Fish floss rice

Overview

I followed the trend a few days ago. Even though I know that as a senior "Late Night Diner" watcher, I have developed an aesthetic appreciation for this drama over the years, I still watched a few episodes of the domestic version. I won’t say much about the drama reviews. From Douban to Weibo to WeChat Moments, the sound of killing can be seen everywhere. But putting aside the advertising and candidates, and the transformation of chazuke rice into instant noodles, I still found a bright spot. For example, the fish floss rice episode. The original version is very simple to make. Put some bonito bonito on the rice and then drizzle it with soy sauce. It is called cat rice. I made it myself just after watching it, and to be honest, it wasn’t delicious. Maybe it was because there were few ingredients in China at that time, and the bonito festival I bought at one of the few restaurants on Moubao didn’t taste very good, but it was true that the cat rice was not good for my stomach. It’s like I’ve made the original Ochazuke rice, but I still really feel that it’s too unpalatable to have rice with just tea and plums. Not everything that looks delicious tastes delicious, and not everything that is appetizing to others is to your liking. In the domestic version, Huang Lei used steamed salmon to fry the fish floss, but he directly used canned tuna to save trouble. Following Huang Lei's method and making some changes, I made this version of fish floss rice. The crispy and delicious fish floss, the sweet and sour crunch of the golden root, the deliciousness of the seaweed, and the sweetness of the salad dressing all combine together to make it really delicious. After making it, bring it to the company and share it with the cats in the office. Everyone and the cat are very happy~~ Only the food that is suitable for the stomach will taste the same to each other!

Tags

• staple food
• home cooking
• rice
• lunch
• dinner
• canned tuna
• kim dae-geun
• light soy sauce
• mixed beans and rice
• oil
• onions
• seaweed
• sweet salad dressing
• white sugar
• salt

Ingredients

Steps

1. 1 Take the canned tuna meat out of the can and squeeze out the canned liquid.

   

2. 2 Tear into small pieces.

   

3. 3 Chop the onion into small pieces.

   

4. 4 Cut the golden root into small pieces.

   

5. 5 Cut the seaweed into thin strips.

   

6. 6 Pour some oil into the wok. When the oil temperature rises, add onions. Saute until fragrant. Add tuna, salt, light soy sauce, and sugar. Over medium heat, stir-fry constantly.

   

7. 7 Fry until the fish becomes dry and brown, then turn to low heat and continue frying until it becomes fish floss.

   

8. 8 Pour mixed beans and rice into a large bowl.

   

9. 9 Spread the fish floss over the rice.

   

10. 10 Sprinkle with golden root.

    

11. 11 Sprinkle with nori shreds.

    

12. 12 Pour on the salad dressing and serve.