Don't stop me. I'll have a second big one today - Beigu Huaji preserved rice (Hong Kong Style casserole rice)
Introduction:
"On December 31, 2010, he and Dawei went to Richang for lunch to celebrate the new year. I always like casserole, but I can't run away with the old rules. So I ordered a preserved chicken casserole. But as soon as I came up, I wanted to scold... Green scallions floating... I asked the waiter, when did you add scallions to your baozai rice, and they told me that we always do this. I'm going to take the scallion as the green leaf... I decided to make it myself! I bought a casserole for two today. I must make it myself. For this example, I refer to master Su Shihuang's practice and make some changes. Of course, Hong Kong flavor depends on the people of Hong Kong. To make it clear in advance, this is my second pot. The first pot failed. Please see the following for the experience and lessons. I'll talk about it in detail. In addition, I would like to say that the small rape in the bottom pot rice is added for taking photos, which is not normal. Otherwise, it's time to add vegetables in the temple street. Not much to say
Production steps:
Materials required:
Chicken Pipa legs: 3
Northeast New Rice: moderate
Glutinous rice: right amount
Protein: moderate amount
Lentinus edodes: right amount
Rape: moderate
Cantonese style baozi sausage: moderate amount
Hot water: moderate
Starch: right amount
Cooking wine: moderate
Soy sauce: moderate
Oyster sauce: right amount
Sugar: right amount
White pepper: moderate
Salt: right amount
Sesame oil: appropriate amount
Shredded ginger: right amount
matters needing attention:
Production difficulty: unknown
Technology: pot
Production time: half an hour
Taste: salty and fresh
Chinese PinYin : Bie Lan Zhe Wo Wo Jin Tian Lai Ge Er Da De Bei Gu Hua Ji La Wei Fan Gang Shi Bao Zai Fan
Don't stop me. I'll have a second big one today - Beigu Huaji preserved rice (Hong Kong Style casserole rice)
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