Ribs Braised Rice

Name: Ribs Braised Rice
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 2 cups Rice; 360g Ribs; 1 carrot; 1 Cucumber; Some Shimizu; a little Vegetable oil; 6 cloves garlic; Some Soy sauce; Some salt

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

If you want to satisfy your appetite, you don’t want to take too much time, and you have to have meat and nutrition. No, this pot of fragrant pork ribs and carrot braised rice is ready! The ribs are taken from the ribs and chopped into small pieces with a knife. Even the nutrition and fragrance of the red marrow in the bones can penetrate into the rice grains. The amount of ribs does not need to be much, I only used 360 grams, which is enough for a family of four. Carrots are put in the rice, nutrition and deliciousness coexist. If you have green peas or peas in your home, put a small bowl that is delicious and beautiful. I don’t have these green high-value beans anymore, so I cut a cucumber and pour it in when it comes out of the pot and stir it evenly. The fragrance and green color of cucumber are well preserved.

Ingredients

2 cups Rice
360g Ribs
1 Carrot
1 Cucumber
Some Shimizu
a little Vegetable Oil
6 cloves Garlic
Some Soy Sauce
Some Salt

Ribs Braised Rice

1. Chop the ribs into small pieces to wash away the remaining bone residue

2. Put it in a pot of cold water, boil it, and rinse it in the pot with chopsticks for a few times, so there is no need to rinse with water

3. Put an appropriate amount of rice into the inner pot of the rice cooker, according to your own consumption. After washing twice, add cold water. The amount of water is one-third less than the amount of water in your usual braising rice. Soak for a few minutes to allow the rice to fully absorb the water.

4. Wash the carrots and cucumbers, scrape off the outer skin of the carrots, cut into pieces with a hob, and cut the cucumber into small cubes.

5. Pour a little oil in the wok, stir-fry the garlic until the aroma is fragrant, then stir-fry the ribs and carrots in the wok

6. Add salt and soy sauce as you usually do when braising ribs, so that each piece of meat can absorb the color of soy sauce. It is best to put more salt, because the amount of rice is also included.

7. Then pour in hot water. Do not use too much water, just enough to cook the ribs. Too much water will make the rice sticky. Two minutes will be enough to make the ribs color.

8. Pour the ribs, carrots and soup onto the rice in the rice cooker without turning

9. Just choose the standard rice stall, or you can adjust it according to the situation of your own rice cooker

10. Time is up, the delicious pork ribs and carrot braised rice is ready

11. Pour the diced cucumber into the pot, stir evenly with a rice spoon, and start eating

Tips:
Just use your usual amount of rice, and the amount of water is only one-third less;
The ribs are blanched first to remove fishy and dirt, and then fry them to taste and color; the water in the ribs is about half of the amount of water in the usual stewed ribs, because the sealing effect of the rice cooker is good, and it can be cooked very well without too much water. Bad
You can adjust the type and ratio of meat and vegetables, don't add pepper aniseed.