The trick to make rice 10 times more delicious, a selection of 4 Chinese and foreign good rice, you may not know that you cook rice every day

【Quanzhou radish rice】

Quanzhou radish rice, the tip of the tongue 2 "footsteps" are described like this: the plumpness of the meat, the sweetness of the radish, the fullness of the rice grains, I want to say that there are all kinds of mountain and sea delicacies intertwined. No matter how far you go, you can't forget the taste of your hometown, and how much love and thought is contained in a bowl of Quanzhou radish rice.

Ingredients: pork belly, rice, radish

Make:

1. First of all, soak the scallops, dried shrimp, shiitake mushrooms, and the pork belly in blood water.

2. Blanch the pork belly, remove and clean, and smear a layer of soy sauce.

3. Put ginger, green onion, star anise, cinnamon, half a teaspoon of sugar and a little salt in the pot, put in the pork belly, and cook for about 25 minutes.

4. Pour oil into the wok, chop the shallots at oil temperature, simmer over low heat to bring out the fragrance, turn brown and set aside.

5. Take out the boiled meat, cut it into pieces after cooling, put it in the oil pan with the minced ginger, fry it over low heat to change color, fry the oil, and then put in the mushroom slices, and fry the dried scallops and shrimp to make it fragrant. Add the radish and stir-fry twice.

6. Wash the rice, pour in the water for soaking shiitake mushrooms, dried shrimp, dried scallops, and the juice for boiling the braised pork.

7. Pour the fried radish and meat vegetables into the rice pot, set the cooking setting, and turn on the switch.

8. When the rice is cooked, open the lid of the pot, pour in the "8" fried shallots ghee, sprinkle with chopped green garlic, mix well and serve.

Small Whispers:

Finally, pour in the shallots ghee and sprinkle with chopped green garlic, which is indispensable, and the radish rice will become more fragrant and oily.

【Teriyaki Chicken Thigh Rice】

Teriyaki chicken thigh rice is actually a combination, and it can also be understood as a box lunch, with meat, vegetables, and soup.

Teriyaki Chicken Thigh Rice, also known as Japanese-style Teriyaki Chicken Thigh Rice, is a Japanese cuisine, a chicken thigh bento cooked with teriyaki sauce.

Ingredients: 6 chicken thighs

Seasoning: Sichuan pepper salt, five-spice powder, light soy sauce, dark soy sauce, oyster sauce, sugar and cooking wine or rice wine

Ingredients: Tomatoes, asparagus and bell peppers

Make:

1. Remove the bones of the chicken thighs and take the bones to cook the soup.

2. Chicken skin side up, fork some small holes with a fork, in order to prevent the chicken skin from retracting when frying, sprinkle some pepper salt and five-spice powder on the chicken, grab twice, marinate for 30 minutes to 2 hours.

3. Take an oil pot and rub the bottom of the pot with ginger, in order to prevent sticking, you can also remove the fishy taste.

4. Marinate the chicken thighs under hot oil, and fry the chicken skin side down until the surface of the chicken skin is golden brown.

5. Then turn over, fry the same until the surface is golden brown, and set aside.

6. Still use the original pot, add the chopped green onions, ginger and garlic to stir-fry until fragrant, then pour in the prepared teriyaki sauce (light soy sauce, dark soy sauce, oyster sauce, sugar, two spoons of chicken thigh bone broth and cooking wine or rice wine), then pour the fried chicken thighs into the pot, stir a few times, and dip in the sauce. Cover the pot and simmer for a few minutes, then remove the juice.

7. Stir-fry a vegetarian dish while frying the chicken thighs, which is also a part of the teriyaki chicken thigh rice. The choice of vegetarian dishes is arbitrary, and I fried asparagus and yellow pepper today

8. Also cook a soup, pour some oil into the pot, heat the tomatoes and green onions, stir-fry twice, add salt to taste, pour in the chicken leg bone broth, cook for a few minutes, and the chicken thigh bone tomato soup is good.

【Wenzhou ancient glutinous rice】

Wenzhou people eat early in the morning, and it is serious, glutinous rice is sprinkled with fritters, drizzled with rich and fragrant mushroom meat sauce, and then a bowl of sweet soybean milk, or salty pulp, with the same food.

It's really dry and thin, there are meals and vegetables.

This way of eating is unique to Wenzhou, and Wenzhou people call it "cooking rice" - a very ancient name. In the old days, the smoke rose and the rice was fragrant.

