Many children like to eat rice, so does my family. I've been yelling at rice all day, so I changed my way to make delicious rice. I found that the hot cabbage baked rice was delicious. Let's talk about it and share it with you.
Ingredients: overnight rice (or leftover rice) 200g hot cabbage 80g (pickle soup also requires a little), carrot Half Root shredded soybean sprout 50g (about 40), mozzarella 50g (about a handful)
Seasoning: 2 tbsp vegetable oil (30ml), 1 / 2 tsp salt (about 3 G)
Practice:
1) Peel the carrot and cut it into shreds. Wash the bean sprouts and drain them. Shred the spicy cabbage and set aside.
2) Put vegetable oil in the wok and heat it over high heat. When the oil temperature is 5% hot, put in carrot shreds and soybean sprouts. Instead, stir fry the carrots and soybean sprouts over medium heat
Soften (about 2 minutes).
3) Then add the hot cabbage (with soup) and stir fry for 2 minutes. Then pour the rice into the pot, press it gently with a spatula, stir evenly, add salt, and then add more
Stir for a few times to make the salt even.
4) Put the fried hot cabbage rice into the baking bowl (the height is 3 / 4 of the baking bowl), sprinkle a layer of mozzarella cheese on the surface of the rice, put it into the preheated oven, and bake it at 180 ℃ for about 12-15 minutes.