American Shallot Oil Mixed with Bacon Rice

Name: American Shallot Oil Mixed with Bacon Rice
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Family of 4 people eating White rice; 8 or 10 capsules Mini red onions; 1/2 a catty Milk cabbage; hemisphere cabbage; 1/2 a catty to eight taels Chinese cabbage; According to the usual amount of fried 1 dish Cooking oil

by Walking woman

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

This recipe refers to the book <Half-full> by Ouyang Yingji, a literati and designer

The most enjoyable thing about cooking this vegetable rice is that I can "spend" vegetables in a big way! In addition, it not only satisfies the difficulties of the two old people who have a bad mouth and can't eat too many vegetables, but also gives children like Tao Tao who don't like to dip vegetables in a concentrated way.
The meal is integrated, which saves time and effort, and saves the amount of washing after eating. The rice absorbs the salty bacon, the sweet flavor of the vegetables, and the fragrant rice with red onion. "

Ingredients

Family of 4 people eating White Rice
8 or 10 capsules Mini Red Onions
1/2 a catty Milk Cabbage
hemisphere Cabbage
1/2 a catty to eight taels Chinese Cabbage
According to the usual amount of fried 1 dish Cooking Oil

American Shallot Oil Mixed with Bacon Rice

1. 1) Prepare the bacon: wash and cut the shallots: remove the clothes and slice the milk cabbage: shred the leaves, and chop the stalks together with other vegetables. Wash the rice with 1/3 less water than usual, and soak it for a while.

American Shallot Oil Mixed with Bacon Rice recipe

2. 2) When starting to make, take two woks at the same time, one on high heat, and turn the heat to low to fry the shallots until crispy. (Don’t let it go when you see it. It’s not easy to fry and it’s crispy, and it’s easy to turn black and bitter once it's over. If you fry it, you will have the meaning.) In another oil pan, first fry the bacon and cook the rice. Halfway through, put the bacon cubes into the rice pot. Put all the vegetable ingredients in the leftover oil, stir-fry, cover and turn to low heat to produce a small amount of vegetable juice (if vegetable juice is low, add half a small cup of water). Seeing that the rice cooker starts to jump out of the number, when the countdown enters, immediately put the vegetables and the juice into the pot and mix well.

3. At the last moment, mix part of the shallot oil and shallot shavings into the rice. The rice that absorbs the salty flavor of bacon, the sweet flavor of vegetables, and the flavor of red onion is really a bowl after bowl, and it's a great satisfaction that you can't stop!

Tips:
Note 1: The current bacon is less salty, so when cooking ingredients, salt should be added. But be careful not to put too much.

Note 2: If the material is prepared earlier, you can also use only one oil pan. The bacon is fried first, and after the red onions are fried, the vegetables can be put into the frying pan by hand. In this way, the oil can be less costly, and it doesn't take up much of the pot.

Note 3: The water put in the rice must be 1/3 less than usual. Because the vegetable juice will also be poured in later, but the bibimbap is definitely not soaked rice. After adding the vegetable juice, it will still have hardness and it will be delicious.