The raw fried pork glutinous rice recommended in the kitchen home is actually cooked first and then fried. Is the main face good? And doing this one is not a Cantonese, changing a Cantonese meal to something beyond recognition. I can't bear to be trampled on my hometown food, and I have to move the old recipes on a personal blog. It’s your business to be lazy and cook after cooking. Do you want to get rid of the word “shengsheng”? ++++++++++++ I am the dividing line of the old blog +++++++++ (the old blog has been deleted here is really exclusive) As a person who basically does not open the TV, I am Today, I saw the fourth episode of "China on the Tip of the Tongue" through the Internet replay, which is about the collection of food processing. CCTV arranged the Cantonese-style bacon for a home-made workshop in Hong Kong. This made me feel quite a bit of a Cantonese. How to say it, not to be happy, only a little. After all, the family of Hong Kong who is a bacon, the two or three generations should be Cantonese. BTW, when people speak Cantonese in the film, CCTV's subtitles are a little unreliable. Just like you must have breathed the air, you must drink water. Every narrow Cantonese, that is, a Cantonese who grows up in the Cantonese dialect area, has eaten more or less bacon unless he does not eat pork. The most common way to eat bacon is not like the one mentioned in the film. It is through the waxy clay pot rice, but it is “steamed back to the sausage.” The rice will be cooked directly on the rice when cooked, and cut into sections. The bacon is mostly sliced and cooked, and it appears in front of the person in a crystal-clear flaky shape. In addition, the best thing that can evoke the Cantonese nostalgia is the radish radish cake and the glutinous rice. Lame-flavored glutinous rice is not necessarily fried, and even the raw sautéed glutinous rice is not necessarily fried, because it is a little laborious to do, some people will steal directly and cook the speculation. As for the reason why the raw stir-fry is good, it is probably a more even taste, a more tough taste, and a more fragrant taste. I think that having these three is enough to spend that effort. In terms of materials, everything is right, this is the fuzzy precise philosophy of our Chinese. Because the volume of the sausage is relatively fixed, it is not very good. The pearl intestine is simply a short sausage, and the length is roughly equivalent to half a standard sausage. The bacon here is made with sauce and meat. Since the attached sauce is more than normal bacon, the finished product will be darker in color and can be used with ordinary bacon. The role of peas is mainly coloring, and some people add corn and carrot to make color. I don't want carrots, corn, um, if you like, you can add them. I don't need this. It's purely personal preference. Finally, narrowly narrow. Not only bacon, but also roast meat, or siu mei, is roast goose, roast pork, pork roast, white pheasant, oyster chicken, etc. Even if there is a famous singer, Guangzhou people will still not look at the same kind of food in Hong Kong. A glance. If it is Macao pork, you can make it a little toothbrush. Ok, actually I still like this documentary because there are people and people living there. The simple smiles of those who make and enjoy food, the smart fingertips, the pride and perseverance of those who belong to ordinary people, are so moving that I often have a sore nose and tears from time to time. China under CCTV's lens still has a long history and vast land, but here, the long history and vast land have finally restored its simplicity and gentleness, like wine, mellow and long-lasting.
It is necessary to first give the sauce a chance to make a debut. Unlike ordinary bacon, it is wrapped in gauze. Jinrong is the factory of Zhongshan Huangqi, and Zhongshan Huangqi is an important producer of Cantonese-style bacon.
The glutinous rice is soaked for 4-5 hours.
The delicious mushrooms and bacon diced, the dried shrimps soften and remove the excess shrimp skin, the chopped green onion is divided into two parts, one blasting pot and one serving last. The water that has been soaked in the dried shrimp is kept for later use. It is said that the dried shrimps bought by the Taiwanese Taishan market are too good, especially clean and almost no skin, light mouth, fresh taste, taste just good, must be publicly praised!
A little oil under the hot pot. There is not much oil, and the bacon will also be fried. After the oil is hot, the chopped green onion bursts out of flavor, and the pan is quickly fried in the order of mushrooms and bacon.
Change the small fire, and mix the glutinous rice.
Stir fry, add peas at the right time, continue to stir fry until the glutinous rice begins to become transparent.
Add the dried shrimp, add a little water soaked in the dried shrimp, stir well, flatten it, cover the lid for a while.
Open the lid and continue to stir fry, then add the dried leeches of soaked shrimp, so repeat about 4-5 times. In this process, the sauce color of the bacon will gradually transfer to the glutinous rice, and the glutinous rice will gradually expand and become more and more transparent. When the stir fry, the viscosity of the glutinous rice will increase. This is completely controlled by experience and feel, and it is hard to tell.
When the glutinous rice is basically fried, discard most of the excess dried shrimp water, and add a little bit of soy sauce and sugar to dissolve. The reason for this step is that the glutinous rice is too sticky, and it is difficult to stir the seasoning directly. If you like salty taste, sugar can not be added. The amount of soy sauce should be taken into account in order to avoid salty.
Patifully fry until the added seasoning water is completely dry, and the glutinous rice feels dry and tough. If you don't have confidence in your opponent's feelings, you can try it, as long as you feel satisfied with the taste and taste. Finally, add a chopped green onion and stir it up.
Only one tip is patience. Ten thousand patience, don't be lazy. Especially the last step, related to the taste of the finished product, you can't just take a look at it. Believe me, including the people who do it, no one will be willing to eat watery and sizzling rice.