| food | Food type | Main Ingredients | Take time | Serve |
|
Western food |
Rice Dishes |
Beef | 45 Min |
1 place |
ingredient
- 1 piece Hamburger meat
- 160 grams gravy sauce
- 15 grams mayonnaise
- 1 gram chopped parsley
- 240 grams minced meat
- 40 grams chopped onion
- 15 grams fresh chopped shiitake mushrooms
- 150 grams of fresh milk
- 40 grams bread crumbs
- 2 grams of salt
- 2 grams ground pepper
- 4 grams of sugar
- 15 grams all-purpose flour
- 30 grams vegetable oil
- 15 ml olive oil
- 25 grams chopped onion
- 100 grams of tomato sauce
- 70 ml red wine
- 200 grams Japanese Demi-glace Sauce
- 100 grams chicken stock
- 3 grams of salt
- 2 grams ground pepper
- 5 grams of sugar
- 20 grams unsalted butter
- 2 grams of salt
- 15 ml oil
- 125 grams of cooked Japanese rice, 250 grams
- 10 grams of fresh chopped shiitake mushrooms
- 30 grams chopped onion
- 20 grams chopped carrots
- 50 grams of tomato sauce
- 3 grams of salt
- 1 gram ground pepper
- 4 grams of sugar
- 15 grams oil
- 10 grams unsalted butter
Preparation
- Soak breadcrumbs in milk until soft, then add all ingredients and knead until smooth. Shape into balls.
- Heat a pan with olive oil and sauté onion. Add a little reduced red wine. Add demi-glace, tomato sauce and stock. Simmer together.
- Season with sugar, salt and pepper. Simmer together again. Then add unsalted butter and set aside.
- Beat the eggs with salt until well blended. Then heat up the rice bran oil in a pan. Add the eggs to the pan and make scrambled eggs.
- Heat a pan with oil and stir-fry with onion, mushrooms and carrots. Then add rice and stir-fry. Add tomato sauce, season with salt, sugar and pepper. Stir-fry all ingredients together and add unsalted butter.
- Arrange the fried rice on a plate, then add the scrambled eggs, pour the demi-glace sauce over it, then place the Hamburger on top. Garnish with mayonnaise and chopped parsley.
