Raw materials:

300g of rice, 0/00g of chicken/kloc-0, 30g of carrot, 0/00g of pea/kloc-0, 5g of water mushroom/kloc-0.

Seasoning:

15g cooking wine, 10g chopped green onion, a little salt, Jiang Mo, monosodium glutamate and pepper.

Exercise:

1, 2 portions of rice, put in a bowl; Clean chicken, dice, add cooking wine, salt and Jiang Mo, and stir well; Peel carrots, wash and dice; Remove the stems of mushrooms, wash and dice; Wash peas and set aside.

2. Put the pot on the fire, put the oil on it and heat it. Stir-fry chopped green onion, add diced carrots and peas until soft, add salt and stir-fry until 80% done.

3, another pot on fire, put the oil to 80% heat, add diced mushrooms, diced chicken, stir fry a few times, add peas, diced carrots and monosodium glutamate, stir fry evenly, sprinkle with pepper and pour on the rice.

The practice of beef bibimbap;

Ingredients: beef, potato, carrot, curry powder, garlic, ginger, onion, salt, monosodium glutamate, starch, cooking wine and rice.

Practice: 1. Cut the beef into cubes and cook it in boiling water to remove the residual blood in the beef. Cut potatoes and carrots, garlic (one end), ginger and onion.

2. When the oil in the pot is heated to the 8th floor, add garlic cloves and ginger slices, pour in cooked beef until it smells fragrant, stir fry, add cooking wine, pour in potatoes and carrots after the smell of wine evaporates, add curry powder and salt after stir fry, stir fry until the raw materials are just submerged, turn to medium heat after boiling, stew until the soup is thick and uncovered, add monosodium glutamate, stir well and thicken.

3. Put the cooked rice into the rice bowl, flatten the surface hard, then pour it upside down on the plate and pour it into the freshly cooked curry beef.

Tip: Beef can be replaced by chicken, but chicken can be cooked directly. If it is pure curry chicken, it needs to be fried with salt in an oil pan, and a small amount of water can be added when frying. The ingredients are not suitable for raw potatoes and carrots at this time.

When the soup thickens, you must turn the ingredients slowly and gently, because the potatoes are already quite "fragile" at this time. If you push a little harder, the potatoes will fall apart.

Tomato paste diced meat bibimbap

Technology: others

Taste: original flavor

Ingredients: rice (steamed) (300g)

Accessories: pork (lean meat) (150g) and carrot (50g).

Seasoning: tomato sauce (20g) lard (refined) (40g) cooking wine (15g) onion (5g) ginger (5g) monosodium glutamate (1g) salt (2g).

Category: fast food/staple food: spleen strengthening, appetizing, anemia, malnutrition and adolescent recipes.

Production process:

1. Wash lean meat, pat it loose and cut it into dices; Wash carrots and cut them into cubes; Wash onion and ginger, cut onion into chopped green onion, and cut ginger into Jiang Mo for later use.

2. Put the wok on a high fire, add cooked lard to heat it, add chopped green onion and Jiang Mo, add diced carrots and stir-fry for a few times, then add diced meat and stir-fry quickly. When it changes color, add cooking wine and refined salt, stir-fry until it stops, and then cease fire.

3. Put the stewed rice into a dish, pour diced tomato juice on the rice, and serve.

Eel bibimbap

Grilled eel skewers, placed on delicate and fragrant white rice, make people think of Japanese rice at a glance. The minced vegetables are sprinkled with a unique western-style sauce, which is salty and sweet, and sweet and salty, which makes people feel refreshed. In sauerkraut, half-moon Japanese pickled radish and cucumber are warm, creating a romantic atmosphere of spring, which is fascinating and intoxicating. Pork chops with rice: golden appearance, emitting infinite enthusiasm. After the thick fresh meat is cut, the meat in the ice is fragrant and fragrant, with a touch of Japanese sauce. Full marks in taste and nutrition.