Claypot Rice with Tempeh Spare Ribs

Name: Claypot Rice with Tempeh Spare Ribs
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Ribs; 200g Rice; 3s Brassica napus

by Espresso light mood

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

The delicious claypot rice has two characteristics that cannot be ignored. One is the sauce that is served with the clay pot, and the lid is opened and poured on the rice. There is a sizzling sound. This is the finishing touch, and it looks dark and shiny. It all depends on the craftsmanship of the sauce master; the other is a layer of golden rice crust burned by the smooth bottom of the crystal clear silk rice, which is different from ordinary rice crust in that it is not only crispy but also has a deep taste. Essence, this depends not only on the heat, but also on the quality of the clay pot itself. A good clay pot has a bright glaze base, which is absolutely impossible if it is covered with sand holes.

Ingredients

200g Ribs
200g Rice
3s Brassica Napus

Claypot Rice with Tempeh Spare Ribs

1. After the rice is washed, soak in water for about 30-40 minutes. The ratio of rice to water is 1:1.5. Dilute the tempeh with a little water for later use.

Claypot Rice with Tempeh Spare Ribs recipe

2. Wash the ribs and chop them into small pieces of about 1.5 cm. Add all the marinades except the tempeh and mix well. Marinate for 15-20 minutes to make it tasteful. After the bones are marinated, pour the tempeh and mix well.

3. Pour about 2-3 spoons of salad oil into the casserole, pour the soaked rice and the water for soaking the rice

4. Bring to a low heat, and stir occasionally with a spatula during the cooking process to prevent the rice grains from sticking to the bottom. After the water boils, stir it for a while, cover the casserole and simmer for about 3 minutes. When the water and rice in the pot are basically level, spread the marinated ribs evenly