Who remembers the names of those donburi dishes?

Shredded potato rice bowl, fish flavored shredded pork rice bowl, kung pao chicken rice bowl, fish flavored eggplant rice bowl, roasted eggplant rice bowl, Beijing sauce shredded pork rice bowl, tomato and egg rice bowl. It's too much, and when I think back to that time, although I eat better now than I did then, I can't always feel that simple happiness!! Free and carefree!!

I miss the time when everyone ate rice bowls together

Braised beef rice bowl, rice bowl with large ribs, fish fillet rice bowl with tomato sauce, and beef lotus leaf rice curry beef fried rice.

Rice in pine nut corn barrels.

Bacon and green beans diced wooden barrel rice.

Curry squid barrel rice.

Sausage bibimbap Olive meat foamed green bean rice.

Rice bowl with tempeh and squid.

Beef rice bowl with sand cabbage.

Chicken breast with tomato sauce and rice bowl.

Double bamboo shoots and pork slices are bowled with rice.

Gong popping chicken and rice bowls.

Sweet and sour pork ribs with rice.

Black pepper beef fillet rice bowl.

Starry shredded pork bowl topped with rice.

Curry meat bowl topped with rice.

Rice with pineapple chicken and teppanyaki.

Beef iron plate rice with olive vegetables.

Enoki mushroom chicken shredded iron plate rice.

Lao Gan Ma Meat Diced Iron Plate Rice.

Beef brisket with iron plate rice.

Teppanyaki rice with tempeh pork ribs.

Spicy chicken diced teppanyaki rice.

Fish-flavored eggplant teppanyaki rice.

Tomato brisket teppanyaki rice.

Fish-flavored shredded pork, fish-flavored eggplant, diced spicy chicken, diced palace fried chicken, braised tofu, shredded pork with green pepper, back to the pot pork, boiled fish 、......Too much.

There are many kinds of beef, beef rice, fragrant chicken rice... But I'm not talking about Sichuan, oh, it's Cantonese.

Tomato and egg rice bowl, fish-flavored shredded pork rice bowl, Kung Pao chicken rice bowl, hot and sour potato shredded rice bowl, mushroom and rape rice bowl, etc.

1. Tomato and egg rice bowl: It should be noted that the eggs should be scrambled first, and the tomatoes should be peeled.

2. Fish-flavored shredded pork topping: Fish-flavored shredded pork is a common Sichuan dish. Fish flavor is one of the main traditional flavor types of Sichuan cuisine, and the finished dish has the flavor of fish, and its flavor is made of condiments.

This method originated from the unique folk fish cooking and seasoning method of Sichuan folk, and has been widely used in Sichuan-style cooked dishes.

3. Kung Pao Chicken Rice Bowl: Kung Pao Chicken is a famous traditional dish of the Han nationality at home and abroad. Lu cuisine, Sichuan cuisine, Guizhou cuisine are included, raw materials, practices are different, the origin of the dish and the sauce fried chicken in Lu cuisine, and Guizhou cuisine Hu spicy chicken is related, and later by the Qing Dynasty Shandong governor, Sichuan Governor Ding Baozhen improved and carried forward, formed a new dish - Kung Pao Chicken, which has been passed down to this day to be the most famous for Kung Pao Chicken Rice.

4. Sour and hot potato shredded rice: The sour and hot potato shredded rice bowl is simple and is a simple home-cooked meal.

The list of types of rice bowls is as follows:

Vegetarian dishes: eggplant rice bowl with long beans, rice bowl with green pepper edamame, stir-fried rice bowl with celery, rice bowl with dried celery shreds, scrambled egg rice bowl with tomato, rice bowl with shredded potatoes with green pepper, scrambled egg rice bowl with leeks, scrambled egg rice bowl with leeks.

Scrambled egg rice bowl with oyster mushrooms, scrambled egg rice with broad beans, rice bowl with pickles and edamame, scrambled egg rice bowl with green peppers, rice bowl with sour and hot potato shreds, braised eggplant rice bowl with random oil, rice bowl with dried green peppers, fried green pepper rice bowl with bamboo shoots and melon, fried broad bean rice bowl with green pepper.

