Steamed rice The general practice is to wash the rice first, and then put it into the container to be used for steaming rice, and then add a certain amount of water to the container (according to personal taste), cover the lid on the fire or plug in the electricity to start steaming rice, according to the knowledge or experience of steaming a certain amount of time, and then finally tasty steamed rice is ready, I'm going to share more steamed rice recipes for you below.

Steamed rice recipe: three-color steamed rice with quick marinade

Ingredients

(three-color rice) 1 bowl of white rice 1 bowl of diced pumpkin 1.5 tablespoons of diced carrots 1 tablespoon of black sesame seeds 2 teaspoons of sesame oil 1 teaspoon of (quick marinade) 2 large slices of white carrots 3 dried shiitake mushrooms 4 pieces of dried bean skins 4 pieces of water 1 bowl of old marinade 5 tablespoons of rock sugar 1 teaspoon of green onions 1 branch of star anise 1-2 white fruits 3-5 pieces of five-spice powder a little bit of pepper powder a little bit ( Tomato Scrambled Eggs)1 tomato 1 egg 1.5 green onions 1 branch onion shredded moderate amount of garlic (minced garlic) 1

Directions

(Three-color Steamed Rice)Wash the rice and the diced pumpkin, diced carrots, and black sesame seeds with a little bit of sesame oil to stir and cook together, mix well and set aside.

(Quick Marinade) Use the quick marinade of the appropriate amount of marinated pig's feet marinade with water and a little new spices. Take part of the green onion cut scallions reserved, the remaining part of the marinade thrown into the marinade. Take a pot that can be put into an electric pot and can be heated by a gas stove, cut the white radish into large circles, dried shiitake mushrooms (no need to soak them), dried bean skins, and put them into the marinade to marinate over the ingredients, and then seal the mouth of the pot tightly with aluminum foil and steam it directly into the electric pot for about 30 minutes until the radish is stewed through.

(Quick marinade) After stewing, take the pot out (with aluminum foil still wrapped around the mouth of the pot) or keep it warm in the electric pot, and then fry an egg or cook rice first, and let the radish soak in the flavor with the residual warmth.

(Quick brine) After everything else is done, come back and remove the aluminum foil and put it on the gas stove to reduce the juice on medium-high heat (at this point, the radish should be simmering through the soft and flavorful state).

(With lunchbox) Put the three-color rice into a lunchbox with scrambled eggs and marinara. The marinade should be cut, do not want to cut, and finally in the marinade and rice are drizzled with some marinade sprinkled with pre-reserved chopped green onions can be.

Steamed rice recipe: Japanese steamed rice

Ingredients

Half a burdock, half a carrot, half a mushroom, half a mushroom, 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sugar, 1 tbsp wine

Method

Cut the burdock and carrot into long, thin sections, and burdock, soak in water for 10 minutes or so to remove astringent flavors. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are going to do it.

Steamed rice recipe: ribs steamed rice

Ingredients

250 grams of spare ribs, rice as much as possible, an egg, a green onion, garlic 2, a pinch of tempeh.

Practice

1, first clean the rice soaked half an hour to be used.

2, ribs chopped small pieces, under the appropriate amount of salt, sugar, soy sauce, oyster sauce, a little cornstarch.

3, garlic and edamame minced, open the pan under the oil to stir fry the flavor and marinated ribs mixed.

4, the soaked rice into the container, under the boiling water did not exceed the rice a little, on the pot to steam for 20 minutes, and then spread on the ribs to steam for another 8 minutes on the plate sprinkled with chopped green onions can be.

Tips

These are the most important tips.