#Food Wars # #Food Inspector # #Food Recipes # #What to Eat at Home in Spring # #炒饭 #
The main ingredient of this fried rice is millet, and it is accompanied by spinach minced and egg stir-fried, which is beautiful and nutritious.
<h1 class="pgc-h-arrow-right" > healthy small rice</h1>
Healthy small rice
Batch prefabrication:
1. Rinse 1000 grams of millet and put it into a tray, add less than 1.5 cm of water, and steam it in a steaming box for 40 minutes until it is cooked thoroughly.
2. Wash 1000 grams of spinach into the juicer, add 500 grams of water and whisk into a paste.
Cooking process:
1. Take the steamed 400 grams of small rice in a basin, add 2 eggs and stir well into a paste; take another pot and add 150 grams of spinach minced, add 2 eggs and stir well.
The steamed millet and spinach are served in pots, each with 2 eggs and stirred well
2. Heat 70g of salad oil to 50% heat, pour in the egg spinach and stir-fry over medium heat until set, put out and set aside.
Heat the pan in salad oil until 50% hot, add the egg and spinach and stir-fry over medium heat until set, then set aside
3. Raise the pot, pour 100 grams of salad oil and cook until 60% heat, put in the small rice mixed in step 1, sprinkle 5 grams of salt and fry until the rice grains are separated, then pour in the scrambled eggs and spinach and stir-fry for 2 minutes.
Stir-fry the fried egg and spinach for 2 minutes
Technical key:
1. Scrambled egg spinach can be put out when turned to shape, if the heating time is too long, it will cause the spinach to be dull.
2. The taste of millet rice is harder than rice, so it is necessary to pay attention to three points when making: first, when steaming millet, you need to add enough water; second, steamed millet needs to add an appropriate amount of eggs to stir well, so that when fried in the pot, the eggs will be wrapped in small rice grains to keep the moisture from losing; third, when frying millet, you can put more salad oil to make its taste more oily.
For more practical dishes, please pay attention to the Chef Micro-Reading~