rice

fresh shrimps

squid

sea cucumber

(edible) auricularia auricula

green pepper

Egg (protein)

Onions and ginger (a little)

salt

Cooking wine

Abalone juice

rice wine

Soup stock (water is ok, but hot water is needed)

The practice of three fresh crispy rice?

Hard shell part:

I used the leftover rice from last night, and the new rice is certainly more delicious. Brush the baking pan with oil and flatten the rice to make it thin. The temperature is 90 degrees above and below, and bake slowly for 40 minutes. Take it out and see if it's dry. If it is dry, slice it with a knife, turn it over and bake it at 90 degrees for 40 minutes. This time can be longer, depending on how much rice is available and how dry the rice is at any time.

The baked rice looks ugly! I am so ugly that I don't want to send pictures, but I must not abandon ugliness. The next step is to turn decay into magic!

Hot pot is cold and oily. Turn on a big fire to heat the oil, put in the ugly rice cake, put it aside, and you will find that the rice grains are swollen! Hippo chef ring! Twenty or thirty seconds is about the same. Too hard, and the color is not good.

Pouring part:

Peel the shrimp and cut the shrimp line from the back. Egg white, salt, a bottle of cooking wine and starch, grab well and set aside.

Squid is processed, cut into rolls, boiled in water, soaked in water, rolled up and taken out.

Sliced chicken breast with shrimp, egg white, salt, cooking wine and starch.

Wash a little sea cucumber and cut it into small pieces. (flavored)

Oil the sliced shrimp and chicken separately. Be careful not to get old, a good oil will be delicious. Tear the fungus into small flowers and prepare the diamond-shaped pieces of green peppers.

Start a new pot and add some oil. Add two slices of ginger and stir-fry two slices of onion to make them fragrant. Pour abalone juice and a little rice wine. Then, add fungus and shrimp and stir-fry twice, then add chicken slices, squid and sea cucumber and stir-fry green peppers twice. At this point, pour in the right amount of broth (hot). Quick thickening. Pay attention to a series of actions! These ingredients don't taste good if they are kept for a long time.

Pour the pouring material on the rice crust while it is hot ~ The rice crust sizzles, and the aroma is overflowing and colorful.

Eat, eat! Be sure to eat it while it's hot ~

I hope it will help you, and I hope it will be adopted. Thank you ~ ~