Pineapple chicken fried rice

Pineapple chicken fried rice

When it comes to fried rice, a lot of people think it's hot, greasy, unsuitable for breakfast, and need to eat overnight, very unhealthy. It's amazing, it's just the way we used to eat wood and rice when we were kids, the way we separate rice and rice soup, the way we do it, the way we make rice with low sugar, especially for friends with sugar needs, and the way the rice is made with clear and flexible, the way I cook rice, the way I cook rice, the way I cook rice in 20 minutes, the way I cook rice, the way I do it, the way I deliberately reduce the amount of oil and add pineapples, so the rice is not greasy, the heat is low, the sour and sweet, and it's not fat
Pineapple greasy shrimp

Pineapple greasy shrimp

Old pineapple curd shrimp is born in old pineapple curd meat. It's called greasy meat. It's a Guangdong specialty. This dish begins with Kiyoyo. Many foreigners in Guangzhou at the time were very fond of Chinese food, especially sugary ribs, but were not used to vomiting. The chef in Guangdong, with decorated flesh, mixed it with starch and made it into a big meat round, fried it into a boiler, soaked it up with sugared halogen juice, sour and sweet, and welcomed by the middle and outside guests. The vinegar ribs are older in history and are now changed to "old meat". Foreigners say "old meat" and "good meat" is often called "slubber" because of the elasticity of eating and the squawk of chewing, which have long coexisted。