List of ingredients
3 Cantonese sausages, 200g fragrant rice, potato 1 piece, onion 1 root, onion 1 root, ginger 1 root, dried onion 1 root, 2 cloves garlic, 9 small mushrooms, 2 tablespoons delicious, and a little white pepper.
-Start making-
1. Soak the fragrant rice in water for 20 minutes, and then pour it into the rice cooker. Wash dried mushrooms, soak them in warm water for 30 minutes, and store them in perfume-flavored water; Wash the sausage and slice it; Dice potatoes and soak them in water for later use.
2. Preparation materials: sliced ginger, sliced garlic, chopped green onion, dried chopped green onion and chopped green onion. Prepare bowl juice: 2 tablespoons of fresh essence, oyster sauce 1 tablespoon, a little white pepper, salt 1 gram, sugar 1 gram, and mix well for later use.
3. Add oil to the wok, saute shallots, ginger slices, dried shallots and garlic slices, and remove residues. Stir-fry potatoes and fragrant shavings for 2 minutes and sausages for 5 minutes.
4. Pour the juice into the bowl and stir well. Pour all the ingredients into the rice cooker.
5. Take perfume and pour it into the rice cooker. The recommended amount of water is slightly less than usual. Press the firewood button, and you can cook with one button.
Second course: Braised rice with ribs and pumpkin.
List of ingredients
500 grams of ribs, 500 grams of pumpkin, 250 grams of fragrant rice, 9 small pieces of dried fragrant shavings, half an onion, 4 onions, 1 piece of ginger, 3 cloves of garlic, 7 pieces of rock sugar, 3 pieces of fragrant leaves, 1 piece of cinnamon, 2 pieces of star anise, 2 tablespoons of extremely fresh essence and 2 tablespoons of cooking wine.
-Start making-
(1) Soak the ribs in clear water for 10 minute to remove blood, wash them, put cold water in the pot, add onion, ginger slices and cooking wine to the water, cook for 5 minutes, take out warm water to wash off the floating foam, and drain the water.
② Soak the fragrant rice for 20 minutes, clean the dried fragrant shavings and soak them in warm water for 20 minutes.
③ Prepare auxiliary materials: cut onion, slice ginger and wash spices for later use; Prepare a bowl of fruit juice: 2 tbsp of fresh essence, cooking wine 1 tbsp, soy sauce 1 tbsp, and stir well for later use.
④ Wash the pumpkin and cut it into pieces for later use.
⑤ Put oil in the wok, add rock sugar to the cold oil, stir-fry with low fire until brown bubbles appear, stir-fry the ribs, add auxiliary materials and stir-fry until the color is even, and stir-fry for 2 minutes. Add perfume first, then add appropriate amount of boiling water, and the total amount of soup is less than that of ribs. Turn the fire to low heat, cover the pot and simmer for 20 minutes. 10 minutes, add fragrant shavings and season with salt.
⑥ Pour fragrant rice into the inner container of the rice cooker, spread ribs and fragrant shavings on it, and pour the soup.
⑦ Do not put oil in the wok, pour the pumpkin and stir-fry until it is 5 minutes cooked and the skin is slightly burnt. Pour it into the rice cooker, spread it on it, press the firewood button and cook with one button. Put it in a bowl, sprinkle with chopped green onion, start and smell it!
The third way: mutton chop braised rice
List of ingredients
400g of lamb chops, 200g of pearl rice, 1 small potatoes, half carrots, half onions, 5 shallots, 4 slices of ginger 1 slice, 2 tablespoons of extremely fresh essence, oyster sauce 1 tablespoon, cooking wine 1 tablespoon, soy sauce, etc.
-Start making-
1. Prepare auxiliary materials: onion, potato and carrot are diced, and dried fragrant shavings are washed and not soaked. Coffee says: after the potatoes are cut, soak them in water, then take them out and dry them with kitchen paper before frying them. If they are exposed to the air too early, they will turn black.
2. Prepare a bowl of fruit juice: 2 tablespoons of fresh essence, oyster sauce 1 tablespoon, cooking wine 1 tablespoon, and half a tablespoon of soy sauce, and stir well for later use.
3. The bones of sheep are hard. Ask them to cut small pieces for you in the shop. When you come back, soak in clean water for 30 minutes to remove blood, change water several times in the middle, clean it, put cold water in the pot, add 3 shallots, 5 slices of ginger and 2 tablespoons of high-alcohol liquor to the water, boil the water for 5 minutes, take out warm water to wash off the floating foam, and drain the water. Coffee says: blanched lamb chops should be washed with warm water, not cold water. Hot ribs will shrink when they meet cold water, so they can't mature well, which will affect the release of umami flavor.