Meat dishes: stir-fried chicken offal rice, fish-flavored shredded pork rice, fish-flavored shredded pork rice, garlic table shredded pork rice bowl, carrot shredded meat rice bowl, fragrant dried pork shredded rice bowl, leek shredded shredded rice bowl, green pepper shredded pork rice bowl, celery shredded pork rice bowl.

Mushroom and pork slices are topped with rice, fungus meat slices are topped with rice, stir-fried pork liver is topped with rice bowls, shredded pork with white meat is topped with rice, braised pig's trotters are topped with pie, green pepper and ham bowls are topped with rice, braised pork ribs are topped with rice, potatoes and beef bowls are topped with potatoes and beef.

Donburi rice

Donburi is an ancient Han snack. It belongs to the name of Gansu in the northwest, the rice bowl in the northeast, the dish head rice in Guangdong, and some places just call it curry potato rice, curry chicken rice, mapo tofu rice, and so on, in fact, the vegetables and rice are put on a plate to eat, and the vegetables are poured on the rice, so it is called donburi rice.

It is characterized by a combination of meals, fast and hot. The customs are different, and today's rice bowls are not the same in different places, and the materials are also different, so they also have their own characteristics.

Usually put a little oil, add condiments, and then put the dish into the pot, heat and mature in a short time with medium high heat, and use a special tool "spatula" in the middle to keep turning until the dish is fried! The turning process of the spatula is also the process of frying, and the purpose of turning is to make the dishes heated, the condiments and the juice precipitated by various dishes in the stir-frying process evenly distributed in the whole pot. Clear consommé willow leaf bird's nest.

Ingredients: 100 grams of white bird's nest. 50 grams of ham, 100 grams of pigeon eggs, 25 grams of coriander. 5 grams of refined salt, 10 grams of Shao wine, 1 gram of monosodium glutamate.

Preparation of clear soup willow leaf swallow vegetables:

Clear consommé willow leaf bird's nest.

1. Wash the bird's nest with warm water, put it in ninety percent hot water and simmer for 3 hours, take it out, remove the fluff impurities in the bird's nest with a camera, wash it with water, and then soak it in alkaline water for 1 hour.

2. Cut the ham into small elephant eye pieces, and cut the ham into thin strips for later use. Take 12 spoons, smear a thin layer of oil on them, beat the pigeon eggs into the spoon respectively, put two into the ham slices and coriander leaves respectively, steam them in the basket and take them out, that is, they become "willow leaf pigeon eggs".

3. Remove the bird's nest to control the moisture, and add the clear soup to the wok. After boiling, put in the bird's nest and blanch it, remove it and put it in a soup bowl, put the thin shredded ham and coriander leaves on top, and then put the steamed willow leaf pigeon eggs and place them around the bird's nest.

4. Pour the clear soup into the net pot, add refined salt and Shao wine, skim off the foam after boiling, and add monosodium glutamate. Gently pour from the perimeter of the bird's nest into a bowl and serve.

Rice in a large bowl.

2 spoonfuls of chopped seaweed.

Light soy sauce: 2 scoops.

Two spoonfuls of meat floss.

2 tablespoons of diced vegetables.

Ground black pepper to taste.

One bite is super delicious!

Rice balls salt 5 grams.

Stir well and it's time to eat!

The braised rice is fast, and the delicious and good-looking rice omelet is out of the pot.

Carrots: Small half a root.

Rice omelet.

1000g pork belly, 2 green onions, 1 piece of ginger, 2 large ingredients, 1 slice of cinnamon, 3 dried chilies, 1 tablespoon soy sauce, 1 tablespoon cooking wine, 1 tablespoon rock sugar.

Method 1: Wash and cut the pork into large pieces to ensure that each piece has skin and fat and lean meat, wash and cut the green onion into sections, and wash and slice the ginger;

2. Heat the wok, fry the meat pieces over medium heat, the fat in the meat will gradually seep out, and you need to keep turning it, and fry the meat pieces until each side is golden brown, and then put it out for later use;

3. Leave the bottom oil in the pot, pour in the rock sugar, burn over low heat until it dissolves and turns yellow, turn off the heat, put the fried pork into the pot and mix evenly, so that each piece of meat is evenly covered with sugar;

4. Put green onions, ginger, ingredients, cinnamon, and dried red peppers into the pot, add cooking wine, soy sauce and warm water that has not covered the meat surface, cover the pot with a lid and boil, turn down the heat and simmer for 40 minutes, the meat is cooked, the soup is thickened, and the rice is served.

