Sweet fruit rice
Ingredients: 60 grams of fragrant rice, 100 grams of papaya, 2 radishes (about 20 grams), 10 grams of celery, 20 grams of raisins.
Seasoning: 3 tbsp light cream, 2 tbsp sugar, some white sesame seeds, 1 tbsp milk.
Method: 1. Rinse the fragrant rice and steam it in a rice cooker.
2. Wash, peel, seed and dice the papaya; Wash and chop the radish; Put the raisins, celery and radish into the rice cooker, stir well, drizzle with light cream, milk, sugar, white sesame seeds and mix well, finally add papaya and continue to simmer for 5 minutes.
3. After cooling, use the cup as a mold to fill the rice, buckle it on the plate, and you can put it on the table.
Bean control rice
Ingredients: 400 grams of rice, 300 grams of long beans, 200 grams of Sichuan bacon.
Seasoning: 10 Sichuan peppercorns, 3 cloves of garlic, 15ml vegetable oil, 3g salt.
Method: 1. Wash the long beans, pinch off the head and tail and cut into about 4 cm long segments; Sichuan bacon cut into small dices; Mash the garlic into minced garlic and set aside.
2. Put vegetable oil in a pot, stir-fry peppercorns and garlic until fragrant, add long beans and diced bacon and stir-fry, move into a deep soup pot, add an appropriate amount of water and salt, pour rice, cover, and start simmering over low heat.
3. After hearing the crackling sound at the bottom of the pot, open the lid and mix the rice, beans and bacon.
Pan-fried beef rice burger
Ingredients: 100 grams each of fragrant rice and ground beef, 50 grams each of glutinous rice and lettuce, 1 cucumber and 1 carrot.
Seasoning: 5g minced green onion, 1 tsp each of salt and pepper, vegetable oil to taste.
Method: 1. Wash fragrant rice and glutinous rice, steam in a rice cooker, cool and set aside; cut lettuce into cubes, slice cucumber and carrot.
2. Spread plastic wrap on the board, spread the rice flat, cover with a layer of plastic wrap and flatten, then cut into squares and set aside.
3. Add salt, minced green onion and pepper to the ground beef and stir well, press on the board to form a meatloaf, put in oil pan and fry. Blanch the carrot slices in boiling water.
4. Arrange the rice cakes, meatloaf, cucumber slices, and carrot slices in turn, and the pocket-sized and cute rice burger is complete.
Lotus leaf rice
Ingredients: 500 grams of grain rice, 30 grams each of lotus seeds and pitted dates, 20 grams each of pumpkin seeds and goji berries, 50 grams each of diced shiitake mushrooms and vegetarian ham, 1 lotus leaf, 3 cotton ropes (60 cm long).
Seasoning: 1 tbsp soy sauce, 1/2 tsp ground pepper, olive oil to taste.
Method: 1. Mix rice with lotus seeds, jujubes, pumpkin seeds and goji berries together, wash with clean water, add 2 cups of water and soak for about 2 hours, drop a little olive oil, put it in a pot and cook, set aside.
2. Heat 1 tbsp olive oil, stir-fry diced shiitake mushrooms and diced vegetarian ham, add soy sauce and half a cup of water and stir-fry evenly, add cooked grain rice and pepper when boiling, stir-fry well and serve, set aside.
3. Wash the lotus leaves, wipe them dry and cut them into 3 small sheets, each sheet is smeared with a little olive oil, put the fried grain rice on the lotus leaves, gently press the shape with your hands, wrap it into a rectangular shape, and then tie the cross shape with cotton rope, tie it tightly, then put it in a steamer basket that has boiled water in advance, steam it over high heat for about 30 minutes, take out and disassemble the lotus leaves, and eat it hot.
Shredded chicken risotto
Ingredients: 150g chicken breast, 1 gherkin, 1/4 onion, 15g egg white, 150g rice.
