Inputs: 1 bowl of white rice, 1 egg, 1 pork chop

Cuisine: Cantonese

Specialty: Easy to make

Inputs: 1 bowl of white rice, 1 egg, 1 pork chop, 5 mushrooms, corn kernels, green peppers

Preparation:

1. Pork chops with the back of the knife pat loose, sprinkle with salt, a little wine, with egg white pinch through, and sprinkle with breadcrumbs to be used

2. Eggs with wine, salt beaten egg, and white rice together with scrambled egg fried rice. Spread it in the center of the plate

3. Fry the pork chops until golden brown on both sides and cut them into pieces and spread them on top of the fried rice

4. Stir-fry the corn kernels, green peppers and mushrooms over low heat and pour in the tomato salsa, add a pinch of salt and sugar, and drizzle it with half a cup of water, and let it cook for about 2 minutes. Pour the sauce over the pork chops and rice and you're ready to go

Homemade Yoshinoya Quick Rice

Main Ingredients: Sliced Beef, Sliced Carrots, Sliced Onion

Applications: Wine, Sugar, Salt, Chicken Seasoning, Soy Sauce (or Light Soy Sauce)

Steps to Make:

First Step:

Sliced the onion coarsely into julienne strips, and spread them out on the bottom of the wok.

Step 2: Slice the carrots and lay them on top as well.

Step 3: Lay a good amount of fat beef on top.

The fourth step: a small amount of cooking wine, sugar (such as carrots sugar can be less, some people also recommend the Japanese production of flavor Lin, but I did not use, I feel that the use of sugar is also quite delicious), soy sauce (or soy sauce), water into a small bowl to mix, and pour into the pot. Personally, I think the water can be less, not more than the steamed fish soy sauce, sugar should also be less.

Step 5: Seasonings in the pot, open fire, open the pot after a small fire for at least ten minutes, halfway can open the lid and stir a few times, the aroma will fill the room. Try to collect the juice, the finished product is like this.

Step 6: White rice served in a bowl.

Finally, the fatty beef is poured over the rice with the soup, and hey, the finished product looks like this.

Lard and vegetable rice (Shanghai flavor)

"Lard and vegetable rice" is a popular meal popularized by the masses in the south of the Yangtze River.

Early in 1915, a woman surnamed Wu, who lived in the vicinity of Shanghai's Zhixinqiao Bridge, improved the traditional practice of cooking rice with vegetables in the rural areas of the south of the Yangtze River. It was sent to a place where rickshaw workers gathered to sell it, and was very popular. Later, many stores competed to imitate it. By the eve of liberation, there were about four to five hundred stores in Shanghai that operated lard and vegetable rice. Shanghai Fuzhou Road "delicious Zhai restaurant" lard rice ingredients and production methods are introduced as follows.

Main ingredients: rice 2.5 kilograms, 1.5 kilograms of fresh greens, 500 grams of high-quality cooked lard, 35 grams of salt, monosodium glutamate (MSG), water, meat marinade appropriate amount.

Method of production:

(1) rice washed and drained, green vegetables washed and cut into 3-centimeter sections.

(2) lard into the pot to boil, the green vegetables once under the pot, stir-fry a few minutes, add salt, monosodium glutamate and water, high heat to boil. Then the rice in the pot, then gently stirred with a rice spatula along the bottom of the pot; see the water in the pot gradually reduced, stirring speed and then accelerated at the same time the fire reduced, do not make sticky pot. To be rice, water and melt, the rice will be smoothed, with chopsticks from the surface of the rice poked a few air holes straight to the bottom of the pot, cover tightly, simmering over low heat for about 10 minutes can be.

(3)Serve with thick marinade poured over.

Flavor characteristics: rice crystal bright, green vegetables turquoise, the taste of glutinous flavor and taste. Each 250 grams of lard rice than the same amount of rice contains 480 kcal more calories, 2 grams of protein, 24 grams of calcium, 6 mg of iron, 45 mg of phosphorus. At the same time the content of various vitamins also increased, especially carotene and ascorbic acid increased the most.

