Ask the master, how to make salted fish fried rice, and experience.

Tear the salted fish into shreds by hand and cut into cubes. Or cut it directly into cubes, wash it, and then add oil to the pan.

Put the garlic, after it is fragrant, add the diced mushrooms, diced carrots, and diced fish. After the flat stir-frying, put in the rice, stir-fry evenly, put a little cooking wine in the stir-fry, and the aroma will come to the face. Stir-fry again until the rice is hot (here it is cold rice, you can also add a little water to fry, as long as a little bit of Oh, as long as it is not burnt) and finally sprinkle with chopped green onions.

Serve. I want to eat it. I haven't made this dish for two years now, and I really want to be a chef again.

Hehe. The experience you said is that you must not let the rice burn, the fire of the hotel, you can just leave the ** for a while, and the family will spray a small drop of water for a while.

Soak the salted fish in water to remove any excess salt.

Then change the knife and cut it into small pieces.

Put a little oil on the wok, choke the pot with choked green onions, put the sand tea sauce, oyster sauce, chicken essence, salt, a little sugar, a little clear soup, boil, add salted fish, green beans, boil out the fish flavor juice, add the overnight rice, stir-fry, add cooking wine while stir-frying (don't add it at once, add it a little bit), fry until the rice grains are not sticky, and the sauce is evenly out of the pot.

Sprinkle with a little chives.

Saliva ah.

Salted fish fried rice --- salted fish fried rice.

Fried rice is the foundation of Chinese cuisine, although it is simple but it is not easy to make delicious, it is recommended that readers can take out the cooked rice first and put it in a flat plate when cooking at home, slightly flatten it and blow it to cool, which can reduce the moisture in the rice, and it can be fluffy and not clumpy when stir-frying.

Ingredients: a) Salted fish .........Four taels (three) green bean kernels .........1 2 cups.

Shrimp .........Six taels of mushrooms or straw mushrooms ......1 2 cups.

Oil .........1 2 cups ......... green onions1 2 cups.

ii) (iv).

Too white powder .....3 4 tbsp rice .........6 cups.

Egg whites .......1 2 monosodium glutamate, white pepper ......A little each.

Cooking wine ......1 teaspoon.

Salt .........1 4 teaspoons.

Method: A: After the shrimp is processed, remove the water, put in (2) ingredients in order and mix well, and then mix 1 tablespoon of oil before putting it into the pot, which is easier to spread when stir-frying.

B: When the pot is heated until white smoke rises, add oil to moisten the whole pot with oil, heat it, add the shrimp and stir-fry until cooked, and remove it. Add another 2 tablespoons of oil, add the salted fish and fry it on both sides, remove the fish bones, grind and set aside.

C: Add 3 tablespoons of oil and heat it, stir-fry the chives first over high heat, then stir-fry the ingredients (3) slightly, then add the salted fish, shrimp and (4) ingredients, and stir-fry all over low heat for about 3-5 minutes, so that the fried rice does not clump and fluff and can be eaten.

ps: In the big city town near the coast of southern China, when fried rice, the ingredients are seafood, there are more pickles, and the patterns are more natural. The author prefers personalized fried rice, such as putting more shrimp if you like, and so on. But we need to know more about the combination of materials.

The main thing is the quality of the salted fish and the quality of the rice, it is best to put a little salt in the rice after it is cold, mix it well, and put it in the refrigerator to freeze it. The meal must be dry, don't be too nonsense, otherwise it won't be delicious.

After the salted fish is cooked, put the cold rice in a pot and stir-fry, and when it is hot, add the salted fish and stir-fry.

I haven't eaten it, I haven't heard of it.

Ingredients: Cooking steps:

1.Original image of the ingredients.

2.Wash the chicken breasts and cut them into small pieces, then mix well with light soy sauce, salt chain and oil.

3.Soak the salted fish in boiling water for a while and then chop it, fry the eggs in the pan, and chop the carrots and chives and set aside.

4.Heat the oil in the pan and stir-fry the rice until fragrant.

5.Add oil to the wok, add carrots and salted fish and stir-fry until fragrant, then add chicken cubes and stir-fry.

6.At this time, pour in the sautéed rice.

7.After the rice is stir-fried, add salt and stir-fry well.

8.Add the minced eggs and drizzle with light soy sauce and stir well.

9.Add chopped green onion and stir-fry well.

How do you cook fried rice with salted fish and chicken kernels?

Method:1Wash and drain the chicken, cut it into cubes, then grasp it well with cornstarch, take the pot, add salad oil to heat in medium water, add the diced chicken and stir-fry it and then pick it up for later use.

2.Cut the salted fish into cubes, put them in a pan of oil heated over medium heat, and remove them until the surface is slightly charred.

3.Wash and drain the lettuce and cut it into fingernail-sized pieces. Beat the eggs and stir well to form the egg juice for later use.

