How to make pot rice, how to make pot rice?

How to make pot rice? First put rice in the pot, then add water to boil, add various ingredients, then cover and simmer until the ingredients are cooked.

Ingredients: Jiwei shrimp, leftover rice, egg white, seasoning (salt, chicken essence, starch, cooking wine, tomato paste, white sugar, oil) Method: 1. Remove the shell and shrimp line of Jiwei shrimp and clean them.

2. Add a little salt, cooking wine, egg white, starch, mix thoroughly, and marinate for a while. 3. Stir the leftover rice loosely, spread it on the cutting board, and press it firmly. 4. Pour a little oil into the pot, add the marinated shrimp and stir-fry, and set aside.

5. Pour oil into the pot, heat it, put the rice in the oil, fry it until golden brown, and then remove from the pan. 6. Put the fried pan on top of the blotting paper, absorb the excess oil, break it up, and put it in a bowl. 7. Leave a little oil in the pot, add tomato paste, stir-fry, add water, shrimp, salt and sugar, cook for a while, mix with water starch to thicken, add chicken essence, and remove from the pot.

8. Quickly pour the prepared sauce on top of the pot and start the meal.

Ingredients: 1 bowl of leftover rice, appropriate amount of green onions.

Seasoning: water, salt, pepper.

Method: 1. Mix the leftover rice with green onions; Water and salt mix well;

2. Put the leftovers in plastic wrap and flatten them into thin slices about 2 grains thick;

3. Put it in the microwave oven on high heat for 2 minutes;

4. After taking it out, brush it with salt water on both sides and sprinkle with a little pepper; Put in the microwave on high heat for 1 minute;

5. After taking it out, brush the oil on both sides and microwave on high heat for 3 minutes.

First of all, we prepare some rice and oat rice, millet should also prepare a little, then we wash all these three kinds of rice, and then we put them all in a bowl, after washing, put an appropriate amount of water in it, let the rice soak in it for about half an hour, the rice we have soaked, it is easier to cook when cooking, but if you don't like to eat oat rice or millet, you can use all the rice, so that the pot rice will be very delicious, of course, If you have oats and millet at home, it tastes better when cooked together.

Then we find out a small casserole, put an appropriate amount of cooking oil into the casserole, and then we use cooking oil to spread the bottom of the casserole evenly, remember that this step is very important, this is the first small point of our making pot rice, and then we put our soaked rice into the casserole, at this time we have to pay attention to it, our rice has been soaked in advance, so our rice has absorbed some water, but if you want to make the pot rice grains are more distinct, We can add a little less water to it, and if you want to eat a little softer pot rice, we can put a little more water.

Next, we can put the casserole on the gas stove, we have been turning on a small fire, it must be a small fire, this is the second point we should pay attention to, if we turn on the big fire, it is easy to paste the bottom, the rice we make may not be pot rice, slowly become a paste rice, in addition, in fact, the effect of heat preservation and heat accumulation of the casserole is very good, so even if we turn on a small fire, our rice will be very easy to cook, basically 20 minutes can be done, wait until our rice is clear, And when the fragrance is overflowing, at this time our pot rice can be out of the pot, we turn the bottom up, and it tastes charred and crispy, and the taste is particularly good.

I don't know if you learn to make this pot rice, these two tips must be mastered, one is to smear the casserole with cooking oil, the other is to use low heat when we cook rice, as long as you learn these two tips, the pot rice you make will not be unpalatable, with a bowl of seaweed egg drop porridge, or other porridge you like, in eating our pot rice, it is simply the enjoyment of life, if you learn how to make this pot rice, come and try to do it.

1. Prepare tools, wash the bowl for rice soup and the vegetable basket with a fine-pored strainer for later use.

2. Wash the large iron pot for stir-frying.

3. Appropriate amount of rice, in fact, it is better to use a little japonica rice for pot rice. The rice can be mixed with some embryo rice, millet, etc.

