What are the delicious rice bowls, and what are the top 10 delicious rice bowls?

Hey, I'm really not used to those who look for answers to questions from the Internet, and if you have the ability, you can do it yourself Douhua fat sausage cover watering, great, a bowl. The more I thought about it, the more I wanted to eat.

Ingredients for making rice bowls: Ingredients: 400 grams of rice Accessories:

60 grams of winter bamboo shoots, 100 grams of pork (fat and lean), 150 grams of Chinese cabbage, Seasoning: 10 grams of green onions, 5 grams of salt, 2 grams of monosodium glutamate, 4 grams of soy sauce, 5 grams of starch (peas), 50 grams of peanut oil Features of rice bowls: This rice is pleasing to the eye, and the juice is mellow and soft.

How to make the rice bowl: 1Wash the pork, drain and cut into slices; Wash the cabbage, drain and cut into sections; Peel the bamboo shoots, cook them and cut them into slices; Wash the green onion and cut it into pieces and set aside.

2.Wash the rice, make it into rice, and set aside. 3.

Pour peanut oil into the wok, cook it over medium heat until it is hot, put in the green onion section and fry it a few times, put in the pork slices, stir-fry, put in the cooked winter bamboo shoots, green vegetable segments, soy sauce, refined salt, monosodium glutamate, stir-fry a few times, pour in an appropriate amount of broth, boil, thicken with a little starch, and make a sauce. 4.Divide the rice into bowls, pour the juice over it, and serve.

Ingredients: 300 grams of rice, 100 grams of net fish, 50 grams of celery, 10 grams of water fungus. Excipients:

10 grams of cooking wine, 3 grams of minced ginger, 20 grams of tomato paste, 4 grams of salt, a little monosodium glutamate. Preparation: Divide the rice into 2 portions and place in a bowl; Wash the fungus and cut it into small pieces; Remove the roots and leaves of celery, wash them, and cut them into small cubes; Slice the fish, add salt, cooking wine and minced ginger, stir well, and marinate for about 20 minutes.

Put the pot on the fire, put the oil and boil until it is 80% hot, add the marinated fish fillets and fry them, and put them out. Heat the bottom oil in the original pot, add fungus and celery and stir-fry a few times, add tomato sauce and a little water, add fish fillets and monosodium glutamate after boiling, stir-fry evenly, and pour it on top of rice.

I've always liked Yoshinoya's beef rice bowl, and Marugame noodles are also good. But I always feel that there is too much rice and not enough meat to eat. Thinking about when to do it again at home, the meat tube is enough.

Top 10 delicious rice bowls: TOP1 Tomato and egg rice bowls, TOP2 Fish flavored shredded pork rice bowls, TOP3 Kung Pao chicken rice bowls, TOP4 Hot and sour potato shredded rice bowls, TOP5 mushroom and rape rice bowls, TOP6 green bean rice bowls, TOP7 Mushu meat rice bowls, TOP8 enoki mushroom fat beef rice bowls, TOP9 curry chicken nuggets rice bowls, and TOP10 green pepper shredded pork rice bowls.

Donburi is actually very in line with the current fast-paced life, for example, we entertain guests at home or cook our own food and eat rarely one person in front of a plate to eat donburi, basically stir-fry a few vegetables and then stew a pot of rice, but for office workers, we can cover the rice under the lunch box with our favorite dishes, which is also the initial type of donburi, which greatly reduces the time and is nutritious.

The top 10 delicious rice bowls are: Japanese salmon hot spring egg rice bowl, hot spring egg fat beef rice bowl, tomato egg rice bowl, curry chicken rice bowl, curry lamb rice bowl, fish flavored shredded pork rice bowl, natto sashimi rice bowl, Japanese pork chop rice bowl, pork matsu mushroom rice bowl, braised chicken wing rice bowl.

1. Japanese-style salmon hot spring egg bowl.

Ingredients: 2 bowls of warm rice, 1 pound of salmon, 2 eggs, white sesame seeds, chopped tempura (or substitute with Ajishima kamatsu bibimbap), sashimi soy sauce (no light soy sauce), fresh wasabi (letada if you don't have it), chives.

2. Hot spring egg fat beef rice bowl.

Ingredients: 1 bowl of rice, 500g of fatty beef rolls, appropriate amount of kelp, 1 slice of seaweed, 1 egg, 1 3 onions, a little light soy sauce, 2 grams of sugar.

3. Tomato and egg rice bowl.

Ingredients: 3 eggs, 2 tomatoes, appropriate amount of rice, 1 green onion, appropriate amount of salt, 1 tsp chicken broth mix, 1 tsp pepper, 1 tsp sugar, 2 tsp corn starch.

4. Curry chicken rice bowl.

Ingredients: 250g chicken, 2 small potatoes, 1 onion, half a carrot, 4 small curry cubes.

The top ten delicious rice bowls are: sweet and sour loin topping.

Rice, mapo tofu rice bowl, spicy chicken rice bowl, beef and potato rice bowl, teriyaki chicken thigh rice bowl, mushu pork rice bowl, kung pao chicken rice bowl, braised pork rice bowl, grilled eggplant rice bowl, eel rice bowl.

1. Sweet and sour loin rice bowl.

Method: Shred the ginger and cut the fish fillet into thick strips; Add a pinch of salt, cooking wine, starch, grab an egg white and marinate for 30 minutes; The meat is marinated, evenly coated with flour, heat the oil in a pan, burn to 8% oil temperature, fry the fish fillets until the surface is slightly yellow, and then remove the fish fillets; After all the fillets are fried, put the oil in the pan and drain the oil.

Heat the tomato paste, add a little water to bring the bubbles to a boil, then add the appropriate amount of sugar, rice and vinegar and stir well; Add white sesame seeds and stir-fry well, and stir-fry the white sweet and sour tenderloin.

2. Mapo tofu rice bowl.

Method: Wash the tofu and set aside. Cook in a frying pan for 5 minutes.

Stir-fry ginger and garlic for 20 seconds. Sauté the chili peppers and bean paste in water. Gently stir the tofu slices with a spoon.

Don't crumble the tofu, cook it over low heat, add the sauce and a little powder. Start in a saucepan and sprinkle with a little garlic leaves and pepper. Add a bowl of rice to make mapo tofu with watering rice.

3. Spicy chicken rice bowl.

Method: Cut the chicken thighs into 1 cm square, add sauce, cooking wine and salt in a bowl, add egg whites, water starch, grab a little red pepper, and marinate for 15 minutes; Cut the dried red pepper and green millet pepper into centimeter squares and eat with green onion and ginger chili sauce. Cut the marinated chicken into pieces and set aside;

Put the marinated chicken in, stir-fry until the diced chicken skin is charred and set aside, leave the bottom oil in the pan, add ginger, garlic, pepper, and green pepper to taste, add diced chicken, add 1 tablespoon of cornstarch and a little salt, and quickly stir-fry until the appropriate amount of diced chicken and flavor. Put the green peppers on top of the peppercorn sauce and turn off the heat.

The top ten delicious rice bowls are: Taiwanese braised pork rice, Japanese-style fat beef rice, teriyaki chicken steak rice, curry chicken rice, Taiwanese three-cup chicken rice, cata-yaki eel rice, curry beef rice, pork chop rice, hot spring egg fat beef rice, Japanese-style chicken thigh rice, etc., in addition, there are also delicious traditional Chinese rice bowls, such as tomato scrambled egg rice bowls, braised beef rice bowls, green pepper pork shredded rice bowls, sour and hot potato shredded rice bowls, etc.

The top 10 delicious rice bowls are: pan-fried chicken thigh rice bowls

Tomato and potato rice bowl, beef rice bowl, tomato and egg rice bowl, beef rice bowl with egg and egg, rice bowl with shiitake mushroom and minced meat, rice bowl with minced meat and tofu, rice bowl with fried chicken in sauce, Japanese style enoki mushroom rice bowl, potato sliced rice bowl.

1. Pan-fried chicken thigh rice bowl.

Wash and remove the chicken thighs and marinate for 20 minutes, then fry the small turkey thighs in the pan until the skin turns golden brown; Put the rice on a plate, cut the fried chicken thighs into pieces, put them on top of the rice, arrange them with vegetables and eggs, and drizzle the soup with the fried chicken thighs.

2. Rice bowl with shiitake mushrooms and minced meat.

Cut the beef tenderloin into thin slices against the texture, add baking soda, 1 teaspoon egg white, 1 gram of salt, light soy sauce, sugar and 1 2 teaspoons starch and mix well, then cover with 1 tablespoon of oil, and starch for 30 minutes; Then beat the eggs, add 1 gram of salt, mix with 1 2 teaspoons of starch + 1 teaspoon of water into water starch, add to the egg mixture and mix evenly for later use.

Stir-fry the beef slices in a hot pan until they are broken and change color, drain the oil and let it cool slightly, mix it with the prepared egg liquid and pour it into the egg liquid, push the solidified egg liquid up with a spatula, let the uncoagulated egg liquid flow down and then push it up, until most of the egg liquid is half solidified into a cloth and then you can get out of the pot, cover it on the served rice, and sprinkle with chopped celery leaves.

3. Rice bowl with minced mushroom and meat.

The mushroom minced meat rice bowl is simple to make, put oil in the pot, stir-fry the diced pork belly, add diced mushrooms, diced carrots, diced bell peppers and stir-fry, then put in the seasoning to thicken out of the pot, and pour it on the rice.

The top ten delicious rice bowls are: braised beef rice bowl, green pepper shredded pork rice bowl, lotus white back pot meat rice bowl, braised pork ribs rice bowl, mushroom and chicken rice bowl, sour and hot potato and shredded pork rice bowl, plum cabbage button meat rice bowl, sauerkraut stewed chicken rice bowl, bacon and cauliflower rice bowl, braised fish rice bowl.

The top 10 delicious rice bowls are: curry chicken wing rice bowl, mushroom meat rice bowl, parent-child rice bowl, braised pork rice bowl, crayfish rice bowl, kung pao chicken rice bowl, fish flavor shredded pork rice bowl, black pepper beef fillet rice bowl, tomato scrambled egg rice bowl, tomato fish fillet rice bowl.

1. Tomato scrambled egg rice bowl.

Method: 1. Pour oil into the pot and heat at high temperature. Once the oil is hot, pour the well-beaten eggs into the pan.

2. After the edge of the eggs in the pot begins to roll, stir-fry the eggs, after the eggs are scrambled, adjust to low heat, and put them on a plate for later use. 3. Pour oil into the pot, reduce the heat to medium-high heat, and then add a little minced garlic until fragrant. 4. Add the tomatoes and fry until the edges of the tomatoes are slightly charred and the flesh is soft, about 1 minute.

5. Pour the scrambled eggs into the pot, sprinkle with a little salt and sugar, and stir-fry the eggs and tomatoes evenly before they can be removed from the pot. 6. Finally, cover the scrambled eggs with tomatoes on top of the steamed rice.

2. Rice bowls with diced mushroom meat.

Method: 1. Cut the pork shoulder meat into cubes, remove the stems of the mushrooms and cut them into cubes, slice the ginger, and cut the green onions. Add a little oil to the pot and stir-fry the green onion and ginger to make the fragrance, pour in the diced meat and stir-fry to change color, pour in 2 tablespoons of seafood soy sauce and stir-fry 2, add red sugar, rock sugar, bay leaves, pour in 1 2 tablespoons of dark soy sauce to adjust the color, pour in water to submerge the ingredients, bring to a boil over high heat, simmer for 60 minutes on low heat, add salt to taste, put in a few soft-boiled eggs (can not be put) 3. Wash and soak the fragrant rice in advance, and pour water into a small bowl.

Bring the heat to a boil and steam over medium heat for about 15 minutes until the rice is cooked through.

3. Parent-child rice bowl.

Method: Cut the chicken into pieces, add salt, soy sauce and cooking wine, and marinate overnight. Heat the oil in a pan, stir-fry the shredded onion until soft, and fry the chicken pieces until browned.

Mix well with light soy sauce + dark soy sauce + cooking wine + sugar to make the sauce, pour the sauce into the pot, cover, and cook over medium heat until the juice is reduced. Beat the eggs, pour them into the pan, and remove them from the pan when they are cooked (half-cooked).

Everyone's taste is different, but according to the taste of the public, it is nothing more than the following ten: 1. Fish-flavored shredded pork rice bowl; 2. Curry beef brisket rice bowl; 3. Rice bowl with chicken thighs; 4. Onion fat beef rice bowl; 5. Rice bowl with minced meat and tofu; 6. Japanese-style soy sauce steak rice bowl; 7. Rice bowl with mushroom meat slices; 8. Japanese-style enoki mushroom fat beef rice bowl; 9. Sauce fried chicken rice bowl; 10. Rice bowl with diced eggplant meat.

Cover the tomato and egg top.

Rice, plum cabbage button pork, stir-fried pork with sharp peppers, roasted chicken wings rice bowl, braised eggplant rice bowl, ants on the tree, fish-flavored shredded pork rice bowl, diced beef rice bowl, red wine beef stew rice, black pepper beef tenderloin rice bowl.

How to make braised chicken wings and rice:

Ingredients: chicken wings, rice, broccoli, cooking wine, salt, pepper, garlic, ginger, onion, light soy sauce, dark soy sauce. Rock candy.

Method: 1. Wash the chicken wings, chop them from the middle, add cooking wine, salt and pepper and grasp them well with your hands, and marinate for 20 minutes.

2. Heat oil in a pot, add whole garlic and ginger slices and stir-fry until fragrant.

3. Pour in the marinated chicken wings and fry the chicken wings dry.

4. Stir-fry until the chicken wings are slightly yellow and slightly burnt.

5. Add onion, light soy sauce, dark soy sauce and rock sugar, and continue to stir-fry until the chicken wings are evenly colored and slightly brownish-red.

6. Add boiling water, almost over the chicken wings, that is, about 2 3 places.

7. Cover the pot and slowly simmer over low heat for about 15 minutes.

8. Open the lid and collect the juice over high heat, at this time, keep stirring to prevent the bottom from sticking, and turn off the heat when the soup is thick and covered with chicken wings.

9. Blanch the broccoli with boiling water and put it on a plate filled with rice and chicken wings, so that the delicious and beautiful braised chicken wings are done.

1 tomato and egg rice bowl.

2 Rice bowls with shredded fish and pork, 3 Kung Pao Chicken Rice bowls, 4 Hot and sour potato shredded rice bowls, 5 Rice bowls with shiitake mushrooms and rape, 6 Green Bean rice bowls, 7 Rice bowls with mushu pork, 8 Beef rice bowls with enoki mushrooms, 9 Rice bowls with chicken curry nuggets, and 10 rice bowls with shredded pork with green peppers.

The top 10 delicious rice bowls are: mushu persimmon rice bowl, roasted eggplant rice bowl, beef tomato rice bowl, fish flavor shredded pork rice bowl, braised potato and chicken rice bowl, braised kidney bean and potato rice bowl, cumin mutton rice bowl, kung pao chicken rice bowl, braised pork potato rice bowl.

The delicious rice bowls include green pepper and shredded potato rice bowls, curry chicken rice bowls, braised eggplant rice bowls, fish-flavored shredded pork rice bowls, tomato and egg rice bowls, fish-flavored eggplant rice bowls, potato and chicken rice bowls, mushroom chicken rice bowls, braised chicken pieces rice bowls, and sauerkraut vermicelli rice bowls.

The pork ribs on Qinglong Henglu behind Hangzhou culture ** are delicious.

Hehe, I like to eat tomato and egg rice bowls, and corn and chicken rice bowls.

Fish flavor shredded pork rice bowl, black pepper beef fillet rice bowl, green pepper shredded pork rice bowl, garlic crab meat rice bowl, curry beef rice bowl, mapo tofu rice bowl, Xianggu chicken slice rice bowl, tomato sauce fish fillet rice bowl, curry chicken rice bowl...

Don't talk about it, if you keep talking, I want to eat it too.