A steaming bowl of white rice may seem simple, but it takes two brushes to make it delicious How do you deal with the leftover overnight rice?Fried rice?Rice?For this reason, we have prepared 8 ways to eat rice, each of which makes you can't stop eating it, and the taste and texture are raised to a new level. A collection of all kinds of tricks and practices, so that you can enjoy eating at one time
1.Eggs are fried in sesame oil over low heat to make sugar eggs, and they must not taste good when the sugar heart is cooked.
2.Prepare the sauce: 1 spoonful of minced garlic, 1 spoonful of light soy sauce, 1 spoonful of oyster sauce, 1/2 spoon of dark soy sauce, 1/2 spoon of sugar substitute, 1 spoon of millet spicy (if you don't eat spicy), you can leave it out
3.Fry the eggs on top of the rice, drizzle with the sauce, sprinkle with chopped seaweed and white sesame seeds, and mix well
1.Prepare shredded cucumbers, shredded carrots, bean sprouts, and shredded ham.
2.Pour a little oil into the pot, stir-fry the bean sprouts and carrots, or blanch them all, depending on what you like.
3.Put oil in a frying pan, fry a poached egg, and set the bottom.
4.Bibimbap sauce: 2 tablespoons of Korean hot sauce, 1 tablespoon of light soy sauce, 1/2 tablespoon of sesame oil, 1/2 tablespoon of honey, 2 tablespoons of Sprite.
5.The rice is cooked in advance, and when the dish is ready, the rice is ready, so I just put the rice in the container.
6.Serve the vegetables and eggs on top of the rice, and pour the soul bibimbap sauce over it.
1.The Boston lobster is steamed, the lobster meat is removed, and the shell is cut into small pieces with scissors.
2.Pour oil into a pan and stir-fry the onion, carrots, diced celery and tomatoes until the water evaporates.
3.Stir-fry the onion with golden brown edges, pour in the lobster shell and stir-fry until fragrant, add water and boil until boiling, turn to low heat and cover and simmer for 30 minutes.
4.Strain out the lobster stock through a strainer.
5.Take another pot, put lobster stock in the pot, boil, add cold rice, shrimp meat to medium-low heat, add a little salt and black pepper and cook for 5 minutes.
6.Put the rice on a plate and place the shrimp on top of the rice.
1.Beat the eggs, pour in the rice, mix well, brush the bottom of the pizza plate with a layer of vegetable oil, pour in the rice with the egg mixture, pour it into the pizza pan, spread it flat and press tightly, brush with a layer of pizza sauce.
2.Prepare the ingredients you like to eat, here I have prepared green peppers, sausages, and chicken fillet.
3.Sprinkle with a layer of mozzarella cheese, put the ingredients, and pay attention to the evenness when sprinkling, 4Sprinkle evenly with a layer of mozzarella cheese.
5.Then sprinkle the remaining ingredients evenly, send them to the middle layer of the preheated oven, bake them at 200 degrees above and below for 10 minutes, and bake them until the cheese melts, the sesame fragrance is overflowing, and the color is slightly browned.
1.Peel and shred the carrots and slice the shiitake mushrooms for later use.
2.Spinach, corn kernels, shiitake mushrooms, and carrots are put into hot water separately, blanched and removed for later use.
3.Loosen the chicken breasts with the back of a knife and cut them into pieces for later use (this will make the chicken breasts taste less dry).
4.Add 1 tablespoon minced garlic + 1 tablespoon cooking wine + 2 tablespoons light soy sauce + 1 tablespoon oyster sauce + a little chopped black pepper, grasp well and marinate.
5.Spray a little olive oil in the pan and sauté the chicken breast until it changes color.
6.Prepare the sauce: Put 1 tablespoon of olive oil + 1 tablespoon of light soy sauce + 1 tablespoon of honey + lemon juice + black pepper in a bowl and stir well.
7.Fill the bowl with multigrain rice and stack all the ingredients on top of the rice. Put 1 fresh egg yolk on top, be sure to use a sterile egg.
8.Drizzle with the sauce, mix well and you're ready to go.
1.Prepare a piece of fat and lean pork, clean it, cut it into small cubes, and make sure not to throw away the pork skin.
2.Don't put oil in the pot, add the diced pork belly, and slowly simmer out the excess fat over low heat.
3.When the pork is a little browned, put it out for later use.
4. Boil the excess lard in a pot, put in the diced onion over medium low heat and slowly boil the scallion oil after the oil is hot, wait until the edge of the diced onion turns brown, remove the oil, and set aside.
5.Add 3 tablespoons of light soy sauce + 1 tablespoon of dark soy sauce + 2 tablespoons of cooking wine + 20 grams of rock sugar + 1 marinade packet and 3 bowls of water to the pork belly.
6.Simmer for 20 minutes, add eggs and diced onion and continue to simmer.
7.Cover the pot and simmer for about 40 minutes, opening the lid and flipping it over halfway to make the ingredients taste evenly. Remember not to collect the juice too dry, because the marinated gravy is used for bibimbap, which is particularly fragrant!
8.A whole bowl of rice, stir-fry a little green vegetables in boiling water to decorate, cut the braised eggs and put them on the white rice, and finally pour the best braised meat with soup and meat, let's eat!
1.Slice the beef, add 1 tablespoon of cooking wine + 1 tablespoon of light soy sauce + 1 tablespoon of starch + 1 tablespoon of oyster sauce, and marinate for 15 minutes with shredded ginger.
2.Mix a sauce: minced garlic, millet spicy and green pepper drizzle with hot oil, add 2 tablespoons of light soy sauce + 1 tablespoon of oyster sauce + 1 tablespoon of sugar + half a tablespoon of chicken juice and stir well.
3.Spray a little oil into the pan and stir-fry the marinated beef for later use.
4.Fry a hot spring egg in the remaining oil in the pan.
5.Put shredded lettuce + seaweed + beef + fried egg on top of the rice, pour in the prepared sauce and stir well to eat.
1.Separate the shells and heads of the shrimp, heat oil in a pan and stir-fry the shrimp heads.
2.During the frying process, press the shrimp head slightly with a spatula, stir-fry the shrimp oil, pour in an appropriate amount of boiling water and boil, remove the shrimp head for later use.
3.Pour a little olive oil into the pot, add the squid rings, shrimp, squid rolls, clams, add a little black pepper and stir-fry until medium-rare.
4.Pour a little olive oil into the pan and sauté the onion and diced red pepper over medium heat.
5.Add 1 tablespoon of tomato paste and stir-fry, add rice and 1 tablespoon of paprika and stir-fry.
6.Add the boiled shrimp head broth, 1 tablespoon of salt and black pepper and cover for 15-20 minutes, without turning, so that the stock can be incorporated into the rice.
7.When the moisture is barely visible, spread all the seafood evenly on top of the rice and gently press down until it is half-buried in the rice. Cover and simmer for another 5 minutes, then sprinkle with a little chopped parsley and serve.
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