Chinese Food
Dried rice with bean and Kon
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Do you still remember those delicious food when you were a child? Even a bowl of ordinary rice can get the feeling of happiness and satisfaction. Kongfan, a Sichuan dialect, is a unique cooking skill in Sichuan and Chongqing. It needs to go through several steps, such as cooking rice, filtering rice soup, stir frying auxiliary dishes and slow frying on a small fire. The selection of auxiliary dishes is also very casual. Potatoes, sweet potatoes, taro, green beans, green vegetables, old pumpkins, peas, carrots, bacon sausage Almost anything. When I was a child, I didn't have IH, spherical cauldron and other electric rice cookers with various functions. I had a local stove at home. Chop firewood to make a fire. A common iron pot. Kon a pot of rice. There are rice, vegetables, rice soup, and pickles made by my mother. This simple taste is an ordinary, real and long-term happiness.
Cooking ingredients
Cooking Steps
Step1:Wash the rice. Just before the water in the pot boils, put in the washed rice. If the cold water pot. Rice will easily soft rotten. Not suitable for kongfu.
Step2:While cooking rice, pick and wash the string beans for use.
Step3:When the rice is not fully cooked and a little hard core is left in the middle, use Shau kei to filter out the rice soup. Rice soup is reserved. It's very nutritious. You can also add green vegetables to make green vegetable soup.
Step4:Filtered rice sou
Step5:Heat an iron pot. Pour in a small amount of cooking oil.
Step6:Put the prepared string beans in the iron pot and stir fry them a little. Add some salt to taste.
Step7:Spread the filtered rice on the Fried String beans.
Step8:Sprinkle a little water in the pot. Cover the pot cover. Turn off the minimum heat. Fry slowly on a low heat. It's about 20 to 30 minutes. You can smell a slight burning smell. Open the pot cover. Mix the rice and auxiliary dishes. Cover and simmer for 5 minutes.
Step9:Kon good rice. There is a thin layer of burnt pot at the bottom. The beans have a special fragrance. With rice soup, I can have three bowls of pickles.
Cooking tips:You can also use potatoes, sweet potatoes, taro, pumpkin, green vegetables, carrots, bacon sausage and so on. The water for cooking rice. Don't put rice until it's completely boiled. It's more suitable to put rice before it's quickly boiled. If cold water is put into rice, it's easy to boil and bloom. It's not suitable for kongfu rice. When frying auxiliary dishes, first add salt for seasoning, and then spread the cooked rice. Add a little more salt, so that the kongfu rice will taste. If the auxiliary vegetables are vegetables that are easy to come out of the water, sprinkle less water in the pot at last, or even do not add water. This should be adjusted according to the actual situation. There are skills in making delicious dishes.
