2. >2. kimchi squid fried rice practice: one, the material used to: a: squid, onions, cooked white sesame seeds, kimchi, b: leftover rice, chili sauce, sesame oil Preparation: fresh squid cleaned and cut into small pieces, small circles, onion cut into small pieces, take the right amount of kimchi with a little soup, kimchi is also cut into small pieces A very critical step: the leftover rice to add the kimchi juice, mix a little, pickled rice! Second, the steps 1, the pan put a moderate amount of oil, small fire incense onion 2, put the squid rings 3, take the appropriate amount of chili sauce, slightly mixing and stir fry, sheng out for use 4, the pot does not have to wash ha, continue, pour into the rice before the marinade, with a spatula slowly set aside, stir fry until the rice grains clear 5, put the kimchi 6, put the squid fried mixing and stir frying 7, and finally add sesame seeds 8, out of the pot before the drop of sesame oil can be
3. Mutton hands Rice ingredients: rice, lamb chops, onions, carrots, raisins, dried chili, cumin powder + cumin granules (a small amount), ginger, cooking wine, soy sauce, soy sauce, oyster sauce. Practice: 1: onion, carrot shredded, ginger minced, raisins washed; 2: lamb chopped into small pieces, put into the addition of a moderate amount of cooking wine in the warm water boiled, boiled for 3-5 minutes, removed from the wash and standby; 3: add a small amount of olive oil in the pot to heat, put the lamb chops pieces of stir-fry, and then add the amount of dark soy sauce coloring, light soy sauce, oyster sauce, seasoning; 4: pour in the shredded onion, shredded carrots, crushed dried chili peppers, ground cumin, cumin particles, continue to stir-fry to taste. particles, continue to stir fry the flavor; 5: add the appropriate amount of cleaned fragrant rice, add 1 ? times the warm water of fragrant rice, add raisins; 6: all the ingredients are mixed well, transferred to the rice cooker, press the cook button to cook.
4. Beef curry with rice Curry Beef Curry: 1, materials: 1 kg of beef, 1 potato, 2 carrots, 1 meta onion, 20 grams of butter, 500 grams of milk, 50 grams of curry paste, a few cloves of garlic, a few slices of ginger, 1 spoon of salt, 1 cup of water. 2, beef and vegetables cut into pieces. 3, butter sautéed garlic, add beef sautéed brown. 4, add onion and sauté slightly. 5, add carrots and stir fry. 6, add potatoes, add curry paste, milk, water level just missed the ingredients can be, and finally add salt, simmer until the soup is thick and soft can be.
5. chicken rice Ingredients: 1 chicken thigh 350 grams (boneless) cooked rice 150 grams broccoli 5 cabbage flowers 5 carrot slices 2 slices of green onion 5 slices of ginger 2 Seasonings: black pepper 1/2 teaspoon (3 grams) salt 1/2 teaspoon (3 grams) 1 teaspoon of rice wine (5 ml) 2 teaspoons of soy sauce (10 ml) 1/2 teaspoon of dark soy sauce (3 ml) 1/2 teaspoon of sugar (3 grams) watercolor 1 tablespoon of water starch (15ml) Directions: 1) Remove chicken thighs from bones and rinse. Soak broccoli and bok choy florets in lightly salted water for 5 minutes, then rinse and drain. 2) Place chicken thighs on a plate, add black pepper, salt, cooking wine, green onion, ginger and mix well, marinate for 20 minutes or more. 3) While the chicken is marinating, blanch the broccoli, cabbage florets and carrots for half a minute, remove from the pan and place under cold water to cool, then drain. 4) Heat the oil in a pan, add the sliced green onion when the oil is about 50 percent hot, sauté the slices over low heat, then turn up the heat and fry the marinated chicken thighs, skin side down, for 1 minute, then turn over and fry the other side for 1 minute. 5) After both sides of the chicken thighs are fried, pour in the water, the amount of water does not exceed the chicken thighs. Add soy sauce, dark soy sauce and sugar, mix well and bring to a boil. Cover the pot with a lid and cook over medium heat for about 10 minutes (meat side down, skin side up). 6) Take out the stewed chicken thighs. When the soup in the pot comes to a boil, drizzle in the water starch to thicken the sauce. 7) Serve the rice in a bowl, cut the chicken thighs into strips, place them on top of the rice along with the broccoli, cabbage florets, and carrots, and drizzle with the sauce.
