Cantonese style preserved rice
Raw materials:
1 cup rice, 115g each of Canton style sausage (liver sausage), Canton style barbecued pork, Canton style preserved liver (meat)
Supplementary ingredients:
A1 tbsp lard, 1/2 tsp salt, a little monosodium glutamate (MSG)
B1 tsp each of lard, soy sauce, 1 tsp oil
How to make:
1 Soak the Cantonese sausage, liver sausage, preserved liver and barbecued pork in hot water for about 5 minutes, take out, rinse, and poke with a toothpick several times where there is fat.
2 rice washed, drained, and seasoning A together, mix well, cook over high heat until the rice noodle soup has dried, lay on the 1, cover the pot with a lid, change to low heat and continue to simmer for about 15 minutes.
3 Open the lid, turn the top layer of preserved meat, then use chopsticks to poke several small holes in the rice, then cover and simmer for 10 minutes, pour seasoning B, continue to simmer for 10 minutes, remove from heat.
4 Remove the assorted dried meat, slice and arrange on top of the rice.
Tips:
Before cooking, poke and prod the fatty meat of the preserved meat, which can make the fat overflow, and facilitate the steaming juice of preserved meat to flow into the rice, so that the rice grains have a preserved flavor, and the various preserved sausages, liver sausages, etc. are not greasy to eat.
Potato rice
Materials:
200g rice, 200g potato, 200g bacon and preserved sausage 150g
1 tsp chicken broth, 1 tbsp soy sauce
Practice:
1. Wash and cut the potatoes into cubes, wash and wash the rice, and cut up the bacon and preserved sausage
2. Put the rice and water into a rice cooker. rice and water, then pour in soy sauce, chicken essence and cut potato pieces,
3. When the water of the rice is about to dry up, then put in the sliced bacon or preserved sausage, and then simmer for 10 minutes.
PS: Northeastern rice is oily and flexible, it is recommended to choose rice with northeastern rice.
Barbecued pork rice
1. I still use pudding rice to cook, don't use the kind of rice that cooks out very dry without moisture.
2. Put the pre-soaked shiitake mushrooms and dried scallops (seaweed, salted fish, whatever) into the rice cooker, cut them into small pieces, soak the mushrooms and dried scallops in the water, and then put in two tablespoons of barbecue sauce, a little bit of salt, and oil (I put in the amount of fried veggies, so the rice will be very moist and glossy). If you want a little darker color put some soy sauce, I did not put on the picture, rely on the color of the barbecue sauce. Saltiness I am control it slightly salty, eat before pouring sauce, I think this is more appetizing. Then add enough water to steam.
3. While steaming the sauce. Take a small pot, put barbecue sauce, sugar, soy sauce, salt, cooking wine, a little bit of starch, add some water, put on the fire while stirring and simmering, harvested into a slightly thick juice on the line.
4. The dish is random, I was blanched and hooked white sauce stir-fried. Meat I borrowed bobo previous post in the pot rice, almost cooked when the barbecue pork slices spread on the smothered for a while. Because my BBQ pork has a skin and a few millimeters of fat, plus the ingredients in the rice, stewed very fragrant, great.
5. This is on the line, served with the sauce can be eaten!
Sweet potato steamed rice
Ingredients: 2 cups of rice, 300 grams of sweet potato, 2 tablespoons of cream, a pinch of salt, 2 tablespoons of raisins
Methods: 1. Wash and drain the rice and leave it to stand for 30 minutes. 2. Cut the sweet potato into 1-centimeter-thick cubes with their skins on, and set them aside to soak in salted water. 3. Melt the cream and stir-fry the drained cubes of sweet potato in a saucepan over slightly high heat. 4. Add rice and water (refer to the scale of electric pot), add fried sweet potato and washed raisins, cook and then simmer for 10 minutes, mix well and serve.
Baked rice with milk
Materials: 3 bowls of cold rice, ? onion, 1 green pepper, 50g of ham, 1 can of green beans, 100g of prawns, 2 cups of milk, ? cup of whipped cream, a pinch of salt and pepper, 1 bowl of grated cheese.
