Chaoshan rice is a dish with pork belly as the main ingredient.

Practice and steps of braised rice (braised rice)

1, pumpkin for noodles, cut into small squares; Oatmeal needs to be soaked for several hours in advance; Wash the rice and oatmeal, then add water (the amount of cooked rice is less than that of normal steamed rice, so that the cooked rice can have clear lines), put the pumpkin on the rice and cook it in an electric cooker.

2, cooked pumpkin rice, gently stir loosely with chopsticks, set aside.

3, hip tip meat or plum blossom meat: fat and thin are cut into small pieces of green garlic: cabbage is chopped: chopped and shredded, you can first fry the fat meat, add lean meat until it changes color, then add 2 drops of soy sauce, then add green garlic and cabbage to stir fry, add salt, stir fry evenly and turn off the heat.

4. Stir-fry, pour the rice in the rice cooker into the pot, stir it evenly, taste the salty taste, and then simmer for a few minutes, then you can enjoy the food. Flameout operation.

As a staple food in Chaoshan area, cooking is also called climbing rice or flower rice. First of all, wash rice. There are white radish and betel nut taro in winter and spring, which are the first choice for cooking. We can also add some corn and garlic leaves to add color and fragrance. The combination of lard and rice has always been invincible, so it is better to choose three layers of fat and thin meat.

Too fat meat is fried too greasy. Offshore people always have their own cooked shrimp, and friends living in the north can go to the seafood market or the seafood section of the supermarket to buy shrimp, which does not affect the taste.

Of course, the perfect match for shrimp is mushrooms. Cut all the above materials into small pieces, and then start cooking. If you want steamed rice to be delicious, you can add some sesame oil to the pot when steaming rice, so that the cooked rice is fragrant and chewy. Don't steam the rice too dry, you can stir-fry it in the oil pan at the same time.

The frying process is very particular. Taro, mushrooms, diced meat, shrimp, corn and other side dishes should be fried separately. Yes, they are fried separately. Why can't we blow it up together? In order to prevent all kinds of ingredients from competing with each other. Oil them separately, and stir-fry them until half-cooked. The radish that easily comes out of water should be fried separately, and simply seasoned with white pepper and salt. These condiments are always available in our house and are easy to buy.