What should I do if the rice is left? The easiest way to deal with it is to fry rice. My family even deliberately cooks rice a day in advance, just to make a fried rice. In fact, I have not been to Yangzhou, and I have not eaten the authentic Yangzhou fried rice. The Yangzhou fried rice on the street is unique. It is not so much Yangzhou fried rice. I think I am doing more like a smashed fried rice. There is no ham. Cut a half of the autumn forest red sausage into the taste is as beautiful. Don't be so real, it's all right.
Purple onion, cucumber, red sausage cut small, carrot cut, spare
The eggs are broken up, and the chopsticks are whipped a few times at high speed to the foaming. The oil pan is fried and simmered. When frying, the quail egg liquid does not solidify and quickly flips the spatula, so that the fried eggs are scattered.
Put the oil in the pan, add the onion and simmer until the onion is crispy, the onion is overflowing, add the carrot and cucumber to stir fry, stir fry until the cucumber is discolored and transparent, then you can add rice.
Stir the rice well, add the red sausage and fried eggs, stir fry a few times, add salt and season to serve. The little boy ate two bowls at a time, completely disrupting my plan to let him lose weight.
1. It is more suitable to make rice with fried rice. The rice that has just been cooked is too moist, and the fried rice is very sticky and the taste is not good. 2. Condiments in addition to salt, you can also add thirteen incense and chicken essence, the outside of the fried rice aroma is nothing more than a variety of condiments do not like money to scatter, but eat as much as possible with the condiment at home, why do The main thing is not to be healthy. 3. Onions can be used with ordinary green onions or white onions, but the onions made from green onions are lighter, while the purple onions are rich in anthocyanins, so it is the best choice. 4. Carrots should be cut as much as possible, cut into diced and not easy to fry, and it will be very hard when eaten.