4.Take another pot, add salad oil and heat over medium heat, pour in the egg juice from method 3 and fry until medium rare, add rice and chopped green onion and stir-fry quickly, then add seasonings and lettuce from method 3 and stir-fry quickly, continue to fry over medium heat until the rice is dry and fluffy, fragrant and fragrant, and the flavor overflows.

The classic ingredient – salted fish.

Salted Fish and Chicken Fried Rice is a Hong Kong-style fried rice dish in which the salted fish used is the main role in bringing out the aroma of the fried rice. In an orthodox Chinese restaurant, the salted fish used in the salted fish and chicken fried rice is quite exquisite. There are two kinds of salted fish that are mostly used, one is Mayou salted fish, and the other is Caobai salted fish.

The taste of the two types of fish is different, and the salted fish of Mayou has a delicate taste and melts in the mouth. The meat quality of Cao Bai salted fish can be used to make salted fish and chicken fried rice with fish fiber. The saltiness in the orthodox salted fish and chicken fried rice should be eaten with its crispy and fluffy texture, so the salted fish must be fried and formed when it is put into the pot, and it will not be loosened by stir-frying.

This is where the technology comes in. Novice cooks seem to think that the term "over-oil" is a superb technique and are afraid of it, but in fact, the so-called "over" is a cooking method that removes the moisture of the ingredients, and the step is to wait for the oil in the pot to heat up and then put in the ingredients, and in this short period of time, let the ingredients be evenly heated, and then pick them up to complete.

In the fried rice with salted fish and chicken grains, the chicken grains are taken for their smooth and elastic taste, so in the preparation of the chicken grains, it is different from the salted fish.

The purpose of grabbing cornstarch is to make the meat smoother and tenderer to chew. As for the pre-processing, it is different from the "oiled" step of salted fish, because the meat quality of the chicken should be "tender", so in the stir-fry process, as long as the diced chicken looks like the grains are separated, it can be completed. The classic ingredient – chicken cubes.

Ingredients: Chicken .........100 grams.

Salted fish .........50 grams.

Lettuce .........50 grams.

Eggs .........1 capsule.

Rice .........300 grams.

Finely chopped green onion .........20 grams.

Cornstarch .........1 teaspoon.

Salad oil .........25ml

Flavor: Salt .........1 4 teaspoons.

Chicken powder .........1 4 teaspoons.

Why is lettuce cut to "four sizes"?

A: This is based on taste. The role of lettuce is to enhance the texture of the fried rice, but not to overshadow the flavor of the main ingredient.

If you cut it too small, you won't be able to eat it. Cutting it too large will dilute the aroma of the main ingredients. Cut to the size of a fingernail, it can be eaten with a taste and will not be too tiring to bite into.

Therefore, the lettuce is cut to the size of a fingernail and served with fried rice made from salted fish and chicken pieces, which can be said to be just the right proportion.

1.Cut the salted fish into simple cubes, put them in the pot of method 1, oil them until the surface of the pants is slightly charred, and pick them up for later use.

2.Wash and drain the lettuce and cut it into fingernail-sized sizes for later use. Beat the eggs and stir well to form the egg juice for later use.

3.Take another pot, add salad oil and heat over medium heat, pour in the egg juice and fry until medium-rare, add the rice and chopped green onion and stir-fry quickly, and then add the seasoning.

1.Cut the lettuce into small cubes; Take out 1 3 teaspoons of egg whites and beat them, then add wine and beat well; Finely chop the green onion and set aside.

2.Cut the chicken breast into small pieces, then put it in a bowl, add 1 3 teaspoons of egg white, salt and white flour and mix well.

3.After the oil temperature rises again, put in the salted fish and fry it until it is crispy, and then cut it into small pieces for later use.

4.Heat 2 tablespoons of oil in another pot, pour in the egg juice and stir-fry until small, then add cold rice and stir-fry until loose, then add minced salted fish and stir-fry evenly.

5.Then add the chicken and chopped green onion and stir-fry well, then add salt and pepper and stir-fry evenly, then add diced lettuce and stir-fry slightly.

1. Put oil in the pot and stir-fry the ginger minced until fragrant, then add the salted fish grains and stir-fry until fragrant.

2. Then add the marinated chicken Zheng Que and stir-fry evenly until the chicken is 8 minutes cooked.

3. Pour down the overnight rice and stir-fry until the rice is scattered and heated evenly.

4. Add the fish sauce and stir well, add a little light soy sauce and chicken powder, and then stir-fry evenly.

5. Sprinkle a little cooking wine and stir-fry evenly.

6. Finally, put chopped green onions and stir-fry evenly.

When making salted pure fish and chicken fried rice, first of all, the pants and rice should be fried loosely, so as not to form a lump after frying, you can fry the chicken, and then put the salted fish in it when the meat is about to be cooked, and then add eggs.

First of all, put oil in the rice pot, put the green onion and rice together, and then put the salted fish and chicken pieces in a piece and stir-fry, so that the pot will be out of the pot after a few minutes.

Salted fish and egg fried rice. It is a relatively delicious delicacy, and it is not very complicated to operate, and you can stir-fry eggs and then add rice.

