How to make the leftover rice, how to eat the leftover rice

1. Rice pot1. Put the leftover rice on a plate and steam it until soft, or put it in the microwave for two minutes.

2. Add starch and stir well and knead into a large ball.

3. Spread a layer of plastic wrap on the kneading pad, flatten the rice balls and then cover them with a layer of plastic wrap, roll out the rice balls with a rolling pin, press them thinner, and put them in the refrigerator for two hours.

4. Take it out of the refrigerator and cut it into small rectangular strips, or press it into shape with a mold.

5. Heat the oil in the pan, put it in the pan when the oil is cooked for 7-8 minutes, fry until golden brown on both sides, remove and drain the oil.

6. Put a small amount of oil in a hot pan, put in the salted egg yolk, fry until the egg yolk is bubbling and fragrant, put in the fried pan, and stir-fry until the egg yolk is baked evenly.

2. Tomato fried rice1. Prepare the ingredients, rice according to individual dosage, chopped onion, tomato sauce, and eggs are ready.

2. Put a little peanut oil in a pot, fry the eggs in the hot oil, and use a spatula to break them and remove them.

3. Use the remaining oil to stir-fry the chopped onion.

4. Add the remaining rice.

5. Add the tomato paste and stir well, so that each rice grain is coated with tomato paste.

6. Then add the crushed eggs and stir-fry well, add a little salt.

7. Stir-fry the tomato rice when pressed in a green bowl, and put the plate upside down.

3. Rice pancakes1. Add the chopped carrots, cucumbers, corn, ham to the rice, and one to two eggs.

2. Add salt and a little black pepper and mix well with a spoon.

3. Put a little oil in the pan, make a ball of rice, gently flatten it, put it in the pan, and slightly straighten it.

4. Fry the bottom of the rice until golden brown, turn over, and fry until golden brown. <>

Rice, leftovers, can be made into egg fried rice, put the rice in the refrigerator, refrigerate overnight, and the next day you can take it out to make egg fried rice to eat, absolutely delicious.

Ingredients: 1 bowl of leftover rice, 4 eggs.

Excipients: 1 tablespoon corn oil, 1 tablespoon salt, 1 teaspoon pepper, 1 shallot.

Method: 1. Prepare a bowl of leftover rice, fresh rice is also OK;

2. Knock eggs into the rice, add salt and pepper;

3. Stir well with chopsticks;

4. Add chopped green onions again (I divided more than half of the chicken cake to bake the chicken cake, so the portion became less);

5. Pour an appropriate amount of corn oil into a non-stick frying pan and heat it;

6. Scoop the rice mixture into the pot with a spoon and spread it into a circle as much as possible;

7. Fry brown on one side, turn over and continue to fry;

8. After frying on both sides, put out; 【Rice and egg pancakes】 is ready.

There are many ways to deal with it:

Egg fried rice, donburi rice, sushi or gimbap, bibimbap, braised chicken rice, and more.

1 Wash the shrimp, add an appropriate amount of egg white, starch and water, stir well and starch;

Yangzhou fried rice. 2 Soak the scallops in water, wash them, and set aside;

3 Remove the stems of the shiitake mushrooms and wash them;

4 Wash the gizzard and cook it;

5 Peel the bamboo shoots, wash them, and cook them;

6 Remove the roots of the shallots, wash them, and finely chop them.

7 Wash and cook the chicken breasts.

8 Cut the sea cucumber, chicken, ham, duck gizzard, shiitake mushrooms, bamboo shoots, and pork into small cubes.

9 Knock the eggs into a bowl, add 2 grams of refined salt and 5 grams of chopped green onions, and beat well.

10 Put the pot on the fire, scoop in 75 grams of cooked lard and heat it, add the shrimp and cook until smooth, and remove it.

11 Add diced sea cucumber, diced chicken, diced ham, dried scallops, diced mushrooms, diced bamboo shoots, diced duck gizzards, diced pork, stir-fry, add rice wine, 10 grams of refined salt, 25ml of chicken broth, bring to a boil, and put it in a bowl as a mixed topping.

12 Put the pot on the fire and bury it, add 150 grams of cooked lard, when it is 50% hot, pour in the egg liquid and stir-fry well, add rice and stir well, pour in half of the toppings, and continue to stir well.

13 After putting 2 3 portions of rice into a small bowl, pour 10 grams of minced green onions with the remaining toppings and shrimp, peas, and traces into the pot, stir-fry well with the remaining rice in the pot, and put in the bowl with a lid.

1. When you eat the rice that you can't finish eating, you need to re-steam it, and the re-steamed rice always has a taste, which is not as delicious as freshly cooked. Add some vinegar: Put some vinegar in the ratio of 500 grams of rice to 1 ml of vinegar, which can make the rice soft and easy to store and prevent rancidity, and the cooked rice will definitely not have a sour taste, but a stronger fragrance.

2. Add some oil: Put in a tablespoon of oil and stir evenly to make rice, which is smooth and soft, with clear grains, and will never stick to the pan, which is very suitable for people who don't like to eat pots.

3. Add a little salt: If you put a small amount of salt water when steaming leftovers, you can remove the peculiar smell of rice.

4. Add some catechu: Cooking rice with tea water can make the rice color, fragrant and nutritious, and have the benefits of removing greasy and helping digestion. The method is very simple, just replace the cooking water with the brewed tea, but remember to use green tea, and not too many tea leaves, otherwise the taste of the tea will overshadow the aroma of the rice itself.