How to make French bean stewed rice

There are many ways to eat green beans, dry-fried green beans, oil-fried green beans, and stir-fried green beans, these are the more common methods. Green beans can also be used to stew rice. The method of stewing green beans with rice is more homely, helps absorption, and has high nutritional value. The method of use is very simple, and you can add other side dishes to the rice to make it more delicious.

Stewed Rice with Ham and Beans

Introduction: In Yunnan, when green broad beans or green peas are on the market every year, people have the custom of making bean stewed rice. Bean stewed rice is easy to make. It contains both rice and vegetables. When you eat it, you can taste the aroma of meat, beans and glutinous rice. It is delicious. Later, when I left home to work alone, bean stewed rice became a dish I made frequently because it was easy to make and had the taste of home. Ingredients: Xuanwei ham, 100g green beans, 1 potato (about 80g), 80g rice, 40g glutinous rice, 1 teaspoon (5g) salt, 1 tablespoon (15ml) oil, 2 tablespoons (30ml) chicken broth

Preparation: Mix rice and glutinous rice, wash them clean, add appropriate amount of cold water (the amount of water should be enough to cover the rice by 2 cm), and steam them until cooked.

Wash the green beans. Cut Xuanwei ham into 1cm cubes. Peel the potatoes, wash them and cut them into 1cm square cubes. Soak them in cold water for 2 minutes, then remove them and drain.

Heat the oil in a wok over high heat until it is 70% hot, add the diced potatoes, and stir-fry for 3 minutes until the potatoes are 60% cooked.

Then add the diced ham, stir-fry for 1 minute, then add the green broad beans, add salt and chicken broth, and stir-fry evenly.

Pour the steamed rice into the pot, turn to low heat, and after the soup from the dish has dried up, use a spatula to stir the rice and fried dish evenly.

Tips: The green broad beans can be replaced with green peas, and the ham can be replaced with bacon, which will give it a different taste.

Chicken soup can be made by boiling a chicken skeleton and a few slices of ham with an appropriate amount of cold water. If there is no ready-made chicken soup, you can use water instead.

Overnight rice can also be used to make bean stewed rice. Add more broth or water when cooking. When stir-frying, pay attention to pressing down the rice clumps that stick together, so that the stewed rice will have a loose texture and taste.

Xuanwei ham, also known as Yuntui, is named after Xuanwei County in northeastern Yunnan where it is produced. The raw material is local Wumeng pig. Take the pig's hind leg, cut it into a pipa shape, rub it repeatedly with salt until the salt seeps into the meat, then marinate it and wait for it to ferment naturally. It will take half a year before it is marinated.

Long Bean Rice

Ingredients: 31|2 cups of white rice, 150g of long beans, 2 cloves of garlic, 11|2 teaspoons of salt, a little MSG, some water

Method 1. Wash the white rice and put it into the rice cooker. Add the usual amount of water for cooking rice, add a little more water (because long beans will absorb water) and a teaspoon of salt.

2. Chop the garlic and cut the long beans into small pieces.

3. Pour a little oil into the pan, sauté the minced garlic, add the long beans and stir-fry briefly, then add half a teaspoon of salt and a little MSG.

4. Put the fried long beans and chopped garlic into the rice cooker, mix evenly, test the saltiness and make adjustments, and press the cooking button.

5. When the cooking button jumps to the keep warm button, use a rice spoon to stir the rice from the bottom to prevent the rice from burning at the bottom of the pot. Let it continue to keep warm for 20 minutes before turning off the power.

6. The fragrant long bean rice is ready to be served.