Rice with Scallion Sauce
By VicentaLakin
Recipe Recommendations
- rice appropriate amount
- crowndaisy chrysanthemum appropriate amount
- onion appropriate amount
- salt appropriate amount
- oil appropriate amount
- salty and fresh
- braised
- half an hour
- simple
Steps for Rice with Scallion Sauce
1
Put the rice into a rice cooker and simmer into rice. Add slightly less water to make the steamed rice slightly hard, so that it will be very Q when you eat it at the end. You can start preparing the rice in about 20 minutes. dish ~
2
Wash the chrysanthemum and cut it into sections. Wash the onions and cut it into small pieces. The one I cut is a little too big. Because it needs to be fried to make the onions crispy, you have to measure the size ~~ If you have red onions, it's best to use white ones if you don't have red onions.
3
Pour oil into the pan and stir-fry the shallots. You can pour a little more oil so that the shallots can be fried crispy ~
4
Stir fry until the onions are slightly charred and basically crispy. You can serve them with oil and onions ~ The onions in the picture were taken during frying ~
5
Remove the onions, add a little more oil, add in the chrysanthemum daisy and fry until it is tender, add salt. You should have a little more salt, because rice has no taste ~(There is a preference question here. If you have a lot of chrysanthemum soup, you can not add water. If there is basically no soup, you should add some water, just a little bit ~ Because the steamed rice is slightly hard, and it will not be enough to mix it with the vegetables without soup.)
6
As soon as the rice pot trips, open the lid and stir in the stir-fried chrysanthemum, along with the soup ~ then cover and simmer for five to eight minutes ~
7
Stir in the fried onion crisp and a little onion oil ~ Start eating ~~
8
You are worth a try ~Rice with Scallion Sauce Make Tips
1. There is a certain degree of arbitrariness in the choice of dishes. Rapeseed (Shanghai green) and chrysanthemum are both good ~
2. You can add onion oil and onion crisp, you can add lard and lard residue, or lard and onion crisp. I ran out of lard at home, so I put onion oil in it. If I don't add oil, the taste will be lacking, so I don't recommend skipping it.
3. Before braising rice or stir-frying, you can prepare some sausage or bacon and add it to the raw rice and stew it together, or stir-fry the sausage or bacon before stir-frying and then mix it with the vegetables into the rice.
4. You must remember to use less water to simmer the rice into harder rice. This kind of rice will taste particularly Q and chewy in the end ~
5. Use a little more salt when cooking ~
2. You can add onion oil and onion crisp, you can add lard and lard residue, or lard and onion crisp. I ran out of lard at home, so I put onion oil in it. If I don't add oil, the taste will be lacking, so I don't recommend skipping it.
3. Before braising rice or stir-frying, you can prepare some sausage or bacon and add it to the raw rice and stew it together, or stir-fry the sausage or bacon before stir-frying and then mix it with the vegetables into the rice.
4. You must remember to use less water to simmer the rice into harder rice. This kind of rice will taste particularly Q and chewy in the end ~
5. Use a little more salt when cooking ~