Materials : sticky rice, starch, scallions, ginger, salt, vegetable oil.

Practice :

1, glutinous rice soaked in water, at least four hours, to time to control the water dry.

2, chopped green onions and ginger, and salt together with the glutinous rice, if you do not like the flavor of green onions can not put. Like sweet potpourri can also add some sugar.

3, add starch to the glutinous rice, add the amount of self-regulation, is to let the glutinous rice loose on the starch, but not bonded together.

4, all the ingredients mixed, wait ten minutes.

5: Brush a layer of oil on the mold of the fried potpourri and put a thin layer of glutinous rice.

6, the pot of oil to sixty percent hot, change the heat to medium to join the potpourri mold, shaped after shaking the mold, the amplitude is not too big, easy to burn, potpourri from the mold floated up, change the side of the frying to golden brown.

7, filter the oil, remove it.

Ingredients : 200g of leftover rice, salt about 1.5-2g, cumin powder 0.5g, chili powder 0.5g, black pepper, moderate amount of sesame oil 5-8g.

Practice :

1, the leftover rice to add all the seasoning, sesame oil and last add

2, the hand set a plastic bag, the rice one by one into a ball, pinch after removing the plastic bag.

3. Preheat the omelet mold until a drop of water rolls and evaporates immediately, then put a ball of leftover rice, close it up, and use chopsticks to press down on the bottom of the omelet mold and quickly flatten the rice ball.

4, the rice will crackle and pop, medium-low heat grill, about 30 seconds grill for a while and then flip, continue to grill for about 30 seconds, in the middle can be opened, but not too often.

5, both sides are golden brown can be removed from the oven, hanging to cool.

Tips :

1, remember not to use the hand with a plastic bag to put the rice ball, plastic bag stained egg roll mold will melt.

2, if the fire is low, long time, out of the potpourri may just bake dry moisture rice, hard and not delicious

3, the fire still need to pinpoint the next, but it is not difficult to rice into the crackling shall prevail, because at this point the rice will begin to "puff" burst open.

Materials: potpourri, tenderloin, egg, green pepper, red pepper, bamboo shoots, soy sauce, oyster sauce, salt, chicken broth, sugar, cornstarch, green onions, ginger.

Methods :

1, pot roast into large pieces.

2, pork tenderloin smooth cut into slices, add egg white and a tablespoon of starch, scratch well.

3, the meat mixed well with a little bit of oil, so that the next pan fried meat will not stick.

4, bamboo shoots cut thin slices; green pepper red pepper diced; garlic sliced; green onions cut section; ginger sliced.

5, add a proper amount of soy sauce and oyster sauce, then add salt, sugar and chicken essence, all seasonings mix well. Then take a small bowl of starch with water to spare.

6, the meat slices under the 7% hot oil paddling scattered, about six or seven mature, fish out of the oil standby.

7, the pot of oil, fried green and red pepper and bamboo shoots.

8, add the ingredients in the seasoning bowl, add a moderate amount of water, and then add the sautéed meat, a little simmering.

9, add some water starch thickening, to the soup thick off the fire.

10, pour on the potpourri can be.