- March 10,2023
Thousand sheets are also called tofu skin, and thicker ones are called thousand-layer tofu. The production process of tofu is unique in our country, it processes soybeans very well and uses most natural and simple method to improve use and taste of soybeans to a higher level. Tofu is widely used, with Qianzhang taking second place. The dish presented today is boiled dried grated rice, which is both beautiful and delicious, its ingredients are popular and common among public. Stew a plate of such dishes in cold winter as hearty and warm.
Let's prepare ingredients first:
Cut ginger into diamond-shaped slices, green onion into slanting blades, and garlic into thin slices.
Slice millet peppers with slanting blades and combine them with shallots, ginger and garlic for later use.
Chop a few green onion leaves for later use.
Cut breakfast meat into thin slices and put them in a pot for later use, and cut mushrooms into small pieces for later use.
Place a small amount of dried shrimp in a bowl, soak in water and set aside.
A thousand sheets are cut into thin pieces and folded into a basin for later use.
At this point, all ingredients are ready.
Next, clear a thousand sheets
Boil water in a saucepan, pour cold water into Qianzhang, wait for the water to boil, add a spoonful of salt.
Add mushrooms, breakfast meat, shrimp and blanch for 30 seconds.
Take out prepared thousand sheets, fungus and meat lunch, rinse with clean water and drain for later use.
Pour rapeseed oil into pot, use rapeseed oil, taste is more fragrant,
Add onion, ginger, garlic and millet, fry a few times to release aroma,
Add the required amount of water, pour blanched leaves, mushrooms and meat lunch.
After boiling water, start adding seasonings below,
Add a spoonful of salt, a spoonful of chicken powder, a spoonful of pepper, dissolve seasoning,
Simmer for about 1 minute, then you can remove from pan and put on a plate, and then sprinkle with a little green onion for decoration.
Okay, this simple and delicious boiled dried rice is ready.
