(Tianjin 丼) Tianjin rice is a Chinese cuisine born in Japan, also known as crab jade, which is fried rice with crabmeat. The practice is to add crab crab yellow to the eggs, add a lot of sprouts, put on the rice, and then make a thick simmer juice. Among the Chinese cuisine in Japan, Tianjin Rice is a very famous dish.
Dispose of all the materials, the crab sticks are torn open, the black fungus is cut into small pieces, the shiitake mushrooms are shredded; the eggs are sprinkled, a little salt is added; the scallion is cut into pieces.
Add a little oil to the pot, scallions and mushrooms are turned off.
After the scallions and shredded mushrooms are slightly cooler, pour them into the egg mixture with the crab sticks and fungus.
Pour the sweet and sour sauce into the small pot: 250cc of broth, 1 tablespoon of soy sauce/granulated sugar/Shaoxing wine, 2 tablespoons of white vinegar, 1 tsp of oyster sauce boiled, and water-soluble chestnut powder is slowly thickened 2~3 times, turn off the fire, And add sesame oil.
Heat the wok and add the salad oil first, pour it out, add a large spoonful of oil, pour the mixed egg into the pot, use the spoon to gently push and shake the pot to scramble the eggs, stir fry with medium heat, make all Coagulate together, when the egg becomes half-boiled, turn over a little and turn off the heat.
Cover the egg on the already cooked rice, topped with sweet and sour sauce, and sprinkle with chopped green onion.
Do not use large fires, it is best to mix eggs in a semi-cooked state. Crab meat should be added to the egg liquid. The crab meat stick is not used at home, and shrimp, bamboo shoots, peas and other ingredients can be added.