cooked rice
Is one of the protagonists in Chinese daily diet
Staple food in southern China.
One-flavor rice, mixed with five flavors,
It can supply almost all the nutrients needed by the whole body.
Recommended recipes
1. Colorful vegetable rice
-Materials-
2 cups of white rice
1/2 apple
100 g sweet potatoes
Dried cranberries to taste
Raisins to taste
Edamame kernels to taste
Salt 2 g
1/2 tbsp light soy sauce
-Method-
1. Wash the white rice, soak in water for about 10 to 15 minutes, drain and set aside for 30 minutes.
2. Peel the apples and cut them into coarse cubes; Peel and cut the sweet potato and wash off the excess starch on the surface; Edamame kernels are blanched in cold water and drained and set aside.
3. Put the ingredients of recipe 1 and 2 (except edamame kernels), dried cranberries, raisins and all the seasonings and water into the electronic pot and mix well, press the cook button to cook, turn over, simmer for 10 to 15 minutes, stir in the edamame kernels
2. Fresh vegetables and multigrain rice
1 cup of Toya rice
Corn kernels 30 g
Carrot 30 g
Lotus root 50 g
1 celery
2 asparagus
Bamboo shoots 60 g
1/2 tsp salt
1 tbsp light soy sauce
1. Wash the ten grains of rice, soak in water for about 2 to 3 hours, drain and set aside.
2. Peel and dice the carrots and lotus root; Wash and dice celery, asparagus and bamboo shoots and set aside.
3. Mix the ingredients of recipe 1 and 2, corn kernels, all seasonings and water in an electronic pot, press the cook button to cook, turn over and simmer for 30 minutes.
3. Emerald nut rice
100 grams of rice
Spinach to taste
Pumpkin seeds to taste
Walnuts to taste
A pinch of salt
1. Wash and drain the rice; wash and chop the spinach and set aside.
2. Put the rice, spinach chopped, salt and water in the inner pot, put it in the rice cooker, press the switch and cook until the switch jumps.
3. Add the pumpkin seeds and walnuts and simmer for another 10 to 15 minutes.
4. Amaranth celery fried rice
Material:
A bowl of rice, a handful of amaranth, celery, salt, soy sauce, oil.
Steps:
1: Prepare the ingredients and wash the amaranth.
2: Chop the amaranth and chop the celery.
3: Put oil in a pan and sauté celery until fragrant.
4: Stir-fry the amaranth and add soy sauce.
5: Add rice and stir-fry over low heat. Slowly stir-fry the rice.
6: Add salt to taste, stir-fry evenly and out of the pan.
5. Fried rice with soy sauce
Ingredients: 2 bowls of rice, celery to taste, 2 tbsp soy sauce, 1 tbsp sugar, 1 tsp salt, 2 tbsp oil.
method:
1. Chop the celery into minced pieces.
2. Pour oil into the pan and sauté the chopped celery over low heat.
3. Mix soy sauce, wine, sugar and salt before pouring into a pan and stir-frying.
4. Turn the heat on and pour in the rice.
5. Stir-fry evenly, add the green onion and stir-fry for a while to serve.
6. Curry fried rice
Ingredients: 1 potato, 1 carrot, 1 shiitake mushroom, 1 bowl of rice, 0.25 tsp salt.
1. Potatoes, carrots,
2. Sauté the potatoes, carrots and shiitake mushrooms in hot oil a few times.
3. Add water without food blocks.
4. Leave some soup, put the curry when it is soft, and stir-fry well.
5. Stir-fry the rice.
6. When the flavor is in, it can come out of the pot.
7. Stir-fried rice with miscellaneous vegetables
Ingredients: 150 g of beans, 150 g of potatoes, 50 g of carrots, 4 shiitake mushrooms, 2 bowls of rice, 1/2 tsp salt, 1 tbsp light soy sauce.
1. Four seasons beans, shiitake mushrooms, carrots, potatoes, rice.
2. Cut the material into small cubes separately.
3. Heat the oil in a pan, add potatoes and diced carrots and sauté until cooked.
4. Add diced shiitake mushrooms and diced beans, add salt and sauté until cooked.
5. Add white rice and stir-fry evenly.
6. Finally, add the soy sauce and you can get out of the pot.
8. Corn kernel fried rice
Ingredients: 50-100 g corn kernels, 1 bowl of rice, 30 g cucumber.
1. Put oil in a pan.
2. After the oil is hot, pour in the overnight rice and fry loosely.
3. Set aside the rice, then pour in the corn kernels and sauté until fragrant.
4. After stir-frying evenly, sprinkle with a little diced cucumber, then pour in the right amount of salt and stir-fry evenly.
9. Soybean sprout rice
Ingredients: soybean sprouts Black fungus (about 1 pair) 2 cups white rice 2 cups broth
Seasoning: 2 tsp salt 2 tsp sesame oil 1 tsp pepper
method:
Wash and drain the rice
Add 2 cups of broth and steep for 15 to 20 minutes,
Add the seasoning and mix slightly.
Soybean sprouts are washed and spread on top of the rice together with black fungus
Cook in a rice cooker and simmer for another 15 minutes
After opening the lid, gently mix well with a rice spoon from bottom to top.
10． Sweet potato cheese rice
Ingredients: 1 sweet potato 1 piece of cheese 1 slice of white rice 1 cup of water 1 cup
Seasoning: 1 tsp salt 1/3 tbsp oil
(1) Wash the rice, add 1 cup of water and soak for 15 minutes.
(2) Peel and dice the sweet potatoes and set aside. The cheese is also cut into small cubes and set aside.
(3) Add diced sweet potatoes and oil to the rice and stir slightly.
(4) Steam in a rice cooker, remove it and immediately add the cheese slices and salt and mix well before eating.
