Cuban rice?-?From Betai Kitchen. When a rice like this is placed in front of you, you will know how rich Spanish food is and how passionate Spanish cuisine is.

If you put them in your mouth and put them in your belly, what kind of rich taste would they taste like?

?Ingredients rice? 150g banana? 1 egg? 2 olive oil? 4 tablespoons (60ml) salt? 2 teaspoons (10g) tomato? 1 tomato paste? 2 tablespoons (30ml) onion? 1/2 white sugar,

Chopped French incense and minced garlic? 1 teaspoon each (5g) white mushrooms? 100g white pepper? 1/2 teaspoon (3g) flour? 50g? Method: Peel the skin of the onion and chop finely.

Peel the banana and cut it in half.

Wash and slice white mushrooms.

Wash the tomatoes, blanch them in boiling water to remove the skin, remove the stems and chop into small pieces.

Heat the olive oil (1 tablespoon, 15ml) in the pot over medium heat. When it is 60% hot, add the chopped onion and garlic and sauté until fragrant. Then add the tomato paste and chopped tomatoes and stir-fry slowly for 5 minutes, then add

Add white mushrooms, add salt (1 teaspoon, 5g), white sugar and white pepper, then slowly stir-fry over low heat until tomato sauce forms.

Heat olive oil (1 tablespoon, 15ml) over medium heat. When it is 60% hot, crack in an egg and fry over low heat until it becomes a sunny side up egg. Then take it out and set it aside.

Leave the oil in the pot, heat it up, add the rice, then add salt (1 teaspoon, 5g) and chopped French incense, stir-fry slowly over medium heat until evenly mixed.

Crack the remaining egg into a bowl, stir into egg liquid, and dip the bananas in a layer of flour and egg liquid.

Add the remaining olive oil (2 tablespoons, 30ml) to the pan, heat it up, add the bananas, fry over low heat until golden brown, then remove and drain the oil.

Put the rice into a bowl, press it firmly and then invert it onto a plate. Place the sunny-side-up egg and banana next to it, and finally pour the tomato sauce over the rice.