1. After removing the mud and tendons, add appropriate amount of rum and 1 gram of salt to marinate for 5 minutes and then drain; the corn kernels are soaked in water; the bamboo shoots and sausages are drenched in water and cut into cubes; the eggs are beaten after adding 2 grams of salt.
2. Pour oil into the pot. When it is 70% hot, pour in the sausage and shrimp, and stir-fry for 2 minutes.
3. Add corn kernels and diced bamboo shoots, and continue to stir-fry for 2 minutes.
4. Add the cold rice, reduce the heat to medium and low, and continue to stir fry until the cold rice is heated and the grains are scattered (the cold rice will be relatively hard when it is just cooked, so you must turn down the heat and stir it patiently).
5. Mix the chopped green onions in the egg batter first, then slowly pour them into the pot and spread them evenly on the rice.
6. Continue to stir-fry on medium-low heat until the egg mixture is slowly dried.
7. A plate of fragrant egg fried rice is finished.
1. The rice must be cold, and it must not be too dry or too wet. The cold rice will be relatively hard when it is just cooked. At this time, be sure to turn down the heat and stir-fry patiently until the rice particles are scattered. (I remember once watching a TV show, a chef said that the rice grains of egg-fried rice must be fried until the rice grains dance in the pot. The implication is that the rice grains are fried to the Q bomb.)
2. Share with you a method of preserving chives. Fresh chives are cleaned, rinsed, and then drained. Then they can be sealed and frozen directly in a fresh-keeping bag, or they can be chopped and sealed and frozen. When you want to use them, directly in the refrigerator Just take it out from the freezer. The chives preserved in this way will not lose the original fragrance of the chives, and it is very convenient to use.