DIY paid classes in April     and free classes in April

The most popular dish in the parent-child DIY class - rice and sausage pizza (parents and children are recommended to make it together)

Ingredients: 150g rice , 25g butter , 50g tomato sauce, half an onion, two tomatoes , 5g pizza grass, 30g mozzarella cheese, 10 slices of sausage, 10g corn kernels, 10g peas , 10g carrots , 5g garlic , 2g salt , 10g sugar , 3g Italian herbs , 3g black pepper               

practice:

1 ) Chop the onion, mince the garlic, and dice the tomatoes. Put 20g of butter into the pot , add the chopped onion after it melts, stir-fry until fragrant, then add the diced tomatoes, minced garlic, and tomato sauce, stir-fry continuously until the water content in the sauce is reduced. Add pizzazz, Italian herbs, black pepper, salt, and sugar and stir well.

2 ) Spread butter ( 5g ) evenly on the pizza pan and flatten the rice on the pizza pan.

3 ) Spread pizza sauce evenly over the rice, sprinkle with mozzarella cheese, and sprinkle sausage slices, peas, and corn kernels on top. Preheat the oven to 190 °C and bake for about 12 minutes. Remove from the oven, sprinkle with shredded cheese, and return to the oven for another 5 minutes.

Super long-winded:

** This rice and sausage pizza is one of the children's favorite dishes in the parent-child classes at Wen Yi Food and Lifestyle Center. If you have time on the weekend, parents can help their children make it. It's very simple and the children love the taste. But remember, parents should be the ones to put it in and take it out of the oven to avoid burns.

** It is best to use freshly steamed rice for pizza, as this will make the pizza softer and more glutinous.

** Try to choose ingredients that are not easy to release water when using pizza. If you use ingredients such as mushrooms, you need to process them in advance. You can bake them in the oven or blanch them in water.

** In order to ensure comprehensive nutrition, you can choose some ingredients that children don’t usually like, chop them up, and put them on the pizza. This can balance the various nutrients that children need during their growth.

Recommend a delicious "rice*dish"-----spicy cabbage baked rice

 

Free classes in November and         hands-on DIY classes in November

 

Recommend a delicious "rice*dish"-----spicy cabbage baked rice

 

Ingredients: 200g leftover rice (or leftover rice),   80g kimchi (a little kimchi soup),  half a carrot, shredded   , 50g soybean sprouts (about 40),   50g mozzarella cheese (about a small handful)

 

Seasoning: 2 tablespoons (30 ml) vegetable oil,   1/2 teaspoon (about 3 grams) salt  

 

practice:

 

1) Peel and shred carrots, wash and drain bean sprouts, and chop kimchi.

 

2) Put vegetable oil in a wok and heat it over high heat. When the oil is 50% hot, add shredded carrots and bean sprouts. Switch to medium heat and stir-fry until the carrots and bean sprouts are cooked.

Let soften (about 2 minutes).

 

3) Then add kimchi (with soup) and stir fry for 2 minutes, then pour the rice into the pot, press it lightly with a spatula, stir fry evenly, add salt, and more

Stir a few times to spread the salt evenly.

 

4)  Place the fried kimchi rice into a baking bowl (the height should be 3/4 of the baking bowl), sprinkle a layer of mozzarella cheese on the surface of the rice, put it into a preheated oven, and bake at 180 degrees for about 12-15 minutes.

 

Super long-winded:

 

**When making fried rice or baked rice, it is best to choose rice that has cooled thoroughly overnight. This type of rice has less water and is easier to stir-fry and become fragrant. If you use freshly cooked rice, it will easily clump together and have a sticky texture due to the high water content when stir-frying or baking.

 

**Kimchi is readily available in the refrigerated section of supermarkets, usually near the boxed tofu. Some kimchi comes in small pieces, while others come in 1/8th of a head. Simply chop it before stir-frying. The longer the kimchi sits, the more sour it becomes, making it delicious. If you find it too sour, add a little sugar before stir-frying.

 

**If you want to make the baked rice more colorful, you can add some kimchi broth when frying it. This will make it look good and taste good. You can also fry it with other vegetables or chopped pork belly according to your preference.

 

**If you don't have mozzarella cheese at home, you can use ordinary sliced ​​cheese. But mozzarella cheese has a better aroma and the color looks better after baking. 

 

 

 

Don't let the oven always idle----Pineapple Mixed Baked Rice

 

Don't let the oven always idle----Pineapple Mixed Baked Rice

 

raw material:

 

1 tablespoon (15g)  butter , 2 tablespoons (30g) chopped onion, 40g chopped  bacon, 50g corn  kernels, 50g diced mushrooms, 50g diced cucumbers,  50g diced carrots, 50g  pineapple, 150g  cooked rice, 50g  light cream  ,

 

seasoning:

 

1/4 teaspoon (1 gram)  black pepper, 1/2 teaspoon (3 grams) salt,   1 teaspoon (5 grams) grated Parmesan cheese

 

practice:

 

1)  First put the butter into the pot and slowly melt it over low heat, then add the chopped onion and stir-fry until fragrant, then add the chopped bacon and stir-fry until it changes color.

 

2)  Add corn kernels, diced mushrooms , diced cucumbers, and diced carrots to the pan and stir-fry for 2 minutes. Season with black pepper and salt, then add Parmesan.

Mix in the mozzarella cheese powder .

 

3)  Add the rice to the pot and continue to stir-fry. Use a spatula to gently press down any lumps, break them up and stir-fry evenly. Then add the diced pineapple and stir-fry evenly. Finally, pour in the light

Stir butter until evenly combined.

