The practice of rice cooker taro stew, the practice of artichoke stew

Taro is very common in life, taro has a very high nutritional value, it is rich in protein and trace elements, and can also improve the body's immunity, especially for radiotherapy and chemotherapy after cancer surgery.

Ingredients: taro, rice, shiitake mushrooms, fatty meat, chives, light soy sauce, salt, oil, water.

The preparation of taro stewed rice.

1.Prepare the taro, wash it, remove the outer skin, and cut the taro into cubes;

2. Cut the fat belly into cubes, put it in a bowl, add an appropriate amount of sesame oil and light soy sauce, mix well and let stand for 10 minutes;

3. Wash and soak dried shiitake mushrooms, remove the stems and cut into shreds;

4. Wash the rice and drain it for later use, add an appropriate amount of water, put it in the inner pot of the rice cooker, and put a little water in the outer pot.

5. Heat a little oil in the pot, pour in the fat belly and meat and stir-fry until fragrant, then pour in the mushrooms, add salt and stir-fry well; Then pour in the taro and stir-fry evenly;

6. Pour the prepared rice into the pot, add light soy sauce and stir-fry evenly; (No need to cook).

7. Pour the chopped taro, the fat belly into cubes, and the shredded dried shiitake mushrooms into the rice, stir and mix well;

8. Cover and press the rice button to simmer.

9. After about 25 minutes, it will automatically jump to the heat preservation button, and continue to simmer for 15 minutes without power.

10. Open the lid, the very fragrant taro rice is cooked, prepare a little chopped green onion, and sprinkle it with garnish after the rice is cooked.

11. Mix all the ingredients and rice with a rice spoon.

12. The nutritious and delicious taro rice is ready to eat.

Tips: Don't be in a hurry to remove the lid after the rice is cooked, simmer for at least 10 minutes before lifting the lid. Other ingredients can be added according to your preference.

If you don't like the rice with oil, you can consider not adding fat meat and do not need to put oil in the pot, just mix the taro and put it in the pot to cook, and you can directly stir them well after the rice is cooked.

This bowl of salty and fragrant taro rice is the favorite of Hokkien people, and after eating it, they don't want to eat white rice at all.

Taro is also called taro, it has a delicate taste, rich in nutrition, most of the northerners eat taro is steamed and dipped in white sugar to eat, sweet and soft glutinous, and in southern Fujian, people like to use taro to steam rice, if you have eaten the [taro rice] made by the people of southern Fujian, you really don't want to eat white rice anymore.

Hokkien people make taro rice, and are accustomed to stew taro, shiitake mushrooms, dried oysters and other umami-rich ingredients with rice, so that the cooked rice is salty and chewy, and the taro is delicate and smooth, which is the "childhood taste" of many Hokkien people.

I had a small pot of taro rice, and then I have been obsessed with its taste, recently I just bought a good quality taro in the market, so I tried to make a [taro rice] at home, taro rice and umami ingredients are particularly compatible, I chose [ham] to match it, so that the stewed rice tastes particularly fragrant!

Using a rice cooker to make [ham and taro rice] is simple and suitable for office workers.

Taro Rice] is not only delicious, but also very simple, especially suitable for office workers who are usually busy with work and don't have much time to cook, especially this rice cooker version of [Taro Rice], which is more time-saving and labor-saving, below, let's take a look at its specific methods!

Ingredient Preparation]:

10 taro, 100 grams of ham, 2 chives, 1 gram of salt, 3 tablespoons of light soy sauce, 1 gram of sugar, 150 grams of rice.

Steps]:

1. To make [taro rice] Lipu taro or taro is very delicious, Lipu taro has a dense taste and a tender taro taste.

2. Remove the skin of the taro and cut it into hob pieces for later use.

3. Heat a little oil in a pan and slowly stir-fry the thinly sliced ham until fragrant.

4. After that, pour in the taro and stir-fry with the ham slices.

Add salt, light soy sauce and sugar, season and color the ingredients, and stir-fry the taro until it is slightly soft, then turn off the heat.

5. Wash the rice, put it in the rice cooker, then pour in the fried taro, and then add an appropriate amount of water, and you can start to simmer the rice.

6. After the rice cooking button is played for the first time, stir the rice and taro evenly with a rice spatula, and cover the pot again and simmer.

7. When the cooking rice button is played for the second time, the taro rice is ready, sprinkle a handful of chopped chives before leaving the pot to enhance the fragrance.

There are two steps to make [taro rice] with a rice cooker: the first step is [stir-fry taro], stir-fry the taro and other ingredients until fragrant; The second step is to simmer the fried taro and rice together. Follow the steps step by step, and novice kitchen novices can also make delicious [taro rice].

Taro rice] Although it is a very local food, but its taste is definitely eaten in the north and south, as long as you have eaten this salty, fragrant and soft taro rice once, you don't want to eat only white rice, you have the opportunity to try it!

Small pot emphasis on the point].

