Ingredients: fried rice, mushrooms, chicken breast, fresh shrimp, scallops, asparagus or cabbage, scallops.
Accessories: chopped green onion, garlic, soy sauce, oil consumption, soy sauce, water starch, white pepper, salt, monosodium glutamate, etc.
Production method:
Prepare materials, soak mushrooms in water in advance, save the water for soaking mushrooms for later use, replace the belt with small pieces, cut fresh shrimp into small pieces, dice asparagus or Chinese kale, soak scallops for a while in advance and break them into filaments, and boil the mushroom water in advance.
Change the chicken breast into small pieces, add salt, white pepper and starch, and size by hand. This will make the chicken taste more tender and smooth, and seal it with a little oil when it is cooked.
Prepare 2 eggs and 500 grams of white rice, stir-fry into egg fried rice, and add a little salt and white pepper to adjust the bottom taste.
Add chopped green onion and ginger rice into a hot pot and stir-fry until fragrant, then add shredded scallops and stir-fry until fragrant.
Add the chicken breast and stir fry. After the chicken turns white, add fresh shrimp and scallops and continue to stir fry.
After all the chicken and seafood are cut, add the diced mushrooms and stir-fry until fragrant.
Cooking wine releases the flavor of ingredients along the edge of the pot, and then adds light soy sauce to taste.
Heat the water for soaking mushrooms in advance and put it into the pot, then add soy sauce to adjust the color.
Add vegetables before cooking, add 3 grams of salt, white pepper and a little monosodium glutamate, and stir-fry the ingredients on medium fire to make the soup more tasty and viscous.
Adding water starch three times will make the soup more viscous and even, and also make the dishes brighter.
Put the topping out of the pot and put it on the fried rice to eat it.