Stir-fried Rice
by Mei Jue Kitchen
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Raw materials.
2. Soak the jellyfish in cold water for 4 hours, wash and shred; put the mustard in a bowl with boiling water to make a paste, leave it in a hot place to ferment for 15 minutes, wash the sea rice and soak in cold water, wash the cucumber and shred, and wash off the coriander Cut leaf root into sections, mince garlic, and cut ginger into thin strips.
3. When the pot is heated to 80-90 degrees, add the jellyfish and blanch it for 10 seconds, quickly remove it and let it cool for later use.
4. Control the moisture and put it on the plate, add vinegar, stir and mix evenly for later use;
5. Add 1/2 tablespoon of oyster sauce to the bowl, add an appropriate amount of soaked sea rice water to dilute, put on a tray and steam for 15 minutes, then add light soy sauce, sugar, sesame oil, chili oil, monosodium glutamate, salt and mix thoroughly after cooling.
6. Place cucumber shreds, jellyfish shreds, dried sea rice, coriander stalks, ginger shreds, minced garlic, and mustard on the plate.
7. Pour a bowl of juice into the plate, mix well and serve.