4. Wash the rice with water twice, and do not wash it vigorously to avoid loss of nutrients.

5. Put the washed rice into the pot and add an appropriate amount of water. Put a little more water for cooking rice, the rice will absorb a part of it when cooked, and the rice soup will become rice paste if you put less water.

6. Bring the fire to a boil.

Once the water is boiling, turn on the lid and continue to cook.

7. The rice soup is getting thicker. After a few minutes, the rice was taken out and checked, and there was no obvious white core in the rice grains. Note here that if you don't cook for enough time, the rice will be too soft if it is too hard or sandwiched.

8. Filter, separate rice and rice soup.

**The rice soup is out, drain the rice and set aside.

9. Start the key second part, stewed rice frying pan. Pour the rice back into the pan, and if you want to have more pot, you can spread the rice flat on the bottom of the pan and compact it slightly.

10. Cover the lid, on high heat for about a minute, hear the pot crackling and start to sound, turn off the heat, and use the residual temperature of the pot to heat. Wait for 2 minutes, the pot is slightly cold, high heat for 20 seconds, turn off the heat.

1. Put the rice together with millet and oat rice in a bowl, wash it, put an appropriate amount of water, soak it for 15-30 minutes, and the soaked rice is better cooked; If you don't like oat rice and millet, you can use all rice.

3. Put the soaked rice in a casserole;

4. Inject an appropriate amount of water, you need to pay attention here, because the rice is soaked, has absorbed a part of the water, if you want the rice to be distinct, add a little less water, if you want to eat softer, you can add the same amount as the usual normal stewed rice;

5. Put the casserole on the gas stove, turn on a low fire throughout the whole process, the casserole rice can not be in a hurry, the fire is too big and easy to paste the bottom, it is not a pot rice, so a small fire should be used. The whole process of low heat is the second small point, because the rice is soaked, the heat preservation and heat gathering effect of the casserole is good, even if the heat is low, it can be cooked quickly, so don't worry about the rice is not cooked, about 15-20 minutes, the rice can be ready; This side is cooking rice, and the other stove can be used for stir-frying vegetables and soup, which is very convenient.

2.Put some cooking oil in the casserole, wipe the bottom and periphery of the casserole evenly, if you want to eat pot rice, you must smear oil in the casserole, this is the first small point;

Slice the pork belly.

Cut the kimchi into small pieces.

Diced shallots and parsley.

A bowl of new or leftover rice.

Line a frying pan with greased paper and add the pork belly slices.

Fry the pork belly over low heat to remove the oil.

Add kimchi and old godmother to stir-fry.

Pour in the rice and stir-fry well.

After the rice is stirred, fold the corners of the oiled paper and press the top with a bowl.

After a few minutes, add the shallots and parsley, stir-fry and press with a bowl.

It's nice to hear the crackling of rice grains in the pot! If you like the pot, you can fry it for a while, and move it to the plate with the paper when it comes out of the pot. The crispy pot with the charred pork belly and sour kimchi is perfect!

Ingredients: Rice (1 bowl).

Excipients: pigeon egg (1 piece), salt (a little), vegetable oil (2 tsp), egg (1 egg), chopped pepper (1 tsp), pickled cabbage (10g).

1.Prepare leftovers, eggs, pigeon eggs, pickled cabbage, chopped peppers 2Separate the yolk of the egg from the egg white (use only the yolk).

3.Add pigeon eggs to the egg yolk and beat it, add a little salt, mix well and set aside4Grease the pan with a layer of oil, add the leftovers, spread evenly, and slowly fry over low heat for 10 minutes5Pour the egg yolk liquid evenly into the rice.

6.Pour a little oil along the edge of the pan, turn the pan so that the rice is fully integrated into the egg mixture, and simmer for 10 minutes7Cut the fried rice with a spatula, divide it into eight equal portions, and put it on a plate for 8Sprinkle with pickled cabbage and chopped peppers (serve hot, crispy).

