Economic development has put us under increasing pressure, and we have to spend longer and longer time in the company every day. As a result, we have to pick up our phones to order takeout every day, but our hearts are full of aversion to takeout. So, on weekends and holidays, we all like to cook our own meals. Now, let me tell you about the recipe of seafood-style spicy cabbage fried rice. 1.1 Fry the eggs and set aside. Some people like to eat tender and broken ones, but I prefer the golden and older ones. I fried two, you can add more if you like. 2.2 Prepare the necessary materials. In fact, there is no such thing as authentic cooking. What you cook is authentic, and what he cooks is authentic, right? So as long as you like to eat it, it's fine. Fried rice is a very independent and rich food. 3.1 Stir-fry until golden (I prefer this taste) and add the kimchi. I bought it in bags and it was already quite chopped, so no need to cut it. If you like, you can cut it finer. Stir fry. 4.2 Leave some oil in the pan and stir-fry the chopped fish tofu and coriander meatballs. I have a special preference for fish tofu, so feel free to experiment with the variety of meatballs. 5. Because the kimchi in this bag is a bit sour, I added tomato sauce to make the color look better. After stir-frying evenly, add a little sugar to make the taste better. It seems that apples and pears are used in the production process of homemade kimchi, which makes the taste sweeter. The ones bought don’t have them, so I added some sugar. Not too much. 6. Then add the amount of rice you need, stir fry the rice and sauce evenly, and add a little salt as appropriate. Finally, add the fried eggs and stir well, then you can serve. 7. Peel the cooked shrimps and add unfried kimchi to the dish to make it taste more refreshing. Of course, the comprehensive absorption of nutrition cannot be separated from delicious food. The seafood-style spicy cabbage fried rice that I’m going to introduce to you today is a nutritious and simple dish to make. If you like cooking, go and try it now. |
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