 

4)  Put the fried rice into a baking bowl and evenly spread the shredded mozzarella cheese on the rice. Put it into the preheated oven at 190 degrees.

Bake for about 15 minutes, or until golden brown, then remove from the oven.

 

Super wordy:

 

**The grams and types of ingredients do not have to be strictly adhered to the recipe. You can increase or decrease them appropriately according to your preferences and taste.

 

**The butter in the raw materials can also be replaced with other vegetable oils, but the butter will make it more fragrant.

 

**Mushrooms and pineapples can be canned or fresh.

 

**It is best to use hard, cooled rice for this baked rice dish. This way, it is easier to stir-fry and has a better texture. Leftover rice from the previous night is especially suitable for this baked rice dish.

 

**Parmesan cheese powder can be purchased in large supermarkets or Western bakeries. If you don’t have it, you don’t have to use it.

 

**If you don’t have light cream at home , you can use milk instead.

 

DIY paid classes in April     and free classes in April

Eat leftover rice in a new way – Indonesian fried rice ( 26 ways to eat rice )

Ingredients: 300g leftover rice,   80g chicken breast   , 5 shrimps   , 50g carrots,   2 eggs   , 10g cooked green beans 

Seasoning: 1 tablespoon (15 ml) sweet soy sauce,   2 tablespoons (30  ml)  sambal sauce  , 2 tablespoons (30  ml)  dark soy sauce  , 1 teaspoon (5 g) salt

practice:

1) Remove the fascia from the chicken breast, clean it, and cut it into 1.5cm cubes. Peel and decap the shrimp, remove the shrimp skin, and cut it into 1.5cm cubes. Peel the carrots.

Cut into 1cm square dices and set aside.

2)  Bring a pot of water to a boil, add a little salt, then add diced carrots and diced chicken and cook for 2 minutes, drain and set aside. Then add shrimp

Dice the shrimp and cook for 10 seconds until the shrimp turns red.

3)  Beat the eggs into liquid, then put them into a 50% hot oil pan, stir-fry until cooked and set aside.

4)  Pour some oil into the pot, add sambal sauce, stir-fry slowly over low heat until fragrant, then add rice and stir-fry until the rice grains are loose, then add sweet soy sauce and

After smoking, seasoning and coloring, add the fried eggs, blanched carrots, diced chicken, diced shrimp, cooked green beans in turn, and finally add salt and stir-fry evenly.

5)  Pour the fried rice into a bowl and shape it, then put it on a plate and fry another egg on top of the rice .

Super long-winded:

**It is best to use leftover rice from the previous night. If you don’t have leftover rice at home but want to make this Indonesian fried rice, remember to add less water when cooking the rice so that it is a little harder. After it is cooked, you can cook it after it has cooled down.

Sambal  sauce is a common Indonesian and Malaysian condiment. It's slightly spicy, but not simply spicy; it has a complex flavor. The fried rice tastes similar to our soy sauce fried rice, but with a spicier flavor. Sambal sauce can be found in the import section of many large supermarkets for around 10 yuan a bottle.

**When frying the sauce, use low heat and fry slowly, otherwise it will easily get stuck in the pan.

** Sweet soy sauce, 15-20 yuan, can be purchased in large supermarkets and Western seasoning stores. It is a common condiment in Southeast Asia.

                         Click to enter my Weibo

Just a little bit, the taste is very different----Stone pot bibimbap

Ingredients: 1 bowl of cooked rice , 8 fern fern (optional), a handful of soybean sprouts, 1 egg , 1 small piece of beef , half a carrot, 4 spinach stalks , 2 mushrooms               

Seasoning: 2 teaspoons ( 10g ) Korean chili paste, 1 teaspoon ( 5ml ) sesame oil , 1/2 teaspoon ( 3g ) salt , 1/2 teaspoon ( 3ml ) Sprite , 1/2 teaspoon (3g ) sugar , 1/4 teaspoon ( 1g ) white vinegar , 1/2 teaspoon ( 3g ) black pepper            

Review of this post: Doenjang Soup Recipe,  Korean Spicy Sauce Grilled Pork Tenderloin,  Korean Mixed Vegetables

practice:

1)  Peel the carrots and cut into 4cm long strips. Wash the mushrooms and cut into 4cm long strips. Cut the bean sprouts, bracken, and spinach into strips similar to the carrot strips and mushroom strips.

Cut the mushroom shreds into pieces of the same length and the beef into small pieces for later use.

2)  Pour clean water into the pot, bring to a boil over high heat, add bracken and cook for about 10 minutes, then remove and drain.

3)  Pour a little oil into the wok and heat it over high heat. When the oil is 70 % hot, add shredded carrots, bean sprouts, shredded mushrooms, and bracken. When these vegetables are fried until 80% hot, add shredded carrots, bean sprouts, shredded mushrooms, and bracken.

When cooked, add spinach and sprinkle with salt ( 2 grams ), continue to stir-fry for 1 minute, then remove from the pan and set aside.

4) Pour a little more oil into the pot, and when the oil is 50 % hot, pour in the minced beef and stir-fry over medium heat. When the minced beef changes color, pour in the remaining salt ( 1 gram ).

Sprinkle black pepper and sugar ( 2 grams), stir-fry evenly, then set aside.

5) Apply sesame oil evenly on the inner wall of the stone pot, put the cooked rice on it, and heat it over low heat for about 3 minutes.

