What's the delicious way to fry rice overnight with taro fragrance?

Yu Xiang Ye Yi gan fried rice material

Four bowls of cold rice and dried bamboo shoots a night? Fish 1 taro diced 1 bowl of eggs, 2 onions 1/2 minced garlic 1 tablespoon of mushrooms, 3 black fungus 1 small cabbage, 2 chunks of Japanese soy sauce 1 tablespoon of pepper, a little salt and a little seven-flavored rice.

working methods

1、

Add a little oil skin to the hot pan and fry the fish until both sides are golden (the fish absorbs water with kitchen paper towels first to avoid frying oil). At the same time, prepare other ingredients ~ onions, mushrooms, fungus, cabbage, diced taro, minced garlic and chopped green onion.

2. Fried bamboo? Remove the fish head and tail, remove the bone spur, and only take the fish.

3. Fry the diced taro to semi-coke until golden and fragrant.

4. Stir-fried eggs are served for later use.

5. Add a little oil to the original pot, add onion, minced garlic, black fungus and mushrooms and saute until fragrant.

6. Crush the cold rice first, and then stir fry in the pot. When it's hot, it will naturally loosen.

7. Add minced fish, diced taro and broken eggs together, continue to stir fry, add pepper and a little salt.

8. Finally, add soy sauce, cabbage and chopped green onion and mix well to serve! ! Vegetables drain easily and are added last.

9. It would be better to sprinkle seven flavors! !

Taro taboo crowd

For those with phlegm, allergic constitution (urticaria, eczema, asthma, allergic rhinitis), children with food stagnation and poor appetite, and diabetic patients, eat less; People with food stagnation, stomachache and damp heat in the stomach are not suitable for eating.

Taro shopping tips

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(2) Look at trachoma: If there are many sunken trachoma or small pits with soil near the root of taro, it proves that taro tastes like powder and wax; If the surface looks smooth, it will not taste good.

(3) Look at the root: cut a small hole in the root of taro with a knife. If a thick white liquid flows out and quickly dries up, showing powder, how can it be said that taro is of good quality?

(4) Weighing: Weigh taro with the same size by hand and compare its quality. The lighter the taro, the less the water content and the higher the starch content, which makes it sticky to eat. The heavier taro has higher water content, less starch and slightly worse taste.

(5) Look at the texture: Generally, taro will be cut in half for sale. It depends on its cross section at this time. The denser the purple texture, the better the taste of taro, the thinner the cross-sectional texture, and the more white space, the worse the taste of taro.

(6) Freshness: Fresh taro often smells of earth and is difficult to knead. Inferior taro feels soft, shriveled and has poor freshness.