Hokkien Carrot Rice
by Sago Fiona
Favorite
Difficulty
Easy
Time
1h
Serving
4
Southern Fujian people like to eat salty and dry rice, and I don’t know where it originated. Carrot rice occupies a big place in my childhood memory. It was nine years or so. At a construction site behind the house, every day at noon, a large pot of firewood rice and radish rice were cooked on a temporary stove. At lunch time, the scent of rice simmered with radish and meat often arouses my gluttons. So she begged her mother and asked her to carry a large bowl of white rice to the construction site in exchange for a bowl of carrot rice. This is the case every day. Over time, the chef at the construction site will bring a large bowl to my house every time after cooking. In that winter, I basically ate big pot of rice from the construction site every day. .
Now I often cook all kinds of salty and dry rice, eating radish in winter and ginger in summer, and eating radish rice in winter is perfect. In the past, the salty and dry rice was not as refined as it is now. The rice at the construction site at that time was only made of refined lard residue and a small amount of fat. Nowadays, with the improvement of living standards, a bowl of dry salty rice is no longer an ordinary dry salty rice. People use all kinds of ingredients on hand to cook more delicious and balanced rice.
I like the smell of firewood hot pot. This time I used the Supor steam ball kettle with a half-boiled and half-steamed feeling, and the firewood pot function was selected. The cooked rice really feels like a big pot of rice, and the cooked rice has distinct grains. . The bottom layer of fried rice, not sticking to the pan. . Let me fall in love with salty and dry rice even more.
Now I often cook all kinds of salty and dry rice, eating radish in winter and ginger in summer, and eating radish rice in winter is perfect. In the past, the salty and dry rice was not as refined as it is now. The rice at the construction site at that time was only made of refined lard residue and a small amount of fat. Nowadays, with the improvement of living standards, a bowl of dry salty rice is no longer an ordinary dry salty rice. People use all kinds of ingredients on hand to cook more delicious and balanced rice.
I like the smell of firewood hot pot. This time I used the Supor steam ball kettle with a half-boiled and half-steamed feeling, and the firewood pot function was selected. The cooked rice really feels like a big pot of rice, and the cooked rice has distinct grains. . The bottom layer of fried rice, not sticking to the pan. . Let me fall in love with salty and dry rice even more.
