Ingredients: coriander 1/3 cups (including leaves) crab meat 1/2 cups garlic and peanuts, 2 tablespoons white rice 1 cup.

Seasoning: salt 1 tbsp wine 1/2 tbsp sugar 1/3 tbsp pepper 1 2 tbsp sesame oil.

Exercise:

(1) Wash the coriander and soak it in water for 10 minute. Pick up and drain the water, pick off the leaves of the coriander one by one, and cut the stems of the coriander into powder for later use.

(2) Wash and drain the rice, add 1 glass water for soaking15min, then add seasoning and mix well. Spread crab meat and coriander stalks on rice, cook in an electric cooker, and stew for 15 minutes.

(3) After opening the pot cover, add the coriander leaves and peanuts, and mix them slightly with a rice spoon to serve.

Bean sprout rice

Ingredients: soybean sprouts, 4 shredded black fungus 1/3 cups (about 1 cup), 2 cups of white rice and 2 cups of broth.

Seasoning: 2 teaspoons of salt wine 1/2 teaspoons of sesame oil 2 teaspoons of salad oil 1/2 teaspoons of pepper 1 teaspoon.

Exercise:

(1) Wash and drain the rice, add 2 cups of stock, soak for 15 ~ 20 minutes, then add seasoning and mix well for later use.

(2) Wash soybean sprouts, spread them on shredded black fungus rice, and cook them in an electric cooker. After cooking, they need to stew 15 minutes. After opening the lid, gently mix them from bottom to top with a rice spoon.

People who like to eat bean sprouts, this is the top grade! !

raw material

Ingredients: 500 grams of white rice and 5 eggs.

Ingredients: 25g of sea cucumber, 20g of cooked chicken breast, 20g of cooked ham, 20g of pork, 5g of scallop12g, 5g of starch shrimp, half of cooked duck wrist, 2g of mushroom12g, 2g of winter bamboo shoots12g, and 2g of green beans12g.

Seasoning: 7 grams of chopped green onion, 7 grams of Shaoxing wine, 0/5g of refined salt/kloc-,0/3g of chicken soup/kloc-and 0/00g of cooked lard/kloc-.

prepare

1. Ham, duck gizzard, chicken breast, mushrooms, bamboo shoots and hunting meat are all cut into cubes slightly smaller than green beans. Put the eggs in a bowl, add10g refined salt and 3g chopped green onion and mix well.

2. Heat the wok, scoop in 35g of cooked lard, add shrimps and oil until cooked, remove and drain the oil, then add sea cucumber, chicken, ham, mushrooms, winter bamboo shoots, scallops, duck gizzards and pork, add 3g of Shaoxing wine, refined salt and chicken soup to boil, and put in a bowl for assorted topping.

3. Put the wok on fire, add 65g cooked lard, when the wok is heated to 50%, pour in egg liquid and stir fry, add rice and stir fry, pour in half the topping, continue to stir fry, put 2/3 of the rice into a small bowl, pour the remaining topping and 5g of shrimp, green beans and chopped green onion into the wok, stir fry with the remaining rice in the wok, and put it into a bowl to cover the surface.

Production key

Yangzhou fried rice should use proper amount of oil, and the rice must be thoroughly fried.

For more information about Yangzhou and Yangzhou cuisine, please visit our website.

References:

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