has not only been selected by the Michelin Guide for 5 consecutive years, but also won four stars. The chef's contribution to this honor is indispensable!
So today, I will follow such a chef, Huang Yingjie, to learn this classic Cantonese dish with delicious flavor and flavor: glutinous rice with yam and meat. In one simple step, you can enjoy the taste of one Michelin star at home~
Ingredients to prepare
Ingredients: taro, glutinous rice, bacon, sausage
Ingredients: winter bamboo shoots, shiitake mushrooms, open foreign, sugar, sesame oil, garlic, oyster sauce, Light soy sauce, dark soy sauce, oil, sugar, chopped green onion, coriander
Unit of measurement:
1 teaspoon = 6 ml
Production process
•Pour 2 teaspoons of oil into the pot, add 50 grams of sausage oil and 50 grams of bacon. Then add other ingredients.
•Add 30 grams each of Kaiyang, Shiitake mushrooms, 200 grams of glutinous rice, and continue to stir fry.
Tips
•If you want glutinous rice to be non-sticky when you stir fry, you need to soak it for 2 hours before steaming.
•When the glutinous rice is soaked in all the wax-flavored oil, you can put taro
•Add 3 teaspoons of light soy sauce, soy sauce 2. Teaspoon, 1 teaspoon of sugar, 3 teaspoons for fuel consumption and freshness.
Tips:
•Fry until the glutinous rice is completely covered by the sauce. Z1z
•Finally, if you want the fried rice to be more fragrant, you can add 1 teaspoon of sesame oil, 1 teaspoon of green onions, and 1 teaspoon of coriander.
