Braised Rice with Pleurotus and Ribs
1.
Boil the ribs in a pot under cold water, remove and drain.
2.
Pour the golden arowana scented rice into a large bowl and set aside. Cut the eryngii mushrooms into cubes, shred the ginger, and dice the chives.
3.
Pour oil into the wok, add shredded ginger and ribs, fry the ribs on both sides until they turn slightly yellow. Dilute the oyster sauce and light soy sauce with water, mix well, make the juice, pour into the pot and stir fry.
4.
Add diced eryngii mushrooms and fry for a while.
5.
Pour in two cups of hot water, stir fry for a while and turn off the heat.
6.
Arowana selected rice and fragrant rice, washed twice, and poured into the inner pot of the rice cooker.
7.
Put the ribs and pleurotus eryngii in the wok into the inner pot, and then pour in the rest of the soup, with a little less water than usual for braising rice.
8.
Select the rice button, when the time is up, the reminder sounds. Simmer for 10 minutes.
9.
Add two spoons of hot sauce.
10.
Stir evenly and eat.
11.
There are meat and vegetables, and the food is delicious. The rice is crystal clear, soaking up the soup, and it tastes very good.
Tips:
1. The addition of the seasoning is uncertain, this is just my amount, and it is adjusted according to the amount of the main ingredient.
2. When the ribs are blanched, it doesn't take a long time, because they still need to be simmered in the later stage.
3. The side dishes can be prepared according to your own preferences, shiitake mushrooms, green vegetables and so on.
