Fried rice with coarse cereals(za liang chao fan )

Fried rice with coarse cereals

Raw materials for cooking coarse cereals fried rice:

800 g coarse cereals, 50 g shrimps, 50 g fresh shellfish, 50 g flower twigs, 12 g carrots, 12 g asparagus, 12 g Corn asparagus, 1 egg, and an appropriate amount of seaweed

Seasoning for cooking coarse cereals fried rice:

20 g edible oil, 1 / 3 tsp refined salt (1 g), 1 / 4 tsp monosodium glutamate (0.75 g)

Processing steps of fried rice with coarse cereals:

1. Dice carrots and asparagus; dice corn asparagus; dice shrimps, scallops and flower branches, blanch them in boiling water and drain them; fry the eggs into skin and shred them; shred seaweed;

2. Soak coarse cereals rice in cold water for about 1 hour, pour out the soaked water, inject proper amount of water again, and steam in steamer for about 50 minutes;

3. Heat up the oil pan, put the diced prawns, flower branches and fresh scallops into the pan, stir fry them over high heat, and then add a little refined salt for seasoning;

4. Heat up the oil pan, stir fry the coarse grain rice until the rice is loose, add diced carrot, asparagus, corn shoots and monosodium glutamate, mix well and put on the plate, then add the fried seafood, egg skin and seaweed.

Characteristics of fried rice with coarse cereals:

It is delicious and nutritious.

Attention should be paid to when cooking fried rice with coarse cereals

When spreading egg skin, pay attention to uniform thickness.

Fried rice with coarse cereals

Fried rice with coarse cereals is a simple home dish. The main raw materials are rice with coarse cereals and shrimps. It is a delicious food made with fresh shellfish and flower branches.

Material Science

800g coarse cereals, 50g shrimps, 50g fresh shellfish, 50g flower twigs, 12g carrots, 12g asparagus, 12g corn asparagus, 1 egg, and an appropriate amount of seaweed,

Seasoning

20G edible oil, 1 / 4 tsp refined salt, 1 / 4 tsp monosodium glutamate,

practice

1. Dice carrots and asparagus, cut corn asparagus into pieces, dice shrimps, scallops and flower branches, scald them in boiling water, then remove and drain them, fry the eggs into skin, cut them into shreds and cut seaweed into shreds,

2. Soak the rice in cold water for about 1 hour, pour out the soaked water, refill with proper amount of water, and steam in the steamer for about 50 minutes,

3. Heat up the oil pan, put the diced prawns, flower twigs and fresh scallops into the pan, stir fry them over high heat, and then add a little refined salt to taste,

4. Heat up the oil pan, stir fry the coarse grain rice until the rice is loose, add diced carrot, asparagus, corn asparagus and monosodium glutamate, mix well and put on the plate, then add the fried seafood, egg skin and seaweed.

characteristic

It is delicious and nutritious.

Tips

When spreading egg skin, pay attention to uniform thickness.

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Chinese PinYin : Za Liang Chao Fan