Curry chicken (block) rice bowl, plum vegetable button meat rice bowl, mushroom shredded pork rice bowl, green vegetable tofu rice bowl, tomato scrambled egg rice bowl, egg yolk pumpkin rice bowl, curry egg rice bowl, curry beef rice bowl, black pepper beef tenderloin rice bowl, sausage scrambled egg rice bowl, sweet and sour loin rice bowl, shredded pork running egg rice bowl... Anyway, the name of any dish is usually followed by a rice bowl.

Rice bowl with shredded cabbage and pork Braised chicken nuggets rice bowl Rice bowl with shredded white pork Rice bowl with eggplant beef rice bowl Rice bowl with sliced meat and radish rice Rice bowl with mushroom and chicken rice bowl Stir-fried rice bowl with three silk noodles Rice bowl with celery and shredded pork Rice bowl with shredded pork and tofu rice bowl with shiitake mushrooms and green vegetables Rice bowl with braised beef rice bowl.

Enoki mushroom shredded pork rice bowl Shredded pork egg rice bowl Rice bowl with fried beef with green onion Braised pork ribs rice bowl Rice bowl with shredded leek and pork Rice bowl with green vegetables Three fresh rice bowl rice bowl Vinegar stir-fried chicken rice bowl Curry chicken nugget rice bowl Loofah scrambled egg rice bowl Rice bowl with shiitake mushroom meat slices Chinese cabbage cut meat rice bowl Shredded pork rice bowl with shiitake mushrooms and shredded pork rice rice bowl with garlic pork slices.

Braised small rib rice bowl Marinated rice bowl Rice bowl with hot and sour potato shreds Spicy tofu rice bowl Edamame rice bowl with snow cabbage scrambled eggs Rice bowl with tomato . Many, much, much.

and become a large ethnic group. Leaves of Venus flytrap The leaves of the Venus flytrap are made up of Venus flytrap Venus flytrap (7 photos) in the center.

It grows out and belongs to the whorled leaves, which grow in a clump shape in a sitting-like state. **It looks like it grows flat or thin lines.

1. Donburi rice is an ancient Han snack. It belongs to the northwest Gansu region called Fayou clan Jane, the northeast is called donburi, Guangdong is called dish head rice, and some places are just called curry potato rice, curry chicken rice, mapo tofu rice, and so on, in fact, vegetables and rice are eaten on a plate, and the vegetables are poured on the rice, so it is called donburi rice.

2. Its characteristics are the combination of meals, fast and hot. The customs are different, and today's rice bowls are made differently in different places and use different materials, so they also have their own characteristics.

3. The rice bowl is developed on the basis of "Chun Boiling", one of the "Eight Treasures" of the Western Zhou Dynasty. The practice of "Chun boiling" in the "Commentary on the Book of Rites" is: "Fried 醢 (hǎi, meat sauce) is added to the land rice, and the fertile is pasted."

醢 is meat sauce, land rice is yellow rice and millet grown in the north, wo is the meaning of pouring, and paste is ear transport oil. The gist of the text is: After the meat sauce is boiled, it is added to the yellow rice (or millet) rice, and then the fat is poured on it, and it becomes "Chun Boil".

In the Sui and Tang dynasties, "Chun Boil" developed into "Royal Yellow Queen Mother Rice", and the cooking method was also improved. Wei Juyuan's "Food List" recorded: "Braided wisps of egg fat, the surface of the rice bowl, miscellaneous flavors.

In other words, the shape of the meat has changed to silk, and with the addition of good pants and eggs, the color, shape, and taste have become more colorful.

4. It became one of the foods on the "Roasted Tail Banquet" in the Tang Dynasty. All of these are the prototypes of today's "rice bowls".