Donburi is called in Gansu in the northwest, risotto in the northeast, plate rice in Guangdong, and in other places it is just called curry potato rice, curry chicken rice, mapo tofu rice, and tomato egg rice. , tomato beef rice, and so on. In fact, the vegetables and rice are eaten on a plate, and the vegetables are poured on the rice, which is called donburi. Stir-frying is the most widely used cooking method. The amount of oil used determines the level of calories, which affects its suitability during weight loss. During weight loss, light stir-fried dishes with less oil are recommended.

The rice bowl was developed on the basis of "Chun Nao", one of the "Eight Treasures" of the Western Zhou Dynasty. The method of "Chunbo" in "Commentaries on the Book of Rites" is: "Fry hai (meat paste), add upland rice, and fertilize it with paste." The hai is meat paste, and the upland rice is yellow rice and millet grown in the north. Wo means pouring, and ointment means grease. The main idea of ??the full text is: after the meat sauce is cooked, add it to the yellow rice (or millet) rice, and then pour oil on it to become "Chunbo". In the Sui and Tang Dynasties, "Chun Nao" developed into "Yu Huang Queen Mother Rice", and the cooking method also underwent new improvements. Wei Juyuan's "Food List" records: "The egg fat is braided on the surface of the rice, and the flavor is mixed." This means that the shape of the meat has been changed into silk, and eggs and other things have been added, making the color, shape and taste more colorful. It became one of the foods at the "Shaowei Banquet" in the Tang Dynasty. All of these are the prototypes of today's "rice bowl".

Feature description:

Another feature of rice bowl is that it is fast and hot. Since the meals are prepared in advance, diners can eat them at any time, and the meals are always hot, which is in line with the hot eating habits of the Chinese people. Therefore, it can also be said to be Chinese-style fast food.

2 Ingredients Preparation

Edit

50g shrimp, 2 crab sticks, 100g celery, 2 teaspoons Haitian seafood sauce, 5g minced garlic, 5g red pepper, Half a teaspoon of salt, half a teaspoon of cooking wine, 1 tablespoon of oil, a bowl of hot rice

3 Production methods

Edit

1. Thaw the shrimps, wash them and use Marinate with cooking wine for a while. Unpack the crab sticks and cut them into small pieces. Remove the leaves from the celery, wash it and cut it into small pieces. Wash the red pepper and slice it into small pieces for later use.

2. Heat the oil in the pot until it is 50% hot, add the minced garlic and stir-fry until fragrant, add the shrimp and crab sticks and stir-fry until the shrimp changes color and then remove.

3. Leave oil in the pot, heat it up and stir-fry the celery segments over high heat. Add the shrimp and crab sticks and stir-fry evenly. Add the seafood sauce, red pepper and salt and stir-fry evenly. Dish it out and cover it with the rice. Can.