Chestnut has the effects of invigorating kidney and spleen, strengthening body, benefiting stomach and calming liver. Add ribs and lotus seeds to stew the rice together, and the rice absorbs the fragrance of chestnut, ribs and lotus seeds. When the lid is opened, the aroma is fragrant. Ingredients: 2 grams of ribs, 25 grams of rice, 1 grams of chestnuts, 5 grams of lotus seeds, appropriate amount of onion, appropriate amount of ginger, appropriate amount of soy sauce and appropriate amount of salt.

prepare ingredients: ribs, chestnuts, fresh lotus seeds and ginger.

peel ginger and slice it.

pour a proper amount of water into the pot and add ginger slices.

add the washed ribs and blanch them. Bring them to a boil. Turn off the heat after boiling for about one minute.

Take out the ribs, rinse the ribs with water, and clean the blood foam.

gently wash the rice twice. It should be noted that the rice washing times should not be too many, and too many nutrients will be lost.

non-stick hot oil in the pan, add the cleaned scallion, stir-fry with low fire until fragrant, then add the ribs, and stir-fry the ribs with low fire until fragrant.

turn over every minute, fry both sides until light yellow, then add some soy sauce and salt to taste.

put the washed rice into the rice cooker, add a proper amount of water, and add the washed chestnut and lotus seeds.

add the fried ribs.

Choose firewood rice, enter cooking mode, and simmer the cooked rice for about 5 minutes before opening the lid, so that the cooked rice is more fragrant.

after opening the lid, stir it evenly with a rice spoon.

sprinkle a proper amount of chopped green onion when eating.

a bite of chestnut and a bite of ribs. The rice has absorbed a strong meat flavor and chestnut flavor. Tips: 1. Wash the rice gently twice. It should be noted that the number of rice washes should not be too much, and too many nutrients will be lost. 2. The ribs are fried in a non-stick pan and then added to the rice to stew together, so that the cooked rice is more fragrant and the ribs are more fragrant and chewy.