The practice of indica rice, how to make indica rice delicious

Ingredients: 500g indica rice, 1 cucumber, 3 milk sausages, 2 eggs.

Excipients: apple cider vinegar to taste, salad dressing to taste, oil to taste, salt to taste.

Cucumber ham rice ball steps.

1.This is the material to use.

2.Spread the eggs and sprinkle some salt on top.

3.Cut the cucumber into strips and blanch them with water.

4.Remove the outer packaging of the ham and make it two.

5.Mix the rice with apple cider vinegar.

6.Catch nori on the sushi curtain.

7.Grab a layer of rice, top with cucumber strips, ham, egg strips, and spread with salad dressing.

8.Roll up the sushi curtain.

9.This is a wrapped rice ball, cut it open and eat.

Ingredients. Indica rice.

400 grams. Shrimp.

50 grams. Egg.

2 pcs. Soybean sprouts.

100 grams. Accessories. Oil. Amount.

Salt. Amount. Essence of chicken. Amount.

White vinegar. 3 scoops.

Sugar. 2 scoops.

Steps. <>

1.Shrimp sautéed.

2.Spread the eggs into thin slices.

3.Sautéed bean sprouts.

4.Cut the eggs into strips.

5.Pour the sushi vinegar into the boiled rice and mix well.

6.Sushi curtains are covered with seaweed.

7.Spread out the rice.

8.Top with egg strips, bean sprouts, and shrimp.

9.Wrap it up again.

10.This is a wrapped rice ball, cut it and eat.

Yangzhou Indica Egg Fried Rice The predecessor of Yangzhou Egg Fried Rice is the "broken golden rice" recorded in the "Book of Food". Legend has it that when Emperor Yang of Sui inspected Jiangdu, this dish was then transmitted to Yangzhou. Egg fried rice is characterized by the integration of meals and a la carte.

Before making, it is necessary to boil the rice with moderate hardness and loose grains, and fry it with eggs, such as broken gold flashing, smooth and oily, delicious and refreshing, and is vividly called "gold wrapped in silver". Yangzhou egg fried rice has been famous at home and abroad, and most of them can see this Yangzhou famous product in many Chinese restaurants abroad.

Ingredients: 500 grams of white indica rice, 5 eggs.

Ingredients: 25 grams of sea cucumber (shuifa), 25 grams of cooked chicken breast, 25 grams of cooked ham meat, 20 grams of pork, 12 grams of dried scallops (shuifa), 5 grams of spurred river shrimp, half of cooked duck wrist, 12 grams of shiitake mushrooms, 12 grams of winter bamboo shoots, and 12 grams of green beans.

Seasoning: 7 grams of minced green onion, 7 grams of Shao wine, 15 grams of refined salt, 13 grams of chicken broth, 100 grams of cooked lard.

Method: 1. Ham, duck gizzard, chicken breast, mushrooms, bamboo shoots, and hunting meat are cut into cubes slightly smaller than green beans, and the eggs are beaten into a bowl, add 10 grams of refined salt and 3 grams of minced green onions, and beat evenly.

2. Heat the wok on the heat, scoop in 35 grams of cooked lard and heat it, put in the shrimp and draw the oil until mature, remove and drain the oil, then put in the sea cucumber, chicken, ham, mushrooms, winter bamboo shoots, dried scallops, duck gizzard, pork stir-fry, add Shao wine, 3 grams of refined salt, chicken broth to boil, and put it in a bowl as a mixed topping.

3. Put the wok on the fire, put in 65 grams of cooked lard, when it is hot, pour in the egg liquid and fry it well, add rice and stir well, pour in half of the toppings, continue to fry well, put 2 3 points of rice into a small bowl, pour the remaining toppings and 5 grams of shrimp, green beans and green onions into the pot, stir well with the remaining rice in the pot, and put it in the bowl to cover the noodles.

Production points: The amount of oil used in Yangzhou peeled egg fried rice should be moderate, and the rice must be fried thoroughly.

Indica rice is rice.

Indica rice, also known as long rice and fairy rice, is rice made from indica-type non-waxy rice. It belongs to a special species of rice, which is elongated, whiter in color, and less transparent than other species.

When cooking indica rice, because it has strong water absorption and a large degree of expansion, it has a relatively high rice yield, which is more suitable for making rice noodles, radish cakes or fried rice. Indica rice is more than 7 mm long, less viscous, more brittle rice, easy to break when processed, oblate in cross-section, white and transparent in color, but also translucent and opaque.

Classification of Indica

According to the rice harvest season, it is divided into early indica rice and late indica rice. Early indica rice grains are thick and short, pinkish-white, with a large belly, more powdery, fragile and brittle texture, less viscous than late indica rice, and poor quality. Late indica rice grains are slender and slightly flattened, with fine tissue, generally transparent or translucent, with a small belly white, many hard grains, large oiliness, and good quality.

In the international market, there are those who divide indica rice into long grain rice and medium grain rice according to the length of the rice grain. The shape of long-grain rice grains is slender, the ratio of length to width is generally greater than 3, and it is generally waxy white transparent or translucent. Brittle, oily, soft and tough after cooking, not sticky, delicate and delicious to eat, it is the best quality in indica rice.

1. Practice 1.

Ingredients: a bowl of rice, a few small broccoli, half an onion, 50 grams of carrots, 50 grams of ham, 200 grams of mozzarella, 5 grams of salt, 10 grams of light soy sauce, appropriate amount of cooking oil.

Prepare the materials. Blanch the broccoli into small flowers, and turn the other side dishes into cubes. Pour oil into the wok and fry the onion cubes, which is very important, and the fried rice is particularly fragrant.

Add the ham cubes and stir-fry the vegetables together. Add the rice and stir-fry until spread out and mix well with the dish. Add salt and light soy sauce to taste.

Cheese shaved into shreds. Preheat the oven to 200 degrees in advance.

Divide the fried rice into a baking bowl and top the fried rice with broccoli and cheese. Put it in the oven at 200 degrees for about 20 minutes, and when you see the cheese change color, it can be cooked.

2. Practice 2.

Ingredients: Appropriate amount of fatty bacon, appropriate amount of rice, appropriate amount of cabbage, appropriate amount of fungus, appropriate amount of chopped green onion, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of chicken essence.

Shred the cabbage and chop the fungus. Cut the fat bacon into cubes and stir-fry over low heat to get out the oil. Stir-fry until the meat turns into dregs, then pour in the fungus and cabbage and stir-fry. Add the rice and stir-fry well. Add two tablespoons of soy sauce and an appropriate amount of chicken bouillon. Add chopped green onion before cooking.

3. Practice 3.

Ingredients: half a pineapple, two bowls of rice, 250 grams of fresh shrimp, 4 crab sticks, 1 2 eggs, 1 small handful of green beans, 1 small handful of sweet corn kernels, 1 small handful of cashew nuts, 1 tablespoon of light soy sauce, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of pepper, appropriate amount of corn oil.

Prepare all the ingredients and cook the rice beforehand, or you can cook the rice the night before and stir-fry it at noon the next day. Blanch the green beans and corn kernels in boiling water, remove and drain the water, freeze the shrimp until the hard shell is removed, remove the shrimp puree, wash the pineapple and cut it into small squares, soak it in salt water for later use, and cut the crab flavor stick into small grains.

Cut the raw cashew nuts in half in half, put them in an oil-free pan and roast them over low heat until fragrant, and set aside. Then pour an appropriate amount of oil into the pot, heat it and pour in the shrimp, green beans, corn kernels, and crab sticks and stir-fry until they change color. Stir in the cooked rice, stir-fry evenly, add salt, light soy sauce, pepper and chicken essence.

After stir-frying well, add the drained pineapple grains and stir-fry again. Turn off the heat, sprinkle in the roasted cashew nuts and serve.

Ten ways to prepare rice:

1. Spicy cabbage fried rice. Chop the spicy cabbage, wash the bean sprouts and control drying, heat the oil in the pot, put the green onion and ginger in the pot, add the spicy cabbage and bean sprouts and stir-fry a few times, pour in the cold rice, and stir-fry evenly.

2. Fruit rice. Raisins, wolfberries, red dates, lotus seeds, soaked slightly softer, rice glutinous rice steamed into dry rice with water, add a little white sugar and mix well, let cool.

3. Fragrant fried rice. Peel and dice carrots and lettuce; Dice the ham; Sweet corn kernels drained; Beat the eggs, add a few drops of water and cooking wine, stir well, fry in a pan and put out; Add oil to the pan, add chopped green onions and carrots, and stir-fry until the carrots change color; Add the lettuce and diced ham and stir-fry well; Pour in the rice and corn kernels, stir-fry the rice, drizzle in a little water if it is dry, and season with salt.

250 grams of sausage and potato stewed rice, 3 sausages, 1 potato, 1 handful of green beans, appropriate amount of oil and salt, 2 minced shallots, 1 teaspoon of pepper, 2 tablespoons of steamed fish soy sauce.

Half an onion with stewed rice with fragrant mutton, 1 carrot, 1 potato, mutton (preferably with a little fat), shredded ginger, cooking wine, oyster sauce, light soy sauce, salt, braised soy sauce.

1 taro mushroom rice 2 taro, 4 shiitake mushrooms, appropriate amount of lard, 2g of salt, appropriate amount of light soy sauce.

Delicious lazy rice, chicken stew with mixed vegetables, whole tomato rice with tomatoes, potato stewed rice, warm seafood rice and so on.

Introduction: In the south, we can't do without rice for three meals a day, but is there any other way to do it besides steaming, the following is my recommended practice, you can refer to it.

Preparation of rice one

Ingredients: rice, glutinous rice.

Excipients: Cantonese sausage, edamame rice, greens, dried shrimp, corn kernels.

Seasoning: green onion, cold soy sauce, sugar, vinegar, cooking wine, salt, butter, monosodium glutamate, pepper.

Method:

1.Wash the rice and glutinous rice and soak them in water for half an hour.

2.Corn is cooked in clean water.

3.Remove from the pan, melt the butter, put the green onion in the fryer, add the edamame rice and stir-fry.

4.Add seasoning (add a little color to the rice, but a little bit is fine), add an appropriate amount of water and cook.

5.Add the cooked corn and edamame rice, as well as the trimmings, to the soaked rice and stir well, adding water just a little over the rice, because the rice has already been soaked, and if you add too much water, the cooked rice will be very bad.

6.Place it in the rice cooker and follow the normal rice cooking process.

7.When steaming for the first time (after the water has dried), spread the chopped greens on top of the rice and continue steaming.

8.Don't open the lid immediately after that, wait for the heat to run away slowly (so that it won't stick to the bottom of the pot), and stir the vegetables and rice well.

Preparation of rice two

Material:

2 cups glutinous rice, 1 cup diced barbecued pork, 1 3 cups dried dried shrimp, 5 dried shiitake mushrooms, 2 eggs, 3 shallots (chopped), 1 shallot.

Seasoning: barbecued pork sauce, sugar, salt, soy sauce, pepper to taste.

Method:

1. Wash the glutinous rice, soak in water for 6 hours and drain the water.

2. Soak the mushrooms and cut them into fine, keep the water, wash the dried shrimps, remove the debris and drain the water.

3. Beat the eggs, fry them into egg skins and shreds, and cut the shallots into cubes for later use.

4. Put a little sesame oil in the pot and stir-fry the chopped shallots, pour in the dried shrimp, shiitake mushrooms and barbecued pork to continue to stir-fry until fragrant.

5. Add the glutinous rice and seasonings to stir-fry evenly, put them on a plate and steam them for 20 minutes.

6. Gently stir the glutinous rice, sprinkle a little water on the surface to soak the mushrooms and steam for 20 minutes.

7. Serve with shredded eggs and chopped green onions.