Rib rice is a masterpiece of casserole rice, and it is also a representative of the cooking method of "cooking first and then putting the ingredients". This cooking method is most suitable for red pork ribs with a good mix of meat and vegetables, and it is best to burn more juice. Because there is a big gap between rice grains that are 78% mature, the juice can quickly penetrate into the taste.
Raw materials: rice150g, glutinous rice 50g, ribs100g, 2 mushrooms and 3 rape kernels.
Seasoning: salt, oil, soy sauce, ginger and garlic.
Practice:
1. Wash rice and glutinous rice, add water and cook until 70% cooked.
2. Stir-fry ginger and garlic, stir-fry ribs, add soy sauce and salt until cooked, stir-fry rape seeds twice, pour them on rice, and cook them together.
The pork ribs taste better after being boiled in water. A little glutinous rice is added to rice to increase the viscosity of rice, and more and less is according to everyone's hobbies. In addition, this rice is especially suitable for cooking in casserole.
Yi Guo Hao Zhu yi
1. About rice. It is necessary to choose late rice with a slightly higher viscosity, so as not to "separate" from the raw materials cooked together. If you like to eat rice with little viscosity, such as Thai fragrant rice, you have to add glutinous rice to thicken it.
2. About oil. Cooking this kind of rice with a little oil, especially lard, can make the rice grains full and smooth. A pot of rice and half a spoonful of oil are just right.
3. About raw materials. Because it is cooked (or steamed) in the same pot, the raw materials should have the same maturity as rice, beans, tubers and meat are all suitable, but green leafy vegetables and other easy-to-cook raw materials are not suitable, and they can only be put behind when they are easy to boil.
4. About utensils. At present, rice cookers and casseroles are the first choice. Of course, if you can cook it in an iron pot with a sharp wooden cover, you can still experience a different fragrance. Boil it with strong fire first, and then simmer it slowly. The advantage of this is that the rice is not easy to paste the bottom, and the full luster of each grain is maintained. Although the pressure cooker is cooked quickly, it will cause serious loss of B vitamins in rice grains, and the human body lacks them, ranging from skin inflammation such as beriberi to memory loss and even mental abnormality.
5. About cooking. Although it is cooked in one pot, it can be divided into two categories. First, the raw materials are boiled (or steamed) with raw rice; One is to cook rice until it is 70% or 80% mature, and then add fried or burned raw materials to cook it together. The difference between the two is that the latter is more suitable for raw materials with strong flavor, such as ribs rice, and this kind of rice is most suitable for casserole cooking.
Rice with Spare Ribs in Black Bean Sauce
About a kilo of ribs, about a tablespoon of lobster sauce, five small pieces of garlic smashed into minced meat, and the lobster sauce is clean. Prepare a small red pepper that is not spicy, but not chopped, one teaspoon of Shaoxing wine, a little chicken essence (not necessary if you don't like it), half a teaspoon of salt, half a teaspoon of soy sauce for color matching, one teaspoon of light soy sauce, half a teaspoon of sugar and one tablespoon of cornstarch.
Mix all the above seasonings together with the ribs, finally release the powder and mix well, then add a little sesame oil, a little pepper and finally pour a tablespoon of oil, and leave for 10 minute to taste.
Boil the water in the pot, put it in a steaming rack, put the ribs on the rack, cover it, and remember to turn to medium heat, so that the meat will be tender and steam for nine minutes, then open the lid and put the onion, and steam for another minute.
This dish is easy to cook, delicious and easy to deliver. Try it.
Spiced ribs-rice
Practice:
1 Wash the ribs, add cooking wine, sugar, salt, spiced powder and starch and marinate for taste; Wash garlic and cut into powder;
2 put oil in the pot, heat it to 70%, fry the ribs slightly with medium heat until the meat becomes discolored, then pick up and drain the oil;
Leave the bottom oil in the pot, mix the minced garlic, Chili powder, soy sauce, vinegar, sugar, salt and water, pour them into the pot and boil, then put the ribs, and slowly marinate them on low heat until the soup is half, and the ribs are cooked and soft.
Rib rice (5 persons)
Material quantity operation step by step.
Sparerib meat
Seasoning a:
wine
soy
salt
monosodium glutamate
sugar
five spice powder
pepper
scallion
potato starch
plain cooked rice
Pork belly (ground meat)
Onion (sliced)
Ingredients:
mashed garlic
Mushroom powder
Seasoning b:
wine
soy
sugar
monosodium glutamate
five spice powder
water
Salad oil 1 kg
1/2 tablespoons
2 tablespoons
a little
a little
1.3 tbsp
1/2 teaspoons
a little
2 branches
1 tablespoon
5 bowls
4 Liang
2 tablespoons
1 tablespoon
2 tablespoons
1 tablespoon
1/2 cups
2 teaspoons
1/2 teaspoons
a little
2 cups
4 tablespoons of oil in a hot pot, fry the red onion until fragrant,
Stir-fry minced meat for a while, add ingredients and seasoning A,
Cook on low heat for about 40 minutes to obtain braised pork juice.