11． Green bean osmanthus rice
Ingredients: 1 cup white rice 2 cups water 2 cups green beans
Seasoning A: 2 tsp sesame oil 2 tsp salt
Seasoning B: 1/2 tbsp sugar 1/3 tbsp osmanthus paste
Wash the white rice first, add 2 cups of water and soak slightly for 15 minutes.
Wash and drain the green beans and add to the rice.
Put Seasoning A in and stir a little, then put it in the rice cooker and press the switch.
Do not open the lid after the switch jumps, let the rice simmer for about 15 to 20 minutes,
Then open the lid, add seasoning B and stir well with a rice spoon from bottom to top.
The use of fresh green bean kernels does not require the increase or decrease of the amount of water used to cook rice, because the water contained in the green bean kernels themselves is enough to make the green beans cook thoroughly.
12． Mediterranean-style paella
Ingredients: Rice, 1 tomato, 3 shiitake mushrooms
Seasoning A: Salt to taste, a little MSG, 3 celery, 1 tsp cumin,
Seasoning B: 1/4 cup oil (60ml), 1/2 tsp salt, 2 tbsp tomato paste, 2 cups boiling water
1: Wash and drain the rice, dice the tomatoes and shiitake mushrooms, chop the celery and set aside.
2: Heat the pan, put the oil on, after heating, pour in the rice and fry until some golden brown, about 3-5 minutes.
3: Add salt, cumin, shiitake mushrooms and celery and sauté for about 1 minute.
4: Then add tomatoes, tomato sauce and boiling water, bring to a boil, turn off the heat, cover the pot, simmer for about 20 minutes, until the water is dry and ready to plate.
13. Fragrant indian rice
Ingredients: 300 g of fragrant rice, 1 green bell pepper, 1/2 tomato, a little eggplant, 1/2 carrot, a little cauliflower.
Seasoning: salt to taste, a little MSG, oil, cloves, cardamom, cinnamon a little each.
Wash the fragrant rice; remove the green pepper from the stems, wash and cut into pieces;
Tomatoes washed, diced; eggplant washed, diced;
Wash the carrots and dice them; wash the cauliflower and cut into small flowers.
Put the oil in a saucepan and add the green peppers and cook for 2 minutes, stirring constantly
Add the cloves, cardamom, cinnamon and stir for another 3 minutes, then add the tomatoes and cook for 3 minutes.
Pour the baskami into a saucepan and let the seasonings cover the rice
Then add the eggplant, carrots, cauliflower and water to taste and stir well
After boiling, cover the pot and simmer for 20 minutes.
After extinguishing the heat, simmer for another 10 minutes and serve.
14, black glutinous rice pumpkin cup
1 small pumpkin, 15g black rice, 15g red rice, 10g rice
1: Add black rice and red rice to water and rinse well.
2: Add water to the rice and rinse well.
3: Pour rice, black rice and red rice into the rice cooker.
4. Add water and start.
5: Cook the rice and boil it.
6: Cut a lid from one-third of the pumpkin and set aside.
7: Use a small spoon to dig out the melon.
8: Fill in the rice and smooth.
9: Cover and place in a baking sheet.
10: Heat the oven to 200 degrees for 45 minutes.
11. Remove and finish.
You can choose to cut it open and eat it, or just dig up the pumpkin meat and mix it with the rice! How to eat it is sweet and delicious.
15, tri-color rice
1 bowl of rice, 20g of spinach, 20g of pumpkin, 10g of purple potatoes
1: Steam the purple potatoes and pumpkin for 15 minutes.
2: Blanch the spinach, drain and remove, and chop the spinach into small pieces.
3: Remove the pumpkin meat with a small spoon and mash the pumpkin into a puree.
4: Place in a blender and add a little warm water to form spinach puree.
5: Mash the purple potatoes into a puree.
6: Add the rice and mix well.
7: Pureed pumpkin, add rice and mix well.
8: Add rice to the spinach puree and mix well.
9, with the mold shape, can be edible. If you don't have a mold, don't worry, just grab it into a small rice ball of different colors!
16, sesame rice cake
1 bowl of rice, 10 grams of black sesame seeds, 3 ml of sesame oil, 2 grams of salt, 5 grams of glutinous rice flour
1, rice, black sesame seeds, sesame oil, salt, glutinous rice flour mixed; PS: you can add a little water in an appropriate amount.
2, mix the rice into a plastic bag and roll out with a rolling pin to flatten;
3. Cut into 4*5cm rectangles with a knife;
4: Grease the basket with a layer of oil, tear off the plastic wrap, and put the rice cake embryo in;
5, cover the time set 22 minutes; PS: want to be harder and crisper can be set 25-28 minutes
6, yellowish when you can flip once;
7, sesame fragrant snacks - rice cakes are good.
17, rice balls
Leftover rice, starch, soy sauce, vinegar, sugar, tomato paste, vegetable oil
1: Put a bowl of leftover rice in a large bowl, add 3 tablespoons of starch, 2 tablespoons of water and stir well.
2: Then put it in a plastic bag and beat it with a rolling pin for a while to make the rice particles more fine and sticky.
3: Apply some water to your hands and turn the rice balls into balls.
4: Heat the oil in the pan to 80% heat, add the rice balls and fry until the surface is slightly charred.
5: Prepare the sauce, 2 tbsp soy sauce, 3 tbsp sugar, 4 tbsp aged vinegar, 5 tbsp water and stir well.
6: Fry the balls and set aside for oil control.
7: Pour out the vegetable oil, leave a little bottom oil, add the sauce, add 2 tablespoons of tomato sauce and stir well, cook until frothy.
8: Pour in the fried rice balls and wrap the sauce evenly.