Chinese Food
Rice with ribs and carrot
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My husband's family has been in Xinjiang for nearly 20 years. Although they are authentic Hangzhou people, they are still Fuchunjiang people. Ha ha. They have been in Xinjiang for a long time. Naturally, they have learned some special Xinjiang food, but they are still improved. Grab rice is one of them. I've come here to further improve it. It's suitable for our family's taste. We don't like mutton. We use chops. Use spareribs and carrots, two of the simplest ingredients to make pilaf. The taste is also very good.
Cooking ingredients
Cooking Steps
Step1:The spareribs should be thawed, soaked in water repeatedly, soaked in blood removing water, and replaced with fresh water repeatedl
Step2:Wash, soak and soak rice for about an hou
Step3:Fry the butter in the pot. Add a little pepper, two large ingredients and ribs. Fry them in the pot. Then add the scallion and ginger. Stir fry them. Add the wine and two bowls of water. Cover the pot. Cook for about half an hour
Step4:While stewing the ribs, let's deal with the carrots. Cut the carrots into small pieces. My family has a dish machine that can slice and cut silk. So I used it. I tried to cut silk. I changed the slice agai
Step5:Cut all three carrots into pieces with the cooking machin
Step6:It's very labor-saving to change the carrot slices into diced ones with a knife. If you cut them a little bit, it will take a lot of time
Step7:Add shredded carrots to the almost cooked ribs. Stir fry them. Add some tomato sauce. Add some salt. Simmer for a while. Then add them to the rice cooker. Add a little water. Start steaming the rice
Step8:The rice is cooked. It's good to grab the rice by hand. But stew for another 20 minutes or so. The taste is the best.
Cooking tips:1. I used butter to fry spareribs. I just have this one left. Animal oil is better than vegetable oil. But I can also use other vegetable oil. 2. I also added a little tomato sauce. It's a little sweet and sour taste of tomato. It's a kind of complex taste. 3. The water for steamed rice can't be more. Because rice is soaked in advance. And there is some soup in the ribs. More water. Rice grabs will be soft. Taste is not good. 4. After rice is steamed, you can sprinkle with Scallion when you start the pot. Taste the salt. Seasoning with salt properly. 5. Holding rice by hand in a large plate is more appetizing than in a small bowl. There are skills in making delicious dishes.
