Ke rice is also the so-called fragrant rice. My husband said that the best food was made by my mother-in-law using a big stove. Authentic firewood stove. Because the fire is big, the pot is big, and the rice ripens quickly, it is also very fragrant. The best thing is the layer of crispy rice, which is fragrant with oil and sesame oil and crispy. However, the big stove only fires when it is necessary to cook four to five kilograms of rice in July every year. Usually, the gas stove at home is used for rice in both hands. Although the steps are exactly the same, the taste is still much worse.
The characteristics of Ke rice are rich in aroma, and the aroma of lard is mixed with the aroma of the ingredients, giving endless aftertaste.
Chaoshan Kefan
By MandyMiller
Recipe Recommendations
- rice appropriate amount
- grass carp 750 grams
- shrimp 500 grams
- pork belly 500 grams
- Taro 750 grams
- green onion 50 grams
- salt appropriate amount
- lard appropriate amount
- salty and fresh
- fried
- three-quarters of an hour
- ordinary
Steps for Chaoshan Kefan
1
Scratch and slice the pork belly.
2
Shell and sand the shrimp, marinate with a small amount of oil and salt.
3
Cut the grass carp meat into large pieces and grasp well with salt.
4
Peel the taro and cut it into small pieces.
5
Heat the wok, add the pork belly and stir-fry.
6
Remove the pork belly after the oil is removed.
7
Use the lard in the pan to fry the fish.
8
Pan-fry until golden brown on both sides.
9
Then use the oil in the pan to fry the taro.
10
Fry the taro until the skin is slightly yellow.
11
Stir-fry shrimps with remaining oil until fragrant. (If there is not enough oil in the pan, you can add salad oil.)
12
Add about 1 tablespoon of salt to two kilograms of rice, and stir-fry well.
13
Put all the ingredients into the pan together, stir fry evenly, cover and cook (there should be excess oil in the pan at this time, if it is not enough, add it).
14
Cook until the taro is cooked. (There is oil in the pan, no need to add water)
15
Pour in the rice that has been cooked in advance and add the chopped chives.
16
Turn on low heat and stir fry evenly.Chaoshan Kefan Make Tips
The most important point of this meal is that lard is used throughout the meal instead of salad oil. The rice must be made of silk rice, which will be loose when boiled. The rice grains will not stick together one by one. The taro should be a little pink and purple with grains inside. This taste will only be sandy. Don't use that kind of taro.