Braised Rice with Lotus Root and Carrots

Name: Braised Rice with Lotus Root and Carrots
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 stage Lotus root; 150g pork; 1/2 carrot; 150g Rice; 1 tablespoon Peanut oil; Some Five spice powder; Some pepper; 2 tbsp Soy sauce; 1 tbsp Cooking Wine; 1 piece shallot; 1 piece ginger; 2g salt

by Outstanding 1987

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Autumn is the season when lotus roots are on the market. At this time, it is also the season with the highest nutritional value among lotus roots. Regular consumption has a good conditioning effect for women, especially for improving complexion.
Traditional Chinese medicine believes that lotus root is cold in nature and has a good effect of clearing away heat and troubles. It is especially suitable for women who have acne and get angry due to blood heat. After being cooked, the lotus root becomes warm again. It has the functions of nourishing the stomach, protecting the spleen and stomach, nourishing blood and replenishing qi. It is a very good nourishing food, especially for some foods due to insufficient qi and blood and weak spleen and stomach. The resulting dry skin. People with bad complexions can eat more. The lotus root joint in lotus root is a very important one. After taking it, it can play a very good role in strengthening the spleen, nourishing blood and stopping bleeding. In addition, it can also effectively improve the complexion and make our body healthier.

Braised Rice with Lotus Root and Carrots

1. Ingredients: pork, lotus root, carrot, green onion, ginger, rice.

Braised Rice with Lotus Root and Carrots recipe

2. Pour cold water into the pot, add the peppercorns and 1 slice of ginger, boil for 5 minutes on high heat to remove the fishy smell.

3. After washing the rice twice, pour it into clean water and soak it.

4. Peel the lotus root and cut into small dices, peel and cut carrots into small dices, mince ginger, and cut green onions into sections.

5. Dice the cooked meat.

6. After the wok is heated, pour it in and put it in the ginger simmering pot.

7. Add the diced meat and stir fry to get the oil.

8. Pour in the lotus root and stir fry for a while.

9. Add very fresh soy sauce, light soy sauce, cooking wine, rock sugar, salt, five-spice powder, and pepper.

10. Pour in half a cup of water, cover the pot and simmer for 5 minutes over medium heat. The lotus root and pork will make it taste better.

11. After the soup is thick, pour the carrots and the green onions, stir evenly.

12. Pour all the marinade and the soup into the rice.

13. Stir evenly.

14. Move the pot body into the rice cooker, press the cook button, until the rice cooker emits a beeping sound, the rice can open the lid.

15. Sprinkle chopped green onion and stir evenly before serving.

Tips:
Pork can be better to remove the fishy when it is watered. It is braised for a while with the lotus roots to make the lotus roots and the diced pork taste better. Because they are eaten by children, the final lotus roots are softer and not crispy. It can also be simmered directly with rice, so the lotus root will be slightly crispy.