Fast food recipe - Hong Kong style pork chop rice main

Ingredients: a bowl of white rice, an egg, a piece of pork chop

Cuisine: Cantonese cuisine

Features: Delicious and easy to make

Ingredients: A bowl of rice, an egg, a pork chop, 5 fermented mushrooms, a few corn kernels, a few green peppers

Preparation method:

1. Pat the pork chops with the back of a knife to loosen them, sprinkle with salt and a little wine, pinch them with egg whites, and sprinkle with bread flour and set aside

2. Add the eggs to the wine , salt into egg liquid, stir-fry with white rice to make egg fried rice. Spread flatly in the center of the plate

3. Fry the patted pork chops until golden brown on both sides and cut into pieces and spread flat on the egg fried rice

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4. Stir-fry the corn kernels, green peppers and shiitake mushrooms over low heat, pour in the tomato sauce, add salt and a little sugar, then pour in half a cup of water and cook for about 2 minutes. Pour the cooked sauce Just pour it on the pork chop and rice

Homemade Yoshinoya fast food rice

Ingredients: fatty beef slices, carrot slices, onion slices

Ingredients: cooking wine, Sugar, salt, chicken essence, steamed fish soy sauce (or light soy sauce)

Production steps:

Step 1: Cut the onion into thick strips along the natural texture, and lay it flat on the bottom of the pot.

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

Step 3: Spread an appropriate amount of fattened beef on top.

Step 4: A small amount of cooking wine and white sugar (if you add carrot sugar, you can add less. Some people recommend mirin from Japan, but I have never used it. I personally feel that sugar is also delicious), Put steamed fish soy sauce (or light soy sauce) and water into a small bowl, mix thoroughly, and pour into the pot. Personally, I think you can add less water, no more soy sauce than steamed fish, and less sugar.

Step 5: Put the seasonings in the pot, turn on the heat, and keep the pot on low heat for at least ten minutes. You can open the lid and stir a few times during the process, and the aroma will fill the whole room. Collect the juice as much as possible, the finished product will look like this.

Step 6: Put the white rice in a bowl.

Finally, the fat beef and the soup are poured on the rice. Hey, this is the finished product.

Lard and rapeseed rice (Shanghai style)

"Lard and rapeseed rice" is a popular meal that is loved by the masses in the Jiangnan area. In early 1915, a woman named Wu who lived near Zhixinqiao in Shanghai improved the traditional method of cooking with vegetables in rural areas of Jiangnan. It is sold in places where rickshaw workers gather and is very popular. Later, many shops rushed to imitate it. On the eve of liberation, there were about 400 to 500 shops in Shanghai selling lard, vegetable and rice. Now, the "Laodun? Gou Shuoqi Tong Shuogou Nasong Sua Shan Pu Tan Jiao ń Qiang Amaranth Manlong" on Fuzhou Road, Shanghai

Main raw materials: 2.5 kilograms of rice, 1.5 kilograms of fresh vegetables, high-quality cooked 500 grams of lard, 35 grams of salt, a little MSG, appropriate amount of water, appropriate amount of meat marinade

Preparation method:

(1) Rinse and drain the rice, wash the vegetables. Cut into 3 cm segments.

(2) After the lard is boiled, add the vegetables to the pan at a time, stir-fry for a few minutes, add salt, MSG and water, and then bring the rice to a boil. Remove from the pot, then use a rice spatula to gently stir along the bottom of the pot; when the water in the pot gradually decreases, the stirring speed will increase and the firepower will decrease. Do not make the rice and water stick to the pot. After the rice and water have melted, smooth out the rice. Use chopsticks to poke a few air holes from the surface of the rice to the bottom of the pot, cover tightly, and simmer over low heat for about 10 minutes.

(3) Pour the thick marinade over it when eating.

Flavor characteristics: The rice is crystal clear, the vegetables are green, and the texture is fragrant and glutinous. Each 250 grams of lard rice contains 480 more calories, 2 grams of protein, 24 grams of calcium, and 6 mg more than the same amount of rice. Iron, 45 mg of phosphorus. At the same time, the content of various vitamins has also increased, especially carotene and ascorbic acid.

