Stir-fry salt and monosodium glutamate, add water to boil, put the meat slices in the fire for three to five minutes, and then pour them into the fried crispy rice. I have tried this method myself. The second is that the remaining crispy rice can also be made into crispy rice slices in the same way, but the crispy rice is different. Making method: (1) Put the steamed rice into the pot, flatten it as thin as possible, fry it on both sides until it is slightly yellow, then take it out of the pot, cut it into small pieces and let it cool. Mix sliced meat and shrimp with egg white and dried starch, add a little salt and cooking wine and marinate for later use. 3. Stir-fry the sliced meat in 70% hot oil. Stir-fry the onion, ginger, garlic slices, winter bamboo shoots, fungus and red and green peppers evenly, add eggs, boil the sauce, collect the juice with starch water and put it in a bowl.
In my opinion, the old altar cucumber in Jiangnan compound is the best. I ordered this dish twice. Sweet and sour, slightly spicy, very refreshing. A good horse should be equipped with a saddle, and a good dish should also have exotic tools. Old altar cucumber is really stylish and delicious. After several inquiries, I went to a more elegant hotel with antique decoration, Chinese style and great charm. As soon as we sat down, the waiter took the menu and began to order. Because I was unfamiliar with the taste of the food when I first came to this store, I asked the waiter to match some special dishes. Peel off the burnt leaves, pat off the wood ash from the fish and put a little salt on it. That smell really doesn't suit. In our dialect, it's delicious enough to swallow your tongue.