Pastoral Cheese Baked Rice
1.
First, process the prepared ingredients. The green peas and corn kernels are soaked in water for later use. The onion is diced for later use. The pork brow meat is very tender. After shredding, add appropriate amount of salt, cooking wine and starch to marinate and stir-fry in oil for later use.
2.
Pour a small amount of salad oil in the oil pan and heat until 70% to 80% hot.
3.
Pour in the onion diced and stir fry until it is fragrant.
4.
Add green peas and corn kernels and continue to stir fry.
5.
If you like to eat heavy flavors, you can add a small amount of salt to taste.
6.
Finally, add the shredded pork and stir fry quickly.
7.
Put the fried ingredients on a plate for later use.
8.
Take a bowl of leftover rice and squeeze the rice grains apart. Don't have rice balls, otherwise it will affect the taste. Be sure to use leftover rice here. Fresh rice grains are too sticky to affect the taste.
9.
Pour the fried ingredients into the leftover rice and stir well.
10.
Take a binaural baking dish that can be heated in the oven, spread half of the rice evenly on the bottom of the dish, and press it firmly with your hands.
11.
Take an appropriate amount of shredded mozzarella cheese and sprinkle it on the rice. Those who like to eat shredded cheese can add more according to personal preference, so that the shreds will be more and longer.
12.
Spread the remaining rice evenly on the shredded cheese and flatten it.
13.
Finally, sprinkle a layer of shredded mozzarella cheese.
14.
Put the baking tray on the grill, select the middle layer of the oven, the temperature is 185 degrees, and the time is 15-20 minutes (the brand of oven is different, the amount of rice is different, please adjust the temperature and time by yourself), and see the surface cheese melted And it can be out of the oven when it is browned.
15.
The baked rice should be eaten hot, so that the cheese shreds will taste better!
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