Spinach Sausage Ribs

Name: Spinach Sausage Ribs
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g spinach; 200g Sausage; 300g Rice; Some salt; 1 tablespoon Lard (Suet); 1 teaspoon Sugar; Some water

by Halloween

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

These days, I have cooked a pot of gluttonous vegetable rice, but I have to talk about the taste. I still prefer bacon and green vegetables. It is best to use the frosted cabbage in winter. Sweet, the rice wants the kind of short, glutinous, round rice. The lard must be boiled from the fat under the skin at home, and the cooked rice is really fat and waxy.

Ingredients

200g Spinach
200g Sausage
300g Rice
Some Salt
1 tablespoon Lard (suet)
1 teaspoon Sugar
Some Water

Spinach Sausage Ribs

1. Dice the sausage, wash and drain the spinach for later use

2. Put 1 tablespoon of lard into the pot and heat to melt, add the diced sausage and stir fry until the fat part is transparent

3. Add spinach and 1 teaspoon of sugar and stir-fry evenly (spinach will shrink a lot when it is fried, so there is no need to cut it)

4. Wash the uncooked rice, add less water than normal (because of the spinach juice), then add the fried spinach and sausages and stir.

5. Press the cooking button, after cooking, take it out and stir well, try the taste and add salt to taste (because different sausages have different salty tastes, unless the same kind is used all the time to understand the taste, it is better to add salt later)