Stir-fry salt and monosodium glutamate, add water to boil, put the sliced meat into the fire and cook for three to five minutes, then pour it into the fried crispy rice. I tried this method myself. The second is that the rice crust left over from cooking can also be made into rice crust slices, in the same way, but the rice crust is different. Method of making: (1) Put the steamed rice in a pan and flatten it as thin as possible, fry it on both sides until it is slightly yellow, then take it out of the pan and cut it into small pieces and let it cool. Mix the meat slices and shrimps with egg white and dried starch, and add a little salt and cooking wine to marinate for later use. 3. Stir-fry the sliced meat in 70% hot oil, stir-fry the onion, ginger, garlic slices, winter bamboo shoots, fungus and red and green peppers evenly, add the eggs, cook the flavored juice, collect the juice with starch water after boiling, and put it into a bowl.
In my opinion, the old altar cucumber in Jiangnan compound is the most brilliant. I ordered this dish twice. It is sweet and sour, slightly spicy and very refreshing. A good horse should be equipped with a saddle, and a good dish should also have a strange container. The old altar cucumber is really stylish and delicious. After several inquiries, I went to a more elegant hotel, which was decorated with antique and Chinese style, and it was very charming. As soon as we sat down, the waiter took the menu before ordering. Because I was unfamiliar with the taste of the food when I came to this store for the first time, I asked the waiter to match some special dishes. Peel off the burnt leaves, pat off the wood ash from the fish, and put a little salt on it. That fragrance really doesn't stand. In our dialect, it's so delicious that you have to swallow your tongue.