Rice with diced meat and peas

Rice with diced meat and peas

Introduction:

Production steps:

Step 1: wash the red rice with mineral water for 2 times at most. Soak in mineral water for 30 minutes. Cook with the soaked mineral water and simmer for 30 minutes before uncovering. Wash and dice the tenderloin. Marinate with salt, rice wine and starch for 10 minutes. Peel and dice carrot, wash mushroom and dice.

Step 2: heat the oil pan, add peas and stir fry, then add carrots and stir fry. Add a little salt and stir well. Put it out of the pot.

Step 3: heat the remaining oil, add scallions and saute until fragrant

Step 4: add the diced mushrooms and stir fry until fragrant

Step 5: add diced meat and stir fry until discolored

Step 6: add soy sauce, meijixian, soy sauce, oyster sauce, sesame oil and stir well.

Step 7: add diced cucumbers, fried carrots and peas, add salt and chicken powder, and stir well for seasoning. Serve and pour on the rice

Materials required:

Rice: 250g

Tenderloin: 80g

Shuifa mushroom: 20g

Diced cucumber: 30g

Diced carrot: 40g

Peas: 30g

Salt: right amount

Scallion: right amount

Rice wine: 1 / 4 teaspoon

Meijixian: a few drops

Soy sauce: a few drops

Soy sauce: 1 / 2 teaspoon

Oyster sauce: 1 / 2 tsp

Sesame oil: a few drops

Chicken powder: 1 / 4 teaspoon

Starch: right amount

Note: white rice can be used instead of red rice.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh