Gold egg fried rice

1

Onion cut flowers, like five centimeters in diameter, a spoon of soup

2

It's almost a pound of cold rice

3

A spoon of pig oil with a five-centimetre diameter spoon, heat, turn into a fire, eat, chop with a pot shovel and make it boil quickly, almost half to one point, so that the meal can be dispersed。

4

Add a 5-cm diameter spoon and a half-swipe

5

Fill the basin with two eggs to mix and then go back to the boiler (this corresponds to the parity of the freshman. A skilled person can flip rice directly into a pot and then add egg fluid to it

6

Half centimetre-sized onions and lunch meat, half spoons in five centimetres diameter

7

Hot pots, five centimetres in diameter, half a spoon of vegetableseed oil, half a spoon of pork oil (the oil mix is a personal habit, which can be used directly to pork oil, peanut oil, olive oil, or concoction oil of any kind)

8

Half a minute

9

Joining the restaurant for about a minute

10

Disperse, add two-thirds of salt to the thumbs, half of the fried to the point

11

Turn off the fire and add onions to it while it's hot

12

Load。

1. Not to use too soft rice, to make it dry, to make it too sticky, to make a meal first, then to mix the egg fluid and then back to the pot, which is suitable for new hands, because some new hands are not well prepared and one of the eggs in the pot will not be able to do well, so it is recommended that the cooked rice be made of the egg fluid, then of the egg, then of the boiler, and that the collide be made directly by the conversant. 3. The advantage of fried rice with golden eggs, which is then added to the fried egg, is that, compared to the direct cold meal with fried eggs, it is more tight and sharp. 4. The blending is a personal preference and can be avoided. 5. Onions and lunch meat will taste better with a little bit of focus。