Guangdong boiled rice is not only the preference of the Guangdong people, but also the people who have eaten boiled rice in the north and south of the Yangtze River are also full of praise. Our company y researches the production method of traditional boiled rice and invents the microcomputer-controlled boiled rice by utilizing the latest modern technology. However, many of our friends suffer from inexperience in making boiled rice with intelligent teppanyaki rice cooker.
First of all a five-star boiled rice production is a product of the combination of rice production, dish marinade and sauce blending.
Secondly, you need to understand the amount of water in the key points of rice production, the preparation of marinated dishes and the ingredients and production of sauces.
Water: the key to cooking boiled rice is the amount of water, too much water, rice will be rotten, too little water there will be raw rice. The portion of water and rice, usually 1:1 or 1.1:1. The portion of rice and water varies according to the varieties, usually boiled good flavorful rice, the portion of water will be slightly more than boiled white rice, usually to the water surface is higher than the surface of the rice a finger thick as easy.
Materials: the selection of materials to be careful, should choose a special flavor of seafood, barbecue, etc., and to be fresh, such as oil duck, bacon, marinated chicken gizzard, roast duck, fire brisket, golden sand bone, barbecued chicken steak, barbecued pork, pork ribs, lean pork, pork liver, pig's heart, pig's loin, beef, chicken leg, chicken wing, chicken feet, pigeon, foie gras, eel, fresh shrimp, squid, squid, scallops, eels, loach, as well as cabbage, Chinese cabbage , rape hearts, cabbage hearts, mustard greens, string beans, broccoli, scallions, parsley, leeks, chives, coriander, and more.
The preparation of dishes is divided into: traditional and alternative cooking practices.
(a) The traditional way is also divided into: meat without marinade, meat that needs to be marinated, green vegetables.
1, do not need to be cured meat: such as preserved sausage, bacon, cured meat, barbecue pork, roast duck, white cut chicken, marinated meat. Among them, preserved sausage, bacon, cured meat (market ready to buy) and other raw meat in the pot rice machine prompted (i.e., in the middle of adding dishes after the light is on for 6 minutes) to put dishes into the pot; barbecued pork, roast duck, white cut chicken, marinated meat (market ready to buy) and other cooked food category in the pot rice out of the pot into the pot ready to eat.
2, need to marinate meat: such as chicken, beef, ribs, yellow meal, pork, chicken, fish and so on. Such meat need to chop small pieces, respectively, after salt, sugar, monosodium glutamate, pepper, sesame oil, cornstarch, food powder, alkaline water, soya sauce, raw oil, ginger malt, green onion white, oyster sauce and other seasonings marinated in the refrigerator to make it flavorful to be used. This kind of raw meat in the pot rice machine prompts (that is, the center of the add vegetables light is always on blinking) into the pot to make, of course, this kind of meat to be marinated: some easy to cook need less time, some more difficult to cook need more time. At the same time, Chinese people's dietary habits pay special attention to a fire, different ingredients require different fire and cooking time, some need to be cooked for a long time and big fire, some only need a short time and small fire, pot rice is the same reason, here 7 display lights can be designed to solve the problem of different ingredients require cooking time and fire size is not the same, the operator can be based on the different ingredients require fire and time to observe the control panel lights show the process of the cooker, the operator can be used as a control panel lights to display the process of the cooker. The operator can observe the fire and time required for different ingredients according to the light display process of the control panel to add food, the more difficult to cook the ingredients can be added in advance, the easier to cook the ingredients can be delayed to achieve a better product results.
3, green vegetables production: such as lettuce, cabbage, cabbage, etc. using oil burn (vegetables crisp and refreshing). Boil water with a pot (available induction cooker), put peanut oil, salt, monosodium glutamate (or chicken powder) and other seasonings, will be green vegetables into the pot oil scorching pot, cabbage heart cabbage cut into the right size, etc. can be stir-fried with a pot, in the pot of rice out of the oven directly on the surface of the rice.
