Cage rice
By VicentaLakin
It's the spoon of the fish, but it's not missing in many of the rice. I measure it with a common soup spoon. They're salty, so salt can't be added。
Recipe Recommendations
- rice 2 cups
- chestnut 1 rice bowl
- pork belly appropriate amount
- dried mushrooms 8 flowers
- chives 2 trees
- carrots 0.5
- Cantonese sausage 1.5 pieces
- scallops 10 teeth
- high-calcium shrimp skin 2 spoons
- soy sauce 1 spoon
- fish sauce 1 spoon
- salt a little
- chicken essence appropriate amount
- lard 1 spoon
- salty and fresh
- braised
- an hour
- ordinary
Steps for Cage rice
1
Five fragrances cut thin, hairy dry mushroom slices, onions cut off, carrots cuttin, wide sausage slices, dry beaks washed and immersed and torn open, and some high calcium shrimp skins prepared。
2
Plate to skin。
3
There's a small amount of pork oil in the pot, and there's some extra oil coming out of the bouquet。
4
It tastes good when you pour in mushrooms, onions, dry bees and a little shrimp skin。
5
Bottom sausage flipped for a minute。
6
Under the carrots, evenly。
7
The rice is rinsed and evened。
8
Add a spoon of raw, a spoon of fish, a little bit of salt and chicken。
9
Can't see the water。
10
It's in the electric table, flat。
11
The amount of water added to the mushrooms is slightly less than the amount of water normally consumed in cooking than in the case of Mizipan。
12
It's a regular cook-up, it's all right to tear up the onion, and if you have onion oil, it's better with onion oil