6)  Meanwhile, add a little oil to a frying pan. When the oil is 70 % hot, add the eggs and fry until cooked on one side.

7) Place the stir-fried vegetables, minced beef, and fried eggs on top of the stone pot. At this point, the rice at the bottom of the pot will form a browned rice crust.

8) Mix the chili sauce, Sprite, the remaining sugar ( 1 gram), and white vinegar, then mix it with the rice.

Super long-winded:

** Chili sauce itself is very thick and will not taste good when mixed directly with rice. In step ( 8 ), add Sprite or freshly squeezed pear juice to the Korean chili sauce to make it taste better. If you don't believe me, try it. A small change can change the taste a lot.

** Korean chili sauce is available in the spice section of supermarkets and large vegetable markets. There's no need to buy Korean-made chili sauce, which is very expensive. Domestic Korean chili sauce tastes even better than Korean-made chili sauce.

** If the bracken is fresh, blanch it for about 10 minutes. If it is dried, soak it overnight and then boil it for about an hour until it is soft before using. If you don't have bracken, you can omit it.

** For a more elaborate bibimbap, all vegetables are stir-fried separately before being placed on top of the rice. Making it at home doesn't have to be this complicated, but you should still stir-fry the slower-cooking vegetables first.

** Don't worry about eating one-sided fried eggs being unhygienic. Since the stone pot is very heat-insulating, all the ingredients inside will automatically reheat. When you mix the fried eggs into the rice, the eggs will be cooked immediately.

** If you want to eat crispy rice crust, you must coat the inner wall of the stone pot with sesame oil.

**Stone pots are available in some large supermarkets, or you can look for them in the tableware section of large wholesale markets. The more common stone pots look like this (click to enter)

I also have a 200% chance of not failing at making this fragrant rice---potato stewed rice 

Ingredients: 300g rice,   1 large potato,  1/4 teaspoon salt (1g

practice:

1) Peel the potatoes and cut them into 1cm dice. Heat oil in a pan over high heat until 70% hot. Add the diced potatoes and fry until golden brown. Sprinkle evenly with salt, stir well, and drain.

2) Wash the rice and pour it into the rice cooker (the water level should be about the first joint of your index finger), add the fried diced potatoes, cover the lid, press the switch, and when the rice is cooked, open the lid and stir the rice and potatoes evenly with a spoon, then cover the lid and simmer for 10 minutes for better eating.

Super long-winded:

Potato stewed rice is a very common staple food in Yunnan. Although the recipe is simple, the taste is not simple at all. It is a staple food that can be made 200% of the time without failure. For those who can't cook, I recommend you give it a try. Your personal sense of accomplishment will quickly increase by the same percentage.

**If there is a meat lover at home, adding some bacon when making potato rice is also a good choice. For specific methods, click on Bacon and Potato Rice . 

**When frying potatoes, do not add too much salt, just a little bit for a light salty taste.

**This copper pot for potatoes comes from faraway Yunnan and is handmade. I usually only use it to serve potato stew rice. Most of the time, it is in my cabinet, a beloved decoration.

Occasionally make pineapple rice for fun

Occasionally make pineapple rice for fun

Ingredients: Half a pineapple,  300g cooked rice  , 1 egg  , 100g  peas, 1 shallot,  3 small red peppers,  about 20 raisins  , about 15 American almonds

Seasoning: 1/2 teaspoon (3ml) cooking wine, 1 teaspoon (5g) salt, 1 teaspoon (5ml) light soy sauce

practice: 

1) Cut the pineapple in half. Use a small knife to score along the sides of the pineapple, but don't cut through the outer skin. Then, cut the core into small pieces to make it easier to remove. Reserve the pineapple cup.

2) Cut the pineapple core into 1 cm square pieces, place them in a bowl, add 1/2 teaspoon of salt (3 grams), pour in clean water, soak for 30 minutes, drain and set aside.

3) Wash the peas, chop the green onions, and slice the red bell pepper diagonally. Crack the eggs into a bowl, add the cooking wine, and a little water.

4) Pour oil into the pan and heat over high heat. When the oil is 80% hot, pour in the egg liquid and stir it quickly with a spatula. When the eggs are cooked, serve.

5) Add more oil to the wok and heat over high heat until 70% hot. Add the chopped scallions, peas, and red chili pepper and stir-fry for 1 minute. Add the rice and gently fluff it with a spatula. Pour in the scrambled eggs and drained pineapple, then add the soy sauce and the remaining 1/2 teaspoon salt (about 2 grams). Stir-fry thoroughly until evenly combined. Add the almonds and raisins and stir-fry a few more times.

6) Pour the fried rice into the pineapple cup.

Super long-winded:

**To be honest, this is not a very common home-cooked dish, but occasionally it can add a little interest to the ordinary dining table. If you have friends or children coming to your home, it is a more appealing staple food. The pineapple rice sold in restaurants outside is about 40 yuan per serving, but we make it at home for 15 yuan, and we can make 2 servings of it.

**Be careful when cutting pineapples. There are thorns on the skin of the pineapple, and if you are not careful, it is easy to prick your hand. It is recommended to place a small towel or other thick object under the hand holding the pineapple when cutting.

**If you eat fresh pineapple directly, it will have a bitter taste. Soaking it in light salt water for 30 minutes will remove the bitter taste and make the pineapple taste sweeter.

