fast food recipe-Hong Kong-style pork chop rice

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

Cuisine: Cantonese cuisine

Special color: delicious and easy to cook

Material dosage: a bowl of white rice, an egg, a pork chop, 5 mushrooms, a little corn and a little green pepper

. And sprinkle with bread flour for later use

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

3. Fry the pork chop until both sides are golden, and cut it into pieces and spread it on the fried rice with eggs

4. Stir-fry the corn, green peppers and mushrooms with low fire, pour in tomato sauce, add salt and a little sugar, and then pour in less than half. Cook for about 2 minutes. Just pour the cooked sauce on the pork chop and rice.

Homemade Yoshinoya Fast Food Rice

Ingredients: sliced beef, carrot and onion

Ingredients: cooking wine, sugar, salt, chicken essence, steamed fish and soy sauce (or soy sauce)

Making steps:

Step 1:

Step 2: Slice carrots and spread them on it.

step 3: spread a proper amount of fat cattle on it.

Step 4: Put a small amount of cooking wine, white sugar (if carrot sugar is used sparingly, some people recommend Weilin made in Japan, but I have never used it, and personally feel that sugar is delicious), steamed fish and soy sauce (or light soy sauce) and clear water into a small bowl, mix well, and pour into the pot. Personally, I think you can put less water, not more than steamed fish and soy sauce, and less sugar.

Step 5: Put the seasoning in the pot and fire. After the pot is boiled, simmer for at least ten minutes. You can stir it several times in the middle, and the fragrance will spread throughout the room. Try to collect the juice, and the finished product is like this.

step 6: put the white rice in a bowl.

Finally, the fat cow is poured on the rice with the soup. Hehe, that's the finished product.

Pork rape rice (Shanghai flavor)

"Pork rape rice" is a popular meal that is deeply loved by the broad masses in the south of the Yangtze River. At the beginning of 1915, a woman surnamed Wu, who lived near Shanghai Zhixinqiao, improved the traditional practice of cooking with green vegetables in rural areas in the south of the Yangtze River. It is very popular to send it to places where rickshaw workers gather for sale. Later, many shops rushed to copy. By the eve of liberation, there were about 4 or 5 shops in Shanghai dealing in pork, rape and rice. The ingredients and production methods of pig rape rice in Shanghai Fuzhou Road "Delicious Zhai Hotel" are introduced as follows.

main raw materials: 2.5 kilograms of rice, 1.5 kilograms of fresh vegetables, 5 grams of high-quality cooked lard, 35 grams of salt, a little monosodium glutamate, appropriate amount of water and appropriate amount of gravy.

production method:

(1) rice is washed and drained, and vegetables are washed and cut into 3cm sections.

(2) After the lard is brought to a boil, put the vegetables in the pot once, stir-fry them for several minutes, add salt, monosodium glutamate and water, and bring them to a boil. Then put the rice into the pot, and then gently stir it along the bottom of the pot with a rice shovel; When the water in the pot is gradually reduced, the stirring speed will be accelerated and the firepower will be reduced. Do not stick to the pot. After the rice and water are mixed, smooth the rice, poke a few air holes from the surface of the rice with chopsticks to the bottom of the pot, cover the lid tightly, and simmer for about 1 minutes.

(3) pour thick marinade when eating.

flavor characteristics: the rice is crystal clear, the vegetables are green, and the taste is fragrant and delicious. Every 25 grams of lard Laifan contains 48 kilocalories, 2 grams of protein, 24 grams of calcium, 6 milligrams of iron and 45 milligrams of phosphorus more than the same amount of rice. At the same time, the contents of various vitamins have also increased, especially carotene and ascorbic acid.

Lotus leaf rice (Guangdong flavor)

Lotus leaf rice is a kind of folk food with a wide spread and a long history in the south of the Yangtze River. According to the Guangdong New Language in the late Qing Dynasty, "Dongguan is famous for its fragrant japonica, miscellaneous fish and meat, steamed with lotus leaves, which are fragrant inside and outside. Therefore, the folk song says: Lotus leaf rice is more fragrant than flowers. "

Lotus leaf rice is a summer food. In midsummer, the weather is hot and people lose their appetite. If you open a bag of lotus leaf rice, the fragrance of lotus leaves will come with the fragrance of the food, which will increase your appetite.

main raw materials: 5g of rice, 75g of vegetable oil, 2 eggs, moderate amount of barbecued pork, lean pork, shrimps and mushrooms, a little soy sauce, salt, sugar and spices, and 2 fresh lotus leaves.

production method: (1) put the rice in a lunch box, add 5ml of water and 25g of vegetable oil, steam it with strong fire, take it out, cool it and mix it.

(2) Cut the barbecued pork, lean pork and mushrooms into fine powder, add soy sauce, salt, sugar and spices and fry until cooked; In addition, fry and chop the eggs, and mix well together.

(3) Take the evenly mixed vegetables as stuffing, wrap them in rice in two parts, wrap them in washed fresh lotus leaves, put them in a steamer, and steam them over high heat for 2 minutes.

Chinese medicine believes that lotus leaves are bitter in taste and flat in nature, and have the effect of clearing away heat and relieving summer heat. Lotus leaf rice is not only delicious and nutritious, but also a dietotherapy to prevent heatstroke.

Sauté ed rice in casserole (Shanghai flavor)

Sauté ed rice is a favorite food in winter. Yunnan ham, Jinhua ham, Cantonese sausage, etc. in China are all well-known bacon flavors. A rice system made of preserved meat and rice is called preserved rice. The casserole introduced here is the best of all kinds of bacon rice.

main raw materials: 75g of japonica rice, 2g of cured duck, 1g of bacon, sausage and duck liver gizzard, 25g of Chinese cabbage, 25g of white soy sauce, 5g of salt and 75g of cooked pork.

production method: (1) put the polished round-grained rice with appropriate amount of water into a casserole, bring it to a boil with high fire, then pour in the preserved duck, bacon, sausage and duck liver gizzard, until the water is basically dried, move it to low fire and stew it out.

(2) Take the cured duck and bacon out of the casserole, cut them into pieces, and cut the liver into pieces.

(3) Heat the wok with cooked lard (5g), stir-fry the Chinese cabbage thoroughly, stir-fry with salt slightly, put on a plate, and cover the Chinese cabbage with the cut preserved meat.

(4) Mix cooked lard (25g) for rice and serve it with preserved meat, Chinese cabbage and white soy sauce.

flavor characteristics: original flavor, sweet sesame oil, delicious and palatable.

Assorted fried rice (Yangzhou flavor)

Assorted fried rice introduced here has exquisite materials, unique methods and the characteristics of Yangzhou cuisine.

main raw materials: 25g of polished round-grained rice, 5g of shrimps and shredded pork, diced cooked ham, diced cooked chicken, 25g of diced mushrooms, diced cooked bamboo shoots, green beans and Shaoxing wine, 8 eggs, 2.5g of salt, 4g of monosodium glutamate, 15g of chopped green onion and 15g of cooked lard.

production method: (1) put the japonica rice into a small pot, add a proper amount of cold water, steam it in a cage (the rice is slightly hard), take it out and mix it.

(2) blanch the green beans with boiling water (with a little alkali in the water) and soak them in cold water to cool them thoroughly. Knock the eggs into the bowl and break them up.

(3) Put the wok on high fire, slide the wok with lard, add cooked lard (75g) and switch to low fire, then pour the eggs into stir-fry. When the egg liquid is almost dry, add rice, stir-fry continuously, add salt (2g), monosodium glutamate (2g) and chopped green onion, stir well and divide into two plates.

(4) Put a wok on a high fire, add cooked lard (75g), stir-fry shrimps and shredded pork until it stops, then add diced ham, diced chicken, diced chicken gizzard, diced mushrooms, diced bamboo shoots, green beans, salt (1g), monosodium glutamate (2g) and Shaoxing wine, and stir-fry until cooked.

flavor characteristics: the rice is bright in color, alternating with red, yellow, green and white, with various auxiliary materials, rich aroma and delicious taste.

Sixi Meat Laifan (Suzhou flavor)

Sixi Meat Laifan is a delicious fast food with excellent color, aroma and taste, which is welcomed by the masses.

main raw materials: (2 portions) 2kg of polished round rice, 1.25kg of green vegetables, 2.5kg of thin-skinned pork belly, 1g of white sugar, 27g of salt, 28g of soy sauce, 5g of Shaoxing wine, 1g of cinnamon, 1g of star anise, 15g of onion, 15g of ginger and 25g of cooked lard.

