Shanghai Vegetable Rice Xiaokang Version

Shanghai Vegetable Rice Xiaokang Version

Overview

The well-off version of Shanghai vegetable rice, made by Shanghai families now, is different from most small restaurants outside. Shanghai cuisine was originally divided into three schools: Northern Jiangsu, Jiangnan and Zhejiang. The methods are different and the ingredients used change with the seasons. Most small restaurants outside Shanghai now serve out-of-town versions. Not counting Shanghainese dishes

Tags

Ingredients

Steps

  1. Rice,

    Shanghai Vegetable Rice Xiaokang Version step 1

  2. Sausage

    Shanghai Vegetable Rice Xiaokang Version step 2

  3. Bacon

    Shanghai Vegetable Rice Xiaokang Version step 3

  4. Bacon and diced sausages.

    Shanghai Vegetable Rice Xiaokang Version step 4

  5. Put water, bacon, sausage and salt on the rice. Start burning.

    Shanghai Vegetable Rice Xiaokang Version step 5

  6. Cook until the switch does not turn off and take it out before it is fully cooked.

    Shanghai Vegetable Rice Xiaokang Version step 6

  7. Stir-fried vegetables in lard.

    Shanghai Vegetable Rice Xiaokang Version step 7

  8. When the vegetables are ripe, add rice and stir-fry.

    Shanghai Vegetable Rice Xiaokang Version step 8

  9. Fill the bowl.

    Shanghai Vegetable Rice Xiaokang Version step 9

  10. Invert the dish.

    Shanghai Vegetable Rice Xiaokang Version step 10

  11. Add garnishes and drunken crab.

    Shanghai Vegetable Rice Xiaokang Version step 11

  12. Seaweed and shrimp skin soup

    Shanghai Vegetable Rice Xiaokang Version step 12