(2) another cooking practice: rice and dishes are completely separate. That is, with the pot rice machine alone to make pot rice, with other methods, such as stir-fry, fry, steam, smothering and other common cooking methods to make dishes (including meat and green vegetables). Finally, after the rice is finished, add the cooked dishes directly to the surface of the rice and then close the lid and bake for a minute or so.
Seasoning: Choose high-grade soy sauce (or add popping onion, garlic, oyster sauce, chili peppers and other seasonings), for guests to add their own flavor, or directly drizzled on the surface of the finished pot rice.
Tips: the taste of the dishes can be based on local characteristics of their own blend of flavored marinade to suit the taste of local diners, to increase sales.
Guangdong flavor sauce (drum oil dipping sauce) ingredients: 3 tablespoons of soy sauce, 1 teaspoon of dark soy sauce, 2 teaspoons of shaoxing wine, 1 teaspoon of chicken broth, 1 tablespoon of cooked oil, sugar, sesame oil, stir well.
High-end flavor pot rice sauce (the cost is higher for high-end catering, such as Chinese and Western restaurants star hotels) of the blend: first of all, fresh green and red pepper, red and white carrots diced, celery stick cut off, cilantro, shiitake mushrooms, leaves, anise, fruits, star anise, dried whole pepper (suitable for spicy places) with the right amount of stock simmering until the flavor of the above ingredients fully dissolved into the broth and then filtered and reserve, to be the broth cooled down and added to the sea! Tiansheng pump, old soy sauce, fish sauce, tortoise shells Wan soy sauce, Nestle Mei Ji Fresh, and the appropriate amount of Lion Brand custard mix evenly (this method of mixing the boiler juice is more cumbersome, please choose with caution, but so that the taste of the boiler rice is extremely delicious)
With the process of intelligent boiler rice machine made of boiler rice:
1, boiler rice production before the preparatory work: select the high-quality flexible rice (such as the Thai fragrant rice, Soft sticky rice class) first soaked for 60 minutes and then filtered; dishes marinated in flavor spare.
2, pot rice production process:
Sweep a little peanut oil in the bottom of the pot, soak about 150 grams of wet rice into the pot, add about 80 degrees of warm water (more than 1cm of rice is appropriate). Put the pot into the intelligent rice cooker, cover the lid of the pot, select the fast cooking or slow cooking mode according to the type of pot, select and press the switch, the rice cooker enters into the automatic control of the cooking stage (the first row of start lights blinking and there is a drip sound prompt). 4-6 minutes or so later, the rice cooker prompts (the middle of the plus dishes indicator light blinking and there is a drip alarm prompt), open the lid of the pot into the marinated dishes, and at the same time in the edges of the rice drizzled with a little Peanut oil, and then cover the lid of the pot, the pot rice machine into automatic control of the baking stage. 6-7 minutes later, the pot rice machine prompted the production is complete (the last finish indicator light flashes and there is an alarm drip sound prompts), a sizzling with crispy pot rice pot came out of the oven! Lastly, drizzle some sauce on the rice or serve the sauce on a small plate for guests to add flavor according to their own tastes ......
Random Recipes: (the following ingredients are not set in stone, and can be adjusted according to your own needs and tastes or those of your local area)
Field Chicken Rice in Casserole
Ingredients: 150g of Australian Golden Crown Rice, 150g of boiling water, 120g of Chicken, 4 cooked mushrooms, chopped cilantro, chopped green onion.
Method:
1, the chicken dissected, peeled, washed, chopped; add soy sauce, salt, sugar, cooking wine, pepper each a little fishing well, then add cornstarch, oil, small ginger and mix well.
2, add dishes when the light is on, put the chicken, mushroom slices on the rice with a lid, simmer until the rice is ripe, when the bottom of the potpourri aroma sprinkled with chopped parsley, chopped green onion. Use the pot rice basket to hold, with the drum oil on the table accompanied by food.
