Butterfly Pea Flower Fried Rice
1.
Soak the butterfly pea flowers in water until the dark blue juice is soaked. In the morning, the time is urgent. Soak in boiling water or warm water to shorten the soaking time. The more you put the bean curd, the darker the color.
2.
Clean the rice, put it in a rice cooker, add the water to soak the bean curd, and cook it as usual. The rice used to make fried rice will have a better texture with less water.
3.
This is steamed butterfly peas rice, the color is amazing, right? Put it out and let it cool slightly. It is best to cook it one night in advance, put it in the refrigerator, and fry it in the morning. The grains are distinct and strong, and it is much better than the hot rice that has just been cooked.
4.
Put all the vegetable grains in a pot of boiling water and blanch them until they are eighty mature, remove them and let them dry.
5.
Put an appropriate amount of oil in the pan, pour the blanched vegetables into the pan, and stir-fry the water on the surface to evaporate.
6.
When the vegetable grains become dry, turn the heat to a low heat, add the rice and stir fry together. When frying the rice, be sure to fry the rice on a low heat. Fry and fry the rice slowly. The rice grains will gradually become crystal clear and loose. Add salt at this time. Season and stir well.
7.
Put the fried rice into a bowl with a round bottom and press it firmly with a spoon. Be sure to press it firmly so that it won’t fall apart when it comes out. For the shape of the rice, you can choose a container with different bottoms according to your preferences, and the bottom is flat and beautiful.
8.
Take a plate and buckle upside down on the rice, turn it over, and buckle the rice upside down on the plate, so that it can be served.
9.
My son likes to eat vegetables, so I blanched some shredded cabbage.
10.
Put the hot shredded cabbage around the fried rice.
Tips:
Fried rice needs to be tough, and two tips must be kept in mind: First, the rice must be cold. The rice cooked overnight is better. The rice is not very sticky after the night, and it is easier to fry. If it is fresh, cook it as hard as possible.
Secondly, the rice should be turned to a low heat when the rice is put in the pot, because the rice is lumpy at the beginning, so you need to slowly heat it to fry them. At this time, if you use a high fire, all the rice at the bottom will get to the bottom of the pot. This step is mainly to make the rice. The moisture in the rice is fully volatile, which is a key step to ensure that the rice particles are dispersed and the taste is strong and elastic. After the rice grains are loosened by heat, they can be turned into high heat and fried, and they can be quickly fried until they are crystal clear.
