Full introduction to 16 types of fragrant rice

Coriander crab meal 


MATERIALS:

Coriander 1/3 cup (containing leaves) crab meat 1/2 cup garlic flavor peanut 2 tablespoons white rice 1 cup

Seasoning:

Salt 1 tbsp liquor 1/2 tbsp sugar 1/3 tbsp pepper 1 tbsp sesame oil 2 tbsp

Practice:

(1) wash and soak coriander in the water for 10 minutes, and drain the water. The coriander leaves are picked one by one, and the coriander stems are cut and used for backup.

(2) wash the rice and drain the water, add a cup of water for 15 minutes, then add the seasoning and mix well, the crab meat and coriander stems are spread on the rice, put in the rice cooker to cook, it takes another 15 minutes to complete.

(3) After opening the lid, add coriander leaves and peanuts and mix them with the rice spoon.

Soy bean sprouts 


MATERIALS:

Bean Sprout 4 two black fungus 1/3 cup (about 1 two) White Rice 2 cup broth 2 cup

Seasoning:

Salt 2 tablespoons wine 1/2 tablespoons sesame oil 2 tablespoons salad oil 1/2 tablespoons pepper cent 1 teaspoon

Practice:

(1) wash the rice and drain the water, add 2 cups of broth, soak for 15 ~ For 20 minutes, add the seasoning and mix it for backup.

(2) wash the bean sprouts and put them together with the black fungus on the rice. Put them in the rice cooker and cook them. After cooking, it will take another 15 minutes. After opening the lid, gently mix them up and down with the rice spoon.

Mushroom ham rice


MATERIALS:

Mushroom 10 onion diced 1/4 cup ham 1/4 cup Brazilian powder 1/2 tablespoons five glutinous rice 1 cup white rice 1 cup water 2 cup

Seasoning:

Salt 2 tablespoons pepper 1 teaspoon sugar 1/3 tablespoons olive oil 1 tablespoon

Practice:

(1) wash and drain the mushrooms and slice them for backup.

(2) wash the five grains and drain the water, add a cup of water for three hours, then wash the white rice and add a cup of water for 15 minutes, and finally combine the two kinds of rice (water) for backup.

(3) preheat the pan, add olive oil, stir-fry the onions, mushrooms and ham, stir-fry them with other condiments, stir-fry them evenly, and then spread them on the rice.

(4) Put it in the rice cooker and cook it. After the switch is started, it will take another 20 minutes. Then, sprinkle it with Brazilian powder and mix it gently with the rice key.

Fresh mushroom rice


MATERIALS:

Fresh mushrooms, 4 shredded chicken, 1/4 cup, celery, 1 tbsp white rice, 1 cup of water, 1 cup

Seasoning:

Salt 1 tsp sesame oil 2 tsp soy sauce 2/3 TBD sugar 1/3 TBD white powder 2 TBD black pepper 2 TBD

Practice:

(1) wash the rice and drain the water. Add a cup of water and soak it for about 15 minutes.

(2) cut fresh mushrooms, mix them with shredded chicken and seasoning, and spread them on rice.

(3) Put it in the rice cooker and cook it. After the switch is started, it will take another 10 minutes to open the lid, mix it with the celery, then cook for 5 minutes, and then mix it gently with the rice spoon.



Yuhan yueda


MATERIALS:

Yu Yan 2 two raw egg yolks 1 white rice 1 cup of water 1 cup

Seasoning:

Salt 1 teaspoon sugar 1/3 tablespoons sesame oil 1/2 tablespoons diesel fish juice (light color) 1/3 tablespoons

Practice:

(1) Wash rice and drain water, add 1 cup of water, soak for 15 ~ 20 minutes for backup.

(2) Remove the mushroom head, wash and drain it for backup.

(3) Add the seasoning to the rice and mix it evenly. Then, spread the mushroom on the rice, cook it in the rice cooker, cook it for 15 minutes, and then mix it gently with the rice spoon from bottom up.

(4) Fill the rice in a bowl, press a concave hole in the middle of the meal with a spoon, and then place the fresh egg yolk in the concave hole. Then, mix it gently.

Peathin 


MATERIALS:

1/2 cup of garlic, 2 cups of water, 2 cups of water

Seasoning:

1 teaspoon of Pepper Oil 1 tbsp sugar 2 tbsp white powder 2 tbsp

Practice:

(1) wash the baby rice and drain the water, add 1 to 9/10 cups of water, soak for 4 hours for backup.

