Salted Goose Pea Tomato Braised Rice

Salted Goose Pea Tomato Braised Rice

1. The main ingredient for braised rice, high-quality rice;

2. Wash the rice and soak for a while, wash the tomatoes and cut into pieces, peel the carrots, cut into strips and then cut them with a knife, wash and drain peas;

3. Because salted goose is a pickled product, the salty taste is relatively heavy, we wash it first, then put it in a pot and boil it on high heat for about 12 minutes, so as to remove the excess salty taste, but also remove the oil and impurities;

4. Pick up the salted goose, rinse it with cold water, and chop it into even small pieces, as small as possible to help the salty flavor penetrate into the rice;

5. Heat up a wok, pour in a small amount of cooking oil, pour in peas and carrots and fry a dozen back and forth quickly;

6. Then pour in the salted goose, continue to stir fry on high heat until the goose skin oozes out of fat and slightly curls;

7. Drain the rice, pour it into the pot, add the tomatoes, and continue to stir-fry evenly;

8. Then pour in the water that has not covered the surface of the ingredients, add 1 tablespoon of oyster sauce and 2 grams of chicken powder, mix well and bring to a boil;

9. Put the fried ingredients and the soup into the sugar-filtered Donnie, then put Donnie into the Zhenmi Desugar Health Steam Rice Cooker X6, and the triangle interface should be clamped tightly;

10. Turn on the power, select the function button of desugared rice, click the start button, and the countdown time will be displayed when it starts to work. It takes 22 minutes for desugared rice;

11. After the rice is cooked, it will automatically enter the heat preservation state. After simmering for about ten minutes, you can turn off the power, open the lid, use a rice spoon to break the rice and mix well, scoop it up and eat it; good rice is produced in a good ecology, and the best grain High-quality polished rice.

Tips:

Tips for food:

1. The salted goose needs to be boiled in water for ten minutes, which can remove excess salt and most of the fat, so that the rice will taste moderately salty. If it is not boiled, it will definitely be too salty, because my pot is simmered. There is no salt in the rice, only 1 tablespoon of dark soy sauce is used for coloring, and the taste is just right.

2. The ingredients are fragrant in the pot, and the stewed rice is softer and glutinous, and it tastes fragrant when chewed.

3. The amount of water should be adjusted according to the water absorption of the ingredients and personal taste. If you like to eat softer, you can add a little more water, otherwise, you can add a little less.