Today, we are going to teach big families to cook braised rice with electric cookers.

Of course not the old recipe of tomato rice! We tried many kinds of ingredients, arranged and combined various novel recipes, and carried out the consistent characteristics of novice kitchens: having hands, being capable and being able to cook.

Ahem, considering the demand of gaining weight in cold weather, we combine fat and carbohydrates intimately, and each bowl is just right in nutrition balance!

Don't eat yet.

Put away this universal stew recipe

There is only one principle for stewing rice: you can add water and heat it for more than 20 minutes without changing the taste. According to this principle, we explored the general formula of braised rice:

1+ indicates that one or more components of the same category can be used.

Don't understand? Come on, let's concretize the formula, prepare a rice cooker, bury a carbohydrate bomb, put on fat ammunition and add the sauce of the soul. Duang can get 10 stew recipes in one go!

First, eat meat together.

1 | Rib rice

Seasoning: bean paste 3 tablespoons oyster sauce 1 soy sauce 1 sugar 2g.

Resistant meat, such as ribs, is best for braised rice.

It can slowly exude the charm of meat itself at a continuous high temperature. Steam is the softest mallet, which softens the meat bit by bit. Braised pork ribs can tear off the meat with a single bite.

But before stewing, the ribs should be simply stir-fried, so that the umami flavor of the sauce can wrap the meat first. Add some pepper to remove the fishy smell, then let the bean paste deepen the overall taste, add sugar and salt to taste, and add soy sauce and oyster sauce to refresh.

After the cowpea and ribs are evenly colored, pour them into the pot and stew. Stir vigorously after boiling, so that every grain of rice becomes fragrant and "colored"!

We like to eat with cowpeas. Cowpea is a bit like ribs in the vegetable world, and it is chewy. After stewing, it complements the ribs.

Rice can be paired with polished rice and brown rice, which will taste a little raw and make the whole bowl look tough.

2 | Stewed rice with chicken wings

Seasoning: 2 tablespoons yellow mustard, 2 tablespoons soy sauce, 2g sugar.

Many recipes of chicken wings can be found on the internet, which shows that it is very applicable, and frying, roasting, frying and frying can make delicious food.

When used in braised rice, chicken wings have a new interpretation, which is completely different from other practices.

Stir the seasoning and ingredients evenly first, and try to add a little yellow mustard and a little sweet honey to the seasoning to achieve the unique taste of yellow and salty bastards.

The surface of the stir-fried chicken wings is crisp and burnt, and the water vapor is tightly locked in the pot after stewing, so the meat inside the chicken wings will be very delicate and soft.

With sweet peas to relieve boredom, the whole pot looks fat, but it tastes fresh.

3 | Braised rice with chestnut chicken

Seasoning: 2 tablespoons soy sauce, 1g oyster sauce +0 tablespoons sugar +0g.

Roast chicken with chestnuts has always been a classic combination. If you switch to braised rice, the taste is still online, so there is a classic reason. The difference is that the stewed chicken will be softer and the chestnuts will be worse.

Don't use too much seasoning when frying chicken leg meat, try to give full play to the purest chicken flavor; Chestnuts have a unique mellow feeling, which is mixed between grains, gently mixed, broken into small pieces and eaten with chicken, and will have a healing feeling in late autumn.

Just add chestnuts and polished rice, sake and black pepper, and this bowl will become a traditional Japanese chestnut rice ~

4 | Pumpkin stew rice

Seasoning: 3 grams of salt, 5 grams of soy sauce and 5 grams of oil.

Stir-fried pork belly oil is used to stir-fry flowers and pumpkins, and vegetables will become fleshy; At the same time, the original greasy taste of pork belly will be covered by the strong sweetness of pumpkin this season, and the blended taste will be soothing and full.

Enjoy the stirring process: the soft pumpkin collapses under the action of the spoon and covers every grain of rice, and the rice grains are gradually dyed orange.

Do not need sticky rice. Pumpkins with enough sticky rice will make the rice sticky and soft.

Sprinkle a little white sesame seeds, this bowl will become much more advanced, and it will also bring a little progressive fragrance.

Sausage, the light of braised rice!

5 | Braised rice with potato sausage

Seasoning: 2 tablespoons oyster sauce, 2g salt.

I recently tried sausage samples in the office. Guizhou sausage, which was originally smoked but not eaten, is delicious when added to braised rice!

At the same time, the flavor of sausage was weakened, and the fermented flavor was highlighted with various fresh vegetables.

This spoon is all red, orange, yellow and green, and the sweet, salty and delicious fragrance is in place.

Skip the pretreatment completely and just pour all the ingredients into one pot (really, a recipe without technical content:)

Weenie lovers unilaterally announced that this is my favorite pot, which can be proved by eating 5 spoonfuls in a row, being full, eating after the meal is cold and so on.

6 | Shanghai vegetable rice

Seasoning: salt 3g.

Based on the principle of braised rice, green leafy vegetables can be said that braised rice has no chance. ...

