Recipe: Potted loin, rice bowl

Home Cooking Recipe: Potted loin, rice bowl

Notes:

This pot collapses, I prefer to make rice, (if you want to become a dish, the part of the rice is replaced with a small tender rapeseed.) This is a story-filled rice bowl, some of the favorite in the undergraduate canteen. A meal, so this dish began to learn two years ago, and now the taste has been relatively stable, find a map, send it to everyone to share, is the first choice for lunch and dinner for one person, the luxury of the baby to eat alone Oh

Ingredients:

Steps:

  1. Home Cooking Recipe: Cook the rice in advance, don't open the lid after cooking, hold the heat preservation, and use it in the final stage. Shallot and ginger are minced. The tenderloin is cut into a slightly thicker piece. The egg is mixed with a pinch of salt to form an egg liquid.

    Cook the rice in advance, don't open the lid after cooking, hold the heat preservation, and use it in the final stage. Shallot and ginger are minced. The tenderloin is cut into a slightly thicker piece. The egg is mixed with a pinch of salt to form an egg liquid.

  2. Home Cooking Recipe: Add salt to the loin, pour a little egg liquid, add starch and water to the starch, and add it to the loin. These juices wrap the loin with a little margin.

    Add salt to the loin, pour a little egg liquid, add starch and water to the starch, and add it to the loin. These juices wrap the loin with a little margin.

  3. After the oil is hot, slide the inner ridges. When the meat is slightly discolored, add the onion ginger and shabu-shabu, stir fry, add cooking wine, soy sauce, a little sugar, a small half bowl of water, and a proper amount of chicken. (Because the eggs and the tenderloin are salted, there is no need to add salt when frying here.) After the stir-fry, the tenderloin is served, and the soup is poured into a bowl for storage.

  4. Wash the pot, re-heat the pot, pour in a large part of the egg liquid, fry the egg slightly solidified, spread the loin on the egg evenly, and pour the remaining egg liquid on the loin, at this time, in order to turn over, you can A small amount of oil is placed along the side of the pot. After a little solidification, make sure the eggs are not sticking. Use the shovel to turn the egg skin together with the tenderloin.

  5. Pour the broth into the pot, simmer on the small fire, and the soup is thick and infiltrated into the egg skin. Here you can add a little water starch to ensure a thick consistency.

  6. Prepare the rice, you can sprinkle a little sesame, then put the egg rind and soup in the pot and put it in the rice. The soup is infiltrated into the rice.


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