How to make Thai fragrant rice with duck meat and pine mushrooms delicious?

order

I visited my friend and went to a local Italian restaurant with my friend. Although I heard that the name was western restaurant, I read the menu when I ordered, but it was a combination of Chinese and western. Probably the place is small, and the people who accept western food are not as common as Chinese food. I feel the same way myself. When western food is full, it is obviously full, but there is always no psychological and stomach satisfaction like Chinese food. People often laugh that it is China's stomach that makes us grow.

My friend is a frequent visitor to this family, so I listen to her. This kind of easy-to-eat duck loose Thai fragrant rice, she said, is a must every time she comes. After I tasted it, I liked it too. The yellow rice wrapped in something is very fragrant and thick, and it tastes like a gnashing of teeth. After careful study, it is determined that it is something like egg yolk. I told my friend on the spot and did the experiment when I got home.

Good people, are these all promising?

material

Ingredients: Thai fragrant rice 300g, duck breast 250g;

Accessories: 1 green pepper, 1 yellow pepper, 4 egg yolks, appropriate corn, 1 red pepper, appropriate cashew nuts, appropriate starch, appropriate cooking wine, salt, appropriate edible oil, appropriate oyster sauce and appropriate sesame oil.

Song ya tai mi Xiang

Open the egg, only take the yolk for later use, and beat the yolk evenly.

Put the steamed Thai fragrant rice into the egg yolk liquid and stir evenly so that every grain of rice is covered with the egg yolk liquid.

three

Put oil in the wok. When the oil is hot, add rice and stir fry. It feels particularly good at this time, and rice dances in the wok.

four

Put the fried rice into a big bowl and compact it, which is mainly used for modeling.

five

Invert the bowl on the plate, take something suitable in the middle of the shaped rice, and press it down to facilitate serving.

six

Dice the duck breast. Duck skin is oily and easily separated from meat. Cut the skin separately for use. Marinate duck with cooking wine, salt, egg white and starch.

seven

Roast it in oil a little, mainly to make the duck tender.

eight

Dice green pepper, yellow pepper and red pepper for later use.

nine

No oil in the wok, duck skin and fried duck oil.

Add corn kernels and stir fry.

1 1

Add diced colored pepper and duck meat, add oyster sauce and salt.

Add the right amount of water to make the dish more soup-like. Finally, add the cooked cashew nuts and pour in sesame oil to serve.

Put vegetables on rice and you can eat them.

skill