Lotus leaf rice (Guangdong flavor)

Lotus leaf rice is a kind of folk food that has been widely spread and has a long history in Jiangnan. According to the late Qing Dynasty "Guangdong new language" records: "Dongguan to the fragrant japonica, mixed fish, meat flavors, wrapped in lotus leaves steamed, the surface of the fragrant through the name of the day 'Lotus Leaf Rice'. Therefore, the ballad says: lotus leaf wrapped rice than the fragrance of flowers."

The lotus leaf rice is summer food. At the height of summer, the weather is hot, people's appetite. If you open a packet of lotus leaf rice, the fragrance of lotus leaves and rice together with the aroma of the nose, will make the appetite suddenly increased.

Main ingredients: 500 grams of rice, 75 grams of vegetable oil, 2 eggs, barbecued pork, lean pork, shrimp, mushrooms, soy sauce, salt, sugar, spices, a little bit, 2 fresh lotus leaves.

Method of preparation: (1) put the rice in a rice box, add 500 ml of water, 25 grams of vegetable oil, steam over high heat, remove to cool, mix loose.

(2)Chop barbecued pork, lean pork and mushrooms into fine powder, add soy sauce, refined salt, sugar and spices stir-fried; another egg scrambled and chopped, mixed together and mixed well.

(3) will mix the vegetables as a filling, divided into two packages with rice, respectively, with cleaned fresh lotus leaves wrapped up, into the steamer basket, with a high fire steam 20 minutes into.

The Chinese medicine believes that the lotus leaf taste bitter, sex flat, have the effect of clearing heat. Lotus leaf rice is not only delicious, nutritious, and there is a prevention of heatstroke dietary therapy for Yong.

Casserole pot preserved meat rice (Shanghai flavor)

Preserved meat rice is the general public favorite winter food. China's Yunnan ham, Jinhua ham, Guangzhou-style sausage, etc., are popular preserved meat. Rice made of rice with preserved meat products are collectively known as preserved meat rice. The casserole with Lap-mei rice presented here is the best of all kinds of Lap-mei rice.

Main ingredients: 750 grams of round-grained rice, 200 grams of preserved duck, preserved meat, preserved sausage, duck liver and gizzard 100 grams each, 250 grams of cabbage, 25 grams of white soy sauce, 5 grams of salt, 75 grams of cooked pork.

Methods: (1) the round-grained rice with the right amount of water into a casserole, high heat boiling, the preserved duck, bacon, preserved sausage, duck liver and gizzard poured into the water is basically dry, move to a small fire, simmering flavor can be.

(2)Take out the preserved duck and bacon from the casserole, chop them into pieces, and cut the liver and gizzard into slices.

(3) the frying pan with cooked lard (50 grams) hot, into the heart of the vegetable stir-fried through, add salt slightly stir-fried, plate, cut the preserved meat over the heart of the vegetable.

(4)Mix the rice with cooked lard (25g) and serve with the preserved meat, vegetable heart and white soy sauce.

Flavor characteristics: original flavor, sweet and fragrant oil, fresh and tasty.

Mixed fried rice (Yangzhou style)

The Mixed Fried Rice introduced here is made with elaborate ingredients and unique methods, rich in Yangzhou cuisine.

Main ingredients: 250 grams of white round-grained rice, river shrimp, shredded pork 50 grams of cooked ham, cooked chicken gizzard, mushrooms, cooked bamboo shoots, green peas, 25 grams of wine, 8 eggs, 2.5 grams of salt, 4 grams of monosodium glutamate (MSG), 15 grams of green onion, 150 grams of cooked lard.

Method of production: (1) the round-grained rice into a small pot, add an appropriate amount of cold water, steamed in a cage (rice slightly hard), remove the mix.

(2) green beans with boiling water (water slightly put a little alkali) blanch, immersed in cold water rinse cool through. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.

