Braised rice with ham and peas
Food Material List
- 1 Old ham 250g
- 2 peas 300g
- 3 Polished rice 500g
- 1 Wash the milled rice and soak it in a proper amount. Wash the peas and set aside. Separate the fat from the lean ham. (Fat meat is very important to increase the oil flavor. For example, if the ham is too thin, prepare some fresh fat.)
- 2 Cut ham and lean meat into dices, slice fat meat into shreds, chop ginger into foams, and knead mint leaves to reserve.
- 3 After the hot pot is started, add some oil, fat meat into the frying pan, then dry in small heat, stir-fry thin ham with diced sauce, add ginger foam after fragrance, quickly pour into the finished milled rice, add appropriate salt, chicken essence and dry mint foam, stir-fry evenly, add about one knot of water without food ingredients, and change the small hot cover to cover the pot and bake until dry.( Attention should be paid to the heat and turning over the pot, so as to avoid the underneath paste pot being still unripe on top. Stir-fry over medium heat until the rice granules are separated and softened, and then the pot can be started.
- 4 Note: This stewed rice is a more traditional rice dish in my hometown. Taizu (Grandpas mother) taught my dad that it was the first time that I took a spoon under the guidance of a shoplifter. Ham was preserved for more than three years in Lijiangs own home, such as other ham, which should be salty, so as not to add salt to make it too salty. If available, potatoes can also be added to the ingredients, and the flavor is more fragrant and the food is more abundant! Bensheng did not add many ingredients in order to preserve the traditional flavor.
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Healthcare food category
Sour and hot, Refreshing, Baking, Cook, Sushi, Children's recipes, Fast-food