Recently, "rice cooker braised rice" is very popular. Very studious and delicious. Have you learned?

The earliest braised rice appeared in the countryside. Although it is simple and delicious, it can't be eaten for a long time. Eat a few more times and you will get tired. Sometimes a meal is really delicious, and people of all ages like it.

Cooking home-cooked dishes in the hotel's professional way makes cooking a pleasure and enjoyment. I am TRL, a force of nature. Let's discuss this tangible, colorful and delicious global food.

There are many ways to stew rice, and the ingredients you can use are not limited. You can use all the food you like, but some people like to stew all the ingredients directly in the pot. It is conceivable that braised rice is definitely not delicious. Today I want to share a very simple ribs braised rice. When you learn this, you learn a classic Cantonese dish.

Braised rice with ribs;

Main raw materials: 230 grams of broken rice and 400 grams of ribs.

Accessories: Yangjiang Douchi 15g, 3 cloves of garlic and 2 green onions.

Condiments: cooking oil, rice wine, soy sauce, soy sauce, oil consumption, cassava starch.

Preparatory work:

1, the shorter the ribs, the better, and it is ideal to keep them around 2.5-3 cm. If the ribs are too long, they are not easy to taste and cook. Rinse the ribs with warm water several times after buying them back. The key purpose of cleaning is to clean the residue and blood stains on the surface of ribs.

2. After the ribs are washed, we add 2g of soda and cold water that just hasn't eaten the ribs, and grasp the ribs twice with our hands, in order to let the soda penetrate into the ribs better. Then put more water and let it stand for half an hour. Soaking ribs with soda water can release the blood in ribs more thoroughly and make ribs more tender and delicious.

3. Soak the ribs until the color is white, so that the blood in the ribs is basically soaked out. Then wash it with cold water for several times and squeeze out the water, so that it is easier to taste in the middle and late stage of pickling.

4. In order to improve the aroma of ribs and enrich the taste, you should prepare 5 cloves of garlic and cut them into garlic paste. Also, Yangjiang Douchi should be washed three times, then drained and put the garlic paste in a small dish. Take out the pot, heat 50 grams of edible oil to 8 minutes, then pour it into a bowl filled with garlic paste and chopped pepper for 2-3 times, and use high-temperature edible oil to stimulate the aroma of garlic paste and lobster sauce. Pour the oil and mix well with chopsticks for later use. If you like spicy food, you can have some Chili powder or Chili noodles and stimulate the spicy aroma with cooking oil.

Specific methods:

1, all the preparations have been made. Now we can pickle the ribs and pour them into the bowl.

2. Stir-fry garlic paste and lobster sauce with edible oil and add them to the ribs. Add the remaining oil at last. Then 2g salt was added to adjust the bottom flavor, 1g white pepper was used to remove the fishy smell, 30g raw extract flavor, 10g oil consumption was used to improve the flavor, 5g soy sauce was used to improve the color, and finally 15g rice wine was added to remove the fishy smell and improve the flavor.

3. After adding the seasoning, fully mix the ribs with the seasoning, so that each rib can fully absorb the flavor of the seasoning. After stirring evenly, add 10g tapioca starch, and then stir evenly, so that each rib is wrapped with a thin layer of tapioca starch, which can effectively lock the flavor of water digestion and absorption of ribs and make the steamed ribs softer and tender.

4. Finally, sprinkle oil, garlic paste and bean paste on the ribs in the small dish and mix well. Stir well and marinate for a while to make it full of flavor.

If the rice you want to stew is fragrant and delicious, the rice you need is also very important, and the rice with good quality is naturally delicious. Southern silk Miao rice is still very good. Wash the rice directly twice. Now the rice is specially made, so there is no need to wash it too much, otherwise the nutrient loss will be more serious.

6. Pour the washed rice into the rice cooker, then pour in the usual water flow for stewing rice, cover and soak the rice directly for 20-30 minutes, and then press this cooking button. At present, the rice cooker I use takes 30 to 30 minutes to cook. When it is cooked for 15 minutes, I will open the lid and spread the marinated ribs on the white rice (exactly, it is still between rice and rice at this time), as far as possible, which is easy to improve. We just need to marinate the ribs with soy sauce a little more, and there is also a small amount of seasoning juice at the bottom of the basin, which is also poured in.