First, the practice of stewed beef rice
1. Wash the rice, soak it in clear water for 30 minutes, then pick it up and dry it. Spread the beef tenderloin evenly and slice it. Add powder, oil, sugar, light soy sauce, oyster sauce, cooking wine, light soy sauce (all seasonings are mixed in sequence, and then one is put down) and marinate for 20 minutes.
2. Preheat the beaker with boiling water 10 minute. Shred ginger and red onion.
3. Add ginger and onion and stir-fry until fragrant, then add beef and stir-fry until it becomes discolored.
4. Do not wash the pan, pour a little oil, add rice and stir fry until the water is completely dry. Pour 250 ml of water and bring to a boil.
5. Pour the water out of the stewing beaker, immediately pour the rice and water in the pot into the stewing beaker, and stir to mix the rice and water evenly. Then pour the beef evenly into the stewing beaker, cover it and stew for at least 1 hour.
Second, the practice of stewing beakers and tremella soup?
1, tremella fuciformis and red dates are put into a stewing beaker, and hot water is added. Cover the beaker and wait for half an hour to an hour. Do whatever you want while you wait.
2. After half an hour to an hour, pour out the hot water in the stewing beaker and rinse the tremella with clear water. Then pick it into small flowers and take off the yellow tremella root.
3. Put a proper amount of rock sugar into the beaker, and put the picked tremella and red dates into the small flowers. Pour in the freshly boiled water and cover it.
Third, millet porridge.
1, Taomi, wash it a little.
2. pour boiling water. Don't pour it full here, leave a height below 1cm, cover it tightly and stew 1 min.
3. The first 1 minute belongs to preheating the cup, so after 1 minute, pour out the water, then fill it with hot water and cover it again.
Four, eight-treasure porridge
1. The night before, add half the boiling water (I used 470ml) to the beaker, cover it and stew for 5 minutes, then preheat it.
2. Pour out the preheated boiled water. Add 4 tablespoons of eight-treasure rice and 2.5 tablespoons of sugar, fill with boiling water, cover the lid and simmer.
Five, preserved egg lean porridge
1. Wash the rice, pour it into the milk pot and soak it in water. This way, the rice is easier to stew and the porridge tastes soft and waxy.
2. Add a small amount of starch and oil into minced meat, stir well, and store in the freezer. You can choose to eat directly with shredded ginger.
3. Dice half a preserved egg and put it in the refrigerator.
4. After getting up the next morning, first boil the water, pour it into the stewing beaker, tighten the lid and warm the cup. You can wash normally during the period.
5. After a few minutes, boil the rice directly with the water in the milk pot, and add minced meat and shredded ginger.
6. After the meat becomes discolored, turn off the fire and add a proper amount of salt to stir. Pour the boiling water out of the saucepan, pour the contents of the milk pot into the cup, and pay attention to the amount of water.
7. Pour in preserved eggs, stir and tighten the lid. Generally speaking, it can be eaten in 3 hours.