Sichuanese are very humorous and very wise. They refer to the special dishes as “rice smashing”, which makes this title very local. Although this dish has nothing to do with Sichuan today, it is a standard Jiangsu and Zhejiang cuisine, but because it is similar to the “rice smashing” in Sichuan, the rice is quite “scarred”, so I call it the Jiangnan version of “rice smashing”. If you want to cook this dish, I will definitely cook more rice, and the bacon and spring bamboo shoots will be steamed together. The two flavors are combined and it is very delicious. . Every time I go to the farmhouse, I will inevitably order this dish. I will go out three times and I will not know if the rice bowl is empty. This dish can be cooked at home. It is very simple. Just choose a good piece of bacon. From the preparation of the materials to the table, you can get the Jiangsu-Zhejiang version of the meal in ten minutes.
The spring bamboo shoots are washed and shredded, and then cut into thin slices and laid on the bottom of the plate.
Slice the bacon and lay it on the bamboo shoots. Sprinkle a spoonful of sugar and sprinkle a little water
Boil the water in the pot and steam for 7 minutes.
1. Bacon is best to choose fat and thin, do not choose too much lean meat, the bacon in this dish should be slightly more fat to eat. 2. Bacon can't be put too much, just lay a layer. Just now, the bacon bought outside is basically salty. It is too salty and wasteful, haha. The white sugar is steamed together to adjust the salty taste of the bacon. 3. The chopped green onion is only decorated for the effect of the picture, and it does not need to be placed when steaming.