Cucumber ham and rice
By VicentaLakin
Beijing, December 1997. Here, the winter nights are quiet, cold and deep. In the campus, the road leading to the North Gate was shown under the dark lights. None of them has come by in haste, but the warm flashing light outside the north gate is waiting for me. Put down the warm canteen in your hand and I sit in the corner and look around with satisfaction. The coal in the fireplace nuances red light, warm and warm, and the smell of light coal in the air. It's home smell. "Teacher, get me a cucumber ham and rice." — It's not loud enough for the boss to hear, and for me, it's already a luxury for the students. == sync, corrected by elderman == @elder man The night is still quiet, cold and deep. And I still remember those winter nights 20 years ago。
Recipe Recommendations
- leftover rice appropriate amount
- cucumber appropriate amount
- ham sausage appropriate amount
- shallots appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Cucumber ham and rice
1
The rest of the rice is distributed, cucumbers, ham intestines, onions cut flowers。2
The hot pot is cold oil, and the hot oil is pouring into the cucumber ham and intestines till the end of life。3
The rice that goes down to the pot has the best taste of “jumping”。4
They add salt or chicken sperm to the population's taste, close the fire and tumble the onions, so that the onion's onions can be formed with the remaining temperature of the pot。Cucumber ham and rice Make Tips
Ps 1: The rice left overnight is used for cooking, and the rice that is made to the edge of the pot has the best ejected taste. 2. Turn off the fire into onions, and the remaining temperature of the pot is sufficient to cause the onions to grow。