Ingredients: indica rice100g.

Accessories: 25 grams of scallops; 50 grams of chicken; 50 grams of water chestnut; 50g mushrooms (fresh)

Seasoning: lard 5g; Cooking wine10g; 2 grams of salt; 3 grams of green onions; 2 grams of ginger; Pepper 1g method:

1. Wash scallops and shred them;

2. Wash and shred the chicken and put it into the plate together;

3. Add cooking wine and steam in a steamer;

4. Wash the indica rice, soak it in cold water 1 hour, take it out and drain it;

5. Soak the mushrooms and send them back to be soft, pedicled, washed and diced;

6. Water chestnut is peeled and washed, and cut into small dices;

7. Wash the onion and ginger and cut them into sections for later use;

8. Add about 1500 ml of cold water to the pot, add the indica rice and boil it with high fire;

9. Add diced mushrooms, diced water chestnuts, diced scallops and shredded chicken, and then cook over low heat;

10. Add salt, lard, chopped green onion, Jiang Mo and pepper to the porridge and cook for a while before eating.

Second, spinach lean porridge

Materials: indica rice (100g) and water spinach (150g).

Accessories: water chestnut (50g) pork (lean meat) (50g).

Seasoning: lard (refined) (10g), salt (2g) and monosodium glutamate (1g).

Efficacy: preserve health in spring, clear away heat, detoxify and diuresis, and regulate diabetes;

1. Wash the indica rice and soak it in cold water for a while;

2. Wash the spinach, cut off the stem and cut into pieces;

3. Wash lean meat and chop it into minced meat;

4. Peel water chestnut, wash and cut into pieces;

5. Add about 1200 ml of cold water to the pot, add the indica rice and boil it with high fire;

6. When the rice is about to bloom, add minced meat, water chestnut and water spinach, and add lard, salt and monosodium glutamate to taste;

7. Continue to cook until the rice and rotten meat are cooked.

Third, Yangzhou japonica rice and egg fried rice Yangzhou egg fried rice was formerly known as "broken golden rice" recorded in the Book of Food. According to legend, when Emperor Yangdi visited Jiangdu, this dish spread to Yangzhou. Fried rice with eggs is characterized by the combination of dishes and points. Before cooking, cook the rice with moderate hardness and loose particles, and fry it with eggs. If the broken gold is shiny, smooth and shiny, delicious and refreshing, it is vividly called "gold covered with silver". Yangzhou fried rice with eggs is famous at home and abroad. In many Chinese restaurants abroad, you can see this famous Yangzhou cuisine.

Ingredients: 500 grams of white rice and 5 eggs.

Ingredients: 25g of sea cucumber, 20g of cooked chicken breast, 20g of cooked ham, 20g of pork, 5g of scallop12g, 5g of starch shrimp, half of cooked duck wrist, 2g of mushroom12g, 2g of winter bamboo shoots12g, and 2g of green beans12g.

Seasoning: 7 grams of chopped green onion, 7 grams of Shaoxing wine, 0/5g of refined salt13g of chicken soup100g of cooked lard100g.

Methods: 1, ham, duck gizzard, chicken breast, mushrooms, bamboo shoots and hunting meat were all cut into cubes slightly smaller than green beans. Put the eggs in a bowl, add 10g refined salt and 3g chopped green onion, and stir well.

2. Heat a wok, scoop in 35g cooked lard, add shrimps and oil until cooked, remove and drain the oil, then add sea cucumber, chicken, ham, mushrooms, winter bamboo shoots, scallops, duck gizzards and pork, add 3g Shaoxing wine, salt and chicken soup to boil, and put them in a bowl for assorted topping.

3. Put the wok on fire, add 65g cooked lard, when the wok is heated to 50%, pour in the egg liquid and stir fry, add the rice and stir fry, pour in half the topping and continue to stir fry. After putting 2/3 of the rice into a small bowl, pour the remaining toppings, shrimps, green beans and chopped green onion into a wok, stir-fry them with the remaining rice in the wok and put them into a bowl to cover the surface.

Key points of production:

Yangzhou fried rice with eggs should use proper amount of oil, and the rice must be thoroughly fried.

Fourth, coconut cake

There are two ways to make coconuts.

(1) Slice or shred coconut meat, add garlic, refined salt and clear oil, then add indica rice and cook. There is a custom of "cooking coconuts on June 6th" in rural Hainan.

(2) Select tender coconut, peel it, and keep the coconut meat intact when peeling, then cut a small mouth from the upper end, put it in indica rice or glutinous rice mixed with Jiang Mo and garlic (glutinous rice tastes better), then cover the small incision, fix it with hemp rope, and put it in a pot for cooking. The rice inside also takes up space when it becomes rice. When it is ripe, it is cut into pieces like a watermelon, like a boat. So some people call it a "pearl boat" (rice grains are like pearls). Five, five colors

Five-color rice is five-color rice. It is the unique flavor rice of Miao compatriots in Hainan. Five colors refer to red, yellow, black, blue and white.

Rice is made of indica rice. Indica rice is a kind of glutinous rice planted in mountainous areas.

The practice of five-color rice is to dye indica rice. The choice of dyes is as follows:

Red: wash the leaves and stems of red olive grass and cook them into red soup;

Yellow: Peel, wash and polish fresh Alpinia, then choose clean gauze to wrap and squeeze out yellow ginger juice;

Black: Wash and chop with Acer truncatum and maple leaves, and soak in appropriate amount of water for 4-5 days.

Blue: Wash and chop the pepper leaves and soak them in water;

White doesn't need dyeing, which is the primary color of Shan Lan rice.

Then soak the indica rice in all kinds of juices for at least 8 hours, take it out and drain it, and put it into large containers or five containers respectively, without adding water, and steam it in water. After cooking, pour coconut milk or other condiments while it is hot. On March 3rd, Hainan Miaojia five-color rice is ready, which means "five grains are abundant".