Speaking of japonica rice, I believe everyone is familiar with it. Japonica rice is a common rice in South China and belongs to one of rice varieties. This rice is soft and nutritious! The grain of japonica rice is generally oval or round. The rice grains are full and plump, and the cross section is nearly round. The color is waxy white, transparent or translucent. The texture is hard and tough. After cooking, it is sticky and oily, soft and delicious, but the yield of cooked rice is relatively low. In this gourmet tutorial, Tian Jian Food Store will share with you several special ways to eat japonica rice.

Practice 1: red bean and japonica rice porridge

The ingredients are as follows: red japonica rice 150g, rice 50g, red dates 10, proper amount of water and a little brown sugar.

The specific method is as follows: put the rice into the pot, wash the red dates, add clear water to the scale, select the porridge cooking function, press start work, it's time, open the lid, cook porridge, and add a little brown sugar to the bowl!

Practice 2: Lily japonica rice porridge

The preparation ingredients are as follows: 50g of japonica rice, 50g of coix seed, 50g of lily, Lycium barbarum 10, 3 red dates and proper amount of water.

The specific methods are as follows: put enough water into the casserole, boil it with strong fire, rinse the japonica rice with clear water once, then put it into the boiling water pot, soak the coix seed with clear water in advance until it swells, put the soaked coix seed into the pot, then add the red dates and medlar, stir the ingredients in one direction for several times with a spoon, cook it with strong fire, boil the water in the pot, skim off the floating foam with a spoon, and cook it with a spoon on a medium-low fire. Wash the mud on the surface of fresh lily with clear water, break off the mottled substances on the surface of lily by hand, put the treated lily into a casserole and continue to cook for about 5 minutes on low heat until the lily is cooked!

Practice 3: multicolored japonica rice porridge

The ingredients are as follows: rice porridge 1 bowl, chicken breast 15g, carrot, green beans 10g, egg 1 piece, salt 1 teaspoon, soy sauce 1 spoon, and cooking wine/kloc-.

The specific methods are as follows: peeled carrots, washed, diced, blanched, put into a wok, stir-fried with a little olive oil, taken out, washed green beans, diced, cooked in a boiling water pot, peeled chicken breast, washed, minced, marinated with soy sauce and cooking wine/kloc-0.5 minutes, and eggs were beaten into a bowl with a little salt.

Practice 4: japonica rice

The ingredients are as follows: japonica rice 100g, and appropriate amount of clear water.

The specific method is as follows: put the japonica rice into the pot liner, rinse it twice with clean water, then add clean water that has not passed the japonica rice 1.5 cm, put the pot liner back into the rice cooker, then press the cooking button and cook it.

Practice 5: Prawn Bai Bei Porridge

The ingredients are as follows: prawn 100g, japonica rice 50g, scallop 200g, salt, ginger 1, onion 1.

The specific method is as follows: Bai Bei is soaked in salt and oil 2 hours in advance, waiting for it to spit sand. Wash the japonica rice once, add 5 times the water of the japonica rice and cook it into porridge. In the process of cooking porridge, cut off the whiskers and feet of prawns, dig out the shrimp line, then add salt and cooking wine, cut some ginger and marinate it for later use! After Bai Bei spits out the sand, take it out and put it aside! After the porridge is cooked, add Bai Bei and prawns and continue to cook for a while. When Bai Bei opens the shell and the shrimp is completely cooked, add 1 teaspoon salt to taste, and sprinkle with chopped green onion after cooking.