Pineapple Rice
1.
Cut the pineapple from two thirds with a knife to make a small grid. Do not cut through
2.
Use a spoon to remove the pineapple meat and cut into small pieces. Preheat the oven to 180°C
Put the empty pineapple shell in the oven and bake for 20 minutes to dry the moisture and set aside
3.
Prepare prawns (peel off the shells and open the back of the prawns and remove the intestines)
Then add 5ml of cooking wine, 0.5g of white pepper, 0.5g of salt
Pickled and spare onions, green red peppers, sausages, carrots, all cut into small diced green beans in Nao Shui for later use
4.
Pour 10ml of camellia oil into the wok and fry the shrimps until they are mature.
5.
Pour another 20ml of camellia oil egg into the wok. Knock it directly into the pan and use chopsticks to spread it out.
6.
Leave the bottom oil in the pot, add onions, sausages, and carrots, stir fry for a minute, then add green beans and green red peppers in turn
7.
Continue to stir-fry for half a minute, then add white rice, shrimp, egg and stir fry, then add 5ml light soy sauce, 1.5g salt, 1g white pepper
Stir-fry evenly and finally put the pineapple chunks into it and put it in the baked pineapple shell
8.
Began to eat
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