6. Paella Ingredients: rice, cuttlefish, fresh shrimp, colored peppers, ginger, Lee Kum Kee XO sauce, barbecue sauce, black pepper sauce Directions: 1, the live shrimp head peeling (live shrimp is very difficult to peel, to be fast to put the shrimp in the refrigerator freezer and then peeled), cut open the back of the shrimp, remove the intestinal line. 2, cuttlefish washed and cut into wide filaments; shelled shrimp and cuttlefish filaments add ginger, a little salt, starch, cooking wine and marinate for a few moments, blanched and discolored blanch and standby (into the boiling water slightly blanched in order to deodorize). 3, in the blanched shrimp and cuttlefish in the blanching of barbecue sauce, black pepper sauce, a little salt and mix well and standby; colorful peppers cleaned and cut into small dices and standby. 4, put the appropriate amount of rice into the Luckle Knapp 4-sided locking grill, seasoned with the appropriate amount of Lee Kum Kee XO sauce, and then add colorful peppers diced Marinated shrimp, shredded cuttlefish. Put into the oven has been preheated 200 degrees Celsius on the upper heat, bake about 10 minutes or so, until the surface layer of rice slightly crispy can
7. small purple squid wrapped in rice Ingredients Preparation 1, wash the rice, soaked in water for a few moments to make it soft 2, squid washed, remove viscera and cartilage, etc. 3, tear one or two pieces of purple kale leaves and chopped 4, soaked mushrooms chopped Directions 1, soaked rice strained off the water, do not have to filter very dry, and then add raw oil, a little salt, and then add a little bit of salt. Then add raw oil, a little salt, a little soy sauce, a little chicken powder and mix well 2, the chopped kale and mushrooms into the rice and mix well, and then finally add a little sesame oil and mix a little 3, will be mixed with the rice stuffed into the stomach of the squid, seven or eight full can be, the rice into the rice will be up, and finally sealed with a toothpick 4, stuffed squid into a pot of steam for 20 minutes or so, turn off the fire and so that it smothered for a while. If it is a big squid steam time is a little longer 5, cooled and cut into pieces on the plate
8. bacon roll Ingredients: strips of bacon 1 bag of rice 1 bowl of chicken broth 800 ml spinach 1 handful of 1/2 tablespoon of sesame oil Japanese seaweed crumbled 2 tablespoons of salt, a pinch of MSG a little method: 1, the rice is washed, poured into the chicken broth instead of water and steam standby 2, spinach is washed and put into the boiling water, add 1 teaspoon of salt scalded, and then Fish out into cool water, then squeeze out the water and cut into foam 3, put the cut spinach into a large bowl, seasoned with a little monosodium glutamate and sesame oil and mix well, then add steamed rice, sprinkle with chopped seaweed or fried sesame seeds and mix well 4, put on disposable gloves or a plastic bag on your hands, take a small ball of mixed vegetables and rice and pinch into an oval-shaped rice ball 5, take a piece of bacon in the middle of the rice ball wrapped up and then put it into a non-stick pan and fry on a low flame for 5 minutes.