Seasoning: 1 green onion, 1/4 cup chicken stock, 1 tbsp starch, 1 tsp each of starch and salad oil, a pinch each of chicken powder, salt and white pepper.
Method: 1. Cut the chicken breast into strips, add egg white, salt, white pepper and stir well, then add starch and salad oil, and marinate together.
2. Finely slice the gherkins and onions, and cut the green onions into sections.
3. Pour a little salad oil into the pot, heat it, first stir-fry the shredded chicken and take it out, then use the remaining oil to fry the chives and onion strips, add the fried shredded chicken, gherkin, chicken stock and chicken powder, after boiling, use water starch to thicken the potato, and then pour it over the rice.
Fried rice with gourd and shrimp
Ingredients: 300 grams each of gourd and rice, 100 g of shrimp.
Seasoning: 1 green onion, 1/4 tsp each of salt and chicken broth mix, a pinch of white pepper, vegetable oil.
Method: 1. Peel and dice the melon; wash the shrimp, remove the muddy sausage; cut the green onion into flowers.
2. Add 1 tbsp vegetable oil to a pot, heat it, add the diced gourd first, stir-fry until soft, add the shrimp, stir-fry slightly.
3. Add rice, stir-fry until loose, add salt, chicken powder, white pepper powder, chopped green onion, stir-fry well.
Green pepper beef fried rice
Ingredients: 200 grams of rice, 80 grams of tender beef, 2 green peppers (about 100 grams).
Seasoning: 10 grams of green onion, 5 ml each of soy sauce and cooking wine, 1 tsp starch, 3 grams each of salt and pepper, vegetable oil.
Method: 1. Cut the beef into strips, mix with cooking wine, soy sauce, starch and marinate slightly; remove the green pepper stems and shredded seeds; Cut the green onion into small pieces.
2. Put the pot on the fire, heat the vegetable oil, add the marinated shredded beef, quickly stir-fry a few times, and then serve.
3. Reheat the oil pan, add green onion and green pepper and stir-fry a few times, then pour in rice and stir-fry well, then add shredded beef, salt and pepper, and stir-fry together.
Recipe variation: Green peppers can be replaced with onions.
Vegetarian mushroom risotto
Ingredients: 250 grams of brown rice, 2 fresh mushrooms, 10 oyster mushrooms, 30 grams each of enoki mushrooms and peas.
Seasoning: 3 grams of sugar, 5 grams of vegetarian oyster sauce, a little water starch and sesame oil.
Method: 1. Wash and slice fresh mushrooms, oyster mushrooms and enoki mushrooms; Wash the peas.
2. Put water, sugar, vegetarian oyster sauce in a pot and boil, put fresh mushrooms, oyster mushrooms, enoki mushrooms and peas into the pot and cook over low heat.
3. Thicken the potatoes with water starch, drizzle a little sesame oil, turn off the heat and pour the finished dishes over the rice together with the juice.
Sweet potato cod rice
Ingredients: 100 grams each of sweet potatoes and rice, 200 grams of cod meat, 50 grams of oil and wheat.
Seasoning: a pinch of salt.
Method: 1. After the sweet potato is cooked, peel and cut into cubes; blanch the oil wheat and chop.
2. Blanch the cod meat in boiling water, remove and drain.
3. Add water to the pot, add diced sweet potato, cod meat and oil wheat, add rice after boiling, stir well, add salt to taste.
Onion chicken rice
Ingredients: 50 grams each of onion, chicken and rice.
Seasoning: 2 grams of salt, vegetable oil to taste.
Method: 1. After washing the onion, peel and chop; wash and chop the chicken.
2. After the rice is rinsed, add water to cook the rice.
3. Heat vegetable oil in a pot, stir-fry the minced chicken, then add the chopped onion and stir-fry, add salt, mix with the cooked rice, and simmer for another 5 minutes.
Toon egg fried rice
Ingredients: 250 g rice, 2 eggs (about 120 g), 75 g shredded lean pork, 125 g tender toon sprouts.
