is now on the market, and a bite of fresh, fragrant and delicious Shanghai rice is the "favorite" of many Songjiang citizens. On September 20, the reporter came to Jiangqiu Village, Sheshan Town and invited Zhou Xiangfang, a local villager who is good at cooking rice, to share the authentic way to cook Shanghai rice in the local stove.
On the morning of the same day, Zhou Xiangfang prepared all three ingredients, including bacon, vegetables and seasonal new rice. In addition, she also prepared a "unique" dish of ingredients. "I also want to put some small rice. The small rice is fresh and fragrant and the fresh meat is salty, which will make the taste of rice more rich." Zhou Xiangfang introduced.
After the preparations for washing rice, cutting meat, washing vegetables, etc., Zhou Xiangfang first blanched the bacon to remove salt and fishy smell, then put oil to stir-fry the vegetables, and then put rice in simmer. "It is best to use a earthen stove to make Shanghai rice. It can not only make authentic firewood rice , but also make rice crumbs." Zhou Xiangfang smiled and said, "Every time I cook rice, I can't eat enough crumbs. Fortunately, the earthen stove repeatedly cooks it to make three-wheeled rice crumbs."
It is worth mentioning that the stove for stewing rice in the earthen stove can also be used to roast sweet potatoes. If it is made at the same time as the rice, it can basically be completed at the same time. In autumn, I taste hot and fragrant rice, yellow, sweet and glutinous roasted sweet potatoes, and crispy and fragrant crust, which makes me unable to stop.
Text: Song Chong
Picture: Song Chong Zhang Asian Games
Editor: Li Xiang Ding Yijie Mao Zhenlong
