How do you make bud rice rice with bacon?

Ingredients: rice, bacon.

Excipients: red cabbage, eggs, light soy sauce, oyster sauce.

1. Wash the rice, add an appropriate amount of water, a few sections of ginger, a small spoon of cooking oil, and put it in the rice cooker and press the cooking gear.

2. Cut the bacon into thin slices, 3. When the rice is almost steamed, pour the bacon slices into the rice and cover the rice cooker lid, 4. Shred the purple cabbage and scald it with boiling water, 5. Prepare a small bowl, pour in light soy sauce and a small spoon of oyster sauce, stir well and set aside.

6. When the rice cooker jumps to the keep warm setting, open the lid of the pot, beat an egg on top of the rice, then close the lid and continue to press the cooking setting, 7. When the rice cooker jumps to the holding gear again, open the lid, pour the red cabbage and seasoning sauce into it, and stir evenly with a rice spatula[1].

Practice 2. Ingredients: overnight rice, bacon.

Excipients: onion, tomatoes, oil, salt, soy sauce.

1. Dice bacon, onions and tomatoes. Prepare cold rice, and you don't have to drip it overnight.

2. Heat a frying pan, add a little oil, add bacon and onion and stir-fry until fragrant.

3. Add tomatoes and stir-fry.

4. Add rice, stir-fry, stir-fry well, add an appropriate amount of salt and soy sauce and stir-fry, add an appropriate amount of water, and cook slightly to taste.

5. Look at the taste you like, fry for a longer time if you are dry, and look at the situation if you like to be moist. Remove the juice.

6. Pack it in a container of your favorite shape and buckle it on the plate.

Ingredients: 1 piece of bacon.

Rice two cups.

A handful of bract ballast.

1/2 teaspoon of salt.

Steps: 1. Cut the bacon into cubes;

2. Put oil, fry the bacon first, let the bacon come out of the oil, fry the bacon fragrance, put the bud rice ballast, and then fry it for a while (about 1 minute);

3. Put a little salt;

4. When there are 20 minutes left in the rice cooker, put in the corn bacon;

5. Spread the ingredients on top of the rice, cover the rice cooker, and continue to cook for the remaining 20 minutes;

6. After cooking, stir it and it will be successful.

Steam the bacon first, then cut it into small cubes, and then cook it with the bud rice ballast.

When the porridge is almost cooked, add diced minced bacon and cook until soft.

How to make corn rice with cornballast? Let's find out.

How to make corn ballast

Ingredients: 200g of rice, 150g of rice ballast

How to tease. 1. After the ballast is cooked, overuse it with cold water;

2. Wash the rice and put it in the rice cooker, and put about 300g of water according to the normal water;

3. Put the ballast that controls the dry moisture;

4. After the rice cooker is powered on, it will trip in about 15 minutes, and simmer for a while after tripping;

5. After opening the lid, use chopsticks to loosen it;

6. Put it in a bowl to make it more appetizing than white rice.

Expansion: Can corn ballast rice lower blood sugar

If it is fresh corn, compared with the white rice we eat, the glycemic index is indeed low at only 55, but for the corn residue after deep crushing and processing, it will make the glycemic index higher, and it can reach more than 70 in the case of general hands.

If it is waxy corn, the glycemic index may be higher. The most important thing is that the corn residue will also remove the corn germ and the husk part of the corn during the production of the yamyana and the process, so that the nutrients of these two parts are lost.

The vitamin B group, vitamin E, zinc, etc. contained in it will be reduced a lot, and it cannot be regarded as a whole grain food. Therefore, it is not recommended for diabetics to regularly consume very fine corn dregs, which is no better than eating non-waxy corn directly.

Expand: Calories from corn ballast

The calories of corn residue (grams) are 189 kcal. Generally, the calorie content of corn residue per 100 grams is about 63 kcal.

That's all for today's sharing, I hope it can help you.