Go home during the holidays and learn all kinds of rice bowl recipes

Potato and beef rice bowl

Ingredients

Beef, potatoes, star anise, Watercress, ginger, oil, salt,

Soy sauce, cooking wine, water starch

Tutorial

1. Wash the beef and cut into pieces against the grain. Add a little salt, cooking wine, water starch and marinate for 15 minutes.

2. Peel and wash potatoes, cut into small pieces, soak in water, slice ginger and set aside.

3. Heat oil in a pot, sauté ginger slices and star anise until fragrant, add beef cubes and stir-fry for a few times, add potatoes and stir-fry, then

add soy sauce and watercress Stir well.

4. Pour 2 bowls of water into the pot, cover and bring to a boil over high heat, then simmer over low heat for about 40 minutes, then pour it over the rice

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5. If you don’t want too much soup, you can turn on high heat to reduce the juice. When the soup in the pot becomes thick, you can take it out of the pot.

Grilled eggplant rice bowl

Ingredients

Eggplant, tomato, green pepper, onion, ginger, beef sauce

Tutorial

1. Slice the eggplant, rub it evenly with salt, and marinate until the water comes out. Then rinse with water and dry. Pay attention, be sure to dry it! Don’t let the eggplant get wet when you put it in the pot

2. Heat oil in the pot, add onion and ginger, stir-fry until fragrant, add the eggplant and stir-fry. Be sure to keep the oil temperature high to prevent the eggplant from absorbing too much oil

3. Then add the green pepper

4. Finally, add the sliced ??tomatoes, stir-fry briefly and then add two tablespoons Beef sauce. Or match it with other sauces according to your own taste

5. Pour the cooked eggplant on the rice

Sweet and Sour Pork Rice Rice √ Ingredients

Pork tenderloin, baby greens, rice, ginger, green onions, cooking wine, dark soy sauce, mature vinegar

White vinegar, sugar, starch√Tutorial

1. Tenderloin Wash and cut the meat into cubes, soak the bleeding water in water, squeeze out the blood and wash thoroughly

2. Wash the green vegetables and cut them in the middle. 3. Put the tenderloin in a pot, add water to cover the meat and bring to a boil over high heat. , skim off the foam, add cooking wine, ginger, and mature vinegar (about 2 soup bowls), cover and simmer over low heat for about 20 minutes, remove the meat, turn to high heat, add the green vegetables, blanch until cooked, remove. 4. Heat the wok and pour Add a small amount of cooking broth, add dark soy sauce (a small amount), white vinegar, sugar, and salt. Add the meat pieces and stir-fry until browned. Thicken with starch to reduce the juice. Sprinkle with chives. 5. Put the rice in a bowl and place it on the side of the plate. Add the green vegetables and top with the tenderloin.

Kung Pao Chicken Rice Bowl

Ingredients

Half a pound of chicken breast, 1 small carrot , half a cucumber, 1 red pepper, 1 clove of garlic, two bowls of steamed rice, a small bowl of fried peanuts, two tablespoons of cooking oil, one and a half tablespoons of soy sauce, one tablespoon of vinegar, one tablespoon of sugar , a small spoonful of salt, a small spoonful of cooking wine, a small spoonful of MSG, and a large spoonful of Bixian bean paste

1. Pat the chicken with a kitchen knife to remove the fascia, and then cut it into desired pieces. square pieces and pour them into a bowl

2. Prepare the side dishes, cut the cucumber and carrot into pieces the same size as the chicken, mince the garlic and red pepper

Cut into small pieces and prepare peanuts

3. Marinate the chicken with a little cooking wine, a little salt, a little soy sauce and pepper for fifteen minutes. Remember to add some salad oil.

4. Heat oil in a hot pan. When the oil starts to smoke, stir-fry Pixian bean paste, then add garlic and chili and stir-fry until fragrant. Be sure not to burn it.

5. Add chicken and stir-fry until Turn into white and cut into pieces.

6. Then add the fried peanuts, cut carrots and cucumbers

7. Then pour it into a bowl and stir-fry for three or four minutes. Feel it. It’s almost out of the pot, now put the rice on a plate

8. Put the rice on a plate and then cover the fried Kung Pao Chicken with the fragrant Kung Pao Chicken Rice and it’s ready

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Curry Beef Rice Bowl

Ingredients

Half a pound of beef, two spoons of coconut milk (coconut milk powder), 1 potato, three spoons of curry powder, top carrots 1, dark soy sauce, salt, cooking wine, starch, appropriate amount of black pepper, half onion

Tutorial

1. Wash the beef, cut into small cubes, and pat with the back of a knife Pine

2. Add a little salt, black pepper, cooking wine, and starch to the beef and marinate for about half an hour

3. Cut potatoes and carrots into cubes, and cut half of the onion into minced pieces

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4. Pour a spoonful of salad oil into the marinated beef and mix well

5. Heat the pot with cold oil, stir-fry the beef and set aside (the pot must be very hot) Heat)

6. Add carrots to the pan and stir-fry, then add potatoes and minced onions

7. Add curry powder, bring to a boil, add coconut milk

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8. Add a little dark soy sauce to adjust the color, continue to cook until the potatoes and carrots are cooked, add the fried beef and continue to cook

9. Cook until the potatoes and carrots are soft and add a little Add some salt to the water starch, taste it and then turn off the heat

10. Put a bowl of white rice upside down on a plate, top it with curry beef, sprinkle with French incense, and eat