Soy sauce
By VicentaLakin
Soy sauce, which is the best meal for children, has been eaten by almost everyone. I remember my childhood, my parents had to work during the day, and my grandparents' bowl of sauce and fried rice became my afternoon snack. When they lived in the country as children, they were boiled from iron pots on the stoves, which are rarely available. Think of childhood as the happiest, no pollution, no additives, the most ecological food, and cooking the best food. This bowl of sauce and rice from childhood, high-quality rice from home, eggs from home-grown hens, onions from home-grown onions, and a perfect combination of dried straw and iron pots, has made me sour and fragrance. There's plenty of rice in the house. So let me teach you how to make a non-composed, but delicious soy sauce。
Recipe Recommendations
- rice 200g
- soy sauce 1 scoop
- onion 5g
- eggs one
- salt 5g
- chicken essence 5g
Steps for Soy sauce
1
Cut the onions into onions and spread the eggs
2
It is easy for the rice to be of uneven colour, so that the sauce is not too colourful。
3
When rice particles are loose, not glued together, and the rice is evenly coloured, that's all. The last meal you mix is about 80% of the rice you have to make。
4
Everyone makes fried rice in a different way, with rice first, with eggs first, with eggs first. The boiler, when it's hot, pours the eggs in and immediately turns off the fire. The boiling point of the oil is high, the temperature of the pot is reused, and it slides back and forth with a boiler shovel, so that when the egg fluid is not seen, it becomes available immediately。
5
You don't have to wash the eggs, you add a little oil. When the oil warms up, half the onion flowers are added, and the onion smells。
6
When the onion smell is plentiful, it pours into scattered and evenly coloured rice, and turns to the grain of rice, so that the rice is evenly oiled. Falling in eggs, pouring in a little old smoke and continuing to fire. That's the color you want. With regard to the temperature of oil, it is not known how to describe it as "jumping" in rice particles when they are fired。
7
Before you go out, you'll have a little salt and a little chicken. The old ones are salty, and salt doesn't need much. Put the remaining half of the onion flowers on it and flip it。Soy sauce Make Tips
1. Use overnight rice; do not use rice made on the same day. Do not add too much water when cooking the rice, or it will become mushy and stick to the pot.
2. Pour the dark soy sauce into the rice in batches, continuously using chopsticks to gently break up the rice and allow the soy sauce to color it. Sprinkle evenly and break apart quickly (I gently poke it loose with chopsticks), otherwise, the rice will easily be colored unevenly.
3. To avoid the soy sauce coloring the rice too heavily, be sure to add it in multiple batches.
4. Regarding the oil temperature, I don't know how to describe it, but when stir-frying, the rice grains should have a "jumping sensation."