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

Gourmet: Cantonese cuisine

Special color: delicious and easy to make.

Ingredients: a bowl of white rice, an egg, a pork chop, 5 mushrooms, a little corn kernels and a little green pepper.

Production method:

1. Slap pork chops loosely with the back of a knife, sprinkle with salt and a little wine, knead thoroughly with egg white, 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. Put it flat in the center of the plate.

3. Deep-fry pork chops until golden on both sides, cut into pieces and spread them flat on fried rice with eggs.

4. Stir-fry corn kernels, green peppers and mushrooms with low fire, pour in tomato sauce, add salt and a little sugar, then pour in half a glass of water and cook for about 2 minutes. Pour the cooked sauce on the pork chop and rice.

Homemade yoshinoya fast food rice

Ingredients: sliced beef, sliced carrot and sliced onion.

Ingredients: cooking wine, sugar, salt, chicken essence, steamed fish and soy sauce.

Production steps:

Step 1: Cut the onion into thick shreds along the natural texture and lay the bottom of the pot flat.

Step 2: Slice the carrot and spread it on it.

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

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

Step 5: put the seasoning into the pot and have a big fire. After the pot is boiled, let it simmer for at least ten minutes. You can open the lid and stir it a few times in the middle, and the fragrance will diffuse throughout the room. Try to collect juice, and the finished product is like this.

Step 6: Put the white rice into the bowl.

Finally, pour the fat beef and soup on the rice, hehe, the finished product is like this.

Pork and rape rice (Shanghai flavor)

"Pork rape rice" is a popular rice deeply loved by the masses in the south of the Yangtze River. 19 15 At the beginning, a woman surnamed Wu, who lives 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. Later, many shops scrambled to copy. By the eve of liberation, there were about 400 or 500 shops in Shanghai dealing in pork, rape and rice. The ingredients and production method of pig rape rice in "Delicious Zhai Hotel" on Fuzhou Road, Shanghai are introduced as follows.

Main raw materials: 2.5 kg of rice, 65438+ 0.5 kg of fresh vegetables, 500 g of high-quality cooked lard, 35 g of salt, a little monosodium glutamate, proper amount of water and gravy.

Production method:

(1) Wash and drain the rice, wash and cut the vegetables into 3cm sections.

(2) After the lard is boiled, put the dishes into the pot once, stir-fry for a few minutes, add salt, monosodium glutamate and water, and boil over high fire. Then put the rice into the pot and gently stir it along the bottom of the pot with a rice shovel; When the water in the pot gradually decreases, the stirring speed will increase and the firepower will decrease. Don't stick to the pot. After the rice is mixed with water, smooth the rice, poke several air holes from the surface of the rice to the bottom of the pot with chopsticks, cover the pot tightly, and simmer for about 10 minutes.

(3) When eating, pour thick marinade.

Flavor characteristics: the rice is crystal clear, the vegetables are green and the taste is fragrant and delicious. Every 250g of lard rice contains 480kcal calories, 2g of protein, 24g of calcium, 6mg of iron and 45mg of phosphorus, which is 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 style)

Lotus leaf rice is a folk food with a long history in the south of the Yangtze River. According to "Guangdong Xinyu" in the late Qing Dynasty, "Dongguan is famous for its fragrant japonica miscellaneous fish and miscellaneous meat, steamed with lotus leaves, and fragrant inside and outside. So 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 follow the fragrance of food and increase your appetite.

Main raw materials: 500 grams of rice, 75 grams of vegetable oil, 2 eggs, barbecued pork, lean meat, shrimps, mushrooms, a little soy sauce, salt, sugar, spices and 2 pieces of fresh lotus leaves.

Production method: (1) Put the rice into a lunch box, add 500ml water and 25g vegetable oil, steam it with strong fire, take it out, let it cool and mix well.

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

(3) Take the evenly stirred vegetables as stuffing, wrap them with rice twice, wrap them with washed fresh lotus leaves, put them in a steamer, and steam them for 20 minutes on high fire.

Chinese medicine believes that lotus leaf tastes bitter and flat, and has the effect of clearing away heat and relieving summer heat. Lotus leaf rice is not only delicious and nutritious, but also a good diet to prevent heatstroke.

Casserole sausage rice (Shanghai flavor)

Glutinous rice is a popular winter food. Yunnan ham, Jinhua ham, Cantonese sausage, etc. It is a well-known bacon flavor in China. The rice system made of bacon and rice is called preserved rice. The casserole introduced here is the best of all kinds of bacon rice.

Main raw materials: 750g of japonica rice, 200g of cured duck, 10g of cured meat, sausage, duck liver gizzard100g, 250g of Chinese cabbage, 25g of white soy sauce, 5g of salt and 75g of cooked pork.

