Spicy sauce and rice

1

Fresh rice, a little dry, not too soft, bad for fried rice, which is better for fresh food. A minute or two of hot air is released after steaming, and rice is distributed with chopsticks. The choice of rice is best with steamed rice。

2

Onions cut onions, about two-thirds spoons in a five-centimeter diameter。

3

Five to seven centimetres of diameter soup, a spoon of vegetable oil, half a spoon of pig oil, hot oil, half a pan wall, so that rice is not sticky. It's a good mix, a good mix, for the time being。

4

Add the usual 10 to 12 centimeters. In diameter (family jobs) and four bowls of about rice. The little fire flipped in a minute。

5

The fire is half a minute old, with some two or three caps of soy sauce and half to two thirds of the salt of the cap (which, depending on the taste, is reduced as appropriate), and the fire continues for half a minute。

6

We'll put it on fire, then we'll add mineral water bottle caps, two caps of spicy oil, one cap of spicy oil, and a half-minute to about a minute. If your spicy oil is hot, or you're afraid of spicy, you can put two coats of spicy red oil on the upper floor, which is mainly for spicy rather than spicy, which is too spicy to take away its rice and onion sauce. "The man who can't make spicy, can read my recipe, spicy"

7

Change the fire, add the ready onions, half the amount. And add chicken sperm, mineral water bottle cap, about one third of the amount。

8

Then turn off the fire, half a minute to mix。

9

Load

10

Throw the rest of the flowers while it's hot

11

Just a little spoon

1. This meal is better served with freshly evaporated rice. 2. Reason one: Freshly evaporated rice, which can be distributed directly before cooking, saves time. Three, two, freshly evaporated rice with a softer taste and a better taste. 4. Combined with the above-mentioned characteristics, it actually works better if there is a steam meal. I'm going to steam rice later, and I'm going to steam rice, and I'm going to make it go away, even if I'm not finished with fresh rice, I'm going to make it cold, and I'm going to make it easier to make rice, or I'm going to make it two-steam enough to evacuate and evenly heat. Because it's cold and it's not easy to spread. Six, this spicy rice is not spicy, but spicy, so people who are afraid of spicy can use only red oil on spicy. (Don't make spicy oil, please refer to my recipe spicy spicy)7 and this dish, which does not make the main sauce, is used only for dim colours and aroma, because it also has to be red oil and spicy spicy to do it again. 8. Soy sauce is too much, too much color, so it's not good-looking, so it's either less, or it's light. The soy sauce rice is too much to eat, so it's only for the fragrance, and salt is added. Ten or one spoon of fried rice, the first fire of the meal is the key, with a small fire, and the rice is covered in oil, so that the meal can be made into a grain. When there is an immediate fire, when the incense is wet, when the spicy is refuelled in the middle, the water is almost right, so as to ensure the softness and taste of the meal, the use of the medium fire, the onions of the chicken, the warmness of the fire, and the more fragrance. 11 If the spoon is turned, it will be faster, smoother and scattered, and it will burn all the way。