1. Taro will secrete mucus, so it is best to wear gloves when peeling taro, which is hypoallergenic and non-slip.

2. You can also make taro rice without ham, and you can also use shiitake mushrooms, dried golden hook shrimp or dried oysters to make a delicious [taro rice].

Ingredients: appropriate amount of taro, appropriate amount of mushrooms, appropriate amount of carrots, appropriate amount of lean meat, 200 grams of rice Auxiliary ingredients: appropriate amount of soy sauce, 5 grams of cooking wine, 3 grams of sesame oil, appropriate amount of chopped green onion 1, slice lean meat, add soy sauce, cooking wine, sesame oil and stir well, marinate for a while.

2. Cut the carrots, mushrooms and taro into cubes for later use.

3. Wash the rice, drain the water, stir-fry the meat first, add other side dishes and stir-fry, add raw rice, add soy sauce and stir-fry evenly.

4. Stir-fry and pour into the rice cooker, add an appropriate amount of water, cook, and sprinkle some chopped green onions.

5. Finished taro rice picture.

Ingredients: 400 grams of taro, 200 grams of small pork ribs, 2 Cantonese sausages, 300 grams of rice, 30 ml of oil, 4 grams of salt, 4 shiitake mushrooms, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, a little chopped green onion, 1 tablespoon of cooking wine.

1. Prepare the required materials, as shown in the figure below:

2. Prepare light soy sauce, dark soy sauce, cooking wine and chopped green onions, as shown in the picture below

3. Wash the rice half an hour in advance, add half a tablespoon of cooking wine to the small ribs, and marinate with light soy sauce and dark soy sauce, as shown in the figure below

4. Peel the taro and cut it into hob pieces, and dice the sausage and shiitake mushrooms separately, as shown in the figure below

5. Pour oil into a hot pan and heat the oil for 6 minutes, first fry the pork ribs into the pan to bring out the fragrance, as shown in the figure below

6. Then pour the mushrooms and sausages into the stir-fry to bring out the fragrance, as shown in the figure below

7. Cook in the cooking wine, as shown in the figure below

8. Then put the taro into the pot and stir-fry evenly, then add salt to taste, as shown in the figure below

9. Pour in the rice and pour in clean water, the amount of water should be less than half of usual, as shown in the figure below

10. Then pour the fried vegetables into the rice cooker and elect it to choose the rice cooking function according to your preference.

11. When the time is up, sprinkle in chopped green onions and mix well to enjoy.

How to make taro flour with a rice cooker, I have done this several times, I will tell you, you first have to change the taro for you, if it is prepared according to a certain proportion and boiled in the rice cooker, the taro should be taken with medicine, and after giving him the skin, a cold salad will be spaced from it, or you can cut the pocket into small dices and cook it in the rice cooker in the pot. At such a time, I can go with the sausage, and if I want to cut the sausage into thin slices, what about that time when the case of the rice cooker jumps? I had to go in and give him a slice of the bacon and bacon sausage, and put it on the top of the rice cooker one by one.

Then press the cooking button, let him let him really keep warm, if the heat is kept warm for more than half an hour, but when you want to eat, you can prepare good soy sauce, seafood soy sauce, and splash it on that portion, and you don't need anything else, which is very delicious.

How to make taro rice delicious with a rice cooker, method:

Ingredients: 200g taro, 1 cup of rice, 1 dried squid, 2 dried shrimp, 50g pork.

Excipients: two cloves of garlic, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of chicken essence.

1. Soak the dried squid and shrimp. Wash the pork and chop it into minced meat, which does not need to be very fine, and it is more fragrant to bite into a little grain. Remove the red membrane from the small squid and cut into shreds.

Finely chop the dried shrimp. Flatten and chop the garlic. Cut the taro into one-centimeter cubes.

Wash the rice and drain it as usual, and press the cook button.

2. Put a little oil in the pot, fry the shredded squid quickly, and shovel it up for later use. Put a little more oil in the pan and stir-fry the garlic. Then put the shrimp cubes and simmer to make garlic shrimp oil.

Then add the minced meat and stir-fry. Put the taro in and stir-fry until fragrant. Then add a pinch of salt, a spoonful of soy sauce and a little chicken essence to taste, and you can turn off the heat.

3. When the taro is fried, the rice of the rice cooker is just boiling, then shovel the fried taro into the rice cooker, spread it flat on the rice, and then cover the lid and continue to cook. The rice cooker has jumped to the keep warm button, and the taro rice is ready to cook. Stir the shredded squid into the taro rice and serve.

Taro information

Taro is a perennial root-bearing herbaceous plant of the Araceae family, which is often cultivated as an annual crop. Taro is first grown in the hot and humid swampy regions of China, Malaysia and the Indian Peninsula, and is widely cultivated around the world.

China's taro resources are extremely abundant, mainly distributed in the Pearl River, Yangtze River and Huai River basins. Taro is an important vegetable and food crop with high nutritional and medicinal value, and is a nutritious product for all ages; Moreover, the starch granules of taro are as small as 1 10 of potato starch, and its digestibility can reach more than 98%, especially suitable for babies and patients, so it has the reputation of "emperor offerings".