**We use American almonds, which are sold as snacks in supermarkets. Besides being a daily snack, they can also be used in dishes and desserts. Once the almonds are opened, they must be sealed tightly. I recommend storing them in a tin box in a dry, cool place to prevent them from becoming oily (commonly known as "hala"), becoming infested by insects, and becoming brittle due to moisture.

**If the almonds become skinny, you can put them in the oven and bake them at about 150 degrees for 5 minutes. After taking them out, place them in a ventilated place to cool naturally, and then store them in a box.

Ingredients: 300g leftover rice,  2 eggs,  100g frozen peas  , 1 carrot,  1 tsp (5g) salt, 1 tsp (5ml) cooking wine, 1 tbsp (15ml) water, a pinch of chives

practice:

1) Remove leftover rice from the refrigerator and allow it to warm to room temperature. Peel and dice the carrots. Remove the frozen peas from the refrigerator and place them in a bowl. Thaw them with a little water, then rinse and drain. Finely chop the scallions.

2) Heat oil in a wok until 70% hot. Add the diced carrots and peas and stir-fry for 1 minute. Remove from heat. Beat the eggs, add the cooking wine and water, and continue beating until smooth. (Cooking wine removes the fishy smell, while adding some water helps separate the oil and water when scrambling the eggs, making them fluffier and tender.)

3) Add some oil to the pan. When the oil is 80% hot, continue frying the eggs over high heat until cooked. (For more details, please refer to "Scrambled Eggs")

Super long-winded:

**The key to making good fried rice is to use leftover rice from the previous night, so that the rice grains remain dry and elastic. Freshly cooked rice is more watery and is not suitable for making fried rice.

**Before frying the rice, you can dip some water on your hands to separate the lumps of rice, or when frying the rice, chop them with a spatula instead of pressing them down hard. The rice grains made that way will not be full and will be sticky.

**There is another method. During the frying process, you can sprinkle a little salt on the surface of the rice, turn the heat to medium, cover the pot and simmer for 1 minute. This will help the lumps of cold rice to disperse during the frying process.

**Fried rice can be made with a variety of ingredients, making it a convenient way to use up leftovers in your refrigerator. However, please note the following when using different ingredients:

For example, vegetables, eggs and other easy-to-cook ingredients can be added after the rice is fried to ensure that the nutrients of the ingredients are not lost and the taste is crispy and tender.

Meat or seafood should be stir-fried in advance. Beef, mutton, etc. can be sautéed with onions, ginger, and garlic to remove the fishy smell. Shrimp, fish, and other seafood can be blanched in advance to kill the rawness.

The fragrance fills the house----Bacon and potato rice

The fragrance fills the house----Bacon and potato rice 

Ingredients: 300g   rice, 1 piece of bacon  , 100g peas,  1 large potato

practice:

1) Rinse the bacon and steam over high heat for 20 minutes. Remove from heat and allow to cool slightly before slicing into 1 cm slices. Peel the potatoes and dice them into 1 cm pieces. Wash and drain the peas (if frozen, thaw them in water beforehand).

2) Pour oil into a pot and heat it over high heat until it is 70% hot. Add bacon, diced potatoes and peas, stir-fry for 2 minutes and pour into the rice cooker.

3) Wash the rice and pour it into the rice cooker (the water level should be about the first joint of your middle finger), cover it with the lid, press the switch, and when the rice is cooked, open the lid and use a spoon to stir the bacon, potatoes and peas from the bottom of the pot, then cover it with the lid and simmer for 10 minutes for better taste.

Super long-winded:

**I learned this recipe from Dian Xiang Yi Chu, a famous Yunnan restaurant in Beijing. I loved it, so I asked the owner. It's said that this rice would look better served in a Yunnan copper pot, but I can't find one in Beijing, and I haven't been to Yunnan yet. When I get the chance, I'll definitely get one.

**Steam the bacon before use to achieve a softer and more tender texture. Avoid slicing it before steaming, as this will significantly reduce the flavor. Bacon is generally salty, so avoid adding salt to the rice.

**In addition, steaming bacon each time takes time, so you can steam a few pieces at a time. After the unused bacon cools down, wrap it in a separate plastic bag and store it in the refrigerator. The next time you use it, it will be much more convenient to thaw it directly at room temperature.

**When fresh peas are unavailable, you can use frozen ones. When peas are on the market, you can buy more, wrap the peas, put them directly in a fresh-keeping bag without washing, and freeze them in the refrigerator. They can be stored for a long time and can be eaten whenever you want.

**The rice cooker in the exploded diagram is a new rice cooker from Galanz. It has ordinary rice cooking functions and can also be used to cook germinated rice. It is also a pressure cooker and a low-pressure cooker, suitable for cooking different dishes.

 

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Habit－－－【Cheese Agaricus Fried Rice】

【Cheese Agaricus Fried Rice】

 

Ingredients: 5 Agaricus blazei,  2 slices of bacon, 30g onion, 1/2 zucchini, 10g butter, 1 bowl of leftover rice, 30g mozzarella cheese, 2 tablespoons (30ml) tomato sauce, 1/2 teaspoon (3g) salt

 

practice:

 

1) Soak the Agaricus blazei in warm water until softened, about 1 hour. Chop and set aside. Slice the bacon, wash and dice the zucchini, and chop the onion.

 

2) Melt the butter over medium heat, then turn to high heat and add bacon slices, onions, and Agaricus blazei. Stir-fry until fragrant. Add the zucchini and stir-fry for 2 minutes. Add tomato sauce and salt and stir well.

 

3) Add the rice and stir-fry with a spatula. Once mixed with the sauce, add the cheese and reduce heat to medium.

