How to make preserved meat pumpkin rice

Speaking of spicy food, many people will drool. Usually, I like spicy food the most. When the autumn wind blows, many old Cantonese people are busy going to the supermarket to buy preserved meat, and some even make it at home. As an authentic Guangzhou native, Mei also likes to eat preserved meat. She said that good preserved meat is not only good with rice, but also cut a few slices of preserved meat and throw them into the wok to fry together when cooking, and the ordinary dish will immediately turn into a magical one. I believe that everyone has eaten a lot of preserved meat clay pot rice, so Mei decided to change the taste and use preserved meat to make fried rice. She said that you don’t need to put too much oil in this fried rice. As the temperature in the wok rises, the fat in the preserved meat will naturally overflow and penetrate into the rice, making the color of the rice shiny and attractive, and the fragrance is mouth-watering. In addition, Mei also warned everyone that although preserved meat fried rice is delicious, preserved meat has a high calorie content, and people with high cholesterol should not eat too much. No matter how fragrant the rice is, you still have to be patient for the sake of your health!

Ingredients (for two people)

Ingredients: Pumpkin (one piece), bacon (a small piece), Chinese sausage (two pieces), cold rice (two bowls)

first step

1. Wash the pumpkin, peel it and cut it into small pieces.

Step 2

2. Boil a pot of water and blanch the preserved meat.

Blanch it, don't cook it.

Step 3

3. Cut the bacon into fat and lean meat, and cut them into small pieces; cut the sausage into thin slices with a slanting knife.

Step 4

4. Heat 2 tablespoons of oil, fry the bacon over low heat until the fat is released, then add the pumpkin pieces and stir-fry.

Step 5

5. Add the cold rice into the wok and stir-fry together with the pumpkin and bacon.

Step 6

6. Add some water, cover the pot and simmer for about 5 minutes. Open the lid and stir the rice with a spatula, then add a few drops of light soy sauce for seasoning.