9. Olive vegetable fried rice Ingredients: 4 bowls of cold rice, 2 tablespoons of olive vegetables, 2 broccoli stalks, 1 egg, Jinhua ham, 1 small piece of garlic, 2 cloves of seasoning: 1, the egg beaten, broccoli stalks, peeled and cut into small pieces, Jinhua ham, cut into small pieces of garlic, garlic pressed into a garlic paste standby 2, the frying pan pouring a moderate amount of oil and heat, then pour the garlic paste and burst incense, then poured into the broccoli stalks, ham, olive vegetables, and stir-fry for 1 minute. 3, to the broccoli stalks, ham, olive vegetables and stir-fry for 1 minute. 3, to be broccoli stalks and other materials stir-fried soft stir-fried after pouring into the cold rice and stir-fried evenly, to be rice stir-fried evenly after pouring into the beaten egg quickly stir-fried 4, the last pan before adding a little salt and monosodium glutamate can be
10. oyster sauce fried rice main ingredients: leftover rice, nutrition plus calcium intestines, onions, carrots, cucumbers, fungus, etc. Auxiliaries: Salt oyster sauce Method: 1. onions, carrots, cucumbers, fungus and other vegetables on hand, wash and dice respectively Onions, carrots, cucumbers, fungus and other vegetables on hand, washed and diced, sausage cut into cubes. 2. 2. heat oil in a pan, 50 percent heat into the onion diced fried, put carrots stir-fried, and then under the fungus fried. 3. pour rice, stir fry. 3. Pour in the rice, stir fry, add a little salt to taste 4. down into the cucumber diced, slightly stir fry evenly after adding two tablespoons of oyster sauce, stir fry evenly and turn off the fire out of the pan
11. shrimp and egg fried rice Ingredients: 6 shrimp, 2 eggs, 2 bowls of cold rice, chopped green onion a little, a little salt, a little minced garlic, cooking wine, white pepper, salad oil Method: 1, shrimp intestinal shells cleaned, a little wine, white pepper, marinated for a while 2, egg plus a few days, and then a few minutes, the egg, the egg, and the rice, and then a few days. marinate for a while 2, eggs with a little salt beaten 3, frying pan hot, put a little oil burned to seventy hot into the minced garlic sautéed, and then into the shrimp, stir-fried discoloration shoveled up for use 4, frying pan clean, put a little oil burned to seventy hot into the egg, with a spatula quickly scattered, shoveled up for use 5, the pan and then a little oil, burned to fifty percent of the heat into the rice stir fry to avoid rice sticking to the pan will be adjusted to a smaller fire, add a little salt to make the rice spread out, if the rice is not a good idea, the rice can be used as an example of a good idea. rice spread, if the rice is too hard can be poured into a small amount of water with the fried 6, to be fried rice after adding fried shrimp and chopped egg with fried, add chopped green onion a few moments to
12. grilled chicken thighs over rice Ingredients: 1 large chicken thighs, a number of green vegetables, I used cauliflower, broccoli, carrots Marinade: 2 spoons of soy sauce, oyster sauce 2 tbsp, ? spoons of salt, 2 spoons of honey, ? tbsp of paprika, ? spoons of five-spice powder, chicken essence, salad oil 2 tbsp. 2 tbsp chicken broccoli, 2 tbsp chicken broth, 2 tbsp oyster sauce, 2 tbsp salt, 2 tbsp honey, ? tsp chili powder, ? tsp five spice powder, chicken broth seasoning Directions: 1) Remove the bones from the chicken thighs 2) Marinate the chicken thighs with the marinade for 2 hours or more 3) Preheat the oven to 200 degrees Celsius, put it in the middle of the oven on the high heat and bake for 20 minutes with the skin side down (when baking, put a small dish under the baking tray and fill it with a little bit of water, so that the baked meat will be very juicy), then remove it from the oven and brush the marinade on, then bake it with the skin side up for 10 minutes 4). When grilled chicken legs, cauliflower, broccoli, peeled and washed carrots 5, pot of boiling water, add 1 tbsp salt and 1 tbsp salad oil, blanch the vegetables to be used 6, grilled chicken thighs cut into small pieces and put on a good rice, with a moderate amount of vegetables, drizzled with barbecue sauce can be
13. hot springs eggs and rice
Materials: 3 eggs, 250 ml of water, soy sauce (if there is a Japanese Ajisai better) a little, salt, a little Chicken ) a little, a little salt chicken 100 grams, 60 grams of white rice, starch, mushrooms (I used mushrooms in the water, you can use any mushrooms) Method: 1, take two eggs beaten, add water with soy sauce and salt to taste, preheat the oven at 220 degrees 2, the bottom of the baking dish laying white rice, 3, the chicken slices, with a little salt and a little starch slightly marinated, spread on the rice 4, the mushrooms cut a small spread in the chicken 5, will be the egg mixture (preferably sifted) Drizzle the egg mixture (preferably sifted) on top, cover with tin foil and bake in the oven at 220 degrees for 25 minutes 6, crack an egg on top (unfortunately, my yolk broke), cover with tin foil again and bake in the oven at 220 degrees for 8 minutes
14. A small amount of practice: 1, Chen rice with a small amount of water with a spoon stirred, onion peeled and cleaned cut into cubes, cleaned and cut into slices of mushrooms, cut into cubes of ham, mozzarella cheese rubbed into the silk (I usually use a knife into the silk). 2, frying pan heat, put a small amount of oil, put the onion diced fried until transparent. 3, add the ham and sauté until fragrant. 4: Add the sliced mushrooms and stir-fry until the mushrooms are cooked. 5, add the rice and stir-fry, add the rice will be appropriate to reduce the fire, all the ingredients stir-fry well, add a little salt to taste. 6, the fried rice will be served out, with a container can be put into the oven, I use the Lekeluken Glass, this glass preservation box is not only sealed but also into the oven, in the rice on top of the shredded cheese. 7, the rice into the preheated 200 degrees Celsius oven, upper and lower heat bake until the cheese melted slightly color can be.