Practice: 1, onion, green pepper, ham were cut into 1 cm size of the dice, prawns removed from the shell. 2, rice in the milk stirred open, cook over low heat, become moist rice, mixed with salt and canned green beans. 3, the cooked rice into the baking dish, sprinkle a little pepper. Use a heat-resistant ceramic baking tray, dampened with water beforehand. 4: Spread ingredient 1 from step 1 evenly over the rice, finish with a sprinkle of crushed dried chi, and drizzle with the cream in a circular motion. 5: Place in the oven and bake at 200 degrees Celsius for 15 minutes, until bubbly around the edges and the cheese turns golden brown.
Taro rice: Add some taro to the rice and steam it. Taro has a fine, soft texture and is easy to digest, suitable for people suffering from gastrointestinal diseases, tuberculosis, as well as the elderly and children. Constipation or summer body redness, eat some taro rice especially can play a laxative, detoxification effect. However, taro contains more starch, more easy to eat flatulence, eat should pay attention to moderation.
Ribs rice
Ribs rice is the masterpiece of the casserole rice, but also "first cook rice and then put the material" on behalf of the cooking method. This cooking method is best suited to ribs of red meat with meat and vegetables, and it is best to burn more juice. Because of the seven or eight mature rice grain space between the rice, the juice can quickly penetrate into the flavor.
Raw materials: 150 grams of rice, 50 grams of glutinous rice, 100 grams of pork ribs, 2 mushrooms, 3 vegetables.
Seasoning: salt, oil, soy sauce, ginger, garlic.
Methods:
1. Wash rice and glutinous rice, add water and boil until 70% mature.
2. Ginger, garlic burst the pot, under the ribs stir fry, add soy sauce, salt and burn until it will be cooked, put the heart of the vegetables stir fry for a couple of times out of the pot poured on the rice, and then cooked together.
Tips
Blanch the ribs first and then burn them for better flavor. The rice is added into a little glutinous rice in order to increase the viscosity of the rice, add more or less according to the person's preference. In addition, this rice is especially suitable for cooking in a casserole dish.
Purple rice eight treasures
This is a true beauty rice. Purple rice nourishes the yin and tonifies the kidneys, brightens the eyes and replenishes the blood, making it a confidant for women. Beans have even more benefits, they have nutritional value comparable to meat without the cholesterol of meat, and even the fat is unsaturated - meaning you never have to worry about gaining weight from eating it.
Raw materials: 150 grams of purple rice, 50 grams of Job's tears, 30 grams of red beans, 30 grams of green beans, 30 grams of black beans, 30 grams of kidney beans, 30 grams of flower beans, 30 grams of sword beans.
Seasoning: salt, oil.
Practice: purple rice and all colors of ingredients cleaned, mixed with salt, oil, put into the rice cooker with water to cook. If you think it's too much trouble to gather so many beans, you can just buy the "eight treasures congee" package from the supermarket.
Bacon and sticky rice
This is a staple food that used to be eaten only on big days in the South. The glutinous rice is cooked in lard, and it's incredibly flavorful, and the home-cured bacon is a delicacy that many people remember, not to mention that its aroma is infused into every grain of rice! The bamboo shoots are used to clear the palate, and the occasional bite into a bit of crunchy squash makes you unknowingly down another bowl.
Ingredients: 250 grams of glutinous rice, 100 grams of bacon, 50 grams of bamboo shoots, 50 grams of mustard greens, a little green onion.
Seasoning: a little lard.
Practice:
1. Soak glutinous rice in water for 1~2 hours. Slice bacon and bamboo shoots. Dice the squash.
2. The above ingredients into the rice cooker, add water and lard mix well cooked, out of the pot sprinkle green onion can be.
Tips:
The bacon and mustard greens themselves are salty, so you don't need to put salt in the rice. In addition, the glutinous rice must be put lard to be fragrant.
Seafood rice in lotus leaves
In the 1920s and 1930s, some people wrapped chickens in lotus leaves and steamed eels in lotus leaves, which kept the food fresh and not easily rancid, and was especially good in summer. Later it developed into lotus leaf rice, the overnight rice fried with lotus leaf wrapped to steam as a snack for sale, all of a sudden in the teahouse between the popularity of the open. To make this rice, you need to use Thai rice, compared to domestic rice, after cooking, the grain is obvious and not easy to expand, better appearance, and new rice and old rice should be adjusted accordingly according to the practice of different ratios, so that the rice is a little sticky but not too sticky.
Practice: There are dried lotus leaves for sale in the market, but more conscientious shopkeepers will go to the countryside to buy fresh lotus leaves, and boil and roast them themselves to preserve the fragrance of the leaves as much as possible. Boil good Thai rice the night before, spread out to dry, then the next day in the pan fried hot, plus prawns and other seafood and ingredients, wrapped in lotus leaves and put into the oven to roast for 5-6 minutes. The aroma of the lotus leaves seeps into the rice and competes with the seafood, making it a favorite among women. If you use pork ribs as the ingredient, it has another strong flavor.
Chicken cup head rice
Cup head rice first appeared in Guangzhou in the 1920s and 1930s, when morning tea was very popular. General teahouses to 12 noon to serve lunch, but the porters have to start work at 6:00 a.m., four o'clock to eat, so the teahouses will be stewed soup stew pot to make cup head rice, plus the common breakfast phoenix claw spare ribs, as a snack as steamed, and slowly become the public love food. Cup head rice with new rice mixed with old rice pot, if the rice soaked for too long, the flavor of the rice will become diluted; in the process of boiling, if the addition of boiling water instead of broth, the texture of the rice will be discounted, so the details of the flavor of the key lies.
Practice: choose a good rice soaked in cool water for 15 minutes, drained and spread, add chicken oil, garlic, dry onions with slow fire fried on 10 minutes, then add chicken powder, salt, pepper, MSG, broth, from the large fire, medium fire, small fire all the way to fine-tune the water in the cup to the time of harvesting the water dry, put in the pre-marinated chicken and other raw materials, a **** boiled 13-15 minutes, the modeling of the attractive chicken cup head! Rice is finished. The rice itself already has a flavor, plus chicken tender texture, complement each other.
Home made curry rice
Main ingredient: rice, minced beef
Accessories: potatoes, onions, carrots, butter, apples
Seasoning: curry powder, salt, milk, cornstarch, garlic, cooking oil
Cooking method:
1, potatoes, onions, carrots, apples, washed and peeled, cut into small dice, minced beef, oil, salt and curry powder. With oil, salt, curry powder marinated for use;
2, sit in a pot on the fire into the butter, oil heat into the garlic fried flavor when pouring into the potato diced, carrot diced fried add onion diced, salt, with medium heat for a few minutes to cook, curry powder into a small bowl with water and stir well poured into the pot to cook until the potatoes are cooked into the minced beef, pouring into the appropriate amount of milk thickening a little bit of thin thickening, pouring on the rice to be eaten.
Authentic Japanese Curry Chicken Rice
Ingredients: chicken breast, potatoes, carrots, onions, apples, tomatoes, curry (preferably dark lumps, the taste of light-colored powder is a bit bland), salt
Methods:
1. Chicken breast cut into cubes, put a little bit of oil in a saucepan and sauté it until it is cooked to 8 minutes.2. Dice the potatoes, carrots and onions. In a saucepan, add water directly to the potatoes, onions and carrots and bring to a boil. When it boils, put the curry powder, don't put salt in it first, so that it won't be salty for a while.
3. Cut the apples and tomatoes into chunks too and put them in when you see it boiling.
4. Because the potato starch content is high, do not need a separate thickening. Wait until it is more viscous and put salt to taste, stir well. Look at the potatoes cooked more rotten, remove from the heat, out of the pot, pour over the rice to eat.
Carrots, onions and potatoes go together with great color, first class nutrition and a sweet taste. Apples and tomatoes bring rich vitamins, taste a little sour, and just now the sweetness together, both are not very obvious, but slightly neutralize the curry spicy flavor, taste is very refreshing. The key is very balanced nutrition!
Beef can be eaten in the same way. This approach uses very little oil and is not greasy.
Pumpkin rice: pumpkin is very high in nutritional value, especially the carotene content of the melon in the top of the pectin can improve the viscosity of the rice, so that the sugar absorption is slow, so the pumpkin rice is suitable for diabetics. In addition, the mannitol in pumpkin has a laxative effect, which can reduce the harm of toxins in feces on the human body and prevent colon cancer.
Black fungus rice: first boil the rice, and then add black fungus to cook into rice or porridge. Black fungus is a kind of high nutritional value of gelatinous edible and medicinal mushrooms, rich in iron, lysine and leucine content is particularly high. In recent years, it has been found to reduce blood viscosity and has a significant preventive effect on cardiovascular diseases.
Meat rice
Raw materials: 6 to 8 bowls of white rice, 600 grams of pork, 1 green onion, 3 slices of young ginger
Seasoning: 1 tsp salt, dark soy sauce 3 tbsp, light soy sauce 1 tbsp, 20 grams of rock sugar, anise 1, licorice 1 slice
Preparation:
1 blanch the meat after washing, cut into 5-6 cm Square, thickness of 1 cm thick slice
2 pot add 4 bowls of water, add green onions, young ginger, star anise and licorice to boil, add salt, soy sauce and pork, simmer over low heat for 60 minutes, and then put the rock sugar, turn to medium heat and simmer for 15 minutes.
Bean curd risotto
Raw materials: 3 bowls of white rice. 1 box of tender tofu, 1 slice of black fungus, 1 red tomato, 100 grams of minced pork, 60 grams of green peas, 1 green onion
Seasonings: A 1 tsp salt, 1/2 tbsp light soy sauce B 1/2 tbsp cornstarch, 3 tbsp water
Method of preparation:
1 green onion washed and chopped, washed black fungus, red tomato cut into fine dice, tofu cut into small cubes
2 hot pot, cut into small cubes.
2Heat a wok and add 2 tbsp salad oil, when the oil is hot, sauté the chopped green onion, add the minced meat, soy sauce and stir-fry, then add the tofu, black fungus, tomatoes, green beans, pour in 2/3 bowl of water and simmer for 5 minutes on a low heat, add salt and thicken with cornstarch to thicken the sauce
3Take a deep plate and put in the rice, then ladle in the minced meat and tofu and then serve.
Bacon and egg fried rice
Raw materials: 1 bowl of rice, 30 grams of bacon, 1 egg, 30 grams of cabbage, 10 grams of green onion
Seasonings: salt 1/2 tsp, a little pepper
Method of preparation:
1 bacon cut into small cubes, cabbage to wash to be diced, beaten egg to be used
2 pan when the heat add 1 tbsp of salad oil, add 1 tbsp of oil, and then add 1 tbsp of oil. Add 1 tbsp salad oil, stir fry the egg and cut into small pieces with a spatula
3Add 1 tbsp salad oil to the original frying pan, fry the chopped green onion when the oil is hot, stir fry the diced bacon, then add the rice, cabbage and salt and stir fry until the rice is fluffy and fluffy, then sprinkle pepper on the rice before removing it from the pan.
Marinated pork rice
Food ingredients: 10 bowls of rice, 600 grams of minced pork, 150 grams of pork rinds, purple garlic 5, mushrooms 7 to 8
Gourmet seasonings: 1/2 tsp. five-spice powder, 1/2 tbsp. salt, 1/2 bowl of dark soy sauce, 6 bowls of water, 1 tbsp. sugar, star anise 2
Preparation:
1 Pork rinds, wash, put in boiling water blanch and cut into small pieces, then cut into small pieces. Into the boiling water blanch and cut into small dices, mushrooms softened and shredded, peeled and chopped purple skin garlic
2 pan heat and add 2 tbsp salad oil, until the oil is hot and fragrant purple skin garlic, put the minced meat and stir fry until the meat is browned and oily, add the pork rinds diced, shredded mushrooms and five spice powder stir fry evenly, and then add soy sauce, sugar, water and star anise, and then simmer for 2 hours.
Shrimp Mushroom Pork Jelly Rice Ingredients: 3 bowls of rice, 300g of pork jelly, 1/4 carrot, 1/4 carrot, 3 mushrooms, 20g of minced garlic, 5g of dried woodchuck fillets, cilantro
Seasonings: A 1 tsp salt, 1/2 tbsp light soy sauce, B 2 tbsp cornstarch, 3 tbsp water, C sesame oil
How to make:
Methods:
To prepare:
1 Carrot, carrot, shredded mushroom and five-spice powder, then add soy sauce, sugar, water and aniseed. p>1Cut carrots and white radish into small cubes, soak mushrooms and cut into julienne strips, rinse cilantro and set aside
2In a deep pot, add 4 bowls of water, add minced garlic and dried fish slices, and simmer for 15 minutes over medium heat until the garlic and fish flavors are released, then add all the radishes and continue to cook for another 10 minutes, then add the pork jelly and bring to a boil, add a splash of sesame oil and cook:
3Serve the white rice into deep bowls and top with the pork jelly, and pour the rice on top. meat soup, pour soup, sprinkle parsley can be
Seafood baked rice
Raw materials:
All kinds of seafood, onion half, straw mushrooms 5, bell peppers half, a little broth, shredded pizza cheese, 2 eggs, white rice
Method:
1, shrimp, scallops, fish, crab meat, etc., moderate, according to the personal favorite selection, cut into small pieces and blanch, then cut into small pieces. Cut into small pieces and blanch for use. Chopped onions, straw mushrooms, bell peppers cut into small slices and spare.
2, sautéed onions, straw mushrooms and bell peppers in butter, add a variety of seafood and stock. Bring to a boil, then add the cornstarch and mix in the whipping cream and shredded pizza cheese and cook until melted.
3. Stir fry white rice with egg and scallions to make scallion and egg fried rice. Place in a baking dish, top with seafood sauce and shredded cheese.
4. Bake in 200 degree Celsius oven for 10-15 minutes until cheese is melted and golden brown.
No2, American baked pork chop rice
Raw materials: 150 grams of pork tenderloin, 1/4 onion, 3 straw mushrooms, 1 bell pepper, 1 tomato, shredded pizza cheese, broth, white rice
Methods:
1, the tenderloin cross-section is not cut off, patted to loosen and become a large piece of 1 cm after the bowl of pepper, salt, soy sauce, cornstarch, egg white, and then put good, Soy sauce, starch, egg yolk, water and mix well to make a marinade, then marinate the pork chops in it for about half an hour, take it out and fry it and cut it into thick strips and set aside. Cut the straw mushrooms, onions, bell peppers and tomatoes into small cubes and set aside.
2. Sauté the onions, mushrooms and bell peppers in oil, then add the tomato paste and stir-fry, and add the stock. Bring to a boil and make a sauce with cornstarch, then mix in the tomatoes.
3, scramble rice with egg and scallion, place on a baking sheet, place tenderloin on top of rice, pour sauce over and sprinkle with shredded cheese.
4. Place the baking dish in the oven at 200 degrees Celsius and bake for 10-15 minutes, until the shredded cheese is melted and the top is golden brown.
No3, Butter and Egg White Fried Rice
Ingredients: 150g bacon, 1 egg white, 3 crab rods, 100g cooked shrimp, a little broth, butter, rice
Methods:
1. Heat butter in a pan, sauté the bacon, add the rice and egg white, and season to taste.
2. Cut shrimp and crab stick into small pieces. Bring stock and water to a boil, add shrimp and crab rods, thicken with cornstarch and pour over rice.
Scallops and Spare Ribs with Rice in Casserole
Ingredients:
Rice 2,400 grams, 1 tablespoon ginger
Pork Chop
2,400 grams, 1 tablespoon oil
Mushrooms
5 green onions
3,000 milliliters water
Marinade in:
Oyster Sauce 1/2 tablespoon, soy sauce 1 teaspoon
Marinade:
Oyster Sauce 1/2 tablespoon, soy sauce 1 teaspoon
Powder and corn starch 1 tablespoon
Powder and corn starch 1 tablespoon.
1 teaspoon cornstarch 1 teaspoon wine 1 / 2 teaspoon
1 / 4 teaspoon sugar 2 teaspoons oil
Seasoning:
60 milliliters of raw oil 2 teaspoons of dark soy sauce
2 tablespoons of sugar 2 teaspoons of sesame oil
Methods:
Scallops softened and torn with water.
Soak the mushrooms in water and remove the stems, cut them into small pieces, wash and dice the green onions.
Cut the pork chop into small pieces and add ginger and marinade mix well.
Mix in the seasonings and cook until the sugar dissolves.
Wash the rice, add the oil and mix well, put it into a pot and add water to boil, then put in the mushrooms, scallop and pork chop and cook until the water is dry, change the heat to bake until the pork chop is cooked through, sprinkle with chopped scallion, add seasoning and mix well, then you can eat.
***********************************************
Western-style boiled rice
Rice: Cooked
Chicken fast (or other) with soy sauce, salt, soak for a number of hours
Vegetables: carrots, celery (so that when done well. The color will be more beautiful, you can also add other)
Take the baking cake with the tinfoil baking tray, smear a little oil, pour in the cooked rice, lay the vegetables on a flat surface, in the put on the chicken pieces, it is best to cover the vegetables, so that the vegetables will taste a little better. It is better to sprinkle some soy sauce casually, seal the baking dish with tin foil, put it in the oven at 500-550 (250?) for 30 minutes.
*********************************************
Waxed Duck Rice in Oil
Ingredients: 5 pieces of preserved duck, 2 pieces of preserved sausage, 1 bowl of rice
Methods: 1. Boil the pot in red with a little bit of oil, put in the rice and 2 bowls of water, and boil it over high heat for 5 minutes until the water is dry. 2. Pour off the Pour off the excess water, then put in the preserved meat to seal the lid, slow cook for 7 minutes. 3, Bureau 3 minutes, the aroma is more intense, the rice flavor is more fragrant.
Tips: 1, the first warm water will be slightly washed, because the preserved meat is air-dried food, this can be washed to remove the preserved meat on the dust and the "beneficial taste", 2, the pot should be pre-burned red, under a small amount of oil is to make the rice grains stained with oil is not easy to absorb the water, the pot of rice to be extraordinarily soft. 3, you want to have a beautiful effect of rice coke, in the rice
Methods: 1: Cut bacon into small slices, celery into large dice, onion into small cubes, and mushrooms into thin slices. 2: Heat olive oil and 1 tablespoon of the cream in a hot pan over medium-high heat and quickly sauté the mushrooms, bacon, and onion over high heat. 3: Turn the heat to medium and sauté the freshly rinsed rice for about 10 minutes. 4: Add 1 cup of the hot broth and stir-fry the rice for a second time. 5: Add the rest of the vegetables and sauté for another 10 minutes. 6: Add the remaining vegetables and sauté again for another 10 minutes. 7: Add the remaining vegetables and stir-fry the rice for a third time. Add 1 cup of hot stock, a tablespoon of cream, and all the remaining vegetables and stir-fry again until the water dries up. 5: Finally, add ? cup of hot stock and a pinch of salt and stir-fry again until the water dries up.
Indian Bibimbap
Ingredients: 2 bowls of warm white rice, ? onion, ? carrot, 1 green pepper, 50g of ham, 1 tbsp of salad oil, a pinch of salt, a pinch of coffee powder, a pinch of pepper.
Practice: 1, onion cut into small slices, peppers and carrots were cut into short julienne, ham chopped. 2, hot oil in a pan, in turn into the carrots, onions, peppers and ham sautéed together with high heat. 3, onion color change to a low heat, according to personal taste, add salt and coffee stir fry until the coffee aroma. 4, turn off the fire, put in the warm rice, quickly mix well, sprinkle a little pepper.
Rice in lotus leaf
Raw materials: 200 grams of rice, 50 grams of chicken breast, 3 mushrooms, 30 grams of enoki mushrooms, 20 lotus seeds, a lotus leaf.
Seasoning: salt, oil.
Methods:
1. Rice is washed, chicken breast and shiitake mushrooms are shredded, enoki mushrooms are cut into segments, lotus seeds are shelled.
2. In the above processed ingredients, put salt and mix well.
3. Hold it in lotus leaf, wrap it into a four-square package, and steam it on the pot.
Tips
Lotus leaf "flavor" heavy, use it to cook food, will seep into a lot of lotus leaf flavor, so, rice is best to use ordinary rice, Thai rice and so on will interfere with the rice itself on the absorption of the natural lotus
Sausage and broad beans rice
Raw materials: 200 grams of rice, fresh Fava beans 100 grams, 50 grams of sausage.
Seasoning: salt, oil.
Methods:
1. Wash the rice. Peel broad beans. Slice sausage diagonally.
2. Add water, salt and oil to the above ingredients, season well and cook in rice cooker.
Tips
Sausage with a wide range of small sausage is very good, can eat spicy friends can choose the Sichuan spicy sausage, it and fava beans fusion together is another flavor. Never use ham and sausage.
Squid ink on rice
Raw materials: 100 grams of rice, squid ink, 7, 50 grams of onions, green and red pepper each 1.
Seasoning: salt, oil, vinegar, cooking wine, onion, ginger.
Practice:
1. Wash the rice. Wash and dice onions and green and red peppers.
2. The above ingredients are mixed with salt and oil.
3. Cuttlefish with onion, ginger, salt, vinegar, cooking wine mix well, marinate for 10 minutes.
4. Fill the cuttlefish belly with the mixed ingredients, and steam on the pot.
Tips
Cuttlefish can not pick too small, the rice is not good stuffed, and can not be made with frozen cuttlefish, thawing the head and body easy to fall apart not shaped. You can mix and match the ingredients in the rice, but it's best not to leave out the onion, which is used to deodorize the cuttlefish.
Mushroom rice:
Water-raised mushrooms cut into julienne strips, pork lean meat cut into mince, and cleaned rice into the pot to cook. This rice is good for assisting in the treatment of pediatric urticaria and chronic gastritis.?
Tea rice:
The right amount of tea leaves with boiling water for 10 minutes, take the juice and rice can be cooked. This rice color and flavor are good, with the prevention and treatment of cardiovascular disease, gastrointestinal diseases and weight loss and skin effect.
Jujube chicken glutinous rice:
50 grams of jujube core chopped, chicken appropriate amount of shredded, and cleaned glutinous rice together into the pot to cook. This rice has a good therapeutic effect on the weak spleen and stomach, lack of qi and blood caused by loss of appetite.
Ginger beef rice:Shredded fresh beef into minced meat, add ginger, soy sauce, peanut oil, etc., mix well, when the pot of rice will be cooked, lay flat on the surface of the rice stewed for 15 minutes. This rice has the effect of removing cold and strengthening the stomach, tonifying the middle, strengthening the muscles and bones, and reducing edema.
Onion rice:
First boil the water in the pot, and then put the chopped onion and salt, rice, slow cooking. This rice has the effect of dilating blood vessels, lowering blood pressure and blood sugar, preventing intestinal infectious diseases, and strengthening the stomach to help digestion.?
Spinach rice:
First, the appropriate amount of onions fried, and then cut the spinach into the pot and stir-fried, and then add rice, tomatoes, salt, pepper, cooked over a slow fire to eat. This rice is delicious and has the effect of protecting eyesight, nourishing yin and nourishing blood, sliding intestines and laxatives.
Leeks and flowers rice
/n6717c54.aspx with pictures, look very fragrant ah!
Ingredients:
20 sprigs of chives (fine) 2 salted eggs 1 cup of white rice 1 cup of water
Seasoning:
Salt 1 tsp Sugar 4 tsp Chili Powder 2 tsp
Method:
(1)Wash and drain the rice, soak in 1 cup of water for 15-20 minutes and set aside.
(2) Wash and soak leek flowers in water for 30 minutes, drain and cut into 1 to 2 centimeters segments and set aside. Salted egg shell, cut into 0.5 centimeters cubes spare.
(3) Mix the salted egg and seasonings into the rice and cook together. When the switch jumps up, add the leek flower pieces, cover the pot and simmer for 15 minutes, then gently mix with a rice spoon from bottom to top to serve.
Rice with golden needles
Ingredients:
1 cup of fresh golden needles, 1 sausage, 1 cup of rice, 1 cup of water
Seasoning:
Salt, 1-1/2 tsp. Sugar, 2 tsp. Pepper, 2 tsp. Salad oil, 1/2 tbsp.
How to make this dish:
(1) Wash the rice and drain well, and soak it in 1 cup of water for 15-20 minutes. Soak rice in 1 cup of water for 15 to 20 minutes. Wash and drain the golden needles and set aside.
(2) Cut the sausage into 0.5-centimeter-thick slices or dice.
(3) Add the seasonings to the rice, mix well, then spread the sausage slices on top of the rice and put it into the rice cooker to cook, and when the switch jumps up, don't open the lid yet and let it simmer for about 15 minutes.
(4) Open the lid of the pot, add the kimchee, add a little more water to the outer pot, press the switch and cook once more. When the switch is tripped, gently mix with a rice spoon from bottom to top and serve.
Celery and Salted Fish Rice
Ingredients:
1 cup diced celery, 2 tbsp diced salted fish, 2 cups white rice, 2 cups water
Seasoning A:
1 tsp salt, 2 tsp sesame oil, 1 tsp pepper
Seasoning B:
Red Wine Vinegar, 2 tbsp sugar
How to make it:
(1) Rinse and drain rice. Wash and drain the rice, add 2 cups of water and soak for 15-20 minutes. Prepare the other ingredients separately.
(2) Add the salted fish and Seasoning A to the rice, mix well, and cook in the rice cooker, then simmer for 15 minutes after the switch is tripped.
(3) Open the lid, add the diced celery, toss with a rice spoon, cover again, and simmer for about 3 to 5 minutes, then sprinkle in Seasoning B and mix well with a rice spoon.
Asparagus and clams
Ingredients:
6 stalks of asparagus, 1/2 pound of clams, 1 tbsp of shredded seaweed, 1 tbsp of shredded ginger, 1 tbsp of chili pepper, 1 tbsp of white rice, 2 cups of white rice, 2 cups of water
Seasoning:
2 tbsp of red wine vinegar, 1/2 tbsp of sugar, 1 tbsp of salt, 2 tbsp of sesame oil, 1 tbsp of pepper
How to make it:
(1)Wash and cut asparagus into 2 to 3 pieces. Wash and cut into 2 to 3 centimeter pieces. Soak clams in water for about 3 hours, spit out sand and set aside.
(2) Wash the rice, drain, add 2 cups of water and soak for 15 to 20 minutes, then add seasonings, ginger and chili peppers and mix well, then put it into a rice cooker to cook, and after the switch jumps up, let it simmer for another 15 minutes before opening the lid.
(3)When the lid is open, put in the chopped asparagus, add a little more water to the outer pot, press the switch, and cook a little more.
(4) Boil a pot of water, put in the clams, when the mouth of the clams open, you can turn off the heat, use chopsticks one by one to take out the meat of the clams and set aside. Add the cooked clams and shredded seaweed to the asparagus rice and gently mix with a rice spoon from the bottom to the top, then serve.
Bacon Rice
Ingredients:
1. A small piece of Grandma's Love Bacon.
2. Cold rice (cooked the night before, refrigerated, can be microwaved before frying): 2 bowls.
3. garlic cloves: a small piece.
Practice:
1. In a hot pan, add olive oil and heat.
2. Add thinly sliced white part of garlic cloves and saute.
3. Continue to add the thinly sliced bacon and saute until the bacon is almost cooked through.
4. Add cold rice and stir-fry until the flavor of the bacon penetrates into the rice, sprinkle with the green part of the garlic cloves, and stir-fry for another 30 seconds before removing from the pan.
Tips: delicious ah
Japanese eel fried rice
Han Dynasty Mawangdui unearthed a bamboo slip, there is "egg xixi" a flavor, that is, rice with eggs, perhaps this is the earliest fried rice. Gold inlaid with silver, silver inlaid with gold, are egg fried rice. The former is to fry the rice before putting eggs, each grain of rice is golden yellow, the latter is only with egg white fried rice. Cao Xueqin mentioned "gold and silver" in many of the famous dishes in Dream of the Red Chamber, and its fame spread. It is also best to use rice that has been boiled and cooled overnight, as cold rice loses some moisture and is less likely to be wet and sticky when fried.
Practice: Fried rice is a very homemade dish. The two egg yolks are beaten well and mixed with the rice, which makes up for the hardness of the overnight rice. Pour the rice into a non-stick pan, with a slow fire to rice and eggs fried dry, add grated radish, minced garlic, dried minced onion, Japanese eel juice and change to high heat to stir fry, add salt, chicken powder to taste can be removed from the pan, and then the heated Japanese eel cut into dices in the fried rice on the fried rice, is a bowl of golden brown fragrant rice. Don't add water to the fried rice; it will be especially flavorful if you stir-fry it in lard.
Original Pineapple Paella
Baked rice is a classic Italian food, as popular with food lovers around the world as pizza and pasta.
Baked rice is rich in ingredients, the production process is also very sophisticated, and the final step of baking in the oven is particularly critical, the full integration of rice and other ingredients, as well as the texture of both rich and smooth, all in this. This rice is also made with overnight rice.
How to do: cut the fresh pineapple in one of the horizontal 1/4, scoop out the pineapple meat, mix the cold rice with egg yolk, stir-fry until the rice and egg yolk become dry and then put into the pineapple shell, sprinkle the right amount of powdered cheese to enhance the flavor; pineapple meat cut into cubes, together with the diced chicken, shrimp, and together fill the pineapple shell, the whole pineapple into the oven for 5-6 minutes, the pineapple's sweet aroma of the rice rolled together with the aroma of the nose, and the smell of the rich visual enjoyment of the pineapple, the pineapple and other ingredients. The sweet aroma of the pineapple and the smell of the rice will come out of your nose, and you will be greeted with a sumptuous visual enjoyment, and every spoonful of rice is drenched with pineapple juice, which is sweet and slightly acidic, and it will make people's appetites go up.
Pineapple with green leaves is usually the best choice. Choose only green pineapples that weigh about 1.5 pounds. Yellowish pineapples are those that have been in the oven for more than a month, and their flavor will deteriorate after being baked in the oven.