Production method: (1) Wash and drain the japonica rice for 8 hours. Remove the old leaves and stalks from the vegetables, wash them, cut them into 2.5 cm long sections, and drain the water.

(2) Put the cooked lard in the wok, stir-fry the vegetables for about 4 minutes, add 25 grams of salt and 2 ml of water. After boiling, add japonica rice and gently turn it along the wall with a rice shovel. With the gradual reduction of water in the pot, the turning speed is gradually accelerated and the firepower is gradually weakened. When the rice and water are mixed and the rice grains swell, smooth the rice, use chopsticks to go straight through the bottom of the pot, poke a few holes and cover it; When it comes out of the atmosphere, simmer on low fire for about 15 minutes, and serve as vegetable rice.

(3) Wash the pork, cut it into 5cm wide strips, add 1.3l of water, cook for 15min, take it out and let it cool, and cut it into 1cm wide and 8cm long pieces.

(4) skim off the floating foam in the broth, leave 75g of soup in the pot, then pour in the cut meat, add soy sauce, cinnamon, star anise, white sugar, onion, ginger and Shaoxing wine, turn the meat up and down after boiling, and then simmer it with low fire, turning it every 3 minutes and stewing it for about 1 hour until it is cooked, which is the "Sixi Meat". When eating, add a piece of Sixi meat to each bowl of vegetable rice.

flavor characteristics: green withering color, white rice grains, oily, fragrant and soft, ruddy meat color, crisp but not rotten, fat but not greasy, fragrant and delicious. This meal is nutritious and suitable for all ages.

Fried rice with dragon and phoenix (Shandong flavor)

Main ingredients: (1 portions) 75g steamed rice, 1g clean shrimps, 5 eggs, 15g chicken breast and raisins, 25g starch and Shaoxing wine, 15g salt, 1.5g monosodium glutamate, 75g scallion oil and 25g cooked lard (about.

production method: (1) spread the rice on a plate and let it cool. Knock all the eggs in the bowl, pour out some egg whites to mix with shrimp, and break up the rest. Slice chicken breast into thin slices and cut into 1.5 cm long silk. Mix clean shrimps with egg white and wet starch to make a paste and add salt. Wash and dry raisins.

(2) Put the wok on a high fire, add lard and heat it to 6%, then pour the shrimps into the wok, scatter them and take them out. In another wok, add onion oil, pour in eggs, stir-fry and smash, then add rice and a little salt, monosodium glutamate and Shaoxing wine, and stir-fry constantly on low heat. When the rice is thoroughly fried, add shrimp, shredded chicken and raisins, stir well and divide them into 1 small bowls.

flavor characteristics: the rice is bright and bright, the chicken breast and shrimp are fresh and refreshing, and the raisins are sweet.

jinyin rice (Shandong flavor)

main ingredients: (5 dishes) 75g of rice, 5 eggs, 15g of salt, 3g of onion and 3g of Jiang Mo, and 15g of lard.

production method: (1) spread the rice to cool (no rice balls). The eggs were knocked in the bowl and scattered.

(2) Heat lard in a wok, add onion and Jiang Mo to stir-fry until fragrant, add eggs, stir-fry over low heat, and disperse into golden yellow granules. Pour in rice, stir-fry and mix well, sprinkle with salt at the same time, and stir-fry until the rice is completely heated.

flavor characteristics: golden eggs, silvery white grains, yellow and white, and good color, fragrance and taste.

Eight-treasure rice with lard and sand (palace flavor)

Eight-treasure rice is a sweet food, which originated in Xinjiang and Tibet minority areas. It has been popular all over the country since the Yuan Dynasty. There are many ways to make eight-treasure rice, such as Jingzhou "dismissed eight-treasure rice", Beijing "preserved fruit eight-treasure rice" and Suzhou "hundred-fruit eight-treasure rice" and so on. The "eight-treasure rice with lard and sand" introduced here was once included in the menu of the Qing court, and it is said that it is one of the favorite meals of Empress Dowager Cixi.

main raw materials: 5g of glutinous rice, sliced candied dates, sliced longan, shredded red and green melons, 1g of sugar lotus plums (half a slice) and slices of green plums, 2g of kumquat and diced vegetable oil, 5g of melon seeds, 15g of white sugar bean paste and 5g of lard.

production method: (1) put the glutinous rice in a container, soak it in cold water for 2-3 hours, take it out, put it in a steamer (with gauze under it), spread it out, cover it tightly, and steam it for about 2 minutes (when the rice is cooked).

