4 taels of mixed grain rice, 1 taels of shrimp, 1 taels of fresh dried scallops, 1 taels of dried flowers, 1/4 taels of diced carrots, 1/4 taels of diced asparagus, 1/4 taels of diced baby corn shoots, the right amount of egg shells, the right amount of seaweed, 1/4 tsp of fresh chicken crystals, the right amount of salt

Methods

1. Dice the shrimp, freshly dried scallops, and the dried flowers, and then boil it for a short time and then immediately lift it up to drain; cut the egg shell and the seaweed into shreds. The egg skin and seaweed are cut into julienne strips and set aside.

2. Soak the rice in cold water for about 1 hour, then pour off the soaking water and refill with water about 1 cm above the height of the rice, and steam it in an electric pot for about 50 minutes.

3. Heat a frying pan and stir-fry the diced shrimp, diced flowers, and diced fresh scallops on high heat, then add a pinch of salt to taste.

4. Heat a frying pan, stir-fry the grains of rice in Method 2 until the grains are loose, add fresh chicken crystals to taste and serve in a bowl