But Shanghai vegetable rice is cooked in an electric cooker. The solution is simple. The pouring action is divided into two steps: first, the sausage and rice are cooked, and then the fried vegetables are put in for a while.

It is not difficult to make, but the ingredients are very strict: Shanghai green must be used and lard must be used. Without these two kinds of vegetable rice, you can never call yourself "Shanghai vegetable rice"

Sausage is used instead of bacon, lard is boiled into lard residue, and vegetables are shredded and fried. During steaming, red and green are mixed together, so that the aroma of lard permeates every grain of rice.

Delicious and oily Shanghai vegetable rice is the simplest and deepest memory of every old Shanghainese about food.

Reject fat? Use seafood instead of meat.

7 | Braised rice with hairy crabs

Seasoning: salt 2g.

The northwest wind has just blown, and now the male crab is fat enough to be suitable for bibimbap!

Soak glutinous rice in cold water for more than 2 hours, add broad beans and chopped green onion, and cook in a rice cooker. After the trip, the hairy crabs arrived late, so they were heated again in heating mode.

Hairy crabs meet hot rice, and crab roe and crab paste penetrate into the rice, which is golden, soft, waxy and sweet.

Glutinous rice is warm and can neutralize the coldness of hairy crabs. Broad beans are rich in fiber, adding an extra flavor.

8 | Seafood Eggplant Clay Pot Rice

Seasoning: tomato sauce, 3 tbsp salt, 3g sugar, 1g oil, 15g.

It is also possible to replace meat with convenient seafood, such as the combination of shrimp and scallop, which can not only reduce fat, but also bring the flavor of seafood.

Eggplant is an excellent auxiliary prop. In the process of stirring, the soft texture pulls the meat and rice together, which weakens the fishy smell of seafood and makes the bowl more seamless.

You can add a little quinoa to rice, which will increase fiber and unique taste.

Ding! Add an egg!

Let braised rice bring its own sense of Japanese drama

9 | Braised rice with beef and eggs

Seasoning: beef gravy-oyster sauce 1 tablespoon soy sauce 1 tablespoon sesame oil 10g sugar 2g.

Stir-fry-salt 2g sugar 1g

Beef needs to be marinated for half an hour in advance, so that the seasoning can penetrate into the shredded pork carefully.

For vegetables, we often choose melons, fruits, roots and beans that are not afraid of high temperature, such as radish and green beans with high appearance rate. In addition, okra is the dark horse this time.

The cut okra looks good, so I added it to this pot of rice.

At the same time, the wiredrawing characteristics of okra make the stirring action extremely comfortable ... The taste is also very special when eating, and there is a feeling that meat and rice cannot be separated.

Adding an egg to the stew will really surprise you! The time of addition is very important. You should choose to add the rice after it is cooked, let the remaining temperature slowly solidify the eggs, and then gently stir between the ingredients, so that the whole pot of braised rice will become warm. ...

10 | Japanese braised beef rice

Seasoning: sugar 2g, salt 2g, liquor 2g, soy sauce 2g.

The Japanese restaurant downstairs sells a bowl of Japanese fat beef rice for tens of yuan, which is so simple that you can make it right away. You don't even have to deal with any ingredients, just buy them and pour them into the pot.

The fat cow has its own momentum of killing two birds with one stone: the oil flower and the lean meat grow very closely, and a bite is just right.

The radish is soaked and stewed, so it is not so crisp and softer.

Fat beef rice is in place, but the most important step from Japanese style is to cover an egg.

The egg liquid perfectly permeates between the ingredients and wraps on the surfaces of fat cows and radishes. Only in this way can we feel like a midnight food store.

Finally, there are some tips:

The proportion of all the above recipes is based on 250g, 1 (uncooked rice): 1 (meat+vegetables). It can be adjusted appropriately, but be careful not to be higher than 1.5: 1. Put too much rice, it is easy to make this pot dull; The specific ratio of fat to vegetables can be freely adjusted according to personal taste; Carbohydrate vegetables, such as potatoes and pumpkins, are calculated with half uncooked rice and half vegetables instead.

In addition to fresh chicken, duck, pig, beef and mutton, fat can be replaced by pickled products and seafood and aquatic products with different smells, just like us.

Sauce is the soul of braised rice! It is only necessary to lay the foundation of sauces for braised rice: sugar and salt to enhance the flavor, soy sauce to enhance the flavor, sesame oil to enhance the flavor, pepper to deodorize, bean paste to be heavy, and yellow mustard to bring a unique flavor. ...

By default, 3g salt should be put, with no more than 2 spoonfuls of liquid sauce and no more than 3 spoonfuls of solid sauce. The salt with liquid sauce should be reduced accordingly. If bean paste is added, the bean paste itself has a salty taste, so there is no need to put salt.

Mushrooms and nuts are extra points. Mushroom ingredients need to be cooked at high temperature continuously, and it is just right to put them in braised rice. Most nuts, such as pine nuts and sesame seeds, are sprinkled to add flavor after the stew is cooked. Of course, there are chestnuts that can be poured directly.