Raw materials: beef slices 200g, Flammulina velutipes 100g, soy sauce 15ml, balsamic vinegar 15ml, sugar 5g, salt 3g, white wine 15ml, scallion 1 root, 3 sausages, 2 auricularia and 2 mushrooms.

Exercise:

1. Slice the sausage and put it on the rice. At the same time, spread the mushroom slices and auricularia slices on the pot and steam them over low heat for later use;

2. Wash Flammulina velutipes and cut into 5 cm long sections. Add oil to the pot, heat it to 30%, add normal amount of onion slices to make it fragrant, then add fat beef slices and fry until soft, and pour the remaining onion slices into the pot;

3. After the beef slices become soft, pour in white wine and soy sauce, add salt and white sugar to taste, add Flammulina velutipes and stir-fry until the meat slices become discolored and mature. Finally, turn to high heat and pour in balsamic vinegar and mix well. Fried beef with Flammulina velutipes can be spread on steamed rice with soup.

Barbecued rice

1 Cut the bought meat into pieces, not too small, or it will be bad for the shape.

Marinate the meat in a big bowl, and put the onion, ginger powder, garlic powder or minced garlic, a few spoonfuls of honey (if there is no sugar), soy sauce, salt, oyster sauce and spiced powder in it. To ensure the taste, add some barbecued pork sauce, and then blend with cooking wine or low-alcohol wine. These seasonings are best placed in the place where the meat has just been eaten, and the amount should be controlled to be sweet enough, garlic enough, soy sauce color enough and salt enough. I think it should be enough, but not too salty, so that the taste will be more uniform after pickling for a few days.

Cover and marinate in the refrigerator for two or three days.

Roast the meat before eating, and put it on a baking tray with an iron frame inside, so that the juice will flow down. I used 180 degrees and baked it for 40 minutes. Start stirring barbecue sauce, several spoonfuls of honey and several spoonfuls of barbecued pork sauce. If the barbecued pork sauce is too thick, add a little wine to melt it, stir it until it is the consistency of honey, bake it for a while, then take it out and brush it with a small brush dipped in thick juice, put it back and bake it again, then take it out and turn it over. Brush it several times, and the meat will become brighter and brighter.

5. Cut the rice and soaked mushroom scallops (salted fish with dried sea rice) and put them into the rice cooker. Pour in the water soaked with mushroom scallops, add two teaspoons of barbecued pork sauce, a little salt and oil (about the amount of vegetarian dishes fried once, so that the rice will be very moist and shiny). If you want something darker, put some soy sauce to make it a little salty, because you have to pour juice when you eat it.

6 Mix rice juice, take a small pot, put barbecued pork sauce, sugar, soy sauce, salt, cooking wine, a little starch, add some water, stir and boil on the fire, and the slightly thick juice will be enough.

You can choose seasonal vegetables, preferably green leafy vegetables, which look better. I blanched them and fried them. When the rice is almost cooked, slice the pork and suffocate for a while. Because the barbecued pork has skin and a few millimeters of fat, plus the ingredients in the rice, it is very fragrant and great after stewing.

That's enough. Fill it with juice and you can eat it!

Rib rice

Ingredients: rice, ribs (about a catty). Salt, chicken essence, monosodium glutamate, soy sauce, Chili powder, spiced powder, garlic, ginger, cooking wine.

Exercise:

1, marinate the ribs with the above ingredients, adjust them according to personal taste, and marinate for more than one hour to make the ribs taste thoroughly.

2. After the ribs are marinated, wash the rice, add water according to the amount of water used for cooking at ordinary times, and then pour the marinated ribs into the rice cooker.

3, press the switch, after the rice cooker jumps, don't take it out immediately, but also keep it warm in the rice cooker for another 20 or 30 minutes to ensure that the gravy of ribs is fully volatilized and slowly penetrates into each rice.

4. Of course I ate it in the end.

Braised ribs rice

1. Chop the ribs first, soak them in a little oil, salt, sugar, soy sauce, cooking wine, ginger and garlic for about 2 hours, and cut the green peppers and carrots into sections for later use;

2. Adjust the sweet and sour juice: tomato sauce 1/3 bowls +2 spoons of white sugar+apple vinegar 1 spoon+1/3 bowls of water;

3. Beat an egg in the flooded ribs and stir it evenly, then jump on the corn flour and fry it in high-temperature oil (fry the ribs twice, the first time, take out the air-dried oil, and the second time, the ribs will be fried to golden brown);

4. Pour the oil, leave a little oil, and fry the green peppers and carrots until they are 80% mature;

5. Put the sweet and sour juice into a pot and simmer it into a sticky state, then pour in the fried pork ribs, green peppers and carrots and stir-fry them quickly for a few times, so that the sweet and sour juice sticks to the pork ribs.

Stewed rice with pork

Ingredients: minced meat 300g, half onion, 2 mushrooms, onion, ginger and garlic. Seasonings: soy sauce, salt, sugar, cooking wine, pepper and spiced powder.

Exercise:

(1) Soak dried mushrooms, remove the stems and dice (mushrooms are soaked in water), and dice onions.

(2) After the oil is heated, add the onion, ginger and garlic, stir-fry until fragrant, then add the onion and mushrooms in turn, and then add the minced meat and stir-fry.

(3) After the color of minced meat changes, add 1 tbsp cooking wine, 1 tbsp soy sauce, 1 tbsp salt, 2 tbsp sugar, a little pepper and spiced powder, and stir well.

(4) Move the fried materials into a casserole, add mushroom water and broth, open the lid and boil, remove impurities, then cover the lid and stew for about 45 minutes. At this time, the minced meat will become fragrant and thick!

Tip:

(1) Don't collect too dry gravy. Leave more gravy on the rice.

(2) Add a spoonful of olive oil before stewing the rice, and the cooked rice has a rich flavor ~

Stewed chicken leg rice

Ingredients: chicken leg rice Accessories: onion, green pepper.

Accessories:

Fresh soy sauce 1.5 tbsp, honey barbecued sauce 2 tbsp, black pepper 1/2 tsp.

Exercise:

1, wash the chicken leg, dry the water, and stick countless holes on it with an iron sign to taste.

2. Pour in the soy sauce, wipe it evenly, shred the onion, pour it in, grab it evenly, and marinate it in the refrigerator for one night (or at least two hours).

3. Wash the green and red peppers and cut them into small pieces with a hob.

4. Add the right amount of oil to the pot, heat it, put the chicken leg skin down into the pot, and fry it on low heat. When one side is golden, turn it over and fry the other side.

5. Add honey barbecued pork sauce and black pepper, mix well, and pour in appropriate amount of hot water, not exceeding 1/3 of chicken.

6. After the fire is boiled, turn to low heat and cook slowly until the soup is thick.

7. Finally, add shredded onion and green pepper, stir-fry until shredded.