Slice the ribs (about 5 ~ 6 pieces) and loosen them with the back of a knife.
Marinate with seasoning b for 2 hours, wrap with white powder,
Deep-fry the ribs in hot oil for later use.
White rice 1 bowl, topped with gravy,
And put the ribs on it.
1 nutrient supply per person Material weight
Nutrient (gram)
heat quantity
(Card) protein
(gram) fat
(gram) sugar
(gram)
Big row of flesh and blood12021925130
Pork belly 30 1 10 4 10 0
White rice 200 306 6 1 69
White powder 1 5 0 0 1
Sugar 6 24 0 0 6
Salad oil 12 108 0 12 0
Total 77 1 35 35 76
Rib rice-thick egg roast
raw material
2 pork chops (1 20-1 30g), 5 tablespoons of soy sauce paste, 0/2 tablespoons of pepper, 0/2 tablespoons of curry powder, 0/2 tablespoons of sugar 1 spoon of wine1spoon.
preparation
Pat pork chops slightly loosely with the back of a knife, mix well with all sauces, put them in an oven preheated to 220 degrees, and bake them for about 10- 12 minutes until they are fully cooked.
Coconut fragrant ribs rice ingredients:
Coconut, glutinous rice, ribs, carrots, mushrooms, celery, onions, ginger, cooking wine.
The preparation step of coconut fragrant sparerib rice are as follows:
The first step is to treat coconuts first, from one-third to one-third
Cut one place, pour out the coconut juice, and use the coconut cup for later use.
The second step is to blanch the ribs cut into small pieces, and add onions, ginger, salt and cooking wine to marinate them.
The third step is to cut carrots, mushrooms and celery into small pieces, and then stir-fry the ribs that have already tasted.
The fourth step is to put the glutinous rice soaked for 24 hours into the coconut cup, and put the ribs and vegetables in it, cover it with coconut cover, steam it for 20 minutes, and then the coconut-flavored ribs rice can be tasted.
Sparerib clay pot rice
Raw materials:
Sparerib, Shanghai green, onion.
Practice:
1, put rice in the casserole, and measure it yourself. The water (I failed because I put too much water) is only half a finger more than usual when we cook. Put the pot on the stove, bring the fire to a boil, and simmer it slowly (stirring from time to time to avoid sticking to the pot);
2, cooking time, we marinate the ribs, wash the small ribs, add soy sauce, chicken essence, salt, raw powder and mix well;
3, when the rice is almost ready, first put some oil in the ribs and mix well, put it on the rice, cover it, or a small fire, slowly cook the ribs, put the burnt vegetables on it, the pot is very small, one person can eat it! !
Garlic ribs clay pot rice
Practice:
1, soak the rice in advance 1 hour after washing. Rice is easier to cook if it is soaked in advance. It's not easy to find the bottom)
2. Add salt, soy sauce, cooking wine, cornmeal, oil, shredded ginger and minced garlic to the ribs and marinate 15 minutes.
3. Grease the inner wall of the casserole (so it is not easy to paste the bottom) and then pour the soaked rice into the casserole. First, use medium fire. When the water is boiled until it begins to boil, turn down the fire. When the rice begins to bubble, put the marinated ribs in the pot, disperse them with chopsticks, close the lid and continue to simmer for 5- 10 minutes (when you hear no water, it's almost squeaky) and then turn off the fire. Simmer for 10 minute, then open the lid, sprinkle with chopped green onion, close the lid, and simmer for 1-2 minutes, then you can take chopsticks.
Practice of clay pot rice with ribs in black bean sauce
Recipe ingredients:
Rib, lobster sauce, rice, salted duck eggs 1 piece, cooking wine, soy sauce, sugar, salt, chicken essence, starch, onion, ginger and garlic, and dried red pepper.
Production method:
1. Wash the ribs and marinate them with 1 spoon cooking wine and 1 spoon starch for half an hour. Cut the red pepper into small pieces, chop the lobster sauce and mince the onion, ginger and garlic.
2. Put the oil in the wok, stir-fry the minced garlic, turn off the fire, add the lobster sauce and red pepper and mix well, then put Jiang Mo, sugar, soy sauce, salt, half a spoonful of cooking wine and ribs in the wok and mix well, put them in a deep dish and steam them in a steamer over water for 10 minute (78 minutes cooked);
3. Heat a small amount of oil in the pot, add washed rice and appropriate amount of water (add a little salt to the water), boil over high fire, and then cook over low heat until the water is almost dry. Put the ribs and brine on top of half of the rice, beat a salted egg on the other side, and continue to simmer over low heat until the ribs are cooked. After the rice is crispy, the ribs with black bean sauce and clay pot rice can be served.
