Exercise 1
Preparation of ingredients:
Half a catty of rice, two eggs, three leeks, one or two pork, one or two hams, one or two carrots, one or two mushrooms, one or two lavers, one or two cabbages, salt, chicken soup, lard, monosodium glutamate, pepper and soy sauce.
Production steps:
1. Pork, ham, carrot and shiitake mushrooms are cut into small squares. Sprinkle a little salt on the diced meat and stir. Cut the Chinese cabbage into 2cm short silk, cut the shallots into small pieces. Beat the eggs into a bowl, add salt and chopped green onion and stir well.
2. Put the pot on the fire, scoop in a small amount of cooked lard, heat it, pour in the egg liquid and fry it into diced eggs, and pour the fried diced eggs into a bowl.
3. Heat a proper amount of lard in the pot, stir-fry chopped green onion for a while, add diced meat, ham, carrots, mushrooms, dried laver and cabbage and stir-fry for a while, add a little soy sauce to choke the pot, then pour in the fried eggs and rice, stir-fry evenly, pour in a little chicken soup, add salt and pepper, continue to stir-fry evenly, and add a little monosodium glutamate to stir-fry evenly before taking out the pot.
Exercise 2
Preparation of ingredients:
750g of white rice, 50g of cooked ham, 4 eggs, 25g of cooked bamboo shoots, 25g of water-soaked mushrooms, 25g of chopped green onion, 50g of water-soaked sea cucumber, 50g of cooked chicken breast, 75g of shrimp, 75g of lean meat, 75g of cooked gizzard 1, 75g of green beans and 75g of water-soaked scallops, with common seasonings.
Production steps:
1. Cut sea cucumber, chicken, ham, gizzard, mushrooms, bamboo shoots and pork into small cubes (slightly smaller than green beans). Shrimp is sized with refined salt and dry starch. Cut the onion into chopped green onion, beat the eggs into a bowl, add salt and chopped green onion and stir well.
2. Heat the wok, add 75g to 50% cooked lard, add shrimps and oil until cooked, add diced sea cucumber and stir fry, add Shaoxing wine, refined salt and chicken soup, and then collect concentrated marinade as topping.
3. Put the wok in medium heat, add 15 1g oil, pour in the eggs and stir-fry quickly until they look like osmanthus, add the cooked rice and stir-fry, then pour in the assorted toppings and mix well.