Seasoning: 50ml peanut oil, 3g salt, water starch to taste.
Method: 1. Put shredded pork into a bowl, add salt, water starch, half an egg white, grasp well and batter; Crush another egg into a bowl, add the remaining egg liquid and a little salt and stir well; Toon sprouts, wash and dice into cubes.
2. Put peanut oil on the heat of the wok, put peanut oil and cook until it is hot, and the meat is silky and smooth.
3. Reheat the pan, put a little peanut oil, add shredded meat, egg liquid and toon, stir-fry over high heat, pour in hot rice and mix well, put it on a plate.
Fried rice with cuttlefish flowers
Ingredients: 1/2 peeled cuttlefish (about 120 g), 3 leeks, 300 g rice.
Seasoning: 3 slices ginger, 1/4 tsp each of salt and chicken broth mix, a pinch each of rice wine and white pepper, 1 tbsp vegetable oil.
Method: 1. Cut the cuttlefish into long slices, put it into a pot of boiling water with salt, ginger and rice wine and blanch it, see that the cuttlefish is curled, scoop it up and drain; Mince the leeks.
2. Heat 1 tbsp vegetable oil in a pan, add scalded cuttlefish fillets, stir-fry slightly, add rice and stir-fry until loose.
3. Add minced leeks, salt, chicken powder, white pepper, quickly stir-fry well.
Sausage egg fried rice
Ingredients: 1 sausage (about 150 g), 2 eggs (about 120 g), 300 g rice.
Seasoning: 1 green onion, 1/4 tsp each of salt and chicken broth mix, a pinch of white pepper, 1 tbsp vegetable oil.
Method: 1. Steam the sausages in the pot first, take them out, cut them into cubes, beat the eggs, cut the green onions into flowers.
2. Add 1 tbsp vegetable oil to a pot, heat it, first add the sausage cloves and fry until fragrant, then pour in the egg juice, and quickly fry until the egg is half cooked.
3. Add rice, salt, chicken powder, white pepper, stir-fry and stir-fry, sprinkle with chopped green onion, and stir-fry quickly.
Smooth cashew shrimp rice bowl
Ingredients: 200g fresh shrimp, 150g glutinous rice, 1 cucumber, 50g cashew nuts.
Seasoning: 2 tbsp minced garlic, 1 tbsp water starch, 2g salt, 1 tsp each of minced ginger and chicken essence, vegetable oil to taste.
Method: 1. Peel, head and shrimp line of fresh shrimp, rinse well; Wash and peel the cucumber and cut into small pieces; Rinse the glutinous rice, add water and cook into rice.
2. Pour an appropriate amount of vegetable oil into the pot, add garlic and minced ginger when it is 70% hot and stir-fry for aroma, then add shrimp and cashews and stir-fry, add cucumber after the shrimp change color, stir-fry evenly, add salt, chicken essence to taste, and finally pour water starch to turn off the heat.
3. Pour the smooth cashew nuts and shrimp over the rice and serve together.
Beef rice
Ingredients: 500 grams of cooked rice, 200 grams each of beef and broccoli, 60 grams of onion, 3 shiitake mushrooms (shuifa).
Seasoning: soy sauce, salt, vegetable oil, minced ginger, sugar, black pepper powder each.
Method: 1. Wash and slice beef; wash and shiitake mushrooms and cut into strips; Break the broccoli into small florets, wash them, blanch them in water and set aside.
2. Heat vegetable oil in a pot, stir-fry the beef slices for a while, add a little shredded onion and ginger and stir-fry until fragrant, add soy sauce, and fry over medium heat for 10 minutes.
3. Add the remaining shredded onion, shiitake mushrooms and broccoli to stir-fry for aroma, add a little water, simmer over medium heat until the meat is cooked, add salt, sugar, black pepper and stir-fry well, and pour over the rice.
Taiwanese braised pork rice
Ingredients: 300 grams of pork belly, 200 grams of rice.