Production method: (1) Put the japonica rice with proper amount of water into a casserole, bring it to a boil over high fire, pour in the preserved duck, bacon, sausage and duck liver gizzard, move it to low fire until the water is basically dry, and stew it out.

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

(3) Add cooked lard (50g) to the wok, heat it, stir-fry the Chinese cabbage thoroughly, add salt, put it on a plate, and cover the cut bacon on the Chinese cabbage.

(4) Rice mixed with cooked lard (25g) and served with bacon, Chinese cabbage and white soy sauce.

Flavor characteristics: original flavor, sweet sesame oil, delicious.

Assorted fried rice (Yangzhou flavor)

The assorted fried rice introduced here has exquisite materials and unique methods, and is full of the characteristics of Yangzhou cuisine.

Main raw materials: 250g of japonica rice, 50g of diced cooked ham, 50g of diced cooked chicken gizzard, 20g of diced mushrooms, 20g of diced cooked bamboo shoots, 20g of mung beans and Shaoxing wine, 8 eggs, 2.5g of salt, 4g of monosodium glutamate, 5g of chopped green onion150g of cooked lard150g.

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 well.

(2) Blanch the green beans with boiling water (put a little alkali in the water), soak them in cold water and let them cool thoroughly. Knock the eggs into the bowl and break them.

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

(4) In the wok, add cooked lard (75g), stir-fry shrimps and shredded pork until the growth 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.

Flavor characteristics: Rice is bright in color, red, yellow, green and white, with various auxiliary materials, rich in aroma and delicious.

Si Xi rou lai fan (Suwei)

Sixi paella is a delicious fast food which combines rice, meat and vegetables. It is deeply loved by the masses.

Main raw materials: (20 parts) 2kg of polished rice, 25kg of green vegetables1.25kg of thin-skinned pork belly, 20g of sugar100g, 27g of salt, 280g of soy sauce, 50g of Shaoxing wine, 0g of cinnamon and anise, 0g of onion and ginger.

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

(2) Put the cooked lard into a wok. When it is half cooked, add vegetables and stir fry for about 4 minutes. Add 25 grams of salt and 2000 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 rotation speed is gradually accelerated and the firepower is gradually weakened. When the rice grains are mixed with water and swell, smooth the rice, insert chopsticks into the bottom of the pot, poke a few holes and cover it; When it comes out of the atmosphere, stew it with low fire 15 minutes or so, and it will become vegetable rice.

(3) unhairing pork, cleaning, cutting into strips with a width of 5cm, adding 1.3l water, boiling 15min, taking out and cooling, and cutting into pieces with a width of 1.5cm and a length of 8cm.

(4) Skim the soup, leave 750g of soup in the pot, then pour in the cut meat, add soy sauce, cinnamon, star anise, sugar, onion, ginger and Shaoxing wine, turn the meat up and down after boiling, and simmer with low fire for about 1 hour every 30 minutes until it is cooked, that is, "Sixi Meat". When eating, add a piece of Sixi meat to each bowl of vegetable rice.

Flavor characteristics: green, white, oily, soft, ruddy, crisp but not rotten, fat but not greasy, delicious. This meal is nutritious and suitable for all ages.

Longfeng fried rice (Shandong flavor)

Main raw materials: (10) 750g of steamed rice, prawns100g, 5 eggs, chicken breast and raisins150g, 25g of starch and Shaoxing wine, 0/5g of salt/kloc, and 0/.5 of monosodium glutamate.

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

(2) Put the wok on a high fire, add lard and heat it to 60%, pour in the shrimps, spread them out and take them out. In another wok, add scallion oil, pour in eggs, stir-fry and mash, then add rice and a little salt, monosodium glutamate and Shaoxing wine, and stir-fry over low heat. When the rice is fried thoroughly, add shrimp, shredded chicken and raisins, stir well and divide into 10 small bowls.

Flavor features: the rice is bright and translucent, the chicken breast and shrimp are tender and refreshing, and the raisins are sweet.

Gold and silver rice (Shandong flavor)

Main raw materials: 750g of rice, 5 eggs, 0/5g of salt/kloc-,3g of onion, 3g of Jiang Mo, and 0/50g of lard/kloc-.

Method of making: (1) Spread the rice and let it cool (no rice balls). The eggs were knocked into the bowl and scattered all over the floor.

(2) Heat lard in a wok, add shallots and Jiang Mo to stir fry until fragrant, add eggs, stir fry into golden granules with low fire, pour rice, stir fry evenly, sprinkle with salt at the same time, and stir fry until the rice is completely heated.

