Stewed rice in Taji pot

Stewed rice in Taji pot

Introduction:

"Nutritious food production" Taji pot stewed rice "after work this evening, received the post Taji pot. "Taji pot" is a Japanese style multi-purpose ceramic cooking utensil, which is cleaner and easier to clean than casserole. Whether it is used to stew meat, stew rice or make any delicious food, it can keep the original flavor, and its molecular structure is much finer than that of casserole. Beautiful appearance, that is, it can be used to cook food, and can be used as a container for dishes directly on the table. The insulation performance is also very good. At dinner time, clean the pot and make a delicious stewed rice with it. I made a pot of stewed rice with enough materials. This is a hodgepodge of China, Europe and Japan, ha ha! Its name is "Taji pot stewed rice". The practice is as follows; "

Production steps:

Step 1: fish and shrimp code flavor; fish and shrimp into the onion, ginger, salt, pepper and Shaojiu, grasp well by hand.

Step 2: heat olive oil in the pan, pour in Japonica Rice and stir fry until slightly white, then add chopped garlic and chopped onion and continue to stir fry.

Step 3: stir fry the onion and garlic until they are fragrant and pale. Pour in various granular ingredients and stir fry them evenly. Turn off the fire when the ingredients are fried until they are cut off.

Step 4: pour the fried rice and ingredients into the Taji pot.

Step 5: inject about three times hot water.

Step 6: boil water over medium low heat, cover and simmer for 18-20 minutes.

Step 7: prepare the sauce; put black pepper sauce, garlic sauce, oyster sauce, abalone sauce and hot dog sauce into the bowl (hot dog sauce is a kind of tomato sauce for making hot dogs or sandwiches, which is sold in large supermarkets). Mix the sauces and set them aside.

Step 8: stew the rice for 20 minutes, then put in the pre pickled fish and shrimp.

Step 9: put the fish and shrimp in place, cover them and simmer for 10 minutes.

Step 10: shred the cheese during this period.

Step 11: blanch the vegetable heart in the flavored water.

Step 12: turn off the heat after stewing the fish and shrimp, and sprinkle shredded cheese on the stewed rice.

Step 13: then cover and let it stand for a while to melt.

Step 14: Sprinkle the sauce on the rice and place the vegetable heart.

Step 15: sprinkle a little shallot powder at last, then serve for three.

Materials required:

Japonica rice: 400g

Saury meat: 150g

Crayfish: 60g

Mushroom: 40g

Carrot: 40g

Pleurotus eryngii: 30g

Spring bamboo shoots: 30g

Green peas: 50g

Rape heart: 100g

Minced chives: right amount

Scallion: 20g

Ginger slices: 15g

Shaojiu: 5g

Refined salt: 1g

Pepper: 0.5g

Abalone juice: 20g

Oyster sauce: 20g

Hot dog sauce: 20g

Minced garlic sauce: 5g

Black pepper juice: 5g

Olive oil: 25g

Chopped onion: 50g

Chopped garlic: 10g

Mozzarella cheese stick: 60g

Water: 1200ml

Note: characteristics of stewed rice: the color of stewed rice is beautiful, the sauce is delicious and slightly spicy, the fish is tender and smooth, and the ingredients are rich in nutrition. Warm tips: 1, stewed rice with some good rice or Thai rice can be. 2. Stir fry the rice with oil until it turns white. The stewed rice is not easy to be raw. It tastes good and is not easy to paste. But the water must be appropriate. It is the same as ordinary stewed rice. 3. It is better to stew rice with hard vegetables, mushrooms and beans, such as green peas and green peas. You can also use red kidney beans from England. But you need to cook the kidney beans eight times in advance. Although it is more troublesome, it tastes better and has better color. Foreigners generally like it. 4. Fish and prawns should be put last, early put is easy to get old, and the taste is not good, but the fire must be well controlled, not only do not stew the rice paste, but also stew the fish, so the amount of water used for stewing rice should be well controlled. 5. The lid of the Taji pot is relatively high. You can also use it to put on a grate to steam things. You can also use a small cage of appropriate size. It's great. If the lid is high and sealed well, there will be more high-temperature hot gas in it, so the heat preservation performance is good. If you don't open the lid, you can keep the stewed rice for 30 minutes. This kind of private food "Taji pot stewed rice" is ready for your reference!

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: slightly spicy