Japanese style family rice(ri shi qin zi gai jiao fan )

Japanese style family rice

Introduction:

The Japanese name for "parent-child well" is a very common staple food in Japan. It's called "pro" and "Zi" because the raw materials are chicken and eggs. It's also a staple food on my dinner table. It's usually parent-child, beef and seafood. Among them, the practice of parent-child watering is basic and the simplest. Japanese traditional parent-child gatherings use Japanese rice wine (sake), Weilin, Japanese soy sauce and other seasonings, which are not often used in China's daily life!! Therefore, this is also an improved version of the parent-child Gai Shui fan!!! Very delicious!!! Nutrition again

Production steps:

Step 1: main ingredients: a chicken leg (or chicken breast), an egg, half an onion (for one person)

Step 2: Seasoning: salt, five spice powder, starch, cooking wine, soy sauce, soy sauce, sugar, white sesame, chicken essence (forget to take photos!) Ingredients: scallion, agaric, cabbage (ingredients can be or not!)

Step 3: remove the bone from the chicken leg and cut the chicken into small pieces.

Step 4: A: add appropriate amount of salt, five spice powder, cooking wine and starch to chicken leg, stir well and marinate for about 10 minutes. B: Wash and shred the onion. Cut agaric and scallion into shreds. In the bowl, poke the egg yolk with chopsticks and stir it twice. Don't stir it too loose.

Step 5: mix the sauce: put salt (if you eat light, you can not add), chicken essence, sugar, soy sauce, soy sauce, and finally add boiling water, stir well into the sauce.

Step 6: add a little oil to the frying pan, add the marinated chicken leg, stir fry a few times, and the meat turns white.

Step 7: add a little oil, add a little five spice powder, stir fry a few times until the onion is soft.

The eighth step: pour the chicken and the sauce before, and cook for 1 to 2 minutes until the chicken leg is cooked without blood.

Step 9: at the same time, on the other side, add boiling water to the pot, blanch the cabbage and fungus, and add a little salt. These are side dishes. Lazy people can omit them

Step 10: add the beaten egg liquid into the frying pan and cook for about 1 minute. The egg liquid is basically solidified and slightly flowing.

Step 11: put cabbage, rice, cooked chicken legs, meat and eggs in the bowl from bottom to top, gently push them into the bowl with a shovel (decorated with scallion, fungus and sesame)

Materials required:

Drumsticks: one

Egg: one

Onion: half

Scallion white: moderate

Auricularia auricula: right amount

Cabbage: moderate

Salt: right amount

Starch: right amount

Cooking wine: moderate

Five spice powder: appropriate amount

Raw soy sauce: three teaspoons

Old style: half a spoonful

Sugar: 1.5 teaspoon

Chicken essence: a little

White Sesame: a little

Boiled water: appropriate amount

Blend oil: right amount

Rice: a bowl

Precautions: 1. Li Jinji's old style is easy to color, so the color of parent-child sauce in the photo is a little dark. 2. Everyone's acceptance of the salinity is different. At first, you can try to add less soy sauce. If you worry about not enough, you can taste the soup before adding the egg liquid. If it's not enough, you can add more soy sauce. 3. Cabbage, scallion, agaric, white sesame are side dishes and decoration, can not. 4. There is a hot cabbage cabbage benefits, you can use hot cabbage, wrapped with parent-child cover rice, scallion, fungus, taste really good!! And it's just a good match!!! （^-^~)

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Ri Shi Qin Zi Gai Jiao Fan