Chinese Food
Braised rice with five colors
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My little friend started her summer vacation on July 1. She was used to eating three meals a day in the kindergarten. I took a vacation and stayed at home. I was not used to it. Especially I had a little sister at home. When there is no holiday, my father usually takes Duoduo to kindergarten when he goes to work. I pick up Duoduo with my sister in my arms in the evening. So I usually eat alone at noon. It's OK to fool around. Or make more breakfast. Lunch will come out. And my sister always has to hold it. I don't have time for lunch. Even if I have leftovers, I don't have any. But it's different when I'm at home. I have to eat three meals a day according to the order. I have to have fruits and snacks. My workload has more than doubled. And my sister still doesn't sleep on time. Sometimes I don't sleep at all. I often cook with my sister in one hand. Even yesterday, I kneaded my face and shaped it to make steamed bread. I kept unlocking new skills. OK. Let's get back to the point. What I shared today
Cooking ingredients
Cooking Steps
Step1:Clean all kinds of ingredients and dice the pork, Pleurotus eryngii and carrot. I peeled peas and sweet corn before and put them in the refrigerator for freezing and preservation. Just take out a little directly. Chop the onion. In fact, I think the onion is better. But I didn't have any at that time, so I used the onion instea
Step2:Heat up the wok, put in oil and fry the onion
Step3:Put in the Diced Pork and stir fry it to change its color
Step4:Put some raw meat and mix the color. Continue to stir fry. Because the meat I use has fat and skin. So I fry for a long time. If I want to stir the fat out of it, I don't need to stir fry it for too long if it's pure lean meat
Step5:Stir fry the diced carrots and apricot, abalone and mushroom with the pork oil
Step6:Finally, add peas and sweet corn. The color is beginning to enrich
Step7:Stir fry until the peas are discolored, heat water, cover with ingredients, bring to a boil over high heat, season with salt and cook for about 3 minutes
Step8:Wash rice at this time. Pour rice into the basket and wash it. Good rice doesn't need to be washed many times. Just wash and select it
Step9:Put the washed rice into the rice cooker
Step10:Pour vegetables and a proper amount of vegetable soup into the rice cooker; pay attention to the control of the amount of water in the soup. It's not delicious if there's less rice and more rice is sticky
Step11:Turn on the rice cooker. Just use the normal standard rice mode
Step12:When the electric cooker is finished, you can have delicious stewed rice
Step13:Mix the rice and vegetables with a spoon and serve them in a bowl.
Step14:How about it? It's simple enough. It's also rich in ingredients. There are meat, vegetables, bacteria and staple food. The above amount of food is enough for two or three people.
Cooking tips:The secret of making stewed rice - 1. Choose good rice. Bad Rice doesn't taste good. The same way. There is a big gap between good rice and bad rice. Even cooking white rice is not the same. 2. Pot is also very important. There is no good electric rice cooker. The food inside is not evenly heated, which will also affect the quality of stewed rice. After all, the main production process of stewed rice is in the electric rice cooker. Fortunately, now The new rice cookers on the market are all good. They can definitely PK the rice cookers of Japan and South Korea; 3. Control the water quantity; the water in the stewed rice is the most suitable Soup for cooking. Because the taste is enough. But many people say that they don't know how much soup is suitable. There's no way to reach a specific standard water quantity here. It only depends on experience. At the same time, it depends on whether the ingredients will come out of water or absorb water. Generally speaking, it's better than usual to cook The amount of water in white rice is a little less. It's the same. It can be controlled if you make it more than once. 4. The ingredients should be fried with oil in the frying pan
