2. Put a little oil in the pot, add chopped spicy black beans, star anise, cinnamon, ginger and onion and stir-fry until the outer layer is slightly yellow. Add rock sugar and stir-fry slowly until saccharified. Wrap the ribs in sugar and add soy sauce. After the color is full, rinse with boiling water.
3. Bring the fire to a boil, turn it to a low heat, cover the pot and simmer for half an hour.
4. Season with salt (not too much, spicy lobster sauce itself has salty taste), and pour a little balsamic vinegar before cooking.
5. Wash the rice, put it in the Corning pot, and add water slightly less than the usual amount of cooking.
6. Put the Kangning pot on the fire, bring it to a boil over medium heat, and turn it down for 5 minutes. When there are basically no bubbles in the pot, put in the cooked ribs.
7. Heat on low heat for another 5 minutes, pour in ribs sauce, and simmer on low heat until the rice at the bottom of the pot is slightly shelled.
Don't open the lid for 8 or 5 minutes, you can eat.
Exercise 2
Open the lid, the fragrance is overflowing, and love and warmth come to mind instantly. This is clay pot rice! Soft, waxy and smooth rice has a faint fragrance, and this unformed young rice is the most delicious, with the sauce flavor of soy sauce, and the ribs are soft and strong, which is a delicious meal.
This is private rice in Northeast China, also known as "young rice", that is, rice in infancy, which is immature when harvested with live stalks. The nutritional value is 2~3 times that of "adult rice". When the rice is just cooked in the casserole, you can see that the water inside is very white and thick, and it will be cooked soon after it is cooked, and the fragrance is all over the house!
Clay pot rice is on the table! The tempting small row of black bean sauce, accompanied by the aroma of rice and garlic, and the brown crispy rice are even more fascinating!
Douchi clay pot rice: (1 person)
Main materials:
Northeast private rice 180g, ribs 250g, eggs 1, 3 garlic sprouts,
3 slices of onion and 3 slices of ginger.
Seasoning: 1/2 tablespoons lobster sauce, 1 small spoon soy sauce, 2 tablespoons steamed fish lobster sauce, 1/4 teaspoons white wine,
2 tbsps of sugar, 0 tbsps of 65438+ corn starch, 2 tbsps of water.
Exercise:
1。 Cut the ribs into pieces, soak them in cold water for about half an hour, soak them in blood water and soak them in rice for half an hour.
2。 Put cold oil in a hot pan, add onion and ginger and stir-fry until fragrant, then add lobster sauce and stir-fry until fragrant.
3。 Put the stir-fried onion, ginger and lobster sauce aside, add white sugar to the other side of the pot, and when the white sugar melts and turns brown, stir well with the onion, ginger and lobster sauce, and turn off the heat.
4。 Pour the fried onion, ginger and black bean sauce into the drained ribs, then add two spoonfuls of steamed fish drum oil, soy sauce, white wine, starch and water and stir well.
5。 Put a proper amount of water into the pressure cooker, put it on a small shelf, put the mixed small pieces into a plate, then put the plate on the pressure cooker shelf, cover the lid and steam for 10 minute.
6。 Brush a thin layer of cooking oil in the casserole.
7。 Add rice, drop a few drops of cooking oil and mix well, then pour in clear water, which is less than 0 meters. 5 cm is appropriate.
8。 Put the casserole on the fire, cover it and bring it to a boil.
9。 Turn off the heat, pour a spoonful of cooking oil along the edge of the pot, cover the pot and stew until there is no soup on the rice noodles (8 meters cooked).
10。 Take out the steamed small row, pour out the soup inside for later use, put the small row on the rice, and then put an egg in the empty place.
1 1。 Pour small rows of soup evenly into half a pot, cover the pot and continue to stew until the sand is dry again. Turn off the heat!
12。 Pour the other half of the soup into the pot (no need to put oil), bring it to a boil, add the chopped garlic sprouts, and stir-fry over high heat until the water is dry. Put the fried garlic seedlings in the blank space of the casserole, sprinkle some garlic, cover and serve!