看了《四川烹饪》今年第8期杨春明的《风味别具的炒八宝饭》一文，不由得使我想起了自己也曾制作过“先蒸后炒”的八宝饭。那是在不久前，由于我们厨房里的蒸屉忙不过来，于是我的几位师傅便想了个办法，将晾冷了又无法回笼的八宝饭炒热后端上桌。没想到这样做出的八宝饭竟受到 Read the “Sichuan cuisine” the eighth of this year Yang Chunming “flavor unique fried rice pudding,” a text, could not help but remind me that he had also produced a “steamed first fried” rice pudding. It was not too long ago that due to the busyness of the steamer in our kitchen, several of my masters thought of a way to put the pudgy rice, which was cold and unmanageable, back to the table. I did not expect this meal made by the Eight Treasure actually received