(3) frying pan on high heat, with lard slippery pan, into the cooked lard (75 grams) to a small fire, the eggs into the stir-fry. Egg will be dry, into the rice, continue to stir-fry, add salt (2 grams), monosodium glutamate (2 grams), the end of the green onion, stir-fry evenly divided into two plates.

(4) frying pan on high heat, put cooked lard (75 grams), first put the shrimp, shredded meat stir-fried until raw, add ham, chicken, chicken gizzard, mushrooms, bamboo shoots, green peas, salt (1 gram), monosodium glutamate (2 grams) and Shaoxing wine, stir-fried from the pot, covering the two plates of scrambled eggs on the rice.

Flavor characteristics: rice color is bright, red, yellow, green, white, auxiliary materials are diverse, rich aroma, taste and mouthfeel.

Sixty Meat and Vegetable Rice (Suzhou Style)

Sixty Meat and Vegetable Rice is a delicious fast food with rice, meat and vegetables in one, with excellent color, aroma and taste, which is popular among the public.

Main ingredients: (20 copies of the system) on the white round-grained rice 2 kilograms, 1.25 kilograms of greens, 2.5 kilograms of thin-skinned pork, 100 grams of sugar, 27 grams of salt, 280 grams of soy sauce, Shaoxing wine 50 grams of cinnamon, star anise 10 grams, green onions, ginger 15 grams, 225 grams of cooked lard.

Method of production: (1) round-grained rice drained, control 8 hours standby. Green vegetables remove the old leaves and Lei stalks, wash and cut into 2.5 cm long section, drain the water.

(2) iron pot into the cooked lard, with a high fire to six mature, add vegetables stir-fry for about 4 minutes plus salt 25 grams, 2000 ml of water. Boil into the round-grained rice, with a rice spatula along the walls of the pot gently turned. With the gradual reduction of water in the pot, turning speed gradually accelerated, the fire also gradually weakened. To be rice, water and melt, rice expansion, wipe the rice, with chopsticks from the rice straight through the bottom of the pot, poke a few eyes, cover; see the top out of the atmosphere, switch to a small fire simmer for about 15 minutes, that is, into the vegetable rice.

(3) another pork dehairing and washing, cut into 5 cm wide strip, add water 1.3 liters, cook for 15 minutes, take out to cool, row cut into 1.5 cm wide, 8 cm long pieces of meat.

(4) skimmed broth froth, leaving 750 grams of soup in the pot, and then cut the meat into the block, plus soy sauce, cinnamon, star anise, sugar, green onions, ginger, wine, boil the meat up and down a little, and then switch to a small fire simmering, turning once every 30 minutes, simmering for about 1 hour until cooked, that is, the "four happy meat". Add a piece of meat to each bowl of rice.

Flavor characteristics: wilt color green, rice white, oily, soft, red meat, crispy but not rotten, fat but not greasy, fresh and tasty. This rice is nutritious and suitable for all ages.

Steamed rice (Shandong flavor)

Main ingredients: (10 copies of the system) steamed rice 750 grams, 100 grams of net shrimp, 5 eggs, chicken breasts, raisins 150 grams, starch, 25 grams of wine, 15 grams of salt, 1.5 grams of monosodium glutamate (MSG), 75 grams of green onion oil, 250 grams of cooked lard (consume about 50 grams).

Method of production: (1) rice spread on the plate, cool. Eggs all knocked in the bowl, decant a part of the egg white with shrimp, the rest of the part of the beaten. Chicken breast sliced into thin slices, cut 1.5 cm long shredded. Net shrimp mixed with egg white and wet starch into a paste with salt. The raisins are washed and sopped up.

(2) frying pan on a high flame, add lard burned to 60% hot, the shrimp into the paddle scattered, fish out. Another frying pan into the onion oil, pour in the eggs, stir fry broken and add rice and a small amount of salt, monosodium glutamate and wine, stirring constantly on the micro-fire. When the rice is stir-fried, add shrimp, shredded chicken and raisins, stir-fry evenly, and divide into 10 small bowls.