15. Egg Fried Rice Directions: Beat eggs and scramble them, crack onions, add diced green and red peppers and corn kernels, then add cold rice and stir-fry well. Finally, add seasoning, in addition to salt and white pepper, deliberately added a little curry powder, the aroma is very special it.
16. pizza rice Ingredients: * cold rice * sweet corn kernels * moderate amount of onion and green and red peppers cut into small cubes * olive oil (can be replaced by salad oil) * salt tomato sauce (can be replaced by tomato salsa) dry basil crushed pizzicato grass Black Pepper * Cheese (ordinary slices of cheese can be, mozzarella is better) * bacon or sausage (optional, put will be more tasty, I did not have to do it, I did not put) Methods: 1 Add a small amount of oil to a pan and add diced onions and pop them. 2 Add diced green and red peppers and corn kernels and stir-fry for a minute or two, add a good amount of chopped basil and pitta grass. 3 Add the rice and stir fry. Add a bit of water to prevent burning. Stir-fry until rice is heated through. 4 Add one to two tablespoons of tomato sauce, salt and pepper to taste. 5 Serve the rice in an oven-safe container and top with a generous amount of cheese. (The more, the better;) 6 Bake in the middle of the oven at 200 degrees for 8 to 10 minutes, until the cheese has melted and a little focus has appeared. If you don't have an oven at home, just cut the cheese into small pieces after step 4, add it directly to the pan, and stir-fry over low heat until it melts.
17. Soy sauce fried rice Ingredients: rice, soy sauce, eggs, scallions, cooking wine, sugar, lard, chicken Practice: 1. scallions cut scallions; eggs into a bowl, whisked into the egg wash standby; 2, start the pan into the vegetable oil and lard, the ratio of one to one, if there is no lard, we can put a few slices of pork stir frying out of the oil and then fish out. Then into the onion stir fry, pour a little wine, then under the seasoning soy sauce, sugar, chicken essence, and then into the white rice, stir fry evenly to taste; 3. see the white rice brown, pour in the egg mixture, toss evenly to set the pulp, pan plate, soy sauce fried rice that is completed. Here is to note that if you want to make a successful soy sauce fried rice a few points must pay attention to. 1, the rice should not be used just steamed, it is best to use overnight rice or use some hard rice, so that the texture is chewy. 2, be sure to put some lard. We usually eat in the restaurant, feel the texture is very smooth, and very fragrant, in fact, this is the role of lard. 3, be sure to put a small amount of cooking wine to cook a little, this is to increase the flavor. 4, it is best to use the old soy sauce, because the old soy sauce is added to the caramel color, color is very dark, brown and shiny. At the same time after eating in the mouth there is a kind of fresh and sweet feeling. But pay attention to the amount, with more color will be too dark. 5, sugar is to enhance the flavor, generally do not need to put sugar fried rice, but do soy sauce fried rice when put such as a small amount of sugar, eat nothing sweet, mainly to enhance the role of flavor and aroma.