(2) Remove the diced pork from the garlic and add the diced pork into the seasoning for 10 minutes.

(3) spread the garlic and diced pork evenly on the baby rice, cook them together, cook them, and then cook them for 15 ~ 20 minutes later, just mix them up and down with a spoon.

Mongoshake 


MATERIALS:

Ginger 1/3 cup salmon 1/2 cup white rice 1 cup water 1 cup

Seasoning:

Liquor 1 tbsp. Pepper 1 tbsp. Sesame Oil 2 tbsp.

Practice:

(1) wash the rice and drain the water, and then add a cup of water for 15 ~ 20 minutes for backup.

(2) Add the salmon into the seasoning and marinate it for 10 minutes.

(3) then spread the ginger, salmon, and salt evenly on the rice and cook them together. After the switch starts, wait for 15 minutes, and then gently mix them up and down with the rice key.

Korean Cabbage


MATERIALS:

Cabbage, 2 bacon, 3 slices white rice, 1 cup of water, 1 cup

Seasoning:

Salt 1 and 1/2 teaspoon pepper 1 teaspoon oil 1 tablespoon garlic 2/3 tablespoons

Practice:

(1) cut cabbage and bacon into 0.5 cm strips for backup.

(2) wash the rice and drain the water, and add a cup of water for 15 ~ 20 minutes for backup.

(3) mix the seasoning in the rice slightly, then store the cabbage and bacon strips in the top, and cook them in the rice cooker. After the switch starts, do not open the lid, let the cabbage meal be renewed for another 15 minutes, and then mix it up and down with a spoon.



Cauliflower


MATERIALS:

Cauliflower (fine) 20 salted eggs 2 white rice 1 cup water 1 cup

Seasoning:

Salt 1 tsp Sugar 4 tsp chili powder 2 tsp

Practice:

(1) Wash rice and drain water, add 1 cup of water for 15 ~ 20 minutes for backup.

(2) wash the cauliflower and soak the water for 30 minutes. drain the water and cut it into 1 ~ 2. After the salted eggs are shelled, they are cut into 0.5 centimeters for backup.

(3) mix the salted egresses and condiments into rice and cook them together. After the switch starts, place the cauliflower segment, cover the lid, and then renew it for another 15 minutes. Then, use the rice spoon to mix it up and down.

Calendula 

MATERIALS:

Fresh Calendula 1 cup sausage 1 white rice 1 cup water 1 cup

Seasoning:

Salt 1 and 1/2 tablespoons sugar 2 tablespoons pepper cent 2 tablespoons salad oil 1/2 tablespoons

Practice:

(1) Wash rice and drain water, add 1 cup of water for 15 ~ 20 minutes for backup. Calendula wash and drain for backup.

(2) Cut the sausage into 0.5 cm thick slices or diced slices.

(3) Add the seasoning into the rice, mix well, then spread the sausage on the rice, and cook it in the rice cooker. After the switch is started, do not open the lid for about 15 minutes.

(4) open the lid, put the Calendula into it, add a little water to the pot, and press the switch to cook it again. After the switch is switched off, use the spoon to mix up from bottom to bottom, and then you can enjoy the food.

Xiqin xianyu rice 


MATERIALS:

Celery Ding 1 cup salted fish Ding 2 tablespoons white rice 2 cup water 2 cup

Seasoning:

Salt 1 teaspoon sesame oil 2 tablespoons pepper cent 1 teaspoon

Seasoning B:

2 tablespoons of sugar in red wine vinegar

Practice:

(1) wash the rice and drain the water, add 2 glasses of water for 15 ~ 20 minutes for backup. Prepare other materials separately.

(2) Add the salted diced fish and seasoning A into the rice, mix them evenly, and cook them in the rice cooker. After the switch is started, wait for about 15 minutes.

(3) open the lid, place it in, mix it with the rice key, and then cover it. About 3 ~ 5 minutes later, sprinkle the seasoning B evenly and mix it with the rice spoon before it is ready for consumption.