Flavor characteristics: rice oily, bright color, chicken breast, shrimp tender and crisp, raisins sweet.

Gold and silver rice (Shandong flavor)

Main ingredients: (make 5 plates) 750 grams of rice, 5 eggs, 15 grams of salt, green onions, ginger 3 grams each, 150 grams of lard.

Method of production: (1) the rice is scattered to cool (can not have rice balls). Eggs knocked in a bowl and beaten.

(2) frying pan put lard hot, add onions, ginger stir-fried flavor, into the egg, change to a slight fire, scrambled into the golden brown particles, poured into the rice, stir-fry and mix, while sprinkled with salt, stir-fry until the rice is hot through can be.

Flavor characteristics: eggs golden, rice silver white, yellow and white, color and flavor are good.

Lard sand eight treasures rice (palace flavor)

Eight treasures rice is a kind of sweet food, originated from Xinjiang, Tibet minority areas. It has been prevalent throughout the country since the Yuan Dynasty. Eight treasures of rice production methods, such as Jingzhou "eight treasures of rice", Beijing "preserved fruit eight treasures of rice", Suzhou "fruit eight treasures of rice" and so on. Introduced here "lard sand eight treasures rice" was included in the Qing court meal list, rumored to be the Empress Dowager Cixi favorite meal one.

Main ingredients: 500 grams of glutinous rice, slices of honey dates, cinnamon meat slices, red and green melon silk strips, sugar lotus heart (half a slice), plum slices of 10 grams each, small kumquat, 25 grams of board oil ding each, 5 grams of melon seeds, 150 grams of sugar bean paste each, 50 grams of lard.

Method of production: (1) the glutinous rice in a container, plus cold water immersion 2 ~ 3 hours, fish out, into the cage drawer (the following pad gauze) flat, cover tightly, with a high fire steam for about 20 minutes (rice cooked) out of the cage.

(2) rice into a porcelain pot, add sugar, lard and mix well.

(3) a large bowl, coated with cooked lard (anti-sticking), with cinnamon meat, jujubes, red and green melon, melon seeds, sugar lotus heart and plum slices, a variety of brightly colored and beautiful patterns; and then pry up a part of the glutinous rice spread out, spread into a bowl shape, and in the middle of the soybean paste lard (mixed with the oil ding) spread out; and then pry up the glutinous rice to cover the firm, sticking to the light, the drawer on a high flame steam through; steam until the oil, sugar, rice fusion together out of the cage; the next day and then on the cage to steam through; the next day and then out of the cage; the next day and then on the steam through; and the next day, the next day and the next day, the next day and then on the lard (rice is cooked) out of the cage; and then the next day and the next day. The next day; the next day on the cage to steam through; after three times to re-steam, the rice was red when covered in the plate, take off the buckle bowl can be eaten.

Flavor characteristics: beautiful graphics, soft and sticky taste sweet but not tired, oil but not greasy. If poured with orange powder (or diced fresh orange peel) with sugar, moderate water, a small amount of starch and flavorings boiled into a thick orange juice, it is more sweet and sour.

Sticky rice with red beans (classical flavor)

Some places in China have the custom of eating sticky rice with red beans on the first day of the tenth month of the lunar calendar, which is called "Eating Red Rice". In Japan, azuki bean sticky rice is called azuki bean rice, and it is a necessary meal for celebrations and birthdays. On birthdays, the whole family eats "azuki bean rice" to celebrate longevity.

Main ingredients: glutinous rice, red beans, each appropriate amount.

Methods: Put the red beans into a pot of boiling water (the ratio of red beans to water is about 1:5. Boil until the eight mature, and then pull out. The other will be glutinous rice after washing, with boiled azuki bean soup soaked overnight, the next day, the glutinous rice and azuki beans mix well, on the cage drawer steam about 40 minutes, can be eaten.

