Ingredients for making omelette rice: 2 eggs, appropriate amount of starch, appropriate amount of salt, appropriate amount of oil, 1 bowl of rice, appropriate amount of cabbage, 1 small piece of carrot, 2 shrimps. Method: 1) Dice the cabbage and carrot mushrooms.

2) Remove heads, peels and wash the fresh shrimps.

3) Cut into small pieces.

4) Heat oil in a pan, add vegetables and stir-fry for a while.

5) Add rice, stir-fry and add salt.

6) Stir well over low heat.

7) Add fresh shrimp segments and stir-fry until cooked.

8) Beat the eggs, add a little starch and mix well.

9) Heat oil in a frying pan, pour in the egg liquid and fry it into an egg cake. When the top is not completely dry, pour in the fried rice, close the other side of the egg skin, and fry until done.

Ingredients for egg rice pancake: 1 bowl of leftover rice, 2 eggs, appropriate amount of pepper, appropriate amount of salt, a little chopped green onion. Method: 1) Prepare a bowl of leftover rice; 2) Beat the eggs; 3) Pour the rice into the egg liquid,

Stir evenly; 4) Add salt, pepper, chopped green onion, and you can also add diced carrots, onions, etc. according to your own taste; 5) Put a little oil in the pot, pour the rice into the pot, fry over low heat until both sides are slightly browned

That’s it; Yangzhou fried rice ingredients: 200g rice, 50g corn, 50g peas, 50g ham, 30g shrimp, 2 eggs, appropriate amount of oil, appropriate amount of salt, appropriate amount of green onions. Method: 1) Rice, corn, peas, ham, shrimp, 2 eggs

) Beat the eggs, dice the ham, wash the corn and peas and set aside. 3) Fry the eggs in the pot until they are nine-cook and take them out. 4) Add the chopped green onion to the pot and saute until fragrant. Add the corn and peas and stir-fry. 5) Pour in again

Stir-fry the diced ham 6) Stir-fry and pour in the rice 7) Break up the rice and stir-fry 8) Pour in the scrambled eggs and shrimp and continue to stir-fry 9) After the shrimp is cooked, add a little salt to taste and the mushroom oil rice is ready

Ingredients: 7 fresh mushrooms, 400g rice, 5g dried shrimps, 2 teaspoons sugar, 1 tablespoon cooking wine, 4 teaspoons light soy sauce, 1 tablespoon straw mushroom dark soy sauce, appropriate amount of oil. Method: 1) Prepare the ingredients.

Before cooking, wash the rice and put it into a rice cooker to cook. At the same time, you can make a sauce with cooking wine, special gold label light soy sauce, straw mushroom dark soy sauce and white sugar. Wash the fresh mushrooms and cut them into small pieces.

2) After the oil in the pot is hot, add the shiitake mushroom pieces and dried shrimps and stir-fry, then add the sauce and cook over low heat for about 5 minutes. When most of the juice has dried up, turn off the heat.

3) Pour out the cooked rice, stir it with the mushroom sauce, and it’s ready to go!

Ingredients for chicken and mushroom risotto: 600g chicken legs, 280g onions, 150g rice, appropriate amount of mushrooms, 200g yellow bell pepper, 200g red bell pepper, 1 tsp salt, appropriate amount of white pepper, 1 tsp cooking wine, appropriate amount of stock, 2 hours seafood soy sauce

How to use the spoon: 1) Wash the rice, drain and set aside.

2) Wash the chicken legs, remove the bones, cut them into small pieces, put them in a container, add salt, cooking wine, and pepper to marinate for a while; wash the mushrooms and cut them into small pieces; wash the yellow and red bell peppers

Just dice it.

3) Put the chicken bones into a small soup pot, add appropriate amount of water and cook into soup.

4) Get a wok, it is better to use a frying pan or a non-stick pan.

Add a little oil to the pot, add chopped onions and stir-fry until fragrant, then add all the mushrooms and continue to stir-fry until fragrant, then add the chicken pieces and stir-fry until the chicken turns white. 5) Then add the white rice and stir-fry until fragrant, then add the stock and cover the pot with a small lid

Simmer until the rice is cooked. After the soup is cooked, add crushed red pepper and crushed yellow pepper, then add salt, pepper, seafood soy sauce to taste, stir-fry evenly and serve.

After adding the stock, remember to open the lid and stir frequently, and remember to observe frequently to avoid smearing the bottom ~ Ingredients for the Cured Claypot Rice: 1.5 cups of rice, 2 sausages, 150g of bacon, 50g of rapeseed, 1 egg, appropriate amount of June fresh soy sauce, salt

Appropriate amount, appropriate amount of sugar, appropriate amount of chicken powder, appropriate amount of minced green garlic, appropriate amount of water, 1 tablespoon lard, appropriate amount of soy sauce for steamed fish. Method: 1) Wash the rice, put it in a casserole, add water, the ratio of rice to water is roughly 1:

1.5, don’t use too much water.

2) Place the casserole on the fire, bring to a boil over high heat, then immediately turn to low heat, cover and simmer.

Cook the rice until 8 done.

3) Wash the rapeseed and cut it into two parts.

4) Cut the sausage and bacon into slices. I happened to have a few very thin green garlic at home, so I cut them into small pieces.

5) Prepare a sauce, add soy sauce, steamed fish soy sauce, chicken powder, and a little sugar into a small bowl, then add an appropriate amount of water to make a sauce and set aside.

6) When the water in the rice is almost gone, add the sausage and bacon, and add a spoonful of lard around the casserole (this can form a crispy rice crust). Cover and simmer over low heat for about 5 minutes.

7) In a separate pot, blanch the rapeseed in oil and salt water, then remove from the cold water to maintain the bright green color.

8) Open the lid of the casserole, pour in the pre-prepared sauce evenly and turn off the heat.