Purple Lentil Braised Rice

Name: Purple Lentil Braised Rice
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: According to personal appetite Rice; 500G (depending on personal preference, may be more or less Purple Lentils; According to the usual taste of stir-fry salt; A small bottle cap Soy sauce; According to the usual taste of stir-fry Chicken Essence; According to the usual taste of stir-fry MSG

by memory239

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Every fall, a large number of purple lentils will be sold on the Sichuan market. Lentils not only have high medicinal value, but also have higher nutritional value. The content of minerals and vitamins is higher than that of most root vegetables and melons. The meat is thick, the flavor is unique, and it has a half-moon shape with a delicate and delicious taste. Like many purple vegetables, they are rich in selenium, and this element has a good anti-cancer effect!
I am not very good at cooking and cooking, and I am not a Sichuan girl, so I don’t know many vegetables, like this kind of purple lentils, I haven’t seen them in the first half of my life, let alone how to cook them.
My husband’s house used to burn wood, and his rice was simmered in a wok. When I ate it for the first time, I fell in love with the taste. In the words of my friends, a bowl of rice can usually be eaten for two bowls. And like now there are rice cookers, basically not many people make this kind of rice to eat, and very few people do it. "

Ingredients

According to personal appetite Rice
500G (depending on personal preference, may be more or less Purple Lentils
According to the usual taste of stir-fry Salt
A small bottle cap Soy Sauce
According to the usual taste of stir-fry Chicken Essence
According to the usual taste of stir-fry Msg

Purple Lentil Braised Rice

1. When buying purple lentils, choose the plump ones, the ones with rice are delicious

2. Tear off the stems at both ends, then break, wash and drain, set aside

3. For normal rice, wash it clean and put it in water. Just like cooking porridge, add more water, not less. Boil large water and turn to low heat. (After the water is boiled, the fire should not be too high, because the clubhouse rice will explode. Cook slowly on medium and small fire, so that the surface of the water shows signs of tumbling). The cooking time depends on the amount of rice. Cook until the rice becomes transparent. Take one for a taste and turn off the heat if it feels a little bit raw.

4. The cooked rice should be drained with a colander. The rice soup can be served in a bowl and it is very nutritious.

5. At this time, start the wok and put in the right amount of oil, just like the amount of oil in the usual cooking. (If you eat lard, it will be more fragrant if you eat lard)

6. Boil the oil until 5 or 6 mature (ie slightly smoked), pour the clean lentils into a wok and fry a few times

7. Then add salt, chicken essence, and monosodium glutamate to taste. If you like the color of the rice, you can add some dark soy sauce and stir-fry for half a minute. Spread the drained rice evenly on the lentils.

8. As shown in the figure, spread the drained rice evenly on the lentils. Use chopsticks to pierce the rice evenly so that the steam from underneath can run up. Then use the ceramic bowl that you usually eat and fill with a bowl of water. Sprinkled on the rice noodles, and on the edge of the wok