) Bake over charcoal fire or firewood. The bamboo tube should be rotated frequently during baking. When the aroma of rice comes out, bake over low heat for about 10 minutes.

Flavour characteristics: rich aroma and rich nutrition.

Flower rice (Miao flavor)

Guizhou Miao compatriots like to eat "flower rice". During festivals, weddings, and when children are full moon, they steam "flower rice" to entertain guests.

Main raw materials: an appropriate amount of ordinary glutinous rice, a small amount of black glutinous rice.

Preparation method: Mix ordinary glutinous rice and black glutinous rice and steam them into "glutinous rice" (the production method is the same as ordinary glutinous rice).

Flavor characteristics: Due to the mixture of black and white glutinous rice, the colors of the rice include black purple, light red, white, etc. "Flower rice" not only looks good in color, but also tastes delicious, sticky and fragrant, and has a nourishing effect.

Black glutinous rice is a specialty of Guizhou Province. Its surface is black-purple, slightly shiny, and highly waxy. Regular consumption of black glutinous rice can replenish blood and qi, nourish the brain and stomach, make the skin tender and strengthen the body. It is a good nourishing product. Many people in the mountainous areas of Guizhou Province use black glutinous rice as a nourishing traditional Chinese medicine, and it is said that it can also be used externally to strengthen bones and strengthen muscles.