Accessories: garlic seed and onion.

Seasoning: salad oil, salt, chicken essence.

Practice:

1. First, wash carrots and ham and cut them into cubes, the smaller the better, but not into foam. Then wash the auxiliary materials and cut them into foam. Beat the eggs and add a little onion foam.

2, put a little salad oil in the pot and add it to 80% heat. Add the chopped garlic foam to the chopped main ingredients, stir-fry in the pan until you can smell the fragrance (this process only takes a few seconds), and then stir-fry the eggs in the pan (at this time, it is necessary to increase the heat, so that the eggs will be soft and not easy to fry). When the eggs are fried until golden brown, plate them.

3. Add a little salad oil and heat it to 80%. Put the rice into the pot and stir fry. At this point, it is necessary to add a little salt and chicken essence to the rice (chicken essence should not be put too much, otherwise it will be too fresh and not delicious). When the rice is fried until the rice grains can jump in the pot, the best time to get out of the pot is to return all the main ingredients and auxiliary materials that have just been fried to the pot and stir until the rice grains are soft and not sticky.

Paella

Ingredients: shrimp, mussel, chicken, rabbit meat, squid, cuttlefish, clam, rice, green beans, white kidney beans, tomatoes, olive oil, saffron powder, onion powder, red pepper powder and salt.

Practice:

1, wash the main ingredients, dice chicken, rabbit meat, squid and cuttlefish, and dice tomatoes.

2. Put olive oil in the pot, add chicken, rabbit meat, squid, cuttlefish and clam, stir fry for a while, then add water, add raw rice, green beans, white kidney beans, saffron powder, red pepper powder, onion powder and salt and cook together.

3. After cooking for 15 minutes, add shrimp and mussels and cook for a while, then serve.

4. Bake the cooked rice in 150℃ oven for 5 minutes.

Italian paella

Ingredients: 8 Meretrix meretrix and 8 Meretrix meretrix, 8 metapenaeus ensis, 1 sole, a small piece of Nanfeng meat, 1 cup of rice, half green and red sweet peppers, 8 straw mushrooms, half onion, 1 tablespoon shredded ginger and 2 tablespoons edamame.

Practice:

1, rice washed and soaked 1 hour or so for use. Metapenaeus ensis is marinated with salt and pepper 15 minutes, cuttlefish is cut into water for later use, Meretrix meretrix and Meretrix meretrix are splashed into water, diced meat from the south wind, diced onion, diced green and red bell pepper, and sliced straw mushroom.

2. Add olive oil to the meat pot and fry metapenaeus ensis until it is 80% cooked. In addition, re-start the oil pan (olive oil), stir-fry the onion until fragrant, add shredded ginger and straw mushroom slices, add black pepper and citronella powder, stir well, then add the soaked rice, south wind meat, edamame and water to stir fry (the fire is not too strong), and then add water (don't add enough water at once, add it slowly), cover the pot and stew for a while, and add water repeatedly. Or stir fry slowly until the rice is cooked, and finally add green and red sweet peppers.

Western fried rice with crab meat

In fact, the biggest difference between western-style fried rice and Chinese-style fried rice lies in the ingredients. Western-style fried rice mostly uses ingredients that westerners like. Ingredients include carrots, lettuce, Chinese cabbage, eggs, sausages, crab meat, and of course leftovers and vegetable oil. In fact, the reason why fried rice is deeply loved by people is that it can freely mix ingredients. You can directly open the refrigerator and mobilize all the ready-made ingredients at home to make a fried rice that combines Chinese and western.

Practice:

1 Prepare ingredients: dice carrots, cut lettuce and cabbage into small pieces, beat eggs evenly, and cut sausage and crab meat into small pieces.

2. Put some oil in the frying pan and heat it.

3. Turn the eggs in and stir fry quickly, and shovel the eggs as much as possible with a shovel. The more broken the better.

4. When the eggs are almost cooked, pour in diced carrots, lettuce, cabbage, sausage and crab meat. Stir-fry constantly to mix them thoroughly.

5. Pour in the rice, then add a little oil, so that each rice can be covered with a thin layer of oil, which is very shiny.

6, add salt, pepper, and add a little sugar and monosodium glutamate to taste.

7, the pot is loaded, complete!

Authentic Japanese curry chicken rice

Ingredients: chicken breast, potatoes, carrots, onions, apples, tomatoes, curry (preferably dark lumps, light powder tastes a little light), salt.

Practice:

1, cut the chicken breast into pieces, put a little oil in the soup pot, and stir-fry until it is cooked for 8 minutes.

2, potatoes, carrots, onions cut into pieces. Add water directly to the soup pot, and put the potatoes, onions and carrots into it to cook. Add curry powder after boiling, but don't add salt first, so as not to be salty later.

3, apples and tomatoes should also be cut into pieces, look at the pot and put it in.

4, because the potato starch content is high, there is no need to thicken it separately. When it is thick, season with salt and stir well. Look at the rotten potatoes, turn off the fire, take them out of the pot and pour them on the rice. Carrots, onions and potatoes match, the color is great, the nutrition is first-class, and the taste is My Sweetie. Apples and tomatoes are rich in vitamins, and taste a little sour. Together with the sweetness just now, neither of them is obvious, but it slightly neutralizes the spicy taste of curry and tastes cool.