Many people make a fatal mistake when stewing rice with a rice cooker. For example, the rice cooker version of the ribs and clay pot rice, the ribs have to be blanched, fried and boiled before being put into the pot. In fact, this is gilding the lily, thinking that the more complicated it is, the more delicious it is, but I don't know that it will lose its original essence, and the rice will absorb too much miscellaneous flavor, but it will not taste good!
The correct ribs and clay pot rice (rice cooker version) is as follows.
1, chop the ribs into small pieces, clean and drain. Add seasoning: Douchi, light soy sauce, oyster sauce, salt, a little light soy sauce, a proper amount of onion oil (if not, use ordinary oil), and a little water starch, stir well and marinate for 30 minutes.
2. Wash the rice clean, put it into the rice cooker, and add water (the ratio of rice to water1:1.3), which is less than the usual cooking, so that it will not be pulpy. Sprinkle with a little oil and sprinkle with a little salt. (Oil makes cooked rice look good, and salt increases the bottom flavor. ), press the cooking button to start cooking. In the process of cooking, the glittering and translucent rice absorbs the essence of ribs, and is full of rich, fragrant and salty soup, moist and delicious!
3. Cook the rice for five minutes, and add the raw ribs with good flavor (or add the mushrooms together. ), cover the pot. Cook until you jump to the heat preservation button. Don't open it immediately. Continue to stew for fifteen minutes.
When eating at last, if the taste is weak, pour in the homemade flavor juice (chopped green onion with soy sauce, poured with hot oil and sauté ed), stir well and eat.