Flavor characteristics: golden eggs, silvery white particles, yellow and white, good color and fragrance.

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

Eight-treasure rice is a sweet food, which originated in Xinjiang and Tibetan minority areas. Since the Yuan Dynasty, it has been popular all over the country. There are many ways to make eight-treasure rice, such as "Persuade Eight-treasure Rice" in Jingzhou, "Preserved Eight-treasure Rice" in Beijing and "Hundred Fruits Eight-treasure Rice" in Suzhou. The "eight-treasure rice with lard and sand" introduced here was once included in the menu of the Qing court and is said to be one of the favorite meals of Empress Dowager Cixi.

Main raw materials: 500g of glutinous rice, candied jujube slices, longan slices, shredded red and green melons, sugar lotus plums (half slices), green plums10g, kumquat and diced rapeseed oil, 5g of melon seeds, white sugar bean paste150g, and 50g 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, steam it over high fire for about 20 minutes (when the rice is cooked), and take it out.

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

(3) Large bowl coated with cooked lard (anti-sticking), with longan meat, candied dates, red and green melons, melon seeds, sugar plums and 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, and spread it out with lard and bean paste (mixed with oil ding) in the middle; Then pry up the glutinous rice, cover it tightly, paste it, put it on the drawer and steam it through with great fire; Steam until the oil, sugar and rice are mixed together and then come out of the cage; Steaming in a cage the next day; After steaming for three times, when the rice turns red, cover it on the plate and take off the buckle bowl to eat.

Flavor features: beautiful graphics, soft and sticky, sweet but not greasy, oily but not greasy. If you pour orange powder (or fresh orange peel) with sugar, water, a little starch and essence, it will be more sweet and sour.

Red bean glutinous rice (classical flavor)

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

Main raw materials: glutinous rice and adzuki beans.

Production method: put adzuki beans into a boiling pot (the ratio of adzuki beans to water is about 1: 5. Boil until medium-cooked, and take out. In addition, after washing the glutinous rice, soak it in the soup boiled with red beans for one night. The next day, after mixing glutinous rice and red beans evenly, put them in a steamer and steam for about 40 minutes, and then serve.

Flavor characteristics: adzuki bean (also known as adzuki bean) belongs to Leguminosae. According to Compendium of Materia Medica, "adzuki bean can promote fluid production and diuresis, promote diuresis and ventilation, and strengthen the spleen and stomach." Red bean glutinous rice is ruddy in color, fragrant with red beans, rich in nutrition, and has the effects of stimulating appetite and strengthening body.

Bean skin rice (Hong Kong-style)

Main raw materials: (5 portions) 500 grams of glutinous rice, 300 grams of indica rice, 200 grams of mung beans, 25 eggs, 25 grams of chopped green onion, refined salt and 250 grams of cooked lard.

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

(2) Put the wok on low fire, spread the paste of indica rice and mung bean into a thin skin of 10, put the soaked glutinous rice into a cage, steam it with strong fire (sprinkle cold water once before cooking), take it out, let it cool, 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, spread a thin layer of skin, pour five eggs stirred in the bowl on the skin, spread them evenly, add steamed rice, sprinkle with salt and chopped green onion, and pour in boiled lard (50g). After mixing well, cover it with 65,438+0 thin skin and put it on the other side of the kang. When the kang becomes Huang Shi, take them out and put them on a plate. The other four parts were prepared in the same way.

Flavor characteristics: yellow skin, slightly crisp; Rice is fragrant, tender outside and unique in flavor.

Egg beef rice (Guangdong style)

Main raw materials: 200g of tender beef, 8 eggs, chopped green onion10g, a little tender tendon and tender ginger, 50g of bean flour10g, peanut oil, a little monosodium glutamate, white soy sauce and refined salt. 6 bowls of rice.

Production method: (1) cut beef into pieces, add tender tendons, tender ginger powder and a little water and stir; After about 10 minutes, add bean flour and white soy sauce and mix well. Before frying, add a little cooked peanut oil and stir well again. Beat the eggs into a bowl, add salt, chopped green onion and monosodium glutamate and stir well for later use.

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

Flavor characteristics: Beef is tender and smooth, which is a Cantonese fast food that Hong Kong residents love to eat.

Chicken rice curry (Cantonese style)

Main raw materials: 65,438+0 washed fat chickens (weighing about 750g), 200g onion, 250g potato and tomato, 65,438+000g carrot, 65,438+00g curry powder (wetted with two tablespoons of water), 65,438+00g salt, 70g peanut oil and 70g peanut oil.

Preparation method: (1) Chop chicken; Peel potatoes, cut half into oblique blocks and half into small slices; Blanch tomatoes in boiling water, peel and slice them, and slice onions and carrots.

