Yangzhou fried rice

1

The dry beak will be watered and then evaporated in the pot for about 20 minutes before being cut into thin strips。

2

Chicken is washed and cut into small pieces。

3

The sea cucumber is purified and cut in ding, and the flowers are cut in reserve。

4

When the golden ham is cut in a ding, the shrimp is put in the water with the ingested shrimp and the whole shrimp is burned red, then the food in the pot is recovered and the cold water is washed and replaced. The soybeans are boiled with boiling water, and then the asphalt is raised。

5

(b) To obtain a pot, and to add salad oil to heat in the middle of the fire, and to pour into the ingredients and spices of step 1, 2, 3 and 4 to be prepared with a small fire until the chicken soup is dried up。

6

GET THE OTHER POT, ADD SALAD OIL AND HEAT IT UP, AND THEN FALL INTO A SMOULDERED EGG JUICE. UP TO THE FIFTH QUARTER, WHEN THE RICE AND ONION FLOWERS ARE READY TO BE BOILED QUICKLY, THE FABRICS SET OUT IN STEP 4, THE SPICES B AND THE RIPE SOYBEANS ARE READY TO BE COOKED QUICKLY, AND THE SMELL OF RICE AND CEDAR SPILLS IN THE MIDDLE。

Note 1, smaller dry beak bubbles are about 20 minutes long if they are large, and the amount of water in the bubbles is based on the weight of the whole beak that can be flooded and is appropriate for no more than one hour. 2. How to judge the quintessentially ripe egg fluids: Firing to quintessentially ripe egg fluids, where the edges are formed and foam-like, or where the centre of the egg fluids is not fully condensed. The formula states, 1 and gold ham, that after making the whole pig's leg salted, it drys after almost a year because of the length of the salt, which tastes the most salty and the most beautiful and which does not wash easily. So the golden ham in the Jianzhou fried rice is used as a quick cutter soup that removes a little bit of salt and residual impurities from the wind drying process. The dry beaks in Yangzhou are dried dry beaks, but the short scalding process does not allow the taste and taste of dry beaks to flourish, so they go through the water and steam process. The difference between "evaporation" and "scaling" is that "vail" can seal the food. Three, the description of the shampoo is dry mushrooms that are soaked in warm water, and when they are soft, they are shampoo. White rice, which is fertilized rice, makes fried rice, preferably with late-night rice, and makes it looser。