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XO Seafood Fried Rice
Recipe demonstration / Xue Wenlong, Gao Ganghui, Lin Xinzhi
Coconut Curry Chicken Rice
I feel that eating out is unhealthy and expensive, but I really don’t have enough time to cook a table after get off work.
High-efficiency one-pot meal cooking, you only need to cook one meal at a time, without the time-consuming preparation of three dishes and one soup, it is the best choice for you when you are busy.
Shacha Lamb Fried Rice
Fried rice feels easy to make, but it takes knowledge to end the stickiness and make it delicious.
Cooked rice is a convenient meal that can be done in one pot, and it is easy to sit and wait for the meal to be served.
Congee is a very magical dish, it can be refreshing and homely, or it can be a feast for the guests.
Please read on...
Dried Scallops, Egg and Beef Porridge
After getting off work late, tired, and waiting for a long time for delivery, if you want to eat a hot meal quickly, it is better to get a bowl of cooking at home to quickly satisfy your stomach.
Shacha Lamb Fried Rice
Ingredients (for 2 people):
Taiwan Terrier No. 9 rice 400g, mutton slices 200g, water spinach 100g, red sweet pepper 20g, 2 eggs, 10g minced ginger, 1 clove minced garlic
Marinade: A 2 tsp Shaoxing wine, 2 tsp egg yolk, a little salt, a little soy sauce, a little white pepper, 1/2 tsp Taibai powder, B 2 tsp salad oil
Seasoning: A 1 tbsp salad oil, B 1 tbsp sand tea sauce, 1 tsp oyster sauce, a little sugar, a little white pepper
practice:
1 Add the mutton slices to the meat marinade and marinate for 10 minutes.
2 Remove the tail of the spinach and cut into 3 cm long pieces; diced red bell peppers; beat the eggs to form egg wash.
3 Remove the mutton from the oil and drain the oil for later use.
4. After moistening the pot, add salad oil, pour in egg mixture and fry over high heat until it looks like broken eggs and the fragrance overflows.
5Add minced ginger and minced garlic and stir-fry until fragrant, then add rice and stir-fry well, add seasoning B and stir-fry well, then add red bell pepper and water spinach and stir-fry until cooked.
Finally, add the mutton and quickly stir-fry evenly, then serve on a plate.
Delicious upgrade skills:
When buying mutton slices, you can choose lamb as the first choice. It has less fishy smell and tender meat, and you should avoid buying meat slices with too much muscle.
Coconut Curry Chicken Rice
Ingredients (for 4 people):
2 cups Thai basmati rice, 1 boneless chicken thigh, 50g bamboo shoots, 25g red bell pepper
Thai spice: 1/2 lemongrass (12 cm), 1 fresh pandan leaf, 2 dried lemon leaves
Seasoning: 2 Japanese curry cubes, 1 cup coconut milk, 1.5 cups chicken stock
practice:
1 Soak fragrant rice in water for 30 minutes; cut chicken thighs into strips; cut bamboo shoots into oblique slices; cut red bell pepper into cubes; cut lemongrass in half.
2 Chop the curry cubes, put them in the coconut milk, press with a spoon and mix well.
3 Blanch the chicken thighs in boiling water until the meat turns white, remove and drain.
4 Put the fragrant rice and seasonings in the electronic pot, then add the bamboo shoots and chicken and mix well.
Put in the Thai spices and press the cook button.
After cooking, pick off the Thai spices, add the red bell pepper, and mix well.
Delicious upgrade skills:
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When the chicken is scalding, turn off the heat as soon as the water boils, and let the chicken soak in the remaining temperature until the meat turns white, then remove it to maintain the sweetness of the meat.
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Since the curry cubes will draw water, increase the amount of water slightly to 2.5 cups.
XO Seafood Fried Rice
Ingredients (for 2 people):
A 30g shrimp, 30g fish, 30g fresh scallops
B Taiseng No. 9 Rice 300g, 1 stalk Qingjiang cabbage, 1 egg, 1 stalk chopped green onion
Seasoning: A 1 tablespoon salad oil, 1 tsp B XO sauce, a little salt, 1/3 tsp chicken powder
practice:
1 Use a toothpick to pick out the intestines and wash the shrimp; cut ingredient A into large cubes and blanch them in boiling water; cut the green cabbage into 0.5 cm pieces; beat the eggs to form egg wash.
2After moistening the pot, add salad oil, pour in egg mixture and fry over medium heat until half cooked, then add rice and stir fry, add seasoning B and stir well.
3 Continue to add shrimp, fish, and scallops and stir-fry for a while. Finally, add Qingjiang vegetables and chopped green onion and stir-fry for a while, then turn off the heat and serve on a plate.
Dried Scallops, Egg and Beef Porridge
Ingredients (for 1 to 2 people):
A 600g white porridge base, 3-4 fresh scallops (large), 50g beef slices, 1 egg
B. A moderate amount of crispy spring roll skin, a little red bell pepper, a little coriander, a little shredded green onion, a little diced green onion
Seasoning: A little salt, a little chicken powder, 1 tsp Taibai powder, 1 tsp B salt, 1 tsp chicken powder
practice:
1Add beef slices to seasoning A and mix well; cut fresh scallops into 3 pieces each; shred red bell peppers; beat eggs to form egg liquid.
2Boil the porridge bottom, add salt and chicken powder to taste and mix well, add scallops and beef slices and cook.
3 Pour the egg mixture on the porridge in a circular manner, stir for a few times, then turn off the heat, put it in a bowl, and put ingredients B on it.
Delicious upgrade skills:
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Cut the spring roll skin into diamond shapes and fry it on medium-low heat until golden brown, which is the crispy spring roll skin.
The crispy spring roll skins can also be replaced with chopped fried dough sticks.
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The reason why the slippery egg will be smooth and tender is that after adding the egg liquid, stir it for a few times and then turn off the heat, so that the heat of the just-cooked porridge can adjust the degree of doneness of the egg just right, so that the egg will not be overcooked and lose its taste.
(Photo provided / "One Pot One Meal Hearty Rice 110 Satisfying Rice Porridge Dishes with Vegetables and Meat" Confederate Culture)
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