The method of making water chestnut chicken head rice

Need ingredients

Fresh and tender water chestnut kernels

250g

gorgon fruit

100g

chives

4 pieces

white sugar

Moderate amount: 1 teaspoon

starch

3g

salt

moderate amount

water

120g

edible oil

moderate amount

Method steps

1. Prepare the ingredients

2. Wash the purchased water chestnuts before removing their shells (you need to buy tender varieties to stir fry them for better taste, old ones with a lot of starch are suitable for cooking)

3. A sheller specially bought for eating water chestnuts

5. Clean the peeled water chestnut kernels several times

7. I will buy more and put some unpacked packages in the refrigerator to freeze, which is convenient for the season and can also dispel rumors

9. Remove the drained water

11. Cut into scallions

13. Semi finished products in place for processing

15. Add water chestnut kernels as the oil temperature rises

17. Add 100g of water

19. Add a little white sugar

21. Add chicken head rice

23. Add water starch and stir fry 5-6 times, then turn off the heat

25. Stir fry a few times

27. Eat well

Tips

1) 500g peeled water chestnuts, net weight 250g water chestnut kernels

2) There are several varieties of water chestnuts, green shell and red shell. How to distinguish between tender and old? The seller knows that the ones floating on the water are tender

3) Stir fry chicken head rice for 30 seconds to 1 minute, as a long time can affect the taste

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