food

Bacon/carrot/potato/seaweed/shrimp skin

Rice/soy sauce/oyster sauce/green beans

working methods

1. Food processing: diced sausage, diced carrot and diced potato.

2. dry baking: the pot is hot and does not pour oil. Tear laver into small pieces, stir-fry with shrimp skin until the shrimp skin turns yellow. Porphyra can be pressed into pieces and served on the table.

Stir-frying can increase the crisp taste of laver and shrimp skin, and the flavor is more intense.

3. Stir-fry: Add a little base oil to the pot and moisten the pot. When the oil is hot, pour in diced sausage, diced carrot and diced potato to fry the oil.

4. Seasoning: pour in the pre-soaked rice, stir fry evenly, add a little soy sauce and half a spoonful of oyster sauce to continue stir fry, and pour in the right amount of water without rice.

Controlling the ratio of rice to side dishes at 1:2 can ensure the best taste of roasted rice.

5. stew: after the water is boiled, cover the pot and cook for eight minutes on low heat. Finally, sprinkle a handful of blanched green beans, fried shrimp skin and seaweed, stir well and take out the pot.

According to the ingredients at home, I adopted the following methods:

First, ingredients:

Sausage, bamboo shoots, lettuce, carrot, shrimp skin, kelp.

Homemade sugar color, homemade monosodium glutamate, onion ginger, oyster sauce, salt.

Second, practice.

1. Food processing: sausage, carrot and lettuce are diced. Blanch bamboo shoots, dice, and cut onion and ginger into small pieces.

2. Dry baking: heat the wok without pouring oil. Cut the kelp into small pieces, stir-fry with the shrimp skin until the shrimp skin turns yellow and the kelp can be crushed, and then take it out of the pot.

Stir-frying can increase the crisp taste of kelp and shrimp skin, and the flavor is more intense.

3. Cooking: Add a little base oil to the casserole to moisten the pot. When the oil is hot, pour in diced sausage, diced carrot and diced bamboo shoots to fry the oil.

4. Seasoning: pour in the pre-soaked rice, stir fry evenly, add a spoonful of homemade sugar, half a spoonful of oyster sauce and a spoonful of homemade monosodium glutamate, continue to stir fry for a while, and pour in a proper amount of water without rice.

Controlling the ratio of rice to side dishes at 1:2 can ensure the best taste of roasted rice.

5. Stew: After the water is boiled, cover the pot and simmer for eight minutes. Then, according to the actual situation, collect water at high fire for 1-2 minutes. Finally, sprinkle a handful of diced lettuce, fried shrimp skin and kelp, stir well and take out.

ps:

This time, I forgot to cook lettuce in the rice. Anyway, from a nutritional point of view, lettuce is best not to be eaten raw. So, just sprinkle shrimp skin and kelp into the rice next time. It should be much greener and more eye-catching, right?