Seasoning: 20g minced garlic, 3 slices of ginger, 2 pieces of green onion, 2g each of salt, curry powder and five-spice powder, 1 tbsp shoji wine, 1 tsp sugar, 2 star anise, 1/2 tsp oyster sauce, 3 tbsp light soy sauce, vegetable oil to taste.
Method: 1. Wash the pork belly, put it in boiling water, add ginger slices and green onion and cook for about 10 minutes, remove and cool it slightly and cut the pork belly into shredded meat.
2. Pour vegetable oil into a pot, when it is hot, add garlic and curry powder and stir-fry over low heat until fragrant, add shojiu, salt, sugar, star anise, five-spice powder, light soy sauce, oyster sauce, simmer until slightly boiling, add warm water, shredded pork belly, turn to low heat, cover and simmer for 40 minutes until the meat is cooked soft, turn off the heat.
3. Put the steamed rice in a bowl and drizzle the gravy over the rice.
Vegetable stew
Ingredients: 250 grams of rice, 300 grams of Chinese cabbage.
Seasoning: a little salt and MSG, 2 cloves of garlic, vegetable oil to taste.
Method: 1. Wash and slice the Chinese cabbage; peel and slice the garlic; wash the rice.
2. Heat the oil pan, fry the garlic slices until fragrant, put the cabbage and stir-fry a few times, add salt and MSG and mix well, then enlarge the rice and an appropriate amount of water, cover the pot and simmer until the rice is cooked.
Eggplant with fish and rice bowl
Ingredients: 250 g hot rice, 100 g minced pork, 200 g eggplant.
Seasoning: 3 grams each of minced green onion, minced garlic and ginger, 1 gram of salt, 5 ml of soy sauce, 5 grams each of bean paste and sugar, vegetable oil to taste.
Method: 1. Remove the eggplant stems and wash them, cut them into strips and set aside.
2. Heat the oil, add eggplant strips and fry until soft, remove the drained oil and set aside.
3. Leave an appropriate amount of oil in the pot, heat it up, put minced meat and stir-fry until fragrant, add minced green onion, minced ginger, minced garlic, soy sauce, bean paste, white sugar and stir-fry, then add fried eggplant strips and an appropriate amount of water to stir-fry well, and finally put salt to taste, and pour it over the rice.
Eel rice
Ingredients: 150 grams of eel, 50 grams of bamboo shoots, 100 grams each of green vegetables and rice.
Seasoning: salt, cooking wine, soy sauce, sugar, stock, vegetable oil.
Method: 1. Add salt, cooking wine, soy sauce and other condiments to the eel and marinate for a while.
2. Turn on the oven, adjust the temperature to 180°C, put the marinated eel in the baking tray and cook.
3. Put the bamboo shoots and greens into the oil pan and stir-fry slightly, add the eel, add the stock, soy sauce, sugar, etc. to taste, until the water is dry, and then pour the finished eel over the rice.
Carrot brisket rice
Ingredients: 100 grams each of rice and beef, 50 grams each of carrots and pumpkin.
Seasoning: salt and stock.
Method: 1. Wash and cut the carrot; wash the pumpkin, peel it, cut it into chunks and set aside.
2. Wash the beef, cut it into chunks and blanch it.
3. Pour in the stock, add the beef cubes, cook until the beef is eight years old, add carrot and pumpkin cubes, add salt to taste, until the pumpkin chunks and carrot chunks are crispy.
4. Pour the stew over the rice.
Tomato chicken diced bamboo shoots rice
Ingredients: 150 grams of fragrant rice, 100 grams of diced chicken, 1 tomato, 1 green pepper, asparagus tips to taste.
Seasoning: 1 tbsp tomato sauce, 2g each of salt, white pepper and paprika.
Method: 1. Wash the fragrant rice, put it in the rice cooker and steam it for later use.