(2) Put the frying spoon on the fire, add 35g of oil, add the chicken nuggets when it is 80% hot, and fry thoroughly before eating.

(3) Stir-fry onion in oil, add curry powder, stir-fry for a while, add chicken nuggets, carrots, tomatoes and potatoes, stir-fry, put them in a small aluminum pot, simmer for about 65,438+0 hours, add salt, stew for 30 minutes, and then pour them on each bowl of rice.

Flavor characteristics: it has the aroma of curry and chicken, and belongs to a kind of fast food rice in western food.

Mutton mansaf (Xinjiang flavor)

Mutton pilaf is a traditional food for Uygur and Kazak people in Xinjiang to celebrate festivals and welcome guests.

Main raw materials: 2.5 kg of japonica rice, 2.5 kg of carrot, 500 g of sheep oil (or vegetable oil), 75 g of mutton 1 kg, grapes, a little onion, salt and monosodium glutamate.

Production method: (1) Cut mutton into 2cm square dices, and shred carrots (diced).

(2) Start the oil pan with fire. When the mutton oil is burned to smoke, add mutton and proper amount of salt, stir-fry and take it out.

(3) Add carrots and proper amount of salt into the pot, stir-fry until half cooked, add onion and monosodium glutamate, stir-fry and take out.

(4) Put a proper amount of water into the pot, add mutton and carrots after the fire is boiled, add rice after the fire is boiled, stir it gently with a spatula, put a few holes in the rice with chopsticks after the soup is collected, cover it, and stew it with low fire. When eating, put the rice on the plate.

Sprinkle some raisins.

Flavor features: the rice grain is crystal clear as pearls, the carrot is red as agate, and the mutton has a unique fragrance.

Bamboo rice (Dai flavor)

Bamboo rice is the favorite food of Dai people in Yunnan. Many areas in the south of the Yangtze River are rich in bamboo, so as long as there is no bitter bamboo, you can make barrel rice.

Main raw materials: glutinous rice or rice 1 kg, diameter 5 5~ 10/0cm, length 30cm, several fresh bamboo tubes with knots at one end and no bitterness; Clean the straw 1.

Production method: (1) Put rice and appropriate amount of water into the bamboo tube (do not fill it up), and plug the mouth of the bamboo tube with washed straw.

(2) Build a shelf with tree trunks or bamboo, put the bamboo tube directly on the shelf, surround the bamboo tube with fuel, burn it for about 20 minutes, turn the bamboo tube over and bake it for 10 minutes or more.

(3) Scrape off the burnt cortex of the bamboo tube and break it for eating.

Flavor characteristics: It has the fragrance and sweetness of bamboo. Especially suitable for outdoor work and picnic in spring (pay attention to fire prevention).

Hainan fragrant rice (plum flavor)

Li people in Hainan Island like to eat fragrant rice when hunting, and often respect guests with fragrant rice. The practice of fragrant rice is similar to that of bamboo rice, but the ingredients are different.

Main raw materials: rice, black beans, pork, venison, snake meat, etc.

Production method: (1) Take fresh and bitter-free bamboo and saw it into a bamboo tube with a knot at one end.

(2) Wash the rice and black beans, cut all kinds of meat into dices (or slices), put them in a bamboo tube, and add a proper amount of water (don't fill them up). The mouth of the bamboo tube is plugged with banana leaves.

(3) Bake with charcoal fire or firewood. When baking, the bamboo tube should be rotated frequently. When the rice is fragrant, roast it with low fire for about 10 minutes.

Flavor characteristics: rich in flavor and nutrition.

Flower rice (Miao flavor)

Miao compatriots in Guizhou like to eat "flower rice". On holidays and weddings, children should steam "flower rice" at the full moon to entertain guests.

Main raw materials: moderate amount of ordinary glutinous rice and a small amount of black glutinous rice.

Production method: mix ordinary glutinous rice with black glutinous rice and steam it into "glutinous rice" (the production method is the same as that of ordinary glutinous rice).

Flavor characteristics: Because black and white glutinous rice are mixed together, the colors of rice are black purple, red and white. "Flower rice" is not only beautiful in color, but also delicious, sticky and fragrant, and has a nourishing effect.

Black glutinous rice is a special product of Guizhou province, with a deep purple surface, a little luster and strong waxy property. Eating black glutinous rice often can replenish blood and qi, nourish the brain and stomach, make the skin tender and strengthen the body, which is a good tonic. Many people in mountainous areas of Guizhou regard black glutinous rice as nourishing Chinese medicine, and it is said that it can also be used externally to set bones and promote granulation.