(2) Pour the rice into a porcelain basin, add sugar and lard and mix well.

(3) a large bowl, coated with cooked lard (anti-sticking), with longan meat, candied dates, red and green melons, melon seeds, sugar plums and slices of green plums, showing various bright and beautiful patterns; Then pry up a part of glutinous rice and spread it out, spread it into a bowl shape, and put lard and bean paste (mixed with oil ding) in the middle to spread it out; Then pry up the glutinous rice, cover it tightly, paste it, and steam it thoroughly on the drawer with high heat; Steam until the oil, sugar and rice are mixed together and then come out of the cage; Steamed in a cage again the next day; After three times of re-steaming, when the rice turns red, cover it on the plate and take off the buckle bowl to eat.

flavor characteristics: beautiful graphics, soft and sticky, sweet but not tired, oily but not greasy. If poured with orange powder (or fresh orange peel) with sugar, water, a small amount of starch and essence, it will be more sweet and sour.

red bean glutinous rice (classical flavor)

In some places in China, there is a custom of eating red bean glutinous rice on the first day of October in the lunar calendar, which is called "eating red rice". In Japan, red bean glutinous rice is called red bean rice, which is a necessary meal for happy events and birthdays. On the birthday, the whole family will eat "red bean rice" to celebrate their longevity.

main raw materials: glutinous rice and adzuki bean.

production method: put adzuki beans into a boiling pot (the ratio of adzuki beans to water is about 1: 5. Cook until it's 8% ripe, and take it out. In addition, after the glutinous rice is washed clean, it is soaked in the soup cooked with red beans overnight. The next day, after mixing the glutinous rice and red beans evenly, it is steamed in a steamer for about 4 minutes and can be eaten.

flavor characteristics: adzuki bean (also known as adzuki bean) belongs to Leguminosae. According to "Compendium of Materia Medica", "adzuki bean can expel body fluid, facilitate urination, eliminate water and ventilate, and strengthen the spleen and stomach." Red bean glutinous rice is ruddy in color, with red bean aroma, rich in nutrition, and has the effects of increasing appetite and strengthening the body.

Bean skin rice (Hong Kong flavor)

The main ingredients: (making 5 portions) 5 grams of glutinous rice, 3 grams of indica rice, 2 grams of mung beans, 25 eggs, 25 grams of chopped green onion and refined salt, and 25 grams of cooked lard.

Production method: (1) Wash and grind mung beans, remove their hulls, and soak them in clear water for about 8 hours (about 6 hours in summer). Soak indica rice and glutinous rice for the same time. Then the indica rice and mung beans are ground into paste together.

(2) Put the wok on a small fire, spread the glutinous rice paste into 1 thin skins, put the soaked glutinous rice in a cage, steam it with strong fire (sprinkle cold water once before it is cooked), take it out, cool it and divide it into 5 parts. Divide chopped green onion, salt and cooked lard into 5 parts.

(3) Put the wok on a small fire, put a thin skin on it, pour the five eggs that have been put into the bowl and mixed evenly, spread them evenly, put steamed rice, sprinkle with refined salt and chopped green onion, and pour boiled lard (5g) on it. After mixing evenly, cover a thin skin, and then put it on the other side. When it turns yellow, take it out and put it on a plate. The remaining 4 parts are prepared by the same method.

flavor characteristics: the skin is yellow and slightly crisp; The rice is fragrant, tender outside, and has a unique flavor.

beef rice with slippery eggs (Guangdong flavor)

The main ingredients: 2g tender beef, 8 eggs, 1g chopped green onion, a little tender tendon and ginger, 1g bean flour, 5g peanut oil, a little monosodium glutamate, white soy sauce and salt. 6 bowls of cooked rice.

production method: (1) cut beef into horizontal thin slices, add tender tendons, tender ginger powder and a little water and stir; After about 1 minutes, add bean flour and white soy sauce and mix well. Before frying, add a little cooked peanut oil and mix well again. Beat the eggs into a bowl, add salt, chopped green onion and monosodium glutamate and stir them up for later use.

(2) Heat the frying spoon, pour in peanut oil, stir-fry the beef with warm oil over high fire for several times, pour it into the eggs, then pour it back into the frying spoon, stir-fry it over high fire for several times, and pour it into 6 bowls of rice respectively.

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

curry chicken rice (Guangdong