18. cumin beef fried rice Ingredients: beef (preferably beef tenderloin), rice, cilantro, onions, ginger, cumin, sesame, salt, sugar, starch, cooking wine, soy sauce 1, cut the beef into thin slices, and then add cumin, sesame, a little bit of sugar, cooking wine, soy sauce and ginger to scratch well, and then into a small amount of starch to scratch well and spare. 2, wash the onion and cut into julienne, wash the cilantro. 3, start the pan pour oil, oil heat into the flavor of the beef stir fry a little into the onion, stir fry; beef brown into the rice and then add some cumin and sesame stir fry, and then adjust the amount of salt, put the cilantro and stir fry evenly on the good! PS: When you flavor the beef, put in the starch to keep the beef soft and tender. Cumin is divided into two times, the first time when the flavor of meat put is to let the beef more flavor. The second time you put it in is to add flavor to the rice.
19. open ocean sacha beef fried rice Ingredients: beef one or two, open ocean 10 (dry shrimp), onions, sacha sauce two teaspoons, salt, green onions, starch, soy sauce, rice two 1, cut the beef into slices, put a small amount of soy sauce and two teaspoons of sacha sauce, a teaspoon of starch and mix well. 2: Rinse the kai yang with water, soak it in warm water for a while, and then dry it with kitchen paper to absorb more water. Chop the onion, shape as you like. 3: Heat oil in a wok, add green onions and sauté, then add kai yang (dried shrimp) and stir-fry, then add beef flavored with salsa and stir-fry until browned, then add onions and stir-fry. 4, into the rice stir fry scattered add the right amount of salt stir fry well done!
20. bacon rice Ingredients: lettuce leaves 25 grams, sausage 1, 450 grams of rice, salt 3 tsp, sugar 1/2 tsp, a little bit of salad oil Method: 1, lettuce leaves washed, drained and chopped, with a little salt marinade for 10 minutes, 2, sausage cut into pieces to be used, lettuce leaves with the hands of water 3, rice washed, add the right amount of water (a little less than the usual water cooking) 4, hot frying pan under the salted pork and vegetables, and then add the right amount of water to the water, and then add a little less water. The hot frying pan under the end of the sausage and lettuce leaves stir-fry, seasoned with a little salt and sugar, stir-fry soft after the pot 5, rice cooker cooking, when the rice began to close the water when pouring into the fried vegetables, mix well 6, continue to cook rice until the jump up to cook rice gear can
21. hand-held rice Ingredients: 500 grams of mutton chops, carrots, 2 carrots onions, half of the hawthorn 10 pieces of ginger, 3 slices of peppercorns, 15 pieces of rice, 1 bowl of Seasoning: 1 teaspoon of cumin powder (5 grams) Salt 1 teaspoon (5g) soy sauce 1 tablespoon (15ml) Directions: 1) Wash the rice and soak it in water for 30 minutes. Peel and cut the carrot into 1cm cubes. Dice the onion into the same size. 2) In a pot of water, add the lamb chops and ginger, boil over high heat, then skim off the foam (be sure to skim off, because you will need to use the soup later), then continue to cook for 2 minutes and drain. 3) frying pan hot pour oil, when the oil is 70% hot, add half of the diced onion sautéed (the other half of the diced onion left for a while), put the lamb chops stir fry for 2 minutes, see the surface become golden brown, add the lamb chops of the soup, the amount of soup does not exceed the lamb chops can be, seasoning soy sauce and salt, put the package (cumin + pepper + hawthorn slices), cover and turn to medium-low heat and cook for 20 minutes. 4) Open the lid, clip out the packet, add the diced carrots and the remaining diced onion into the pot and cook for 1 minute, then pour the soup into the rice cooker, not too much soup, just enough to cover all the ingredients. Drain the soaked rice and lay it flat on top of the lamb chops (at this point the soup won't go over the rice, if there's more, spoon some out). Put the lid on the rice cooker and press the cook button, when it pops up automatically it's ready, open the lid and use a spoon to stir the rice from the bottom upwards a few times to remember.