Smooth Chicken Rice in Casserole
Raw materials: 150 grams of Chinese special rice, 150 grams of boiling water, 1 fresh chicken thighs, 2 center wings, 4 mushrooms (soaked), small ginger, green onion, drum oil (soy sauce with cooked oil), 1 teaspoon of oyster sauce, 2 teaspoons of light soy sauce, salt, cooking wine, monosodium glutamate, sugar, pepper, a little each.
Methods
1: Chop chicken thighs and wings into pieces, add marinade and mix well, then add 2 teaspoons cornstarch and mix well, and finally add 1 tablespoon of soy sauce and mix well, then refrigerate for about 2 hours.
2. Add the marinade in the middle when the light is on.
3. Same as above.
Salted fish and meat cake boiled rice
Raw materials: 150 grams of Chinese special rice, 150 grams of boiling water, 100 grams of salted yellow croaker (thinly sliced), 100 grams of minced pork, 100 grams of minced lean pork, a little ginger, seasoning in moderation.
Method:
1, pancake, minced lean meat mixed, add a little soy sauce, sugar, ginger, cornstarch, water, stir, and then add a little cooked oil and mix well, make a thin round patty to be used.
2, add vegetables when the light is on, it will be meat patties on the rice side, salted fish slices and put on the meat patty surface, sprinkle ginger.
3, complete the light sprinkled with chopped green onion, with drum oil on the table mixed food.
Pot Rice
Raw materials: Thai rice 150 grams, 150 grams of boiling water, bacon, preserved sausage 120 grams, green onions, ginger, drum oil, cooked oil, wine each appropriate amount.
Method:
1, will be clean rice, soak in water for 60 minutes, drain; bacon, sausage are cut into slices.
2, the inner surface of the pot brushed with cooked oil, put the fragrant rice, fill with boiling water, add bacon, preserved sausage slices, shredded ginger, cover the lid to open the boil.
3, add vegetables in the middle when the light is on to add marinade, 6 minutes or so after the completion of the light is always on to add chopped green onions, with the pot rice basket, with drum oil 1 small dish on the table, when eating, dripping into the drum oil and mixing, eat while hot.
Beef boiled rice
Raw materials: Australia Gold Crown rice 150 grams, 150 grams of boiling water, 120 grams of beef, 100 grams of kale heart, small ginger, garlic rice, cooking wine, oyster sauce, chicken essence, red chili pepper shredded each appropriate amount.
Method:
1, beef sliced, flavored, sizing marinated for a moment, into four, five mature oil, scratching bubble to three, four mature take up. She oil, into the ginger rice, count rice, red pepper julienne burst incense, beef slices back to the wok pocket, add wine, oyster sauce stir fry well from the wok.
2, in the middle of adding vegetables when the light is on, add beef and cover the stew, another kale heart into the addition of salt, sugar, monosodium glutamate, cooked oil in the boiling water wok burned and removed, placed on the side of the rice, along with the drum oil, cooked oil on the table to mix food.
Eel Rice in Casserole
Ingredients: 150g Thai rice, 150g boiling water, 1 piece of eel (about 300g), 2 tablespoons of soy sauce, 1 tablespoon of cooking oil, 1 tablespoon of chopped green onion.
Method:
Add the blended eel when the light of adding vegetables comes on and cover! Until the rice is cooked, serve with the manji soy sauce and cooked oil dish.
Pot Rice with Spare Ribs
Ingredients: 150g Thai spices, 150g boiling water, 120g spare ribs, 4 choy sum, ginger, green onion, drumstick, cooked oil, 1/5 tsp salt, 3 tbsp light soy sauce, 1/3 tsp cornstarch, 1 tsp ginger ale, 1/3 tsp cornstarch, water, 1/2 tbsp cornstarch, 1 tbsp cooked oil (added later).
Method:
1. Chop the ribs into small pieces, add the marinade ingredients and mix well, refrigerate for 3 hours. Vegetable heart into the boiling water with salt, oil ginger juice essence blanched.
In the middle of adding vegetables when the light is on, add marinade, put the cooked vegetables into the rice side, sprinkle green onions in the spare ribs, accompanied by a small plate of drum oil.