Lotus leaf rice (Cantonese style)

Lotus leaf rice is the most abundant. A folk delicacy that is widely spread in the south of the Yangtze River and has a long history. According to "Guangdong Xinyu" in the late Qing Dynasty, "Dongguan uses fragrant japonica rice, mixed fish, meat and other flavors, wrapped in lotus leaves and steamed. It is fragrant on the outside and inside, so it is called 'Lotus Leaf'. meal'. Therefore, the folk song says: Rice wrapped in lotus leaves is more fragrant than flowers.

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Lotus leaf rice is a summer food. In midsummer, the weather is so hot that people lose their appetite. If you open a pack of lotus leaf rice, the fragrance of lotus leaves and the fragrance of the food will hit your nostrils, which will increase your appetite.

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

Preparation method: (1) Put the rice in a lunch box, add 500 ml of water and 25 grams of vegetable oil, steam it over high heat, take it out to cool, and mix it up.

(2) Chop the barbecued pork, lean pork and mushrooms into fine pieces, add soy sauce, refined salt, sugar and spices and fry until cooked; fry the eggs and chop them into pieces, mix together and mix well.

(3) ) Use the mixed vegetables as stuffing, wrap them in rice in two portions, wrap each portion in washed fresh lotus leaves, put it in a steamer, and steam over high heat for 20 minutes.

Chinese medicine. It is believed that lotus leaf is bitter and neutral in nature, and has the effect of clearing away heat and relieving heat. Lotus leaf rice is not only delicious and nutritious, but also has a therapeutic effect on preventing heatstroke.

Casserole-style cured rice. )

Chinese cured rice is a popular winter food. Yunnan ham, Jinhua ham, Cantonese sausage, etc. are all popular cured rice. Rice made from cured meat and rice are collectively called cured meat. Rice. The casserole rice with cured rice introduced here is the best of all kinds of cured rice.

Main ingredients: 750 grams of japonica rice, 200 grams of cured duck, 100 grams each of bacon, sausage, duck liver gizzard, and cabbage. 250g, 25g white soy sauce, 5g salt, 75g cooked pork

Preparation method: (1) Add appropriate amount of water to the japonica rice in a casserole, bring to a boil over high heat, and add the cured duck and bacon. , sausage, duck liver and gizzards, until the water is almost dry, then turn to low heat and simmer until the aroma comes out.

(2) Take out the cured duck and bacon from the casserole and chop into pieces. Cut the liver gizzards into slices.

(3) Heat the wok with cooked lard (50 grams), add the cabbage and stir-fry it thoroughly, add salt and lightly stir-fry, then put it on a plate and cut it. Cover the cabbage with cured meat.

(4) Mix rice with cooked lard (25g) and serve with cured meat, cabbage and white soy sauce. Flavor characteristics: original flavor, sweet and oily, delicious and delicious.

Assorted fried rice (Yangzhou style)

The assorted fried rice introduced here has exquisite ingredients and unique method, which is full of Yangzhou cuisine. Features.

Main raw materials: 250 grams of white rice, 50 grams each of river shrimp and lean pork, diced cooked ham, diced cooked chicken gizzards, diced shiitake mushrooms, cooked diced bamboo shoots, green beans, and Shaoxing wine. 25 grams each, 8 eggs, 2.5 grams of salt, 4 grams of MSG, 15 grams of chopped green onion, 150 grams of cooked lard

Preparation method: (1) Put the japonica rice in a small basin and add an appropriate amount. Steam in cold water (the rice is slightly hard), take out and mix well.

(2) Blanch the green beans in boiling water (put a little alkali in the water), immerse them in cold water and rinse them thoroughly. Crack the eggs into a bowl and beat.

(3) Place the wok on a high fire, grease the pan with lard, add cooked lard (75g) and switch to low heat, pour in the eggs and stir-fry. When the egg liquid is almost dry, add rice, continue to stir-fry, add salt (2g), MSG (2g), minced green onion, stir well and divide into two plates.