2. Peel and dice the tomatoes, remove the green peppers and shreds, and wash the asparagus tips.
3. Pour an appropriate amount of vegetable oil into the pot, when it is 70% hot, add diced tomatoes, boil into tomato sauce, add tomato sauce, salt, white pepper, paprika and stir well, then add diced chicken, shredded green pepper, asparagus tip and stir-fry evenly turn off the heat.
4. Put the rice in a bowl and mix with the sautéed diced tomato chicken.
Chicken nuggets with curry
Ingredients: 8 bowls of rice, 1 fat chicken (about 2000 grams), 200 grams of onions, 250 grams each of potatoes and tomatoes, 100 grams of carrots.
Seasoning: 10g curry powder (moistened with 2 tbsp water), salt to taste, 70ml peanut oil.
Method: 1. First chop the chicken into pieces; peel the potatoes, half cut into oblique pieces, half cut into small thin slices; blanch the tomatoes with boiling water and peel and slice, and cut the onion and carrot into small slices.
2. Put 35ml of peanut oil in a wok on a hot fire, and when it is 80% hot, add the chicken nuggets, burst through and serve.
3. Then stir-fry the onion in peanut oil, add the blended curry powder, stir-fry for a while, add chicken nuggets, carrots, tomatoes and potatoes, stir-fry and put into a small aluminum pot, simmer for about 1 hour, add salt, simmer for another 30 minutes, pour over each bowl of rice.
Black pepper beef fillet risotto
Ingredients: 200g rice, 100g boneless beef steak, 1/2 green pepper, 1 red pepper, 1/4 onion.
Seasoning: 3 slices ginger, 1/4 tsp minced garlic, Merlin spicy soy sauce, 2 tsp soy sauce, 1 tsp water starch, sugar, sesame oil, rice wine, black pepper, 1 tbsp vegetable oil.
Method: 1. Remove the green pepper and red pepper, ginger slices and onion into strips; Cut beef steaks into long strips, add 1 tsp of soy sauce, rice wine and black pepper and marinate for 20 minutes.
2. Add 1 tbsp vegetable oil to a pot, heat it, fry minced garlic and ginger slices, add beef steaks and stir-fry until half cooked, then add onion, green pepper and red pepper and stir-fry until medium rare.
3. Add Merlin spicy soy sauce, soy sauce, sugar and water, boil with water starch, drizzle with a little sesame oil, pour it over rice and eat together.
Cucumber roe sushi rolls
Ingredients: 150 grams of rice, 3 pieces of roasted seaweed, 30 grams each of cucumber and carrot, some roe.
Seasoning: 2 tsp white vinegar, 1 g salt, 2 g sugar, 2 tsp sushi soy sauce, 1 tbsp green wasabi.
Method: 1. Steam the rice for later use; wash and peel the cucumber and cut it into thin strips; wash the carrot and peel and cut into thin strips, blanch it with boiling water, take out and drain.
2. Put the steamed rice in a bowl, drizzle with white vinegar, salt and sugar, stir well, let stand for 5 minutes, and wait for the sushi rice to become sticky.
3. Place the roasted seaweed lightly on the sushi curtain and spread evenly with a layer of rice about 5 mm thick, but do not spread the whole sheet of roasted seaweed, only spread 4/5, leaving 1/5 at the bottom.
4. Place the sliced cucumber and carrot strips in the part lined with rice and arrange them neatly. Roll up the sushi curtain from the bottom, wrap it in cucumbers and carrots, and squeeze the roll in your hand to make it firmer.
5. Continue rolling the sushi roll upwards until the whole sheet of grilled seaweed is all wrapped in the sushi curtain, and then grab the sushi roll.
6. Open the sushi curtain, shape the sushi roll, cut it into 1.5 cm thick sushi with a knife, and sprinkle with some roe on top. Dip it in sushi soy sauce and wasabi.
Beef brisket claypot rice
Ingredients: 1 bowl of rice (about 200 grams), 300 grams of beef, 5 broccoli, 4 corn shoots.
