Covered rice is an ancient Han snack. Belonging to the northwest Gansu region called, the northeast called cover rice, Guangdong called dish head rice, there are places just called curry potato rice, curry chicken rice, Ma Po tofu rice, and so on this way, in fact, is a dish and rice on a plate to eat, dishes poured on the rice, which is known as pouring rice.
Second, the characteristics of the covered rice
The main feature of the covered rice is the combination of rice and vegetables, easy to eat, both staple rice, and delicious dishes. Its vegetable soup juice poured on top of the rice, so that the rice is more rich in flavor and highly favored. And not like the general consumption of rice dishes need more tableware on the table, but the rice dishes in a plate, can be placed on the table to eat, you can also use the hands on the eat.
Another feature of rice dishes is that they are quick and hot. Because the food is cooked beforehand, the food can be eaten as you go, and the food is always hot, in line with our people's hot food habits, so it can also be said that it is a Chinese-style fast food.
Three, covered rice practice
Because of our country's vast territory, customs are different, today's covered rice, different methods around the world, with different materials, so also have their own characteristics. In general, the side dishes are mainly meat, there are slices of meat, shredded meat, and pieces of meat. The accompaniments vary from time to time and place to place, with slices of yucca, fungus, mushrooms and seasonal vegetables. There are also seasonal food without condiments, such as Xi'an's traditional rice bowl is pure meat slices, to take the method of braising cooking, pay attention to the original meat juice poured rice.
(A) brisket rice
Instruments: 400 grams of rice, 60 grams of bamboo shoots, pork 100 grams of fat, 150 grams of cabbage, 10 grams of green onions, 5 grams of salt, monosodium glutamate (MSG) 2 grams of soy sauce 4 grams of starch (peas) 5 grams of peanut oil 50 grams.
Practice:
1, the pork washed, drained, cut into slices; cabbage washed, drained, cut into segments; asparagus shells boiled and cut into slices; green onion washed and cut into segments, standby.
2, the rice washed, made into rice, standby.
3, the frying pan into the peanut oil, with medium heat until fifty percent hot, into the green onions fried a few times, into the pork slices, stir-fry, into the cooked asparagus, bok choy segment, soy sauce, salt, monosodium glutamate, stir-fry for a few times, pour into the appropriate amount of broth, boil, thickened with a little cornstarch, made into a pouring sauce.
4, rice into a bowl, pour the juice, can be served.
(B) chicken and peas over rice
Ingredients: 300 grams of rice, 100 grams of chicken, 30 grams of carrots, 100 grams of peas, 15 grams of mushrooms, 15 grams of wine, 10 grams of green onions, salt, ginger, monosodium glutamate, a little pepper.
Practice:
1, rice in 2 parts, set in a bowl; the chicken washed, cut into small dices, into the wine, salt, ginger and mix well; carrots peeled, cleaned, cut into small dices; mushrooms, remove the stem, clean, cut into small dices; peas washed, standby.
2, the pot on the fire, put the oil hot, will be the end of the onion stir incense, under the carrots, peas stir-fried until soft, add salt, stir-fry to eight mature sheng out.
3, another pot on the fire, put the oil to eighty percent of the heat, add mushrooms, diced chicken stir fry a few times, add peas, carrots, MSG, stir fry evenly, sprinkle pepper, pour on the rice can be.
(C) Shredded Pork Rice
Ingredients: 400g of Thai rice, 75g of shredded pork, shredded eel, shredded cooked chicken, shredded ham, shredded bamboo shoots, sugar, soy sauce, monosodium glutamate (MSG), shaoxing wine, and chicken broth, each in appropriate quantities.
Practice:
1, Thai rice washed and dried, into the pot with water steamed into rice.
2, shredded meat, shredded eel oil, add shredded chicken, shredded ham, bamboo shoots stir-fry, add soy sauce, sugar, wine, monosodium glutamate, chicken broth, thickening pouring on the rice can be covered.
(D) fungus pig liver rice
Ingredients: 300 grams of rice, 50 grams of black fungus, 50 grams of asparagus, 50 grams of lettuce, 100 grams of liver, ginger, green onion, pepper, monosodium glutamate, salt, lard moderate.
Practice:
1, black fungus with cold water, asparagus, liver, lettuce slices.
2, frying pan on a high flame, under the lard burned to about 150 ℃, into the pig liver slices, and then under the ginger, black fungus, asparagus slices, lettuce slices and stir-fried, and then into the pepper, monosodium glutamate, green onion, a little water, braised into a white sauce that becomes.
(E) Beef Curry Rice
Ingredients: 300 grams of rice, 200 grams of fresh beef, potatoes, onions, 1 carrot, ginger 1 piece, salt, chicken essence, white wine, curry powder moderate.
Practice:
1, cut the beef, potato, onion and carrot into small dices.
2, the pot of oil, hot, ginger first pot popping incense, and then under the beef diced, stir fry to just white, the potatoes, onions and carrots are also under the pot of stir fry, a few moments after the pot of all the materials to the stew pot, add salt, chicken essence, curry powder and a small amount of white wine (white wine is not only to remove the fishy taste, and will make the flavor of beef curry more beautiful), add water, the amount of water to be a little bit more.
3, large fire to boil the soup and turn to medium-low fire, remember to use a spoon to stir around in the pot, so as not to stick to the bottom. Then start to simmer, about 1 hour or so, simmer until the juice is very thick when you can pour on the white rice.
(F) tomato sauce fish slices over rice
Instruments: 300 grams of rice, 100 grams of fish, 50 grams of celery, 10 grams of fungus, 10 grams of cooking wine, 3 grams of ginger, 20 grams of tomato sauce, 4 grams of salt, a little monosodium glutamate (MSG).
Practice:
1, rice in 2 parts, in a bowl; fungus, wash, cut small pieces; celery choose to remove the roots, leaves, wash, cut small dices; fish slices, put salt, cooking wine, ginger, mix well, marinate for about 20 minutes.
2, the pot on the fire, put the oil to eighty percent of the heat, into the marinated fish slices fried, and sheng out.
3. Heat the oil in the original pan, add the fungus and celery, stir-fry for a few seconds, add the tomato paste and a little water, add the fish fillets and monosodium glutamate (MSG), stir-fry evenly, and pour over the rice.
(7) Flat Mushroom and Sliced Pork with Rice
Ingredients: Flat Mushroom, Pork, Salt, Wine, Sugar, Chicken Essence, Soy Sauce, Starch.
Methods:
1. Wash the mushrooms, slice the pork and marinate with salt, cooking wine and sugar for a while.
2, frying pan fried until the pork slices brown and fish out.
3, under the mushroom stir-fry, add salt and stir-fry until eight points, add pork slices, chicken essence, soy sauce seasoning.
4, the last thin thickening, pour on the rice can be.