 

Super wordy:

 

**This is a Western dish, so keep the taste relatively light and don’t add too much seasoning to avoid covering up the aroma of Agaricus blazei, bacon and cheese.

 

**If Agaricus blazei is not available, other fungi can be used instead, such as shiitake mushrooms.

 

**You can choose your favorite vegetables to mix and match. Before eating, sprinkle some cheese powder for a more fragrant flavor.

 

{Decomposing...}

 

 

Whole grains are also delicious---【Healthy Five Rice】(

【Healthy Five Rices】

 

Ingredients: 70g rice,  70g red rice, 70g yellow rice, 70g black rice, 70g sorghum rice, appropriate amount of water

 

practice:

 

1) Combine the five types of rice. Rinse twice by stirring in circles with chopsticks. Avoid excessive scrubbing with your hands to avoid loss of nutrients.

 

2) Soak the washed rice in clean water for 45 minutes. (The amount of water should be the same as when cooking rice. The distance between the water level and the rice surface is approximately 1 cm. You can also use your fingers to measure the distance between the water level and the rice surface. The distance is approximately the height of the first joint of your middle or index finger.)

 

3) After soaking, turn on the power. After cooking, continue to simmer for 20 minutes for a better taste.

 

4) If your child doesn’t like the whole grain rice, use your creativity and use the molds at hand to change the shape of the whole grain rice.

 

Super long-winded:

 

**All types of rice can be purchased at supermarkets or markets. You can choose a combination of different whole grains to suit your taste. However, please note the soaking time required for different whole grains.

 

**When washing grains, stir and clean them with chopsticks. Do not rub them excessively with your hands to avoid loss of nutrients.

 

** Cereals are high in fiber. Soaking them in water before cooking will soften them. Most importantly, soaking them before cooking makes them easier to absorb and digest. Simmer for 20 minutes after cooking for a better taste.

 

**It should be noted that in summer, if you need to soak any grains for a long time, try to cover them with a layer of plastic wrap and put them in the refrigerator for soaking to avoid high temperatures and breeding bacteria.

 

**For those who cannot accept whole grains for the time being, you can give yourself a gradual adaptation process. For example, start with 70% rice and 30% whole grains. After you gradually accept it, you can adjust the ratio between the whole grains.

 

**Coarse grains have many benefits, but people with poor stomachs and digestive systems should eat less. Pregnant women should also avoid eating large amounts of coix seed, as the coix seed oil in coix seed can shrink the uterus.

 

{Decomposing.......}

 

 

 

【Rich Milk and Fruit Rice】

 

 

【Rich Milk and Fruit Rice】

 

Ingredients: 200g rice,  400ml milk  , 20g  butter, 30g sugar,  1/4 tsp (1ml) vanilla extract, 1/4 tsp (1g) salt, 1/4 apple,  8 strawberries  , 1 kiwi

 

practice:

 

1) Wash the rice, add an appropriate amount of water and bring to a boil over high heat. Reduce to medium heat and continue cooking for 5 minutes. Pour out the water, drain the rice and return it to the pot.

 

2) Pour in the vanilla extract and milk all at once. Simmer over low heat for about 10 minutes, stirring every two minutes to prevent the rice from sticking to the bottom. Once the milk is absorbed, turn off the heat and add the sugar, salt, and butter. Stir until combined while hot.

 

3) Allow the milk rice to cool naturally. While it's cooling, peel the kiwi and dice it. Remove the leaves from the strawberries, wash them, and dice them. Peel and dice the apples.

 

4) After the milk rice has cooled, add the diced fruit and mix well.

 

Super long-winded:

 

**If you are using an induction cooker, please remove the pot after turning off the heat in step (2) to avoid residual heat from continuing to heat up and causing the bottom to burn.

 

**You can add or subtract fruits according to your taste. This is a European-style dessert with a rich milky flavor. It is simple to make and has a soft and glutinous texture, making it very suitable for the elderly and children.

 

**It is more convenient to make it with leftover rice at home. Pour the milk directly into the rice, bring it to a boil over high heat, and then simmer for about 10 minutes.

 

{Decomposing...}

 

 

 

 

 

Vermicelli = Shark Fin－－－【Braised Rice with Bacillin and Ham】

【Braised Rice with Basil and Ham】

 

raw material:

 

10g porcini mushrooms,  30g ham  , 1  carrot, 2  shallots, 250g rice,  salt to taste,  1 tablespoon (15ml) olive oil

 

practice:

 

1) Soak the porcini mushrooms in warm water, then wash and chop. Peel, wash, and chop the carrots. Thinly slice the ham. Wash and chop the green onions. Rinse the rice and add enough water to cover the rice level, reaching the first joint of your middle finger.

 

2) Pour the chopped porcini, carrots, ham, green onions and appropriate amount of salt into the rice and stir. Then pour in the olive oil and mix well. Cover the lid, press the rice cooker switch and wait for it to pop up.

 

Super long-winded:

 

**You can use shiitake mushrooms instead of porcini mushrooms, it will taste just as good.

 

**If you use Jinhua ham, remember to add salt as the ham itself is already very salty.

{Decomposing.......}

 

 

 

 

Dragonfly, dragonfly, where are you? －－－【Sausage and Rice】

  

【Sausage stewed rice】

 

raw material:

 

300g sausage,  a small piece of ginger,  1 scallion,  2 tablespoons (30ml) soy sauce, 300g rice

 

practice:

 

1) Thinly slice the sausage. Wash and finely shred the ginger. Wash and finely chop the scallions. Rinse the rice, add an appropriate amount of water, and simmer in a rice cooker.