22. Mixed fried rice Ingredients: overnight leftover rice 300 grams, 2 eggs, 100 grams of frozen peas, 1 carrot, salt 1 teaspoon (5 grams), 1 teaspoon (5 ml) of cooking wine, 1 tablespoon (15 ml) of water, a little green onion Directions: 1) Remove the overnight leftover rice from the refrigerator ahead of time, and leave it at room temperature to warm up. Peel and dice the carrots. Take the frozen peas out of the fridge, put them in a bowl with a little water to thaw, then rinse and drain. Finely chop the parsnips. 2) Pour oil into the wok, heat to 70% of the heat will be carrots and peas into the fried 1 minute and then put out. Beat the eggs, add the cooking wine and water, and continue to beat for a few minutes until well blended. (Put the wine can give the eggs to deodorize, put some water, in the scrambled eggs, due to the role of water and oil separation, can be scrambled eggs more fluffy and soft tender.) (3) make up some oil in the pan, high heat oil 8 into hot, continue to use high heat will be scrambled eggs sheng out. (Specific practices can refer to the "scrambled eggs") 4) pan and then pour a little oil, add rice and stir fry until the rice grains become dry and elastic. Pour the fried carrots and peas into the rice, then add the eggs, season with salt, mix well and add the scallions can be.
23. Potato casserole Ingredients: 300 grams of rice 1 large potato 1/4 teaspoon (1 gram) of salt Directions: 1) Peel and cut the potato into 1-centimeter cubes. Heat oil in a wok over high heat until it reaches 70%, add the potatoes and fry until the surface becomes golden brown, sprinkle evenly with salt, stir well and then remove from the pan to drain the oil. 2) rice rinse pour into the rice cooker (water level height of about the first joint of the index finger position), pour fried potatoes diced, cover the lid, press the switch, to be prompted by the rice cooked, open the lid, with a spoon to the rice and potatoes, tossed evenly, and then cover and simmer for 10 minutes to consume better.
24. pineapple rice Ingredients: pineapple half cooked rice 300 grams of eggs 1 peas 100 grams of green onions 1 small red pepper 3 raisins about 20 American almonds about 15 Seasoning: 1/2 teaspoon of wine (3 ml) Salt 1 teaspoon (5 grams) Soy Sauce 1 teaspoon (5 ml) Directions: 1) with a knife, the pineapple cut in half. Run a knife along all four sides of the pineapple without cutting through the skin at the bottom of the pineapple, then cut the pineapple core into small pieces with the knife to make it easier to remove the core. Set aside the pineapple cup. 2) Cut the pineapple core into 1-cm cubes, place in a bowl, season with 1/2 teaspoon salt (3 grams), pour in water and soak for 30 minutes, then drain. 3) Wash the peas, chop the green onion and slice the red pepper diagonally. Beat the eggs in a bowl with the wine and a little water. 4) Pour the oil into the pan and heat it over high heat, when the oil is 80% hot, pour in the egg mixture and quickly stir it with a spatula, when the egg is cooked, serve it out. 5) Heat the oil in a wok over high heat until it reaches 70%, add the chopped green onions, peas and red pepper and sauté for 1 minute. Add the rice, gently press the rice with a spatula to break it up, pour in the scrambled eggs and drained pineapple, season with soy sauce and the remaining 1/2 teaspoon of salt (about 2 grams) and stir-fry well, then pour in the American almonds and raisins, stirring a few more times. 6) Serve the stir-fried rice into the pineapple cups.
25. Rainbow fried rice carrots, green beans, red bell peppers, Beijing ham lunch meat, green bell peppers, shrimp Directions: 1: all the materials cut grain standby; 2: frying pan with oil, the harder materials first into the pan frying (such as carrots, etc.); 3: then the leftover rice to get loose and the other more easy to cook the material poured into the pan and stir-fried; 4: the last addition of soy sauce, salt, pepper seasoning can be.
26. lard salted pork fried rice Ingredients: 200 grams of salted pork, 400 grams of vegetables, 400 grams of rice. Seasoning: salt 1 small spoon, chicken essence 1/2 teaspoon, lard 1 tablespoon. Directions: Wash and cut bok choy into small pieces, cut salted meat into cubes. Soak rice for 1 hour. Mix well with the diced salted meat and cook into a slightly harder rice than usual. Heat oil in a wok and stir-fry the bok choy, add salt and chicken seasoning, then add to the rice cooker. Mix the salted meat rice and vegetables together, rice burger set to keep warm for 15 minutes. Finally, add lard and mix well.
