"VAK" is the Manchu language, which means "beat rice bag", "rice bag" and "Baoer rice". In different seasons, different materials are used to mix rice with mayonnaise, shallot, coriander or all kinds of seasonal stir fry. The rice is wrapped with washed vegetable leaves or Suzi leaves and eaten with both hands. It is convenient, fast and delicious. This kind of eating method of integration of meals is to "make rice bags".
Practice:
1. Stewed rice: the rice for making rice bag is composed of millet and rice. It is called "two rice" in the northeast. Make the second rice, wash the rice and millet separately, then put the rice into the pot first, and finally put the millet on the rice, and then cook it.
2. Sauce making: beat the eggs evenly, cut the shallots into pieces, and dice the peppers for later use. Put 4 tablespoons of salad oil into the pot. When it's 7-80% hot, pour in the egg liquid. Don't worry about the aging of the egg. When the eggs are all cooked, onion powder and pepper powder, super fragrant, add sauce and stir fry evenly, stir fry the eggs as far as possible, sprinkle a little pepper powder and a little water, continue to stir fry for about 1 minute, and then turn off the fire when the strong sauce fragrance comes out.
3. Mashed potatoes: peel the potatoes, steam them in a pot for 30 minutes, or heat them in a microwave for 10 minutes.
4. Side dishes: dip shallot, coriander and chili in water for 10 minutes, cut shallot into scallion, cut coriander into pieces, cut chili into pieces for standby.
5. Making rice bag: mix all seasonings into rice, stir evenly, and wrap it with lettuce.