Flavor characteristics: red small beans (also known as red small beans) belong to the legume family. According to the Compendium of Materia Medica, "red kidney beans expel fluids, facilitate urination, eliminate water and pass gas while strengthening the spleen and stomach." Adzuki bean glutinous rice, rice color red, with adzuki bean aroma, rich in nutrients, has the effect of increasing appetite, strong body.

Bean skin rice (Hong Kong flavor)

Main ingredients: (make 5 copies) 500 grams of glutinous rice, 300 grams of indica rice, 200 grams of mung beans, 25 eggs, 25 grams of green onion, salt, 250 grams of cooked lard.

Method of production: (1) mung beans amorphous grinding, bleaching shell coat, soak in water for about 8 hours (summer soak 6 hours or so). The indica rice and glutinous rice were soaked for the same length of time. Then the indica rice and mung beans together into a paste.

(2) iron pot on a small fire, the indica mung bean paste spread into 10 thin skin, soaked glutinous rice on the cage, steamed with high fire (not cooked before sprinkling cold water once) removed, cooled and divided into five. Also minced green onion, salt, cooked lard into 5 parts.

(3) iron pot on a small fire, put a thin skin, will be beaten into a bowl and stirred 5 eggs poured into the skin, spread evenly, put on the steamed rice, sprinkle salt, minced green onion, dripping cooked lard (50 grams), mix well, covered with a thin skin, the skin below the kang yellow, and then the other side of the kang, kang yellow, take out the plate. The remaining 4 copies are made in the same way.

Flavor characteristics: the outer skin is yellow and slightly crispy; the rice is fragrant, burnt and tender, with a unique flavor.

Smooth egg beef rice (Guangdong flavor)

Main ingredients: 200 grams of tender beef, 8 eggs, 10 grams of green onion, tender tendon, tender ginger, 10 grams of soybean flour, 50 grams of peanut oil, a little monosodium glutamate, white soy sauce, salt. Cooked rice 6 bowls.

Methods of production: (1) cut the beef into thin slices of cross grain, plus tender tendons, tender ginger and a little water mixing; about 10 minutes later, add soybean meal and white soy sauce mix, before frying with a little cooked peanut oil again mix; eggs into a bowl, add salt, green onion and monosodium glutamate stirred loose to be used.

(2) frying spoon is hot, pour peanut oil, the beef over high heat warm oil stir fry several times from the pan, pour into the egg, stir well that is poured back into the frying spoon, stir fry several times over high heat out of the pan, respectively, poured on 6 bowls of rice.

Flavor: Beef is smooth and tender, and it is a Cantonese-style fast-food meal that Hong Kong residents like to eat.

Curry Chicken Rice (Cantonese style)

Main ingredients: 1 cleaned fat chicken (weighing about 750 grams), 200 grams of onions, potatoes, tomatoes, 250 grams each, 100 grams of carrots, 10 grams of curry powder (wet with two tablespoons of water), 10 grams of salt, 70 grams of peanut oil, 8 bowls of boiled rice.

Method of preparation: (1) Chicken chopped into pieces; potatoes peeled, half cut into diagonal pieces, half cut into small thin slices; tomatoes scalded with boiling water and peeled and sliced, onions, carrots cut into small thin slices.

(2) frying spoon on the fire, put 35 grams of oil, burned to eighty percent of the heat, down into the chicken pieces, burst through the sheng up.

(3)Stir fry the onion with oil, add the curry powder, stir fry for a few minutes, then add the chicken, carrots, tomatoes and potatoes, stir fry and put into a small aluminum pot, simmer for about 1 hour, add salt and simmer for 30 minutes, pour over each bowl of rice.

Flavor: With the aroma of curry and chicken, it is a kind of Western fast food.

Mutton and rice (Xinjiang flavor)

Mutton and rice is a traditional meal for Uyghurs and Kazakhs in Xinjiang to celebrate festivals and welcome guests.