The preparation of the pot rice is as follows:

The main ingredients include: appropriate amount of rice, appropriate amount of pork, appropriate amount of corn kernels, auxiliary materials include: appropriate amount of salt, appropriate amount of starch, appropriate amount of flour, a little oyster sauce, a little green onion, shiitake mushrooms, green peppers, red peppers, carrots, fungus.

2. Pour the cooked rice into the pot and press it into a rice cracker shape. Fry without oil over medium-low heat until the water is dry and slightly yellow.

3. Pour an appropriate amount of oil into a hot pan and heat it. Break or cut the dried rice crackers into small pieces and fry them in a pan until lightly golden brown. The fried fragrant pot is ready, and set aside for later use.

4. Add salt and starch to the minced lean meat and mix well. Heat the pan with oil, add the chopped green onion and ginger and the lean minced pork and stir-fry. When the meat turns white, remove and set aside, leaving oil in the pan.

5. Dice the carrots, green and red peppers, and soaked shiitake mushrooms, shred the fungus, pour them into the pot and stir-fry. Ingredients: When the ingredients are half-cooked, add the minced meat that has been stir-fried before and set aside.

6. Add an appropriate amount of water, put 1 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, half a tablespoon of oyster sauce, half a tablespoon of sugar and an appropriate amount of salt to taste, and bring to a boil over high heat.

7. After boiling, pour in the water starch to thicken, turn to medium-low heat to reduce the juice. Pour the fried toppings evenly over the pan, sprinkle with a handful of chopped shallots, and the delicious sauce is ready.

Ingredients: 1 bowl of leftover rice.

Salt (don't put too much, it's good to have a taste) to taste.

Chili powder (if you don't like it, you can leave it out) to taste.

Wang Shouyi's thirteen incense appropriate amount.

Sesame oil to taste.

Skillfully use leftover rice to make crispy pots.

After the leftovers are taken out of the refrigerator, it is best to heat them up to make them stick.

After heating the rice, add salt, thirteen spices, chili powder and oil and mix well. (During the mixing process, if the chopsticks are easy to stick, the rice can be appropriately dipped in water.) ）

Spread the plastic wrap flat on the cutting board, pour the mixed rice over the plastic wrap, fold the plastic wrap in half, and beat it with a rolling pin.

One or two minutes.

Roll out the rice into a thin layer with a rolling pin and fold the plastic wrap on three sides so that the rice cake is gathered on the plastic wrap and keep the thickness evenly around it.

Refrigerate the rice cakes for 30 minutes.

Remove the refrigerated rice cake and cut it into evenly sized cubes. Be careful not to let these little squares stick together.

Brush a baking tray with oil, add the sliced rice cubes, preheat at 150 degrees and bake for 40-50 minutes. (Don't be in a hurry to adjust the heat, the pot should be baked slowly over low heat.) ）

Tip 1: If a knife or chopsticks are easy to stick to rice, it is much easier to dip a little water in moderation.

2. Putting a few drops of oil in the rice is to make it easier for the rice to unite and make it crispier when baked. But don't put too much.

3. If you don't have an oven, you can use a frying pan and an electric baking pan.

Ingredients: 1 bowl of leftover rice.

Excipients: a little oil, an appropriate amount of salt, an appropriate amount of beef powder, an appropriate amount of shrimp skin.

Steps: 1. Put the leftover rice into a slightly larger container.

2. Wash the shrimp skin, dry it and chop it into pieces.

3. Add an appropriate amount of salt to the rice.

4. Pour in a little oil.

5. Add the chopped shrimp skin.

6. Add an appropriate amount of beef powder.

7. Put on disposable gloves and grasp it with your hands.

8. Put the mixed rice into a plastic bag.

9. Roll evenly with a rolling pin.

10. Then put it in the freezer of the refrigerator for about 30 minutes to 1 hour, so that it is convenient to cut into pieces.

11. After freezing, cut the rice into small pieces with a knife.

12. Heat the electric baking pan, brush with a layer of oil, and put in the rice cubes.

13. Fry until golden brown on both sides, and then bake in the oven at 170 degrees for about 15 minutes, so that the pot will be crispy.

14. a finished product.