The practice of chrysanthemum rice

material

Two chrysanthemums, a bowl of rice, mushrooms 1, bamboo shoots 1, two horseshoes, a little mustard tuber, two slices of ginger, salt and a little chicken essence.

working methods

1. tarragon has been blanched for use. Ginger is cut into fine powder, mushrooms are softened with water and cut into small grains, and bamboo shoots, horseshoes and mustard tuber are all cut into small grains.

2. Chop the blanched chrysanthemum for later use.

3. After the pot is hot, pour in a little cooking oil. When the oil is hot, put the chopped Jiang Mo, mushrooms, bamboo shoots, horseshoes and mustard tuber into a pot and stir fry.

4. Add Artemisia selengensis and continue to stir fry for fragrance.

5. Put the prepared rice into the pot. Add salt and chicken essence and stir well.

skill

First, it is best to use overnight leftovers for fried rice, because the freshly stewed rice has a lot of water and is easy to stick together.

Second, during the storage of leftovers, water is easily lost. Therefore, before use, it should be heated in a microwave oven, and a little water should be sprinkled during heating to saturate the water. When frying rice, it is easy to absorb the taste of other ingredients, and the taste of rice grains will not be hard.

Third, you need to break up the leftovers when frying. You don't need to shovel them vertically. As long as the rice is pressed gently when it is hot, the rice will be scattered.

The practice of chrysanthemum rice 2,

1, Taomi, put a little less water than normal cooking, and cook it on the rice cooker.

2. Wash the chrysanthemum, cut it into inches, fry it in oil until it is slightly broken, and season with salt and chicken essence.

3. As soon as the rice cooker jumps from the cooking stall to the insulation stall, put the processed chrysanthemums in, stir them evenly, and stew for another five minutes.