The practice of fragrant pork ribs rice
Heat oil in the pan, add anise cinnamon and stir-fry until fragrant. Take it out, and set aside the oil. Soak glutinous rice at least one night in advance, and it is better to soak it for a long time. The temperature is too high in summer, so it needs to be refrigerated when soaking. ) Soak the ribs in cold water to remove blood, wash them thoroughly, add shredded onion and ginger, soy sauce, soy sauce, pepper powder and oil for more than 2 hours. Sliced mushrooms. Soak dried lotus leaves in advance and blanch in hot water for half a minute until soft. If it is fresh lotus leaf, it can be used directly after washing or blanched. But the blanching time should not be too long, whether it is dry or fresh.
Marinated ribs and the remaining juice are mixed with glutinous rice and mushrooms with salt. If you don't like ginger, you can pick out the shredded ginger. Take two overlapping lotus leaves, add half of them, pour some juice from the bottom of the container and wrap them tightly. The other two lotus leaves operate the same way.
Add enough water to the steamer, put the purse flat in the steamer, and turn the purse over after steaming for half an hour on high fire to avoid the sticky rice on it from contacting the juice and being difficult to steam. Continue steaming on medium heat 1 hour. (There are dried lotus leaves in the working area of large supermarkets. I bought them in Ginza. This practice requires that the lotus leaf package cannot leak, so it is better to take two overlapping lotus leaves. If the picture is simple, you can also steam the rice first, then mix it well with the marinated ribs and mushrooms, so that after wrapping the lotus leaves, steam it in the pot for half an hour. And glutinous rice does not need to be soaked in advance, saving time. But I think the former tastes better. )
Mustard ribs rice
foodstuff
500g mustard, 3 boxes of rice, 200G ribs, some cuttlefish balls, appropriate amount of soy sauce, cooking wine, appropriate amount of salt (fresh)
Preparation of ingredients: soak rice 1 hour, cut mustard into small pieces, chop ribs into small pieces, and cut cuttlefish balls into small pieces.
Close-up of mustard (gai)
Stir-fry ribs and cuttlefish balls in a pressure cooker and add water.
Pour in the brewed rice.
Press for about 15 minutes.
Stir-fry mustard in hot pan (stir-fry stems first and then leaves)
Pour in the cooked ribs rice.
Stir well
Season with salt before taking out the pot. ...
Mustard is slightly bitter. Soak the bitter vegetables in clear water before cooking to relieve the astringency.
The practice of three-color ribs rice
Cuisine and efficacy: boutique staple food, adolescent recipes, spleen-strengthening and appetizing recipes, malnutrition recipes
Taste: sweet and salty technology: stir-fried tri-color ribs rice. Ingredients: 200g of steamed rice and 300g of pork ribs.
Accessories: 35g carrot, 35g green pepper, 50g egg and 20g lettuce.
Seasoning: cooking wine15g, soy sauce10g, sugar color10g, scallion 30g, ginger 20g, salt 4g, monosodium glutamate 2g, starch (corn) 5g, vegetable oil100g and garlic (white skin). Teach you how to cook three-color sparerib rice, and how to cook three-color sparerib rice is delicious 1. Chop the ribs into sections;
2. Dice carrots and green peppers;
3. Blanch the ribs in a boiling water pot and take them out;
4. Wash and cut 20 grams of onion, and the end 10 gram for later use;
5. Peel, clean and slice ginger10g and powder10g for later use;
6. Add 30 grams of oil to the spoon, add onion, ginger and cooking wine, soy sauce, fresh soup and sugar;
7. Add ribs, add 2 grams of refined salt and simmer with low fire until the ribs are cooked;
8. Add 30 grams of oil to the spoon, pour in the beaten egg liquid and fry it into pieces.
9. Add oil to the spoon, add onion and minced garlic to the wok, and add diced ingredients to fry until cooked;
10. Pour in the rice, stir-fry the fried egg slices and the remaining refined salt until cooked, and take out the spoon and put it on the plate;
1 1. Put the lettuce leaves on the rice and put the stewed ribs on it;
12. Add monosodium glutamate to the raw juice of braised ribs in a spoon to thicken it, thicken it with wet starch10g (5g starch with water) and pour it on the ribs.
Tips for making three-color ribs rice: 1. In fact, stewing ribs is time-consuming;
2. It's not worthwhile to eat once. It's better to make more ribs and eat them two or three times.
3. The second time you eat it, there will be much less trouble.
Pettitte-food phase grams:
Rice (steamed): Rice should not be eaten with horse meat, honey and Xanthium sibiricum.
Eggs: eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable to eat with soft-shelled turtle, carp, soybean milk and tea.