27. Potato bacon fried rice Ingredients: potato, onion, bacon, cold rice. Seasoning: salt, pepper, cumin powder. Practice: 1 potatoes washed and peeled and diced, onions and bacon were also diced; 2 frying pan, oil temperature under the potatoes sautéed until golden brown, and then standby; 3 another frying pan first under the onion sautéed, and then under the bacon sautéed dry on a small fire; 4 cold rice mashed loose and potatoes diced together in the pan sautéed; 5 seasoning salt, pepper and cumin, stir fry can be.
28. shrimp oil fried rice Ingredients: fresh shrimp, mushrooms, corn, cold rice, green onions and ginger, shrimp oil, salt, cooking wine, pepper, chicken essence. Practice: 1 fresh shrimp washed and peeled off the shell, jumped to the intestinal line, the shrimp head left behind; 2 cold pot of oil, put the shrimp head and scallion segments, open fire while slowly simmering over low heat, while using a spatula to press the head of the shrimp, decanting shrimp paste; 3 simmering to the head of the shrimp is crispy, the oil color red, sheng up the shrimp head oil, sprinkled with pepper, simmering shrimp oil poured into a container for standby; 4 pot of water and ginger, boil shrimp into the, add a little cooking wine and cook and fish out! standby; 5 mushrooms soaked in water and cut into cubes standby; 6 frying pan hot shrimp oil, hot successively under the diced mushrooms, corn grains stir fry; 7 into the cold rice stir fry hot stir fry, add salt, pepper and chicken stir fry; 8 add shrimp and scallions stir fry can be.
29. seafood risotto Ingredients: fresh shrimp, cuttlefish, net fish, chicken thighs, carrots, mushrooms, rice. Seasonings: onion, ginger and garlic, salt, cooking wine, soy sauce, sugar, pepper, soup. Directions: 1. Remove the head, tail and whiskers of fresh shrimp, pick off the shrimp intestines, take only the shrimp, rinse well and put into a container, add salt, cooking wine, pepper marinade. 2. cuttlefish meat after washing and cut into small cubes; clean fish meat wash and cut into cubes; chicken thighs boneless, cut into cubes and spare. 3. Wash the mushrooms and cut into small cubes; peel and wash the carrots and cut into diamond-shaped slices; chopped green onions, ginger and garlic. 4. frying pan into the appropriate amount of oil, when hot, first burst incense onion ginger and garlic, and then into the carrots continue to stir-fry, and then into the shrimp, cuttlefish meat diced chicken thighs, mushrooms diced stir-fry until all the materials change color, add broth, boil down into the fish meat diced, add salt, sugar, soy sauce seasoning, a little bit of cooking, and finally add the thickening of the water starch on it.
30. blood tonic red bean rice The materials used are: rice ..... .150 g glutinous rice ..... .100 grams of red beans ..... .80 grams (which grams can be completely ignored, the amount of material can be completely in accordance with their own preferences to put, like the usual steamed rice, only the rice with more glutinous rice and red beans.) Salt ..... .1 tsp Method: 1. Wash red beans and soak in water for 2-3 hours. 2. Fish out the soaked red beans, put them into a soup pot, fill with the right amount of water, bring it to a boil and then turn down the heat, cook until the beans are cooked, you don't have to wait until the beans crack, as long as they are cooked, you can turn off the heat. Note that the red soup cooking beans do not pour away The process of cooking beans on the fire can also be replaced with a rice cooker, soaked red beans drained, add water and salt into the rice cooker steam 10-15 minutes (steamed to just cooked, do not have to steam until the beans cracked.) 3. rice, glutinous rice together, rinse, put into the rice cooker, and then put the beans just cooked, pour in the red bean soup, add 1 tsp salt, mix well, cover the lid of the rice cooker, press the cooker, wait for the red beans and rice can be cooked. If the soup is not enough, add a little more water, the amount of water is the same as the usual steamed rice. 4. Cooked rice with a special spatula gently stirred, you can also mix in some fried white sesame seeds, black sesame seeds.