Seafood Fried Rice
1.
Cut the chopped green onion and ginger slices for later use. I personally think that the ginger slices are cut a bit larger than the oil and the flavor is obtained, and then removed, otherwise it will affect the taste
2.
Blanch the peas and set aside
3.
Boil the squid rings over the water, and put some cooking wine and sliced ginger and green onions in the water when the water is over. Go fishy
4.
Same as above, but also blanch it with water from squid rings.
5.
The rice is best left overnight, or put a little less water when cooking to make the rice grainy. Note that if the rice is cooked overnight, it is best to heat up the rice before frying, so that it will not clump easily during frying.
6.
Stir-fry: first heat the oil, add the egg liquid and fry until it is formed, take it out for later use, add the oil again, add the green onion and ginger on a low fire, stir fragrant and take it out, add beef cubes, squid rings, shellfish, Stir-fry the peas and cooking wine until 7 is mature, add the hot rice and the formed eggs, and continue to stir-fry. Finally, add salt, sugar, and MSG to stir-fry for a few times.
Tips:
Novices should remember that the oil temperature should be low when sautéing meat and seafood, otherwise the splashing of oil and all kinds of hot may cut off your cooking prospects. It’s best to warm up the rice overnight so that it’s easier to fry. Pay attention to safety and be careful to burn it. Thank you
