✩★ Julie's FreeStyle Fried Rice ★✩
I never follow the same rule cook for Fried Rice, and also it is time to collecting all the ingredients from the fridge then used to cook.
I never follow the same rule cook for Fried Rice, and also it is time to collecting all the ingredients from the fridge then used to cook.
I collecting rice every day(need four serving); check all the useful ingredients from refrigerator; fried eggs; no specific oil(Butter or Olive Oil...etc). The fixed thing just : Cook ingredients first、using pepper salt only、mixing green onion on the last.
Today's Fried Rice contains: Rice, Sausage, White radish, Carrot, Baby Corn, Okra, Onion, Green Onion, Cabbage, Egg, Plant Butter, Pepper Salt.
Although my Fried Rice it tastes ok but I still felt my cooking skill was stupid. When I cook for more than one serving usually had some mistake happened? I hope I can improve cooking skill, can somebody teach me?
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【2016.11.03 - Revised Edition】
I never follow the same rule in cooking for Fried Rice. I also collect ahead of time all the ingredients from the fridge then use them for cooking.
I collect rice every day(for four servings), check all the useful ingredients from the refrigerator, fried eggs, no specific oil(Butter or Olive Oil) etc. The fixed thing that I do is just cook the ingredients first, using pepper salt only, then mix the green onion on the last.
Today's Fried Rice contains: Rice, Sausage, White radish, Carrot, Baby Corn, Okra, Onion, Green Onion, Cabbage, Egg, Plant Butter, Pepper Salt.
Although my Fried Rice taste ok but I still feel my cooking skill is stupid. When I cook for more than one serving I usually had some mistakes. I hope I can improve my cooking skill, can somebody teach me?
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中文小日誌
11/04 茱利亞的 FreeStyle 炒飯便當
沒有一定做法就是我花式炒飯的作法，也是冰箱食材大會炒的時刻。我收集每天多出一份的白飯，到了準備做週五炒飯時正好有四人份；把冰箱裡適用的食材收集一概切丁備用；蛋～有時淋蛋液直接炒有時先炒蛋；用油有沒有特定～通常看心情選定；固定的是～炒料先預熟+單一胡椒鹽調味+蔥花起鍋前拌入。
今天的炒飯內含：白飯、香腸、白蘿蔔、胡蘿蔔、玉米筍、秋葵、洋蔥、蔥花、高麗菜、雞蛋，使用植物性奶油、胡椒鹽調味。
儘管最後的炒飯成品吃起來尚可，但有個苦惱始終存在：單人份與多人大份量的製作真是不一樣，常常做單人份狀況ＯＫ，但做放大版時就頻有製作小插曲發生，好想去學如何做好炒飯噢！
沒有一定做法就是我花式炒飯的作法，也是冰箱食材大會炒的時刻。我收集每天多出一份的白飯，到了準備做週五炒飯時正好有四人份；把冰箱裡適用的食材收集一概切丁備用；蛋～有時淋蛋液直接炒有時先炒蛋；用油有沒有特定～通常看心情選定；固定的是～炒料先預熟+單一胡椒鹽調味+蔥花起鍋前拌入。
今天的炒飯內含：白飯、香腸、白蘿蔔、胡蘿蔔、玉米筍、秋葵、洋蔥、蔥花、高麗菜、雞蛋，使用植物性奶油、胡椒鹽調味。
儘管最後的炒飯成品吃起來尚可，但有個苦惱始終存在：單人份與多人大份量的製作真是不一樣，常常做單人份狀況ＯＫ，但做放大版時就頻有製作小插曲發生，好想去學如何做好炒飯噢！
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