Picacho's egg-covered rice
By VicentaLakin
Recipe Recommendations
- cold rice 100 grams
- eggs of 2
- pea 100 grams
- green pepper 250 grams
- Pleurotus eryngii 85 grams
- seaweed appropriate amount
- tomato sauce appropriate amount
- cheese slices appropriate amount
- salt appropriate amount
- MSG appropriate amount
- yellow wine appropriate amount
- soy sauce appropriate amount
- salty and fresh
- fried
- half an hour
- simple
Steps for Picacho's egg-covered rice
1
The apricot mushrooms are cut to the ground
2
Peas in the pot
3
Pepper cut to the ground
4
The frying pan and a little bit of oil burned to 70% heat
5
I'm going to pour some peppers in there
6
Then we'll go and get fried
7
Just a little bit of water
8
It's cold food
9
When the meal's almost free, the boiled peas will be fried
10
Add a proper amount of soy sauce
11
With a little salt, it's a taste
12
Put the rice in the bowl, and then put it down
13
Eggs with a little bit of yellow wine, salt and no sticky pots
14
I don't stick it in an egg fluid
15
The little fire is drying up the egg skin
16
Carved faces, bodies, ears, hands, etc. on egg skins
17
Cut your eyes and ears out of seaweed
18
With a small amount of cheesy and a little ketchup on your cheeks
19
The moss cut out two seaweeds bigger than egg skinners
20
Put the seaweed hand under the egg-skinner
21
We'll just have to put all the good eggskin on the tablePicacho's egg-covered rice Make Tips
1. The egg skins should be cooked after the rice is cooked, otherwise they will be dried out (because I made them before cooking, and in the end, the egg skins in my ears were dried out)
2. Blush can be replaced with carrot slices instead of ketchup
3. The taste of the rice and the ingredients added in it can be changed at will
2. Blush can be replaced with carrot slices instead of ketchup
3. The taste of the rice and the ingredients added in it can be changed at will