Salted fish and salted chicken are chopped into pieces Put the meat cubes in the hot oil pan and stir-fry until fragrant 2 Put the shredded lettuce and fry together.

Ingredients: Three bowls of cold rice.

Salted fish A small piece.

Chicken breast piece.

Bell pepper to taste.

Ginger A small piece.

Onion half salt sugar.

Chicken essence cornstarch.

Pepper Shao wine.

Sesame oil Preparation of fried rice with salted fish and chicken grains.

Salted fish refers to the finely chopped meat; Chop the onion and ginger into finely pureed shapes and set aside.

After the chicken breast is diced, add salt, sugar, chicken essence, cornstarch, pepper, Shao wine and sesame oil and marinate for 15 minutes, then stir-fry in a pan over high heat and set aside.

Diced bell peppers and stir-fry for later use.

After stir-frying chopped onion and ginger in a frying pan, add minced salted fish and stir-fry until fragrant, then pour in cold rice, stir-fry until the rice is dry and loosely grained, then add diced chicken and bell pepper grains, stir-fry for a while on high heat, add an appropriate amount of salt and sesame oil, that is, the wax cover.

Salted fish, chopped carrots, small grains of corn, to be ripe in the mountains and tombs. Grab an egg yolk for rice and mix well with mayonnaise. Cut the chicken into small pieces, grab rice wine and a little salt, and mix the remaining egg whites with another egg and a little salt.

When the oil pan is hot, the salted fish is dispersed and fried until fragrant, and the dried chicken can be fried until it changes color, and the egg town filial piety liquid slides in, and then slides out at the moment when it is about to completely condense. Add a little more oil, fry the rice over low heat, turn on the high heat, pour the eggs, chicken and carrots back and set them apart.

Wash the chicken breast and cut it into small pieces, then mix it with light soy sauce, salt and oil, soak the salted fish in boiling water for a while and then chop it, fry the eggs in the pot, chop the carrots and green onions for later use, heat the oil in the wok, fry the rice first and then put it out, add the carrots and salted fish and stir-fry until fragrant, then add the chicken grains and fry well, then pour in the fried rice, fry the rice well, add salt and fry well, add the crushed eggs and pour in the light soy sauce and fry well, add the chopped green onion and stir-fry well.

Ingredients sausages.

Bacon or ham.

Overnight meal with small greens.

To prepare fried rice with ginger and bacon.

Dice the sausages and ham.

Small greens finely chopped.

Pour in the oil, add the ginger slices, then pour in the sausages and diced ham.

Pour in the rice for one person and sauté until slightly charred.

Add the greens.

Stir-fry the greens until soft, add a small amount of light soy sauce to extract freshness, add a small amount of salt, and remove from the pot.

Tip: If you use bacon and water.

Wash and chop the greens; Blanch the salted meat first, then cut into shreds; 3. Stir-fry the salted meat in a frying pan until the oil comes out, add 1 tablespoon of water and cook until it is dry and served; 4. Use the remaining oil in the pot to stir-fry.

1.Heat the oil pan, put in the shredded bacon meat, fry the eggs again, pour in the rice after a little mixing, turn off the low heat and scatter the salt to beat the rice, add white wine and turn on high heat to cover the pot slightly, heat to taste.

1.Cut the bacon into small cubes, and I will cut the strips first and then dice.

2.Wash the greens and cut into small pieces.

3.Rice: Stir-fry the lard in a pan until fragrant, add the salty sauté.

4.Stir-fry the bacon and brown, add the greens, stir-fry well, and add the rice.

Add the bacon to the pan and stir-fry for 5 seconds, add the rape and continue to stir-fry for 5 seconds.

Stir-frying rape and bacon over low heat can avoid stir-frying vegetables.

Step 3 Fried rice.

Add rice and stir-fry until the rice grains are full, add salt, chicken essence, monosodium glutamate, pepper, and stir-fry on high heat for 10 seconds.

Stir-fried rice uses high heat to bring out the flavor of the rice.

I haven't eaten fried rice for a long time, I opened the refrigerator to find materials, and I saw the salted pork that I marinated some time ago, so it is better to choose a day than to hit the day and salt fried rice today, I have made pineapple fried rice and soy sauce fried rice before; The salted meat fried rice is the first time to make it, it is not greasy or greasy, the bacon is very fragrant and the egg is even more fragrant with the fried rice, let's learn it.

1. Wash and chop the greens.

2. Cut the washed salted meat into small cubes.

3. Heat the pot over high heat and put it in the cold lard slide pan.

4. Leave 30cc of lard in the pot, add the greens and fry until the color turns green.

5. Then add the marinated bacon and stir-fry until fragrant.

6. Add rice and stir-fry.

7. Add salt and pepper and stir well.

8. Stir-fry the rice until fragrant and then put on a plate.

You should put more salt in the fried rice with salt, a little more meat, a little more rice, and the water must be appropriate.