Scrambled rice
By VicentaLakin
“At the beginning of spring, at the end of the autumn and at the end of the winter, while both spring and winter are a good time to eat herbs, spring is the freshest. How can you miss it when it tastes good? Let's make a nice meal and have a nice meal。
Recipe Recommendations
- leek 500 grams
- fragrant dried 3 pieces
- salt 6 grams
- soy sauce few drops of
- edible oil appropriate amount
Steps for Scrambled rice
1
Preparation of food: cauliflower: 500 g, dry: 3 pieces, salt: 6 g, soy sauce: several drops, edible oil: appropriate quantity。
2
The herbs are cleaned and dry. Cut-in-the-spot backup. This little detail, which is also a little trick to control the fire when it's going to be made。
3
Scratch the dry and grow the bar。
4
The boiler is filled with an appropriate amount of base oil, and the oil heats it down to dry, and it's boiled to light-dried gold and yellow, with spares。
5
Reboot the pot, put a proper amount of base oil in it, heat it up, pour it into the root of the cauliflower, and burn it to death。
6
At that point, it was pouring into the bellows, fast-frying, drying, salting, soy sauce, and setting fire to the pot immediately. You'll ask, why can't the roots and the leaves fall into one head? Because the speed at which the two parts mature is different, the split between them will bring them to the desired level of fire at the same time, thus avoiding the roots that are ripe for the leaves but overfire, or the leaves that are just right and the roots that are somewhat awkward。
7
The famous poet, Duft, left a poem, "Nightcuts, New Cooking Sorghum" — such an envious picture。
8
Let's have a good time。
9
What's the smell of happiness? Maybe everyone understands happiness differently, so it doesn't taste the same。
10
Isn't it a taste of happiness to have a nice cup of tea or a glass of wine or a bowl of rice.Scrambled rice Make Tips
1. the cuisine shall control the dry moisture so as to prevent the making of soup. 2. soy sauce is less or less so that the finished product is green. 3. this is a fast-food dish that cannot be made for too long. 4. the root and leaf parts of the cauliflower are in the pot, with small details that determine success or failure. 5. please do not reproduce it without the author ' s authorization. 6. more food can focus on my new wave of microblogging @twinsliuliu。