Ingredients: ribs 500g, Tricholoma matsutake 100g (dry), rice 200g, 2 tablespoons soy sauce, half a tablespoon soy sauce, onion ginger, star anise 1, 2 tablespoons oil and a little salt.
Specific practices:
1, chop the ribs into small pieces, wash them several times at home and drain them for later use. It is best not to blanch the ribs, otherwise they will lose their fresh and tender taste.
2. Soak Tricholoma matsutake in warm water for a while, wash the soil, change the water and soak it until it is soft. Don't pour out the water soaked in Tricholoma matsutake.
3, hot pot cool oil, put star anise cool oil in the pot, stir-fry the fragrance, then stir-fry the ribs, stir-fry the water in the ribs, and then stir-fry the onion and ginger. Then cook with soy sauce and soy sauce, stir-fry evenly, and color the ribs.
4. Then pour the Tricholoma matsutake soaked in the water of Tricholoma matsutake into the pot and add some water. Add the right amount of salt, stir well, cover the pot, simmer for 10 minutes, let the ribs be cooked thoroughly, and it will be cooked in a few minutes.
5, then turn off the fire, this is the ribs after ten minutes, it is cooked.
6. Taomi, pour into the rice cooker. Wash your meals twice at most. If you wash too much, it will be useless and your nutrition will be lost.
7. Pour the cooked ribs and soup into the rice cooker, stir with a spatula for a few times, stir evenly, cover the lid and start the cooking process.
8. When the program is over, open the lid and the fragrance will come. Stir the rice with a spatula again and put it in a bowl to eat.
Ingredients: scallop 1, a dozen dried mushrooms, carrot 1, two spoonfuls of soy sauce, oyster sauce 1 spoon, 5g of chopped green onion, appropriate amount of oil, appropriate amount of rice and appropriate amount of water.
Specific practices:
1, scallop, is a dried scallop with rich nutrition, nourishing yin and tonifying kidney, and delicious taste. The ancients said that three days after a meal, chicken and shrimp were still boring. It can be seen that the taste of scallops is absolutely extraordinary. Buy scallops home, put them in the refrigerator and take them when you eat.
2. Put the scallops in a bowl and soak them in warm water. As it is a dry product, it must be soaked.
3. After the scallops are soaked, wash the rice twice, add a finger to save water and put it into the rice cooker.
4, dried mushrooms should also be soaked in warm water. Wash it twice after soaking, especially the dirty things inside the umbrella cover. Don't pour out the water for soaking mushrooms, let it settle, and we will use it later. After the scallops are soaked, pour out the water and tear them into filaments for later use.
5, mushrooms soaked in Kamikiri, carrots washed and shredded.
6, soy sauce, oyster sauce into a bowl, add some water soaked in mushrooms, stir evenly for use.
7. Heat the hot oil in a hot pot, first stir-fry the chopped green onion, then stir-fry the shredded carrot a few times, and then add the dried Beth and shredded mushroom to continue the stir-fry.
8. After the carrot shreds are translucent, pour in the juice prepared in advance and continue to stir-fry for fragrance. Put the stewed rice in and stir it for a few times, then turn off the fire and take it out.
Ingredients: 3 drumsticks (pipa legs), 2 potatoes 1-,5 grams of rice 1 bowl, 5 grams of onion and ginger, 2 tablespoons of fresh soy sauce, 2 tablespoons of cooking wine, 4 grams of oil1tablespoon and salt.
Specific practices:
1. Wash the chicken legs and cut them into small pieces. It's best to let the seller help cut it open and wash it at home.
2. Put the chicken legs into a pot with cold water, add two spoonfuls of cooking wine to the pot, and bring to a boil. Let's blanch the chicken leg and remove its blood.
3. After the water is boiled, floating foam will be produced one after another. Skim off the floating foam with a spoon at any time, otherwise it will stick firmly to the chicken leg. This is true of all other meats when they are blanched. Turn off the fire until there is no foam, take out the chicken legs and drain. The water must be drained as much as possible, otherwise the oil will splash into the oil pan later.
4. Wash and peel the potatoes, and then cut them into hob blocks. Don't cut the potato pieces too big, it will affect the appearance of the finished product.