Seasoning: 1 marinated bag, 10g chili segments, 3 cloves of garlic, 2 tbsp soy sauce, 1 tbsp rice wine and rock sugar, 1/2 tsp minced ginger, salt to taste.
Method: 1. Cut the beef into segments, put it in a pot, add the marinated bag, chili segment, garlic, soy sauce, rice wine, rock sugar, minced ginger and 2 bowls of water, cook on high heat for 15~20 minutes, change to low heat and cook until the beef is cooked and flavored.
2. Blanch the broccoli and corn shoots in a pot of boiling water with a little salt.
3. Put the rice in a casserole, then add the beef, broccoli, corn shoots, and marinade of the braised beef and simmer together for 10 minutes.
Japanese fat beef rice
Ingredients: 300 g of fatty beef slices, 200 g of rice, 100 g of onion, 60 g of carrots, 60 g of Dutch beans.
Seasoning: 1 tbsp each of light soy sauce, water starch and dry starch, 1/2 tsp each of salt and chicken essence, 1 tsp oyster sauce, vegetable oil to taste.
Method: 1. Rinse the rice, put it in the rice cooker, add an appropriate amount of water to steam it.
2. Wash the onion and cut it into fine strips; Wash the carrots, peel and cut into diamond-shaped slices; Wash the beans and cut them into small pieces; Add the fat beef slices to the dry starch, grasp well and set aside.
3. Pour a little vegetable oil into the pot, add shredded onion when it is 60% hot, stir-fry until fragrant, then add carrot slices and Dutch beans to continue stir-frying, when the carrot slices become slightly transparent, put in fat beef slices, continue to stir-fry, then add salt, chicken essence, light soy sauce, oyster sauce and stir-fry evenly, and finally use water starch to thicken and turn off the heat.
4. Put the rice in a bowl and add the sautéed fat beef.
Korean-style bibimbap
Ingredients: 200 grams of rice, 100 grams each of ground beef and ham, 80 grams each of cucumber, spinach and shredded carrots, 30 grams each of bean sprouts, shredded fungus, shredded red bell pepper, and yellow bell pepper, 20 grams of green beans, 1 egg (about 60 grams).
Seasoning: 1 tbsp Korean sweet and spicy sauce, sesame oil, white sesame seeds, vegetable oil.
Method: 1. Blanch bean sprouts, spinach, shredded carrots, shredded fungus, shredded red bell pepper, shredded yellow bell pepper and green beans; Put the ground beef in a wok and cook for later use; Shred ham and cucumber for later use.
2. Before putting the rice into the stone pot, apply a layer of sesame oil to the bottom and edge of the stone pot, the function is not to make the rice stick to the pot, and at the same time add aroma.
3. Put rice in a stone pot, then fan the surface with bean sprouts, spinach, shredded carrot, shredded fungus, shredded red bell pepper, shredded yellow bell pepper, green beans, shredded ham, shredded cucumber, minced beef, after heating, when the sesame oil crackles, fry a poached egg and put it on top, sprinkle with white sesame seeds, and mix with Korean sweet and spicy sauce.
Rice with flavored claypots
Ingredients: 200 grams of rice, 40 grams each of duck leg, sausage, bacon, 80 grams of small rape.
Seasoning: 5g each of garlic slices, oyster sauce, chicken essence, sugar, 1 tsp soy sauce, vegetable oil.
Method: 1. Spread the base oil on the bottom of the clay pot, put in the washed rice, the ratio of rice and water is 1:1.5, then cook on high heat for about 9 minutes, turn to low heat and cook slowly.
2. Cut the duck legs, sausages and bacon into slices; Remove the old leaves from the canola and wash them.
3. When the rice is half-cooked, spread the wax flavor and rape on the surface of the rice and continue to simmer.
4. Put a little vegetable oil in a wok, add garlic slices, soy sauce, sugar, chicken essence, oyster sauce, add some water, stir-fry well to make "soy sauce toppings", turn off the heat after cooking, and pour the "soy sauce toppings" into the casserole.