 

2) Simmer for about 10 minutes, open the lid, add sausage slices, shredded ginger, chopped green onion and soy sauce, stir well, cover the lid and continue heating. After the rice cooker automatically cuts off the power, continue to simmer for 10 minutes.

 

Super wordy:

 

When cooking rice in a rice cooker, is it either too hard or too soft? Using a measuring cup is too troublesome. Just use your finger. The distance from the water surface to the rice should be about the height of the first joint of your index finger.

 

**When you simmer for 10 minutes and then open the lid to add other ingredients and stir, it is recommended to turn off the power of the rice cooker first to avoid scalding your hands with steam.

 

**It's too hot in the summer, so you can just stew some rice like this and make a vegetarian dish to make a dinner. I'm just being lazy, haha.

 

『Decomposing...』

 

 

It’s too hot in the summer, so you can just stew some rice like this and make some vegetarian dishes to make a dinner. I’m just being lazy, haha.

 

 

 

 

【Kimchi Vegetarian Fried Rice】

 

【Kimchi Vegetarian Fried Rice】

 

Ingredients: 200g kimchi,  a little kimchi juice, 1 celery stick,  3 mushrooms,  1 egg  , 300g white rice  , a little salt

 

practice:

 

1) Heat oil in a wok over high heat until 70% hot. Add the beaten eggs and stir-fry quickly with a spatula. Set aside.

 

2) Soak the mushrooms in 40°C water, then wash and chop. Chop the kimchi. Remove the leaves from the celery, then wash and chop.

 

3) Pour oil into the wok again and heat it over high heat until it is 70% hot. Then add the chopped mushrooms, celery, and kimchi. Stir-fry for 1 minute, then add the rice. Sprinkle a little salt on the surface of the rice. Turn to medium heat, cover the wok and simmer for 1 minute (this will help the lumps of cold rice to disperse during the frying process).

 

4) Open the lid, stir-fry the rice and vegetables evenly with a spatula, then pour in the scrambled eggs, add a little kimchi juice, and stir-fry from bottom to top for 2 minutes.

 

Super long-winded:

 

**If you don’t like vegetarian fried rice, you can add ham, beef, or bacon to the rice according to your preference.

 

**When frying rice, the cold rice you pour in is usually clumping together. Sprinkle a little salt on the surface of the rice, turn to medium heat, and then cover the pot and simmer for 1 minute. This will help the clumping of cold rice to disperse during the frying process.

 

『Decomposing.....』

 

Pour oil into a wok and heat over high heat until 70% hot. Pour in the beaten eggs and stir-fry quickly with a spatula. Set aside.

 

Soak the shiitake mushrooms in 40°C water, then wash and chop. Chop the kimchi. Remove the leaves from the celery, then wash and chop.

 

 

Pour oil into the wok again, heat it over high heat until it is 70% hot, then add the chopped mushrooms, celery, and kimchi, stir-fry for 1 minute, then add the rice, sprinkle a little salt on the surface of the rice, turn to medium heat, cover the wok and simmer for 1 minute (this will help the lumps of cold rice to disperse during the frying process).

 

Open the lid, stir-fry the rice and vegetables evenly with a spatula, then pour in the scrambled eggs, add a little kimchi juice, and stir-fry from bottom to top for 2 minutes.

 

 

 

 

 

Too much unnecessary talking - [Salted Pork and Vegetable Rice] (2006-08-11 10:08:59)

 

 

Talking at this time seems redundant.

 

【Salted pork and vegetable rice】

 

Ingredients: bacon as needed,  Shanghai greens as needed (I used rapeseed),  1 scallion,  shredded ginger, a little  rice 

 

practice:

 

1) Wash and drain the greens. Thinly slice the bacon. Wash and finely chop the green onions. Wash and shred the ginger.

 

2) Pour oil into the wok and when it is 70% hot, add chopped green onions and shredded ginger and sauté until fragrant. Then add the vegetables and stir-fry until they are slightly softened. Do not stir-fry until water comes out.

 

3) After washing the rice, put it into the rice cooker, pour in the fried vegetables and bacon, stir, cover with the lid, press the switch to cook, after the switch pops up, unplug the power supply, and continue to simmer with the residual heat for 30 minutes.

 

Super long-winded:

 

**For this vegetable rice, please choose the amount of ingredients according to your preference. If you like vegetables, add more vegetables; if you like meat, add more meat. But a reminder, bacon is quite salty, so don't be greedy.

 

**You can buy Shanghai green in Beijing markets, but I think rapeseed is also good and cheaper.

 

**When we cook rice, the distance from the water surface to the rice is about the height of the first joint of the index finger. However, when cooking vegetable rice, you need to use less water because the vegetables will release water during cooking. Therefore, the distance from the water surface to the rice should be about 1/2 of the first joint of the index finger, as shown in the pink horizontal line in the picture. (The blue horizontal line is the position of the first joint)

 

『Decomposing...』

 

Wash and drain the greens. Thinly slice the bacon. Wash and finely chop the green onions. Wash and shred the ginger.

 

Pour oil into the pot, and when the oil is 70% hot, add chopped green onion and shredded ginger, stir-fry until fragrant, then pour in the vegetables and stir-fry until the vegetables are slightly soft. Do not stir-fry until water comes out.