Asparagus clams


MATERIALS:

6 clams of asparagus 1/2-1-key, shredded ginger, 1-key, chili slices, 1-key, white rice, 2 cups of water, 2 cups

Seasoning:

Red wine vinegar 2 tablespoons sugar 1/2 tablespoons salt 1 teaspoon sesame oil 2 tablespoons pepper cent 1 teaspoon

Practice:

(1) wash the asparagus and cut it into 2 ~ 3. Clams are soaked in water for about 3 hours, so they can vomit sand for backup.

(2) Wash rice, drain water, add 2 cups of water for 15 ~ For 20 minutes, add the seasoning, ginger, and chilies to mix them evenly and cook them in the rice cooker. After the switch is started, it will take another 15 minutes to open the lid.

(3) After the lid is opened, put the chopped asparagus, add some water to the pot, press the switch, and then cook.

(4) boil a pot of water and put it into the clam. When the mouth of the clam is opened, it can be turned off. use chopsticks to take the clam meat out for backup. Add the boiled clams and into the asparagus meal, and mix them up and down with a spoon.

Xianxiao


MATERIALS:

Fresh shoots, 1 shrimp, 1/2 cup, chopped green onion, 2 tablespoons white rice, 2 cups of water, 2 cups

Seasoning:

Salt 1 tsp Sugar 2 tsp sesame oil 2 tsp

Seasoning B:

1/2 tablespoons of liquor, 7-flavor chili powder, 2 tablespoons

Practice:

(1) Remove the hard shell of the fresh bamboo shoots, remove the crude fiber, wash them, and cut them into two oblique segments for backup. Wash the shrimps, remove the intestinal mud, and use hot water to boil for backup.

(2) Wash rice, drain water, add 2 cups of water for 15 ~ For 20 minutes, add the lettuce segment and seasoning A and mix them evenly. Then, cook them in A rice cooker. Do not enable the switch after it is switched off. It takes about 15 minutes.

(3) Finally, open the lid, add the chopped shrimps, chopped green onion, and seasoning B to mix and then stamp it with about 2 ~ It can be taken out within 3 minutes.

Sofa


MATERIALS:

Eggplant, 1 twisted meat, 3 tablespoons white rice, 1 cup of water, 1 cup

Seasoning:

Soy Sauce 1 tbsp sugar 1/2 tbsp salt 1 tbsp sesame oil 1/3 tbsp

Seasoning B:

Chopped green onion 1/2 tablespoons minced garlic 1/2 tablespoons minced chilies 1/3 tablespoons

Practice:

(1) wash the eggplant with a decimal part, cut it into small slices of the hob, soak it in the water, and then drain the water for backup when cooking.

(2) wash the rice, drain the water, then add A cup of water for 20 minutes, and then add the tomato slices, minced meat, and seasoning A, and mix them in A rice cooker.

(3) After the switch starts, do not open the lid first, so that the eggplant meal can be renewed for about 20 minutes. After the switch is turned on, add the seasoning B and use the rice spoon to stir up from bottom to evenly.

Sweet potato cheese


MATERIALS:

Sweet potato, 1 cheese, 1 white rice, 1 cup of water, 1 cup

Seasoning:

1 teaspoon of salt oil 1/3 tablespoons

Practice:

(1) wash the rice, add a cup of water, soak for 15 minutes.

(2) Peel and cut the sweet potato into slices for backup. The cheese is also cut into small slices for backup.

(3) Add the ground melon seeds and oil to the rice and mix them with a little bit.

(4) Put it in the rice cooker and steam it out. Immediately put it into the rice cooker and mix it with salt before eating.

Qingdou Osmanthus Rice 


MATERIALS:

1 white rice, 2 water, 2 Water

Seasoning:

Sesame oil, 2 tablespoons salt, 2 tablespoons wine, 1 tablespoon

Seasoning B:

Sugar 1/2 tablespoons Osmanthus sauce 1/3 tablespoons

Practice:

(1) wash white rice first, add 2 glasses of water, slightly soaked for 15 minutes. Wash and drain green bean kernels and add them to the rice.

(2) Place seasoning A in the rice cooker and mix it with A little bit. Press the switch.

(3) do not open the lid after the switch is switched off, so that about 15 ~ About 20 minutes, then open the lid, add the seasoning B, and then use the spoon to stir up from bottom to even.

You do not need to increase or decrease the amount of water in the boiled rice when using fresh green beans. Because of the moisture contained in the green beans, the O & M Director Zhao plays the cup is enough to make the green beans mature.