Mushroom egg-wrapped rice Ingredients: 3 hams, 1g rice, 1 small bowl of eggs, 2 carrots, half shallots, 1 salt, 1 teaspoon chicken essence, 1/4 teaspoon (1g) tomato sauce. A few practices: 1) Soak mushrooms in 4-degree warm water, wash them repeatedly, and cut them into dices. Carrots are peeled, washed and diced. Dice the ham, wash the shallots and chop them. Prepare a small bowl of leftover rice. 2) Pour a little oil into the wok, add chopped green onion, stir-fry until fragrant, then pour in diced mushrooms, diced carrots and diced ham, stir-fry for 2 minutes, then add salt, pour in rice, stir-fry evenly, then add chicken essence, and set aside. 3) Break up the eggs, add a little oil to the pan and heat it to 6%. After turning it to medium-low heat, pour the egg liquid into the pan and turn it round (leaving a little egg liquid). When one side is solidified, spread the fried rice on one side of the egg skin, fold the egg skin on the side without rice, pour the remaining egg liquid on the edge to seal, press the edge seam with chopsticks, and continue heating for 1 minute. 4) After serving, put it in a plate and drizzle with a little tomato sauce. Super wordy: * * You can choose different side dishes with the contents in the rice covered with eggs. If you are worried that the egg skin will break during frying, you can also add a little flour to the broken egg liquid. But personally, I don't like it very much. Small and medium fire frying is enough to keep it intact. Hehe ~ * * The sauce sprinkled on the egg-wrapped rice depends on your own taste. Thai Chili sauce, garlic Chili sauce and even Thousand Island salad sauce are all good choices. "Decompose ing ..." Mushrooms are soaked in 4-degree warm water, washed repeatedly and cut into cubes. Peel and wash carrots and cut them into dices. Dice the ham, wash the shallots and chop them. Prepare a small bowl of leftover rice. Pour a little oil into the wok, add chopped green onion and stir-fry, then pour in diced mushrooms, diced carrots and diced ham, stir-fry for 2 minutes, then add salt, pour in rice and stir-fry evenly, then add chicken essence, and serve for later use. Beat up the eggs, add a little oil to the pan and heat it to 6%. After adjusting to medium heat, pour the egg liquid into the pan and turn it round (leaving a little egg liquid). When one side is solidified, spread the fried rice on one side of the egg skin, fold the egg skin on the side without rice, pour the remaining egg liquid on the edge and seal it, press the edge seam with chopsticks, and continue heating for 1 minute. After serving, put it on a plate and drizzle with a little tomato sauce. Open classification of egg-wrapped rice with minced pork: food, food and cooking materials (two people) Materials: eggs (3), pork floss (1 tbsp), white rice (1 bowl), seaweed (1 slice) Seasoning: oil (5 tbsp), tomato sauce (1 tbsp), soy sauce (1 tbsp) and concentrated chicken juice (1/2 tbsp) 2 Beat the eggs into the bowl and beat them evenly into egg liquid; Tear seaweed into filaments for use. 3 Add 3 tablespoons of oil to heat, pour half of the egg liquid into the pan and spread it flat, make an omelet and turn it into a small fire. 4 Spoon 1 tablespoon of white rice, 1/2 tablespoon of pork floss and a little shredded seaweed into the omelet in the pot. 5 scoop up the edge of the omelet, half-close the omelet, make egg dumplings and put them into the dish; Pour in the remaining half of the egg liquid and fry it into an egg cake. Make an egg dumpling and serve it on a plate. 6 pour 1 tablespoon tomato sauce on the egg dumplings and decorate them with Shanghai Tess. Then serve. Tip 1. When spreading the egg skin, the amount of egg liquid is 1.5 eggs, and the egg skin spread by 2 eggs will be too thick to be wrapped into egg dumplings. 2. It is not advisable to scoop too much stuffing into the egg skin, otherwise the egg skin will not be tightly wrapped and the stuffing will easily leak out. 3. The stuffing should be placed in 1/3 of the egg skin, and you can fold it into egg dumplings by scooping up 2/3 of the egg skin cover; It is difficult to wrap the stuffing in the middle of the egg skin to make egg dumplings. 4. Pay attention to the heat when frying eggs. First, heat the oil pan with a big fire, pour in the egg liquid and spread it flat. After the bottom can be scooped up, it will be changed to a small fire, so that the egg dumplings made are not easy to burn. Red wine egg rice material 1. Sauce material: a small onion, 3 garlic, a bowl of beef foam, a carrot, a tomato, ketchup 2. Fried rice material: a large bowl of leftovers, a ham, six mushrooms, three scallops, three fish balls, half a green pepper (optional) and a small bowl of miscellaneous vegetables (green beans, corn, carrots). Sauce practice 1. Chop onion, carrot, garlic and tomato respectively. 2. Heat oil in the pot, pour garlic foam and stir-fry onion foam until fragrant. 3. Pour beef foam and stir-fry until it is fresh, then pour carrot granules and stir-fry together. 4. Pour tomato and tomato sauce and stir-fry well, then add some red wine. 5. Stir in salt, monosodium glutamate, black pepper powder and water powder for a few minutes, and stir-fry rice. 1. Shredded scallops (without scallops) 2. Dice green, red, yellow peppers, bamboo shoots, fish balls and ham respectively. 3. When the oil in the pot is heated to seven minutes, pour all the fried rice materials except leftovers and stir fry for two minutes. 4. Pour the leftovers and stir fry evenly, then add salt, monosodium glutamate, black pepper and vanilla.