 

 

After washing the rice, put it into the rice cooker, pour in the fried vegetables and bacon, stir, cover with the lid, press the switch to cook, after the switch pops up, unplug the power supply, and continue to simmer with the residual heat for 30 minutes.

 

When we cook rice, the distance from the water surface to the rice is about the height of the first joint of the index finger. However, when cooking vegetable rice, the water should be less, because the vegetables will release water during the cooking process. Therefore, the distance from the water surface to the rice should be about 1/2 of the first joint of the index finger, as shown in the pink horizontal line in the picture. (The blue horizontal line is the position of the first joint)

 

 

 

 

My thoughts before my death: [Mushroom Omelette Rice]

【Mushroom Omelette Rice】

 

raw material:

 

3 shiitake mushrooms,  100g     ham, 1 small bowl of rice, 2  eggs, half a carrot, 1 scallion,   1 tsp salt,  1/4 tsp (1g) chicken bouillon, a little tomato sauce 

 

practice:

 

1) Soak the mushrooms in 40°C warm water, rinse repeatedly, and dice. Peel and wash the carrots, then dice. Dice the ham. Wash and chop the green onions. Prepare a small bowl of leftover rice.

 

2) Pour a little oil into the wok, add chopped green onion and sauté until fragrant, then add diced mushrooms, diced carrots and diced ham, stir-fry for 2 minutes, add salt, add rice, stir-fry evenly, add chicken stock, and set aside.

3) Beat the eggs, pour a little oil into the pan and heat it to 60%. After turning to medium-low heat, pour the egg liquid into the pan and turn it into a circle (leave a little egg liquid).

 

After one side is solidified, spread the fried rice on one side of the egg skin, fold the egg skin on the side without rice over, pour the remaining egg liquid on the edge to seal it, press the edge seam with chopsticks, and continue heating for 1 minute.

4) Place on a plate and drizzle with a little tomato sauce.

 

Super wordy:

 

**You can choose different side dishes to mix and match the contents of the omelet rice. If you are worried that the egg skin will break during frying, you can also add a little flour to the beaten egg liquid. But I personally don’t like it. Frying it on medium or low heat is enough to keep it intact, hehe~

 

**The sauce you pour on the omurice can be determined according to your taste. Thai chili sauce, garlic chili sauce, or even Thousand Island salad dressing are all good choices.

 

『Decomposing.....』

 

Soak the mushrooms in 40°C warm water, rinse repeatedly, and dice. Peel and wash the carrots, then dice. Dice the ham. Wash and chop the green onions. Prepare a small bowl of leftover rice.

 

 

Pour a little oil into the wok, add chopped green onion and stir-fry until fragrant, then add diced mushrooms, diced carrots and diced ham, stir-fry for 2 minutes, add salt, pour in rice, stir-fry evenly, then add chicken essence and serve.

 

 

Beat the eggs, pour a little oil into the pan and heat it to 60%, then turn to medium heat, pour the egg liquid into the pan and turn it into a circle (leave a little egg liquid).

 

After one side is solidified, spread the fried rice on one side of the egg skin, fold the egg skin on the side without rice over, pour the remaining egg liquid on the edge to seal it, press the edge seam with chopsticks, and continue heating for 1 minute.

Place on a plate and drizzle with a little tomato sauce.

 

 

 

How to Add or Subtract MSG: [Healthy Multi-Grain Rice That Fills the House with Fragrant Flavor]

【Healthy multi-grain rice with fragrant aroma】

 

raw material:

 

Brown  rice, jasmine rice  , yellow rice,  purple rice,  oatmeal

 

practice:

 

1) Wash the brown rice and soak it in cold water overnight.

 

2) Wash the fragrant rice, yellow rice, purple rice, and oats, then mix them with the brown rice. Place them in the rice cooker, add an appropriate amount of water (the distance from the water surface to the rice should be about the height of the first joint of your index finger), press the switch, and wait.

 

Super wordy:

 

**You can combine and match the grains according to your existing grains, but brown rice or beans need to be soaked in advance.

 

**When I steam rice, it's either too hard or too soft? Using a measuring cup is too troublesome. Just use your finger. The distance from the water surface to the rice should be about the height of the first joint of your index finger.

 

 

 

Frustrated and unwilling to speak - [Colorful Vegetarian Fried Rice]

 

Messy Vegetarian Fried Rice

Ingredients:

Leftover rice,   corn   , peas  , diced    mushrooms  , diced radish, and cucumber (or whatever else you have in your fridge waiting to be cleared). Instructions: 1) Heat oil in a wok and add corn, peas, diced mushrooms, and diced carrots. Stir-fry for about 2 minutes. Add leftover rice and a little water and continue to stir-fry. 2) When the rice is almost done, add the diced cucumber and salt. If you have a sprinkle of "Vegetarian Easy Fresh" from Tudou, sprinkle it on top. If not, you can just use my method.     

 

 

 

 

 

 

 

Aesthetic fatigue stage - [Salty Rice Soup]

 

[Salty Rice Soup]

Ingredients:

100g leftover   rice, 2 heads of   rapeseed, a pinch of Jinhua ham,   a few shrimp,   3 fresh  shiitake  mushrooms  
,  salt to taste, chicken bouillon, and sesame oil . Instructions: 1  ) Wash and drain the rapeseed and mushrooms, then shred them. Thinly slice the ham (hand-shredding is better, but more tedious). Wash the shrimp and remove the sandy strands from their backs. 2) Bring water to a boil in a pot, add the shredded ham, skim off any foam, and cook for 2 minutes. 3) Then, add the shrimp, rapeseed, and mushrooms and cook for 1 minute. 4) Add the leftover rice and press with a spoon to loosen it. Continue cooking for 3 minutes. Then, add salt, chicken bouillon, and sesame oil and mix well. However, I find it's better to cover and simmer for 5 minutes before eating.   