4. Add oil to the wok, stir-fry the onion until it is transparent, fully stir-fry the fragrance of the onion, then stir-fry the carrots and potatoes for 5 minutes, and pour them out for later use.
5. Add oil to the wok, stir-fry the lamb chops until the water is exhausted and slightly golden, pour in the bowl juice and stir-fry evenly, add 2 grams of salt to taste, add boiling water to cover the pot and stew for 20 minutes. The amount of water is not too much, until there is a soup at the bottom of the pot, pour in the auxiliary materials and stir-fry evenly, and turn off the fire. Coffee said: after the lamb chops are put into the pot, stir-fry them with strong fire, drain the water and stir-fry until they are fragrant and discolored. This step is very important, and the smell of mutton can be removed.
6. Clean the rice, pour it into the rice cooker, and pour in the ribs, vegetables and soup. Don't have too much soup, and the amount of water is less than the usual amount of stewed rice. Add four dried fragrant shavings, press the firewood button, and stew for 10 minute when the indicator light is warm. Sprinkle chopped green onion on the bowl and serve.
Lane 4: Braised chicken
List of ingredients
10 chicken wings, 1 dried mushrooms, 8 crystal sugar, 1 scallion, 1 star anise, 1 ginger, 3 cloves of garlic, 2 shallots, 2 Hunan peppers, 3 red peppers, 2 tablespoons of soy sauce,/kloc-0.
-Start making-
1, chicken wings are divided into three parts, and the small ones are divided into two parts. To taste good, cut them into small pieces. Put cold water into the pot, add shallots, cooking wine, star anise and ginger slices into the water, cook for 2 minutes, remove and wash the floating foam, and drain.
2. Preparation materials: sliced onions, ginger and garlic; Green pepper cutting hob block; Clean dried fragrant shavings and soak them in warm water. Don't pour out the fragrant shavings, keep them.
3. Prepare a bowl of juice: 1 teaspoon of salt, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, half a tablespoon of soy sauce, half a teaspoon of white pepper and 2 tablespoons of water, and stir well for later use.
4. Add oil to the wok, add rock sugar to the cold oil, and melt it with a small fire until it is reddish brown. When there are small bubbles, the sugar color is ripe. Stir-fry the chicken wings and color them. Turn them frequently to make sure that each chicken wing can be colored. Saute onion, ginger and garlic until fragrant. Stir the fragrant shavings evenly, and then stir-fry the bowl juice for 2 minutes.
5. Pour in the perfume until the chicken wings are over. Heat over medium heat, cover the pot and stew for 15 minutes.
6. Pour in the green and red peppers and stir well. Open the fire to collect the juice. Don't collect the soup too dry. Save some soup for rice.
The fifth way: braised tofu
List of ingredients
2 pieces of tender tofu, 50g minced meat, half onion, 2 shallots, 3 millet chilies, 3 garlic cloves, 3g starch, a little sugar, 2 tablespoons bean paste, 2 tablespoons extremely fresh essence, cooking wine 1 spoon, oyster sauce 1 spoon, white pepper 1g and a little white vinegar.
-Start making-
1, preparation material head: cut the millet, cut the shallot into chopped green onion, dice the onion and mince the garlic. Prepare a bowl of fruit juice: 2 tbsp of fresh essence, cooking wine 1 tbsp, oyster sauce 1 tbsp, salt 1 g, white pepper 1 g, and a little sugar. Stir well and set aside.
2. Cut the tofu into cubes. Bring the wok to a boil with water, add a little salt to the water, add tofu for 2 minutes, and turn off the heat.
3. Add oil to the wok, add the meat foam and stir-fry until dry, push the meat foam to the side of the wok, and pour in the minced garlic, millet and onion to stir-fry until fragrant. The onion should be fried until it is transparent and fragrant.
4. Pour in the bean paste and stir well.
5. Pour in the tofu and gently push it evenly with a spatula.
6. Pour in the bowl of juice, then gently push it, add half a bowl of water, cover the lid, and simmer for 2 minutes.
7. Pour in starch water to thicken the soup. Pour a few drops of white vinegar along the edge of the pot with a spoon to improve the taste and increase the gas in the pot. Sprinkle chopped green onion on the pan to finish the delicious food.