Gold Zhubong, fried rice
By VicentaLakin
It smells good, and I've been thinking about it, so I made it today, and it's usually mustard because I don't have it, so it's easy to make it
Recipe Recommendations
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Gold Zhubong, fried rice
1
Get ready for food, rice, eggs, ginseng2
Wash the dry bees first, but the dry bees are clean, there's almost no sand, so they're done twice3
I've been immersed for about 15 minutes4
Four eggs, yolk and protein are in two bowls5
If you pour a little oil into the pot, you hit the fire, you put it in the egg when it's almost 70% hot, you fire it from the bottom to the ground, you break it down, you don't fire it too long, you won't be young6
...boiled dry beaks are taken out and put in a plate, two ginger chips, three or four onions, six minutes in the pot, more than half in six minutes, and two minutes in the rest7
Take out more than half of the steam, control the dry water, and use the kitchen paper to absorb the water, and let it cool8
In two minutes, take out the other half of the steamed dry beak, which is not dry, both of which are torn to pieces and left behind9
it's about 15 g of oil in the pot, and half of the dry-water-controlled dry-bess in the pot, so here's why the dry-water is controlled10
The bottom oil left in the pot is fed into rice, and two minutes of evaporated water from the fire makes the rice a grain, pours into yolk, continues the fire into the egg and omelet, blends with the rice, turns into gold rice11
Put the other half in the dry Beth and go back for two minutes12
And then put it in a dry, dry Beth13
Put in the fried eggs and flip them14
it's about 2.5 g salt before the last boiler. it's all right. it's all right15
Just a nice plate of fried riceGold Zhubong, fried rice Make Tips
Watch the fire when the eggs are fried, and the dry beads do not need to be bubbled for long periods of up to 20 minutes, as they are seafood, so they smell salt and must be less salted。