 

 

 

Those questions, those things－－－【Pearl Meatballs】

 

【Pearl meatballs】

 

Ingredients: 100g glutinous rice,  200g pork filling,  5  shiitake mushrooms, 1  carrot, 1 egg (use only the egg white), 20g chopped scallions,  20g chopped ginger,  2 tablespoons (30ml) sesame oil,  1 tablespoon (15ml) cooking wine, 2 tablespoons (30ml) light soy sauce, 1/2 teaspoon (3g) salt,  1 teaspoon (5g) chicken bouillon

 

practice:

 

1) Wash and soak glutinous rice for 5 hours in advance, drain and set aside. Soak shiitake mushrooms in 40°C warm water until soft, then wash and chop.

 

2) Wash and mince the scallions and ginger. Peel, wash, and finely chop the carrots. Place the ground meat in a bowl, add the chopped scallions and ginger, sesame oil, light soy sauce, salt, and chicken bouillon, mix well, and marinate for 15 minutes. Then add the egg white, chopped mushrooms, and chopped carrots, stirring in a circular motion with chopsticks.

 

3) Use your hands to roll the meat filling into small balls, put them into the glutinous rice and roll them in a layer of rice. Press the surface lightly with your hands so that part of the glutinous rice can be pressed into the meat filling.

 

4) Place the prepared pearl meatballs in a steamer or on a plate and steam over high heat for 10 minutes.

 

Super long-winded:

 

**According to your preference, you can replace glutinous rice with purple rice, and then you will get the legendary black pearl meatballs.

 

**Because glutinous rice is white, in order to ensure a beautiful color after steaming, do not use dark soy sauce when mixing the meat filling, just use light soy sauce.

 

**Before steaming, place a layer of vegetable leaves in the steamer or on a plate. This will prevent the food from sticking to the plate after steaming, making it easier to remove the food and giving it a fresh aroma.

 

**These pearl meatballs can be eaten directly or with a dipping sauce. (It is said that the sauce made with steamed fish soy sauce and sesame oil is very good.)

 

{Decomposing...}

 

 

 

Why go to Yoshinoya again? Chicken rice (vote at the end of the article)

          

Why go to Yoshinoya again? - Chicken rice (vote at the end of the article)

Ingredients: 1 chicken leg (boneless), 350g;   150g    cooked rice   ; 5 broccoli florets ; 5 cauliflower flowers; 2   carrot slices; 5 green onions;  2 ginger slices

Seasoning: 1/2 teaspoon (3g) black pepper, 1/2 teaspoon (3g) salt, 1 teaspoon (5ml) cooking wine,  2 teaspoons (10ml) light soy sauce, 1/2 teaspoon (3ml) dark soy sauce, 1/2 teaspoon (3g) sugar, 1 tablespoon (15ml) water starch
Instructions:

1)  Debone and clean the chicken legs. Soak the broccoli and cauliflower in light salt water for 5 minutes, then rinse and drain.

2)  Put the chicken thighs on a plate, add black pepper, salt, cooking wine, green onion, and ginger, mix well, and marinate for more than 20 minutes. If you have time to "massage" the meat, it will be more flavorful.

3)  While the chicken is marinating, blanch the broccoli, cauliflower florets, and carrot slices for half a minute. Remove from the heat, place in cold water to cool, and drain.

4)  Pour oil into the pan, add the scallion slices when the oil is 50% hot, stir-fry over low heat until fragrant, then turn to high heat and fry the marinated chicken thighs with the skin side down. Turn over after 1 minute and fry the other side for 1 minute as well.

5)  After frying both sides of the chicken, add enough water to cover the chicken. Add light soy sauce, dark soy sauce, and sugar to the pot, mix well, and bring to a boil. Cover the pot and cook over medium heat for about 10 minutes (cook with the meat facing down and the skin facing up).

6)  Remove the cooked chicken thighs. Bring the soup to a boil, then add starch and water to thicken the sauce.

7)  Pour the rice into a bowl, cut the chicken thighs into strips, place them on the rice together with the broccoli, cauliflower and carrots, and pour the sauce over them.

Super long-winded:

**For this dish, if you want to make it look better, you can take out the stewed chicken thighs after step (6) and fry them in another pan. Fry the skin side down until golden brown, then cut them into strips and put them in a bowl. That way, the finished product will look better. Of course, if you don't want to bother, you can skip this step.

**When marinating chicken thighs, it's best to massage the meat if you have time. There are two reasons for this: first, the chicken thighs absorb the flavor better after a thorough massage; second, the texture of the chicken becomes looser and easier to cook.

**When frying chicken legs, be sure to fry the skin side first and then flip it over. If you fry the meat side first, the chicken legs will fall apart.

**Step (5), the stewing step, is to allow the flavor to penetrate the chicken better. If you don’t have time, you can skip the stewing step and make the sauce saltier.

**When blanching vegetables, especially leafy greens, add a little salt and oil after the water boils. Immediately after blanching, plunge the vegetables into cold water to chill them. This will make the green vegetables look better and taste better.

**It is not recommended to use chicken breast instead of chicken thigh to make this chicken rice. In comparison, chicken thigh has a more tender texture.