First, the spice of preserved meat pot rice practice
Materials
100 grams of rice 1 teaspoon of vegetable oil 5 ml preserved sausage 1 piece of preserved meat 2 dried mushrooms a little bit of broccoli
Materials sauce: soy sauce 4 teaspoons of 20 ml Meiji fresh juice 1 teaspoon of 5 ml of flavor or fish sauce 2 teaspoons of 10 ml salt 1/4 teaspoon of 1 gram sugar 1/2 teaspoon of 3 grams of chicken 1 / 4 teaspoon of 1 gram of clear water 100 ml of water, 1 / 4 teaspoon of 3 gram of chicken. 4 teaspoons 1 gram fresh water 100 ml
Practice
1Soak dried shiitake mushrooms in 40 degrees warm water for half an hour, soften, rinse, and cut into slices. Wash the rice, put it in water not exceeding the surface of the rice and soak it for half an hour.
2While soaking the mushrooms and rice, put the bacon and sausage into a steamer, steam for 20 minutes, slice and set aside.
3Cut the broccoli into small pieces, blanch in boiling water with salt and oil for half a minute, remove from the water, soak in cold water for 1 minute, drain and set aside.
4Pour the soy sauce, Miriam's Fresh Sauce, mirin, salt, sugar, chicken broth, and water into a bowl, stir well, and set aside.
5Pour the soaked rice into a casserole dish, pour in the water and the distance between the surface of the water and the rice is about equal to the height of the first joint of the index finger, bring to a boil over high heat, reduce the heat to low, pour in the vegetable oil and stir well, cover with a lid and cook for about 10 minutes.
6Open the lid and watch, when the water is almost dry, add the sliced sausage, bacon and sliced mushrooms, continue to cover and simmer over low heat for 10 minutes.
7 Before serving, pour in the sauce, add the blanched broccoli, stir well and you can eat it.
Second, slippery chicken pot rice
Materials
Main ingredient: fragrant rice, soil chicken
Applications: ginger, garlic, edamame, millet chili, sweet potato starch
Seasoning: salt, soy sauce, oyster sauce, yellow wine
Practice
1, take the appropriate amount of fragrant rice, washed and add not more than about 1 finger of water, soak for 1 hour. hour.
2. Pour the rice and water into the rice cooker.
3, according to personal preference to choose the cooking menu, I use the standard rice.
4, fresh ground chicken take chicken legs and wings chopped small pieces, add ginger.
5, add a little salt, yellow wine, soy sauce, oyster sauce and sweet potato starch.
6, scratch well and cover with plastic wrap and marinate in the refrigerator for 30 minutes.
7. Stir fry the garlic and edamame in a wok over low heat. If you like spicy food, you can put some millet chili.
8: Stir-fry the chicken until well browned, about 5 minutes.
9, to be rice cooker rice and 10 minutes to turn on quickly into the fried chicken pieces, tripped the gate and continue to simmer for about 5 minutes, turn on the simple point of pouring steamed fish soy sauce mix well that is, the complexity of the point can be popped ginger and garlic, add steamed fish soy sauce a little bit of cooking and then poured onto the rice. You can also add cooked vegetables and mix them together.
Third, Cantonese-style preserved meat boiled rice
Materials
Main ingredients: Cantonese-style preserved sausage, rice, eggs, small vegetables, salt, oil
Sauce: one tablespoon of oil, one tablespoon of cold water, two tablespoons of June fresh soy sauce, half a tablespoon of sugar, half a tablespoon of sesame oil
Practice
1, the preparation of the ingredients.
2: Take a casserole dish and spread a thin layer of oil on the bottom.
3. Wash the rice and put it into the pot, pour in water, the ratio of rice to water is 1:1.5, soak it for one hour.
4: Add half a tablespoon of salad oil to the soaked rice and mix well.
5: Transfer the pot to the heat, bring it to a boil over high heat and immediately reduce the heat to low, cover and simmer. Cook the rice until it's about 80 percent done.
6: Slice the salami and shred some ginger.
7, the water in the pot is almost dry, in the rice surface spread sausage and ginger, and then make an egg into it. Cover and cook on low heat for five minutes, then turn off the heat, do not open the lid, continue to cover the lid and simmer for 15 minutes.
8, the small rape clean, pot of water boiling, put some salt, a few drops of oil, into the small rape hot cooked. Fish out and drain.
9: Make the sauce: 1 tablespoon of cooking oil, 1 tablespoon of cold water, 2 tablespoons of soy sauce, ? tablespoon of sugar, ? tablespoon of sesame oil.
10, stewed rice open the lid, row into the small vegetables, pour the sauce, mix well to eat.
4. How to cook rice with pork ribs in black bean sauce
Ingredients
White rice 155g, pork ribs 150g, minced ginger 20g, minced garlic 10g, green onion 1pcs, black bean 1 tbsp, bok choy a little, water 240g, 1 tsp oil, 1 tsp soy sauce 1 tsp, 1 tsp cornstarch 1/2 tsp, 1 tsp wine, 1/4 tsp salt, 1/2 tsp soy sauce, sugar 1/2 tsp. 1/2 tsp sugar
How to prepare
1. Rinse white rice, soak for 1 hour and drain. Rinse pork ribs in water for 10 minutes to remove odor, drain and chop into small pieces. The black beans are chopped. The other side of the coin is that it's not a good idea to have a good time, but it's a good idea to have a good time.
2. Put the ribs and minced edamame into a bowl, add the marinade, minced ginger and minced garlic, and marinate for 30 minutes.
3. Put the rice soaked in recipe 1 into a casserole dish, add water, cover with a lid and bring to a boil over high heat, lifting the lid halfway if the water overflows.
4. When the water in the casserole dries up, turn down the heat, open the lid and evenly spread the ingredients in recipe 2.
5. Drizzle oil along the sides of the casserole dish, cover with a lid and cook on low heat for 5 minutes, remove from the heat and simmer for 15 minutes, then open the lid and drizzle with soy sauce and top with scallions and blanched greens.