Ingredients: 400 grams of glutinous rice, 200 grams of minced meat, 1 fried dough stick, 8 shiitake mushrooms, 10 grams of shrimp skin, 40 grams of onions, 20 grams of garlic sprouts, 5 grams of ginger

Seasoning: soy sauce, salt, thirteen spices, rice wine, sugar

Make:

1. Soak shiitake mushrooms in advance. Soak the glutinous rice thoroughly, you can soak it overnight, and soak it for at least three hours.

2. Add soy sauce, pepper, thirteen spices, sugar and salt to taste.

Note: You can also stir-fry raw meat without marinating. Pickling will be more flavorful, and it is not easy to dry firewood.

3. Spread the soaked rice on the steamer cloth and poke a few holes, so that it is easier to steam through.

The water should be boiled for about 30 minutes.

4. Bake the fried dough sticks cut into small pieces over medium-low heat until crispy, then set aside.

8. Stir-fry the ginger and onion until fragrant, then stir-fry the mushrooms and shrimp skin into the pan and stir-fry.

9. Stir-fry until it changes color, stir-fry with the onion, then stir-fry to the side of the pan, and then stir-fry with the meat filling.

10. Stir-fry until the meat changes color, add rice wine and stir-fry evenly.

11. Pour in the water for soaking the mushrooms, more water, if the amount of mushrooms is not enough, add stock or water, cover the pot, and simmer over medium-low heat for about 15 minutes.

12. When the soup is thicker, you can put the garlic sprouts in the pot and stir-fry evenly.

Note: Be sure not to burn dry, the soup should be more and poured on the rice to be delicious. That is to say, the soup should be rich and generous.

13. The mushroom meat sauce is fried, and the rice here is also steamed.

Put it in a bowl, pour it with delicious shiitake mushroom sauce, and sprinkle some crispy and fragrant fried dough sticks to enjoy life and deliciousness.

Small whispers

1. The glutinous rice must be soaked thoroughly and then steamed in the basket to be soft and Q.

2. The broth should be rich and generous, and it will be delicious when poured over glutinous rice.

3. The fritters should be re-fried again, or fried and baked to crispy, mixed with glutinous rice, and every bite is crispy.

4. Standard Wenzhou glutinous rice, sprinkle the shrimp skin directly on the glutinous rice, and sprinkle some chopped mustard.

We were afraid that it would be too salty, so we didn't copy it completely.

5. The stir-fried shiitake mushroom meat sauce can also be steamed with glutinous rice, which will add more flavor.

【Paella】

Paella, yellow rice, with a lot of vegetables, seafood, and meat.

The following production process and materials are basically based on a super-authoritative cookbook published in Norway, which I think may be more authentic.

Ingredients: 3 chicken thighs, 4 large sea shrimp, 200g arctic shrimp, 300g fresh mussels, 100g sausages, 200g onions, 260g bell peppers, 300g rice

Flavor: turmeric, ginger, olive oil, white wine, black pepper and salt

Serves 2-3 people

Make:

One. Boil the soup

The chicken thighs are cut off from the bones, and the bones are used to make soup, and the meat is used for other purposes.

2. Stir-fry

1. Put the chicken thighs into the oil pan and fry the skin side first, sprinkle some black pepper and salt on the meat side, fry until both sides are yellow, add some chicken thigh bone broth and simmer for two minutes.

2. Pour some olive oil into the pan, heat the oil and add the onion and ginger first, then the mussels.

3. Season with salt, pepper, lemon and white wine and sauté until open and set aside. Note: After cooking, it is not edible if it does not have an opening.

4. Pour some olive oil into the pot, add the onion and ginger first, then the shrimp, season with salt and lemon pepper, stir-fry the discolored curls and set aside.

6. Then fry the green, red, yellow bell peppers and diced tomatoes in the pan to change color, add salt to taste, and set aside. 007

3. Cooking

1. Pour some olive oil into the pot, first fry the onion and sausage slices to change color, then wash the rice and control the dry water, stir-fry a few times, add salt and saffron to taste. Note: Saffron is quite expensive and is generally replaced with turmeric.

2. Pour in an appropriate amount of soup for boiling chicken leg bones, cover the pot, bring to a boil over high heat, turn to medium-low heat and simmer for about 25 minutes until cooked through.

3. Open the lid and cut the fried chicken into small pieces and fry the raw vegetables into the pan, mix and stir-fry evenly.

4. Then place all the stacks of shrimp, arctic shrimp, mussels in and without shell on top to complete the paella.