In addition to the main use of starch, taro can also be used to make vinegar, brew wine, isolate proteins, extract alkaloids, etc.

The method of stewed rice with artichoke is as follows:

Peel the artichoke and cut it into cubes. Heat oil in a pan, pour in the peeled peas and chopped potato cubes, stir-fry, stir-fry for a minute or two, add a little water, and simmer the potatoes and peas (2 minutes). Add the cooked rice, cover with peas and artichokes, then cut the patchouli sausage and ham sausage into small pieces, place them on top of the rice, cover the pot and simmer for 5 to 6 minutes.

Remove from heat, add salt, stir well, sprinkle with the prepared chopped green onions, crispy whistles, and peanuts (peanuts are fried in advance).

Artichoke stewed rice, is a home-cooked diet, its characteristic is fragrant, the main raw materials for making rice (1 cup), potatoes (2), etc., the materials for stewed rice are not limited to potatoes, will put a lot of other dishes, you can also add meat, potato rice can also be stewed in a rice cooker.

Artichoke stewed rice is a classic stewed rice in Yunnan, potatoes with bacon, broad beans (if there is none), a little oil stir-fried fragrant, and simmered with rice. You can easily get it with a rice cooker, this pot has vegetables and meat and is miserable!

What is risotto:

Braised rice is to cook vegetables, bacon and rice together, through stewing to make rice, seasonal vegetables, meat three essence into one, the method is simple, but also lose the taste and nutrition.

The most common types of risotto are pumpkin and artichoke because they are available all year round and are cheap and delicious.

Artichoke stewed rice, is a home-cooked food, its characteristics are fragrant, the main raw materials for making rice (1 cup), artichoke (2), etc., the materials for stewed rice are not limited to artichoke, will put a lot of other dishes, you can also add meat, artichoke rice can also be stewed in a rice cooker. Below I will take you to understand the home-cooked method of potato stewed rice, I hope it will help you!

Method. First, wash the rice slightly, then add water and soak it in the rice cooker, adding the same amount of water as you usually cook. Usually the rice needs to be soaked for 15-30 minutes, and we use this time to move on to the other steps.

Peel the artichoke and soak it in clean water to prevent oxidation. Wash the green onions, ginger and garlic and set aside. Chop the green onions, ginger and garlic into minced pieces.

Artichoke cut into small pieces. Put an appropriate amount of oil in the wok, after the oil is hot, first add the green onion, ginger and garlic, stir-fry a little, and then add the hot sauce and stir-fry. After stir-frying, add the artichoke, then put some cooking wine, light soy sauce and pepper and stir-fry evenly, at this time the artichoke is still raw.

Turn on the rice cooker, pour the fried potatoes into the rice, stir slightly to make it even, cover the lid, cook the rice as usual, simmer for 15 minutes after the rice is ready, and the rice will be ready. Before serving, add some chicken essence and sesame oil, stir well, then add chopped shallots and coriander, and the super simple and delicious artichoke stew is ready.

Method. 2. Wash and steam the rice, remember to put relatively little water, and the cooked rice should not be too soft. While steaming the rice, cut the artichoke into cubes (preferably with a hob) and cut the rest of the ingredients.

Put about two or three times the usual oil in the wok, fry the artichoke for a while until it feels a little burnt on the outside, and then set it aside. You can use the leftover oil from the fried artichoke, but make sure that there is more oil in the pan than usual for stir-frying, so that the rice is better. After the oil is hot, fry the green peppers, beans, sausages, etc. in the pot, and put the fried potatoes in and fry them together, and put salt (a little saltier) chicken essence and the like.

Do not put soy sauce. If you like to eat chili peppers, you can put some. After the rice is steamed, pour the ingredients you just fried into the rice pot and mix well with the rice, and then continue to steam it (the rice cooker will jump off after a while, let it continue to keep warm for at least a quarter of an hour).

Remove from the pan. Tips for making braised rice with artichoke.

There will also be a pot in the potato stew, and the wall of the pot is coated with oil, so it generally does not stick to the pan, and it tastes very fragrant. If you don't eat Wuxin, you can replace the chives with mint and black pepper, which is also very fragrant. The dish should be stir-fried before it can be flavored.

Pay attention to the water, not first, depending on the amount of dishes. If you put too much water, this rice will not taste good if it is too soft.

Prepare two "artichokes". Peel off the skin of each of the two "artichokes". Then cut the "artichoke" into chunks, and you will find that the artichoke chunks have a lot of white starch.

When the "potato pieces" are soaked in water or rinsed directly, the potato pieces are no longer starchy. When you scoop up the "potato cubes" and drain the water, you will notice that the potato chunks are not as sticky as they were at the beginning. If you are "shredded" stir-frying, it will not be sticky during the stir-frying process after this treatment, and it will look oily and beautiful.