Old-fashioned Hunan risotto remembers grandma's cooking and the warmest love.

Simple lunch, not simple taste. Fried rice with tofu, vegetables and eggs.

It's a very old-fashioned Hunan local dish. My grandmother used to cook it for me when I was a child.

I remember that my favorite thing to do at that time was to lie on the stove of the firewood stove and watch grandma cook.

I think she is simply the greatest magician in the world. She can make so many delicious foods easily.

The smoke from the kitchen curled up and was full of warm fragrance.

Sunlight leaks from the roof tiles,

Shining on grandma's kind face,

Every wrinkle sparkles,

It is simply the most peaceful oil painting in the world.

Now that I have grown up, every time I think of my grandmother, I will cook the dishes she once cooked according to my memory.

Thinking about her goodness, her smile, her story,

Warm body warms the heart.

Cooking is also increasing day by day, which means that you have one more craft. No matter what happens, you won't starve yourself to death.

This, perhaps, is the simplest inheritance of life.

The most important thing to cook risotto is this soup, and the oily tofu and eggs just give the soup base enough delicious food.

Eating risotto in winter is warm and comfortable.

The cooking method is at the end of the article, and you can check it later.

Copper grass bitten by fish grows vigorously in a bowl with a little water and sunshine. The beauty of life is really awesome.

Well, the sunshine today is really beautiful. Reading in the sun makes people sleepy and comfortable.

It's another full and beautiful day.

Cooking method:

1. Cut the bean curd obliquely into triangles, break the eggs and fry until cooked, and cut the vegetables into sections.

2. Take oil (lard) out of the pan, add minced garlic from Jiang Mo and stir-fry until fragrant, add oil tofu and stir-fry for 5,678 times, add salt, soy sauce, oyster sauce and white sugar to taste, and add water to stew for 10 minute.

3. Add eggs, leftover rice, stir well, add pepper, stew rice with high fire, add vegetables when the soup is less than half, and continue to stew 1 min (if it is raw rice, stew rice directly with seasoned tofu soup, personally think leftover rice is better).

4. Take your favorite amount of soup, pour in sesame oil and take it out of the pot. Sprinkle some parsley or chopped green onion if you like.

Personally, I suggest that there should not be too little soup, because you will constantly absorb soup when you eat? )