Chapter 1197 Salty Rice

The ribs should be fried crispy, and it will not be easy to soften after adding marinade. Use a seasoning to mix the marinade to prevent thickening.

Be sure to quickly mix the prepared juice into the fried pork ribs so that they can stick to the surface of the raw materials and make them delicious. This is also a unique method of drunkenness in Fuzhou.

The process is not complicated, but the finished product has a strong fragrance and is intoxicating, hence the name "白花花". The orange-red "白花花花花" is slightly sour and spicy, crispy on the outside and tender on the inside. It is a good product with rice and wine.

Needless to say, another large pot of drunken ribs was placed in the warehouse.

I went to the restaurant during work hours and the manager was there too.

He and Ke Baijia went to the corner to pull a stool and sat down. During this period, the restaurant served braised pork rice, which had been popular for several days. Moreover, it really saved a lot of trouble with a light and light soup.

However, there are some other problems at this moment, that is, this braised pork rice, and some people still think it is a little expensive.

The manager said: "I don't have to find a problem for you. I guess I can't find so many of this meat in winter to continue selling this rice. See if there are any cheaper alternatives and sell them across the board."

Ke Baijia was not asked: "After going to the Chefs Association, I also heard about some dishes from other places, and there was a set meal that could meet your requirements."

That is the salty rice among Fujian cuisine

Soak the dried mushrooms and scallops and shrimps, chop the shallots, cut the carrots and cabbage into very fine shreds, stir-fry the rice into dry pot until the color begins to turn yellow, add the mushrooms and appropriate amount of water into the pot. What is the right amount? It is less water than cooking dry rice. If you like it for special taste, then you can do it according to your own preferences.

Stir in hot oil and stir-fry the shallots until slightly yellow. Add cabbage and carrots and stir-fry. Add salt, chicken essence and pepper. After cooking, open the rice. Add the fried dishes. Cabbage and carrots are the soul, essence and characteristics that are indispensable.

As for meat and taro, it depends on whether you want to add it.

What lazy rice that Ke Baijia saw in a recipe in a book bar before is probably an extension of this salty rice.

Traditional dishes have basically changed their original appearance under time, people's consumption level and the overall environment.

Many people even go to the original cuisine without any authenticity or not. When they arrive at a place, they will cater to the local taste for business, which has led to a long time. Some people who have never been to the original cuisine can't tell whether the dishes are authentic. Some may even think, haha, this dish is not much different from the dishes we eat locally. It seems that those dishes are just ancient rumors.

Oh, I'm talking too far. Let's take a look at the current situation. This salty rice is more meat-saving, and you don't have to use fresh meat. You can use it with bacon, bacon, meat.

"That's right, then, you hand over it with your uncle? Do you need money or anything to ask me, and I will approve it now." The manager said happily.

Ke Baijia listed a list: "The rice should be better and suitable for cooking dry rice. It is best to get it to the south. If you can't get it, find the rice that is more consuming."

"Oh, I understand, what else can I want."

"You can last for about a month at most. It's cold wind in December, right? Then I will apply for a month-long onion, dried scallops, shrimps, and dried mushrooms, according to the amount of one month. I know a fellow villager who has been squatting at home. A friend who was given a gift from the association can also give some scallops and the like."

Ke Baijia, who made a relative out of nothing, said.

(End of this chapter)
Chapter completed!