[Sichuan cuisine] unlimited creativity -- Mapo Douding rice

[Sichuan cuisine] unlimited creativity -- Mapo Douding rice

Introduction:

"I like Mapo Tofu, but I can't eat it too spicy. A meal, with meat, vegetables and rice, reminds me of the rice I once ate in Chengdu, which was fried yellow on both sides, with the smell of eggs. Suddenly, I had the idea of making a Mapo style topping on the rice, so I put it into practice. It's delicious. You can try it. Just switch to other vegetables. Creative, versatile and delicious. "

Production steps:

Step 1: prepare raw materials and dice.

Step 2: break the eggs and mix the egg liquid into the rice evenly.

Step 3: hot pot, cold oil. Bring the oil to a boil and add the salted rice with the egg mixture.

Step 4: spread the rice into the pot, turn the heat down and fry until fragrant.

Step 5: turn over after frying golden.

Step 6: fry until both sides are golden and fragrant, then serve on a plate.

Step 7: in another oil pan, add garlic and fish sausages and stir fry until fragrant.

Step 8: when the garlic turns slightly yellow, turn the heat down, add Pixian Douban sauce and stir fry evenly.

Step 9: add the rest of the side dishes and stir fry until unripe.

Step 10: add a little stock (water is also OK), simmer for a while.

Step 11: collect the juice over high heat, pour in a little white vinegar to taste. Pour over the fried rice.

Materials required:

Dried tofu: 5 yuan

Rice: 1 bowl

Fish sausage: 1

Frozen miscellaneous vegetables: some problems

Egg: 1

Garlic: 2 cloves

Pixian Douban: moderate

White vinegar: a little

Note: 1. Douban sauce and other sauces must be fried with oil before they are more fragrant. 2. Bean paste is salty, and rice is salted, so try not to add salt when cooking. 3. Add a small amount of water when simmering. Corn and green beans are too bad to taste.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy