Rice bowl seasoning package

The rice seasoning packet is a seasoning for making rice with gravy. The advantage of using this seasoning packet is that it is more convenient to make rice with gravy. When choosing a rice seasoning packet, it is best to choose a vacuum one, because the vacuum seasoning packet is easier to store and can be preserved for a longer time. This seasoning packet is frozen and then vacuumed. It can be used when making rice.

Shredded pork rice recipe

1. Shredded Pork Rice

Ingredients: 400g Thai rice, 75g shredded pork, appropriate amounts of shredded eel, shredded cooked chicken, shredded ham, shredded bamboo shoots, sugar, soy sauce, MSG, Shaoxing wine, and chicken soup.

Preparation method: Wash and dry the Thai rice, then put it into a pot, add water and steam it into rice. Fry the shredded pork and eel, then add shredded chicken, ham and bamboo shoots and stir-fry. Add soy sauce, sugar, Shaoxing wine, MSG and chicken broth, thicken and pour over the rice.

Operation tips: The rice should be of moderate softness and hardness, and the sauce should be rich in flavor.

Rice with black fungus and pork liver

Ingredients: 300g rice, 50g black fungus, 50g winter bamboo shoots, 50g lettuce, 100g pork liver

Ingredients: ginger, onion, pepper, MSG, salt, lard as needed

Cook by yourself: 1. Soak the black fungus in cold water and slice the winter bamboo shoots, pork liver and lettuce. 2. Place the wok on high heat, heat the lard to about 150℃, add the pork liver slices, then add the ginger slices, black fungus, winter bamboo shoots slices, and lettuce slices, then add pepper powder, MSG, chopped green onions, add a little water, and simmer until it becomes a white sauce.

The nutrition is here: eating animal liver is good for the eyes. If you or he often sits in front of the computer to work, you might as well eat such rice twice a week, which can nourish your appetite and eyes.

2. Beef Curry Rice

Ingredients: 300g rice, 200g fresh beef, 1 potato, 1 onion, 1 carrot

Ingredients: 1 piece of ginger, salt, chicken essence, white wine, curry powder as needed

Cook it yourself: 1. Chop beef, potatoes, onions and carrots into small cubes. 2. Heat oil in a pan, add diced ginger first and stir-fry until fragrant, then add diced beef and stir-fry until it just turns white. Add potatoes, onions and carrots and stir-fry. After a while, transfer all the ingredients in the pot to a stew pot, add salt, chicken essence, curry powder and a small amount of white wine (white wine not only removes the fishy smell, but also makes the curry beef taste better), add water, the amount of water should be slightly more. 3. Bring the soup to a boil over high heat, then turn to medium-low heat. Remember to stir the pot with a spoon to prevent it from sticking to the bottom. Then start to simmer it for about an hour. When the juice is very thick, you can pour it on the white rice.

3. Fish Fillet in Tomato Sauce with Rice

Ingredients: 300 grams of rice, 100 grams of fish meat, 50 grams of celery, and 10 grams of soaked black fungus.

Auxiliary ingredients: 10 grams of cooking wine, 3 grams of minced ginger, 20 grams of tomato sauce, 4 grams of salt, and a little MSG.

practice:

① Divide the rice into 2 portions and place in a bowl; wash the fungus and cut into small pieces; remