What dish is the best dish to go with steamed rice, simple and easy to make

That's the best, and the fried rice should be more delicious, which is okay!

Method 1: Ingredients.

Tofu (250 grams), beef (75 grams), garlic sprouts (1 root), tempeh (15 grams), Sichuan pepper powder (3 grams), rice wine (5 grams), salt (3 grams), pea starch (5 grams), peanut oil (15 grams), shallots (5 grams), etc.

Step 1Cut the tofu into 2 cm square pieces, put it in boiling water with a little salt to remove the beany smell, remove it and soak it in water; Chop the tempeh, cut the garlic sprouts, and mince the ginger;

A total of 13 photos. Mapo tofu production steps.

2.Heat the wok, add the oil, add the ground beef and stir-fry; Wait for the beef filling to fry until golden brown, add the bean paste and stir-fry together; Add tempeh, minced ginger and chili powder and stir-fry until the beef is colored;

3.Boil the broth, add tofu and cook for 3 minutes, add soy sauce, garlic sprouts, sugar, season with salt, thicken with wet starch, and sprinkle with peppercorn noodles and minced green onions.

Method 2: Ingredients.

Tofu (1 box), minced meat (1 small bowl), bean paste (1 tablespoon), Sichuan peppercorns (1 small spoonful), minced ginger (1 small spoon), minced garlic (1 small spoon), bell pepper (1 tablespoon), chopped green onion (1 tablespoon), Sichuan pepper powder (1 tablespoon), etc.

Step 1Pour an appropriate amount of oil into the wok and heat it, pour in the minced meat after the oil is hot, stir-fry it, add salt, take it out and set aside;

Mapo tofu. 2.Pour oil into the wok again, and after heating, pour the peppercorns, minced garlic and minced ginger into the fragrance to burst the fragrance;

3.Add the bean paste and stir-fry the red oil, add the bell pepper and stir-fry well, then pour in the cut tofu and stir-fry, and cook for about 2 minutes;

4.Pour the previously fried minced meat into the pot and stir-fry a few times, then pour in water starch to thicken, and sprinkle with chopped green onions and peppercorns after the juice is collected.

Method 3: Ingredients.

Tofu (300 grams), ground beef (100 grams), green garlic (50 grams), bean paste (40 grams), chili noodles (10 grams), Sichuan pepper noodles (grams), rice wine (20 grams), salt (5 grams), minced ginger (3 grams), water starch (40 grams), broth (250 grams), etc.

Step 1Cut the tofu into small pieces, put it in a pot, add salt to simmer thoroughly, and soak in warm water;

2.Wash the green garlic, cut into 1 cm long sections, chop the bean paste and tempeh;

3.Put oil in the pot until it is 60% hot, add the beef filling and stir-fry the water, add rice wine, and then add the bean paste to fry the red oil;

4.Add chili noodles, minced ginger, tempeh and stir-fry until fragrant, pour in broth, tofu, add soy sauce and salt, and burn the tofu over low heat to absorb the flavor;

5.When the soup is slightly dry, add green garlic and water starch, collect the juice, serve on a plate, and sprinkle pepper powder.

In the fast-paced era, there are also tips for steaming rice, so that there is no need to stir-fry, and the lazy version of steamed rice is fragrant

1. Fresh pumpkin steamed rice.

Ingredients: 1 bowl of sprouted rice, 1 pumpkin, 100g diced yam, appropriate amount of salt, appropriate amount of soy sauce.

1.Cut the pumpkin in pairs, peel and dice half of the pumpkin, and set aside the other half.

2.Mix the rice with diced pumpkin and yam, add an appropriate amount of salt, season with an appropriate amount of soy sauce, fill in the pumpkin, wrap it in plastic wrap, and transfer it to the steamer and steam it over medium heat for 15 minutes.

2. Steamed rice with minced meat.

Ingredients: rice (you can add some glutinous rice appropriately, the steamed rice is more fragrant and glutinous), minced meat, carrots, mushrooms.

1. Soak the rice for more than 1 hour after washing and drain the water thoroughly. (Be sure to soak it, otherwise it will be difficult to steam and it will be hard.) The water should also be drained, and the bottom layer of the steamed rice is more rotten).

2. Blanch the carrots and mushroom slices, overcool the water, squeeze out the water slightly and cut into minced pieces.

3. Mix with minced vegetables, minced meat, chopped green onion and cooking wine.

4. Mix the minced meat and rice, add light soy sauce, dark soy sauce, salt, black pepper and a little sugar and mix well (lard can also be added according to taste).

5. Pour the rice into a steamer covered with tin foil and steam it for about 30 minutes on medium heat (to cover the pot).

3. Tomato rice.

Ingredients: 40g onion, 50g tomatoes, 100g rice, 40g barley, 120% water

1.Peel and dice the onion; Wash the tomatoes and cut them into cubes; Soak the barley seeds in water (outside the material) for about 1 hour, then drain and set aside.

2.After washing the white rice, drain the water and the ingredients of method 1 into the electronic pot, add water, press the switch to steam until the switch jumps, and simmer for another ten minutes.

Fourth, sausage chicken dish bimbap.

Ingredients: cabbage, glutinous rice, preserved chicken, sausage, oyster sauce, soy sauce and chicken sauce, soy sauce.

1.Bring water to a boil.

2.Tear off the cabbage mat to the bottom of the bowl.

3.Put in the glutinous rice soaked before going out in the morning and add an appropriate amount of water.

4.Chop the chicken, chop the sausage, and put it on the yard.

5.Mix a little oyster sauce, soy sauce chicken juice, soy sauce and drizzle.

5. Preserved rice.

Ingredients: 2 cups of rice, 2 cups of water, 2 sausages, 2 liver sausages.

1.Wash and drain the rice, put it in the inner pot of the electric pot, pour in 2 cups of water, and put the washed sausage and liver sausage on top of the white rice.

2.In the general electronic pot cooking method, cook the rice in method 1, then take out the sausage and liver sausage and cut it into a plate, stir the rice evenly and put it in a bowl.

1. Hot water. Usually when you steam rice, you usually use cold water to steam it directly, but if you steam the rice with hot water, you will know that the steamed rice tastes softer and delicious, and the time for steaming rice in hot water will be shortened, and the nutrition is richer than that of steaming in cold water.

2. Vinegar. Vinegar is a volatile substance when exposed to heat, and when vinegar volatilizes, it will also accelerate the hydrolysis of starch in rice, so that the steamed rice is soft and delicious and not easy to spoil. It is especially useful in the summer.

When steaming rice with vinegar, you must pay attention to the good proportion, about 1 pound of rice and 1 ml of vinegar will do, this proportion of vinegar will not have a sour taste and can achieve the effect of making the rice soft and delicious, and the particles are distinct. It's not easy to stick to the pan when steaming rice.

3. Oil. When steaming rice, you can put a spoonful of lard or cooking oil to achieve this purpose, the steamed rice is fragrant and soft, the taste is much better than nothing, and the rice is clearly grained and not easy to paste. The effect is similar to that of vinegar.

If you don't like to eat oil, don't worry, because the steamed rice will not be greasy, but more fragrant and delicious.

4. Steam overnight rice. Many people like to steam more rice at a time when steaming, but after the rice is left overnight, they will find that there is a peculiar smell, and adding a small amount of salt water at this time can solve the problem. A small amount of salted water is poured into the rice and steamed together, and the steamed rice is as delicious as freshly steamed rice.

1. Add vinegar. Steaming rice with vinegar does not have to worry about a sour taste, but it will make the rice more sweet and tasty, and it can also prevent the rice from sticking to the pan. In terms of dosage, it is necessary to pay attention to a certain proportion of vinegar, which can be made according to the ratio of 1 kg of rice to 1 ml of vinegar, and it can also keep the rice for a longer time, which is not easy to spoil.

2. Add salt. Salt is suitable for resteaming leftover rice, overnight rice, etc. Under normal circumstances, leftover rice will have some peculiar smell, at this time, as long as you add a little salt water to it and steam it with rice, you can remove the peculiar smell in the rice, and the taste will be better.

3. Come on. Refueling is to put some of our daily cooking oil into the rice, and of course it is okay to put lard. Steaming rice with oil will make the rice soft and sweet, with clear grains, and it is not easy to stick to the pot, which is similar to the effect of vinegar.