5. Then start the operation on the fire. Heat the oil in a hot pot, first add the chicken legs and stir-fry the fat on the chicken skin with low heat. Add onion and ginger and continue to stir-fry until fragrant. Then add the potato pieces and continue to stir fry until the potatoes are slightly discolored. It will be better to stir fry them a little. Then add fresh soy sauce, stir well and turn off the heat.
6. Wash the rice twice, put it into the rice cooker, then add water according to the instructions, pour in all fried chicken legs and potatoes, add 4 grams of salt and stir well.
7. Start the rice cooker. See here, don't you feel very troublesome? Actually, it's not. What I wrote in detail is actually a process of scalding, frying and stewing. Stir-fry the ingredients and put them in the rice cooker together.
8. At the end of the program, when the lid is opened, the fragrance suddenly comes to my face. Grab the bowl and get ready for dinner!
Ingredients: 3 chicken legs, cucumber 1 root, and appropriate amount of rice.
Chicken leg marinade: 2 tbsp cooking wine, white pepper 1 tbsp, spiced powder 1 tbsp, 3g salt and cooking oil 1 tbsp.
Sauce: 2 tbsp cooking wine, 2-3 tbsp light soy sauce, honey 1 tbsp, purified water 1 bowl.
Specific practices:
1, boneless chicken leg. The method of deboning is particularly simple. Cut vertically, then remove the meat along the bone, and the whole chicken leg will be boneless.
2. Washing chicken leg meat twice with clear water will wash away some blood, which is the source of chicken fishy smell. Then drain the water, put it in a big bowl, add the marinade part of the chicken leg to the ingredients, put the cooking oil aside temporarily, and stir the chicken leg and marinade evenly.
3. Then add cooking oil, stir well again and marinate for about 20 minutes. The purpose of adding cooking oil is to lock the water in the chicken leg so that the meat will be full and juicy.
4. Then put the sauce part of the material into a bowl and stir.
5. After the chicken leg meat is marinated, put the chicken skin down and put it in a pot filled with cooking oil, fry it on low heat, and stir-fry the oil in the chicken skin.
6. After the chicken skin is fried to brown, turn over and continue to fry on low heat until the chicken is discolored and slightly burnt.
7. Pour in the prepared sauce and continue to fry on low heat until the sauce is flush with the ingredients.
8. When the soup thickens slightly, you can turn off the fire. Don't dry the soup. We will use it for bibimbap. Slice chicken legs and cucumber slices, code them on rice, and pour a few spoonfuls of sauce. Let's start beautifully! I believe you will like your food, and you will want to eat it every time.
Ingredients: pork belly with skin 1000g, 5 eggs, star anise 1, onion, ginger and garlic, crystal sugar 1 1 teaspoon, 2 tablespoons of yellow wine, soy sauce 1 tablespoon, half a bowl of crispy red onion, 6 mushrooms, and green vegetables 1.
Specific practices:
1, braised pork rice and crispy red onions are the most important things. Deep-fry onions with low fire and serve.
2. Pork belly with skin is cut into diced meat of moderate size for use. Don't use pure lean meat here, it's not fragrant or delicious.
3. Wash the mushrooms after soaking and cut them into small pieces for later use. Dried mushrooms can be replaced by fresh mushrooms.
4. Onions, ginger, garlic and star anise are ready; After the eggs are cooked, shell them for later use. You can boil more eggs.
5. Next, start making. Heat oil in a hot pot, first add pork belly, stir-fry with low fire, and force the fat out of the fat.
6. Add onion, ginger, garlic and star anise and stir fry.
7. Then, add the diced mushrooms and stir-fry, giving off fragrance.
8. Then add rice wine and soy sauce, stir-fry and color.
9, then add the red onion crisp, onion crisp must be put more.
10, add enough hot water at one time.
1 1. Put the shelled eggs into the soup and cook them together.
12, add salt, cover the pot, turn to low heat after the fire is boiled, and continue to stew for about 1 hour to collect juice and turn off the fire. The longer the time, the softer the fat part, the more delicious it is. Kazuhiro Mori bowl of rice, with braised pork and braised pork soup, scalded vegetables, and finally sprinkled with 1 pinch of black sesame seeds, you can start.
Love ta, just show it to ta; Love yourself, just relax, go into the kitchen and cook yourself a delicious bowl of rice. You deserve to be loved more by yourself.