(4) Place the wok on high heat, add cooked lard (75g), first add shrimps and shredded pork and stir-fry until cooked, then add diced ham, diced chicken and diced chicken gizzards. , diced mushrooms, diced bamboo shoots, green beans, salt (1g), monosodium glutamate (2g) and Shaoxing wine, stir-fry until cooked and cover on two plates of egg fried rice.

Flavor characteristics: The rice is bright in color, red, yellow, green and white, with various accessories, rich aroma and delicious taste.

Sixi Pork and Vegetable Rice (Suzhou style)

Sixi Pork and Vegetable Rice is a combination of rice, meat and vegetables. It has good color, aroma and taste and is very popular among the people. Delicious fast food.

Main raw materials: (make 20 servings) 2 kilograms of white japonica rice, 1.25 kilograms of green vegetables, 2.5 kilograms of thin-skinned pork belly, 100 grams of white sugar, 27 grams of salt, 280 grams of soy sauce, 50 grams of Shaoxing wine, cinnamon, 10 grams each of star anise, 15 grams each of onion and ginger, and 225 grams of cooked lard.

Preparation method: (1) Wash and drain the japonica rice, keep it aside for 8 hours. Remove the old leaves and stems from the green vegetables, wash and cut into 2.5 cm long sections, and drain off the water.

(2) Put cooked lard in an iron pot and cook over high heat until it is six times cooked. Add the green vegetables and stir-fry for about 4 minutes. Add 25 grams of salt and 2000 ml of water. After boiling, add the japonica rice and use a rice spatula to gently turn it along the side of the pot. As the water in the pot gradually decreases, the turning speed gradually increases and the firepower gradually weakens. When the rice and water have melted and the rice grains have swelled, smooth the rice, use chopsticks to penetrate the rice through the bottom of the pot, poke a few holes, and cover it; when it reaches the top and becomes airy, simmer over low heat for about 15 minutes, and the dish is ready. meal.

(3) Remove the hair from the pork and wash it, cut it into 5 cm wide strips, add 1.3 liters of water, cook for 15 minutes, take it out and let it cool, cut it into 1.5 cm wide and 8 cm long strips. Cuts of meat.

(4) Skim off the foam from the broth, leaving 750 grams of soup in the pot, then pour in the cut meat, add soy sauce, cinnamon, star anise, sugar, green onions, ginger, and Shaoxing wine. After boiling, turn the meat up and down, then simmer over low heat, flipping every 30 minutes, and simmer for about 1 hour until cooked, which is called "Sixi Meat". When eating, add a piece of Sixi Pork to each bowl of vegetable rice.

Flavor characteristics: wilted green color, white rice grains, oily, soft, rosy meat color, crisp but not rotten, fat but not greasy, fresh and delicious. This meal is rich in nutrients and suitable for all ages.

Fried dragon and phoenix rice (Shandong style)

Main ingredients: (make 10 servings) 750 grams of steamed rice, 100 grams of clean shrimp, 5 eggs, chicken breast, 150 grams each of raisins, 25 grams each of starch and Shaoxing wine, 15 grams of salt, 1.5 grams of MSG, 75 grams of scallion oil, and 250 grams of cooked lard (approximately 50 grams consumed).

Preparation method: (1) Spread the rice on the plate and let it cool. Crack all the eggs into a bowl, decant out some of the egg whites and mix them with the shrimps, and beat the rest. Slice the chicken breast into thin slices and cut into 1.5 cm long strips. Mix the clean shrimps with egg white and wet starch to make a paste and add salt. Wash and dry the raisins.

(2) Place the wok on a high fire, add lard and heat until 60% hot, pour in the shrimps, break them up and take them out. In another wok, add scallion oil, pour in eggs, stir-fry and break into pieces, then add rice, a small amount of salt, monosodium glutamate and Shaoxing wine, and stir-fry over low heat. When the rice is fried thoroughly, add shrimp, shredded chicken, and raisins, stir-fry evenly, and divide into 10 small bowls.

Flavor characteristics: The rice is shiny and bright in color, the chicken breast and shrimp are tender and refreshing, and the raisins are sweet.