Chaoshan Kefan (taro rice)(yue cai chao shan ke fan xiang yu fan )

Chaoshan Kefan (taro rice)

Introduction:

"Kefan is also called fragrant rice. My husband said that the best food is made by my mother-in-law. Authentic firewood stove. Big stove because of the fire, big pot, rice cooked fast, so also special fragrance, the best to eat is that layer of Guoba, oily, crisp. But big stoves are only used in July every year. They only fire when they have to cook four or five kilograms of rice. Usually, they use the gas stoves at home. Although the procedure is exactly the same, it tastes much worse. Kefan is characterized by rich flavor, lard flavor mixed with the flavor of food ingredients, with endless aftertaste. "

Production steps:

Step 1: scrape and slice the pork.

Step 2: shell and sand shrimp, marinate with a little oil and salt.

Step 3: cut grass carp meat into large pieces and grasp with salt.

Step 4: peel the taro and cut it into small pieces.

Step 5: heat up the wok and stir fry the pork.

Step 6: after the pork oil, Sheng out.

Step 7: fry fish with lard.

Step 8: fry until golden on both sides.

Step 9: Fry taro in oil.

Step 10: Fry taro until the skin is yellow.

Step 11: stir fry the shrimp with the remaining oil. You can add salad oil if you don't have enough oil in the pan

Step 12: two catties of rice, add about a spoonful of salt, stir well.

Step 13: put all the ingredients into the pot together, stir fry evenly and cook with cover (there should be extra oil in the pot at this time, if it is not enough, add it).

Step 14: cook until the taro is well done. There is oil in the pan, so there is no need to add water

Step 15: pour in the cooked rice and cut the chives.

Step 16: turn down the heat and stir well.

Materials required:

Rice: right amount

Grass carp: 750g

Shrimp: 500g

Pork: 500g

Taro: 750g

Scallion: 50g

Salt: right amount

Lard: right amount

Note: the most important point of this meal is to use lard instead of salad oil. Rice must be made of silk seedling rice, which can be boiled out to be loose. One by one, the rice grains will not stick together. Taro should be made of a little pink purple with lines inside. This kind of taste will be sandy. Do not use that kind of water taro.

Production difficulty: ordinary

Technology: stir fry

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Yue Cai Chao Shan Ke Fan Xiang Yu Fan