Ribs Braised Rice
1.
Wash the ribs and let the stall owner chop them into small sections when buying.
2.
Prepared side dishes
3.
Peel the potatoes and cut into pieces, and cut the carrots into small pieces. The corn is first divided into sections, and each section is divided into several small pieces. All the ingredients are processed into the same size.
4.
Treat the green onion and ginger. Cut the green onion into thin slices, and cut the ginger into thin strips. Add more ginger, which can effectively prevent colds.
5.
Put salad oil in the wok and fry the ribs until the surface is golden and burnt. The fried pork ribs will be better if they are braised.
6.
Push the ribs to the side and put the potatoes in for frying. I like to fry the potatoes and then stew them. They will have a burnt aroma and taste better.
7.
The ribs and potatoes are pushed aside, and the scallions and ginger are added and the flavor is added.
8.
Add carrots and corn and stir fry together.
9.
Add seasonings such as dark soy sauce, salt and five-spice powder, and stir-fry again. At this time you can smell a very fragrant taste, but it is still not cooked. After the braising process later, it will be very delicious. Put the fried pork ribs and potatoes first, add some water to the original pot and boil, the seasoning will enter the water.
10.
Add some water to the rice and scrub it twice.
11.
Add the boiled water to the 3 times the meter mark of the pot depth, slightly shallower. If it is not enough, add some cold water.
12.
Spread the fried ribs and vegetables on top of the rice.
13.
The rice cooker chooses the brown rice function, which has a soft and waxy texture, which will be softer and more delicious.
14.
At the end of the program, the rice cooker will have a voice prompt and automatically switch to the heat preservation state. My experience is to simmer for a while before eating. Both rice and ribs are more delicious. When eating, mix the rice and ribs well, and then sprinkle some chopped green onions, which is beautiful and flavorful.
Tips:
1. It is recommended to fry the ribs and potatoes first, which will taste better.
2. Don't add water to the fried dishes. Put them out first, and then cook them in the original pot alone. The rice will taste better, and the amount of water can be more accurately controlled.
3. Choose the finely cooked rice function or the brown rice function. The taste is soft and waxy. It takes a little longer to make the stew more delicious and prevent the ribs from not being soft enough. An ordinary rice cooker can simmer in two procedures. The braised rice made in this way will not be hard. If you just add more water, it will taste rotten and unpalatable.
