Oil Stuffed Rice White---a Simple Step to Make Oil Stuffed Vegetables Tasteful

Name: Oil Stuffed Rice White---a Simple Step to Make Oil Stuffed Vegetables Tasteful
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Zizania; Some Chives; Some Soy sauce; Some Sugar; Some Chicken Essence; Some Salad oil

by Water slowly

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Generally, when making oily stuffed vegetables, the oil is added first, then the main ingredient, and then seasoned. But here I teach you a little trick for children's shoes. After the oil is in the cold pan, add an appropriate amount of light soy sauce, mix well and then heat the pan, and then add the main ingredients. The next order is the same. Doing this will allow the taste of light soy sauce to be absorbed into the dish when the dish is heated in the pot, making your oily stuffy vegetables tasteful! Use this method to make oily eggplant and oily chili. . . . . . All can be dropped! "

Ingredients

500g Zizania
Some Chives
Some Soy Sauce
Some Sugar
Some Chicken Essence
Some Salad Oil

Oil Stuffed Rice White---a Simple Step to Make Oil Stuffed Vegetables Tasteful

1. Wash the bamboo shoots, cut them into small hob pieces, and scald them with hot water.

Oil Stuffed Rice White---a Simple Step to Make Oil Stuffed Vegetables Tasteful recipe

2. Put a little oil in the cold pan.

3. Pour an appropriate amount of light soy sauce in the cold oil and stir well. Then light the fire and heat the oil pan to 50% heat.

4. Add rice whites and stir fry.

5. Add two teaspoons of sugar. Generally, the sugar is put in the end, but I am more used to putting it in the seasoning. I think this will make the dishes more delicious and easier to grasp.

6. Add a small amount of water and cook for a while.

7. If you think the color is light, you can add an appropriate amount of old soy toning.

8. After the water is almost boiled dry, add chicken essence. Stir fry again.

9. Sprinkle chopped green onions at the end.

10. Alright, out of the pot! Began to eat!

11. One more piece!

Tips:
1. Be sure to put the light soy sauce in cold oil. You don't need to heat the oil pan too hot to put the bamboo shoots.

2. Light soy sauce is generally salty, so there is no need to add additional salt!

3. You can also add spicy according to your own taste.