1. Ingredients: Jiantan long fragrant silk rice 150G Jiantan white glutinous rice 150G Sabah fish (the fish with few thorns will do) 100G shrimp tail 5 corn carrots green beans Appropriate seasoning: oil, salt and cumin powder for 4-5 people
2. Let’s cook the rice first. The best rice-water ratio for Jane rice is 1:1.
3. It takes a while to cook the rice. This will allow you to do other preparations first. Chop carrots, corn, and green beans for later use.
4. Peel the shrimp tails and cut into small pieces
5. Put an appropriate amount of oil in the pan to heat up the fish
6. Fry until golden on both sides and ready to cook. You can use chopsticks to open the middle to see if it is ripe.
7. The fried fish is cut into small pieces for later use. I use chopsticks to follow the texture. This is better than chopped and fried.
8. Add appropriate amount of oil to the frying pan, add shrimp tails and stir fry for 10 seconds.
9. Add the chopped vegetables, stir-fry for about 1 minute and 30 seconds on medium heat, and the aroma is almost the same.
10. Put the fried mixed vegetables and shrimp tails into a large bowl, add the prepared small fish pieces, add some salt and cumin powder and mix well, including the amount of rice.
11. Add the cooked rice and mix well.
12. I don’t have a glove at home. I take a fresh-keeping bag and dig a spoonful of rice into my hand.
13. For breakfast, afternoon tea and snacks are all good choices