Main ingredients: 2.5 kilograms of round-grained rice, 2.5 kilograms of carrots, 500 grams of mutton oil (or vegetarian oil), 1 kilogram of mutton, 75 grams of grapes, scallions, salt, monosodium glutamate a little.

Method of production: (1) mutton cut into 2 cm square d, carrots cut into julienne (into a dice).

(2) with a high fire frying pan, until the sheep oil burned to smoke, down into the mutton and the right amount of salt, stir-fried through and then removed.

(3) will be carrots and the appropriate amount of salt in the pot, stir fry half-cooked, add green onions, monosodium glutamate, stir fry and remove.

(4) put the right amount of water in the pot, boil over high heat, add lamb, carrots, boil under the rice, rice spatula lightly stirred, to be collected after the soup, with chopsticks in the rice a few holes, tighten the lid, simmering over low heat.

Flavor characteristics: rice grain crystal like pearl, carrots red like agate, lamb aroma pungent, unique flavor.

Bamboo rice (Dai flavor)

Bamboo rice is the favorite meal of the Dai people in Yunnan Province. Many areas in the south of the Yangtze River are rich in bamboo, as long as there is no bitter taste of bamboo, can be made tube rice.

The main raw materials: glutinous rice or rice 1 kilogram, 5 to 10 cm in diameter, 30 cm long, one end of the knot, no bitter taste of fresh bamboo tube several; clean straw 1.

Method of production: (1) the rice and the right amount of water together into the bamboo tube (do not fill), with clean straw to plug the mouth of the bamboo tube.

(2) with tree poles or bamboo built into a frame, the bamboo tube straight against the frame, the fuel will be surrounded by the bamboo tube, burning for about 20 minutes, turn the bamboo tube, baked for more than 10 minutes that is cooked.

(3) Scrape off the burnt skin layer of the bamboo tube, break open the bamboo tube can be eaten.

Flavor characteristics: with the fresh aroma and sweet taste of bamboo. Especially suitable for field work, spring picnic (be careful of fire prevention).

Hainan fragrant rice (Li flavor)

Li people on Hainan Island love to eat fragrant rice when hunting, and often to fragrant rice to guests. The practice of fragrant rice is similar to bamboo rice, only the ingredients are different.

Main ingredients: rice, black beans, pork, venison, snake meat and other appropriate amount.

Method of preparation: (1) Take fresh, non-bitter bamboo and saw it into a bamboo tube, one end of which should have a knot.

(2) Wash the rice and black beans, all kinds of meat cut into cubes (or slices), with the right amount of water into the bamboo tube (do not fill). The mouth of the bamboo tube is stuffed tightly with banana leaves.

(3) with charcoal or firewood baking, baking bamboo tube should be often turned, to be emitted when the rice flavor, and then baked on a slight fire for about 10 minutes that is completed.

Flavor characteristics: strong flavor, rich in nutrition.

Flower rice (Miao flavor)

Guizhou Miao compatriots like to eat "flower rice". In festivals, weddings, and children's full moon, they all steam "flower rice" to entertain guests.

Main ingredients: ordinary glutinous rice, a small amount of black glutinous rice.

Method of production: Mix ordinary glutinous rice with black glutinous rice and steam into "glutinous rice" (the same production method as the general glutinous rice).

Flavor: Because of the mixture of black and white glutinous rice, the color of the rice can be black and purple, light red, white, etc. The color of the rice can be black, purple, light red, white, etc. The color of the rice can be black, purple, white, etc. "Flower rice" is not only beautiful color, but also delicious, sticky and fragrant, and has a tonic effect.

Black glutinous rice is a specialty of Guizhou Province, the surface of the black purple, slightly glossy, glutinous. Eating black glutinous rice can replenish blood and gas, brain and stomach, so that the skin is tender, physical fitness enhancement, is a kind of nourishing good. Many people in the mountainous areas of Guizhou Province, black glutinous rice as a tonic Chinese medicine, it is said that can also be used externally to catch the bone and muscle.