Braised rice with taro and pork belly, braised rice with ancient radish, braised rice with yam and sparerib.

Shishu chicken wings braised rice gimbap braised rice chestnut chicken braised rice

First, yam ribs braised rice:

1. ribs, yam, corn, carrots, and ribs are washed with scallion and ginger;

2. Add hot oil to the pot and fry the ribs until the surface is golden, then add other vegetables and stir fry together;

3. Add soy sauce and salt to taste, wash the rice, and add the usual amount of water for cooking;

4. Add the stir-fried ingredients and mix well, and put them into the rice cooker to cook;

5. Sprinkle some chopped green onion at last.

Second, seaweed meat foam braised rice:

1. seaweed, shrimp skin, minced meat, carrots, corn and green beans;

2. Add meat foam to the hot oil in the pot and fry until slightly burnt;

3. Add other vegetables and stir fry, add soy sauce and salt to taste;

4. Wash the rice, add the usual amount of water, add the fried materials and mix well;

5. Put it into the rice cooker and use the cooking function;

6. Finally, add seaweed and mix well.

Third, seasonal vegetable chicken wings braised rice:

1. Chicken wings, carrots, corn, green beans and mushrooms;

2. Cut the chicken wings in half and add starch. Mix the soy sauce and onion ginger and marinate for a while.

3. Add chicken wings to the hot oil in the pot and fry until golden on both sides;

4. Add other vegetables and stir fry, add soy sauce and salt to taste;

5. Wash the rice, add the usual amount of water, add the fried materials and mix well;

6. Put it into the rice cooker for cooking, and it is delicious.

Fourth, the ancient early carrot stew rice:

1. white radish, minced meat, mushrooms, dried shrimps and onions;

2. Dice the white radish and mushrooms, add meat foam to the hot oil in the pot and stir-fry to change color;

3. Add other vegetables and stir fry together, add soy sauce and salt to taste;

4. Wash the rice, add the usual amount of water, add the fried materials and mix well;

5. Put in the rice cooker to cook, and finally sprinkle with chopped green onion.

Five, chestnut chicken risotto:

1. Cut chicken leg, mushrooms, diced carrots and chestnuts in half;

2. Add starch, soy sauce and onion ginger to the chicken leg and mix well for a while;

3. Add the chicken leg meat to the hot oil in the pot and fry for discoloration;

4. Add other vegetables and stir fry together, and add soy sauce to taste;

5. Wash the rice, add the usual amount of water, add the fried materials and mix well;

6. Put it into the rice cooker, use the cooking function, and finally sprinkle some chopped green onion.

Six, taro pork belly risotto:

1. Dice taro, slice pork belly, chop mushrooms and carrots;

2. Heat oil in the pot, add pork belly and stir-fry until slightly burnt, add mushrooms and carrots and stir-fry;

3. Add taro and stir fry, add soy sauce and salt to taste;

4. Add rice to the usual cooking amount of water, add the fried materials and mix well;

5. Put it into the rice cooker, use the cooking function, and finally sprinkle some chopped green onion.