Stewed rice with ribs recipe-Chinese Food-best chinese food recipes-cooking food

Stewed rice with ribs

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This stewed rice is delicious. Because the gravy of ribs and vegetables is absorbed by rice, the taste is more appetizing than that of rice. The color of corn and carrot will not change after stewing for a long time. The color is still the same bright; add another point to this stewed rice. But I think the least thing is raw ginger. I think ribs and raw ginger are very well matched. The taste of ginger is integrated into the whole pot of rice. It tastes light ginger and not spicy. It's cold. When cooking, you can add some ginger to remove the chill in your body, especially for female friends. As for ribs, you can also choose lamb chops to replace them... Before cooking, marinate the ribs to make them taste better. There is no need for monosodium glutamate and chicken powder. In fact, cooking at home is to avoid putting these monosodium glutamate and chicken powder. Eating out is inevitable, but I personally don't recommend using them at home...

Cooking ingredients

pepper:moderate amount

sesame oil:1 tbsp

raw:4 tbsp

Cooking Steps

Step1:Cut ginger slices into shredded ginger, sliced mushroom, diced carrot and ribs and wash them.

Step2:Put ribs in hot water and blanch slightly.

Step3:Blanch the water and rinse it with cold water. Add ginger, pepper, sesame oil and soy sauce.

Step4:Mix well and marinate for 1 hour.

Step5:Wash the rice and put the water in the rice pot. Put in corn and marinated ribs.

Step6:Turn on the rice cooker. Select the normal cooking mode.

Step7:Close the lid and start cooking.

Step8:When the water in the rice cooker is boiled, put in carrot and mushroom slices. Cover and continue to stew.

Step9:Don't open the lid after waiting for the end of the cooking mode. Keep it warm for 30 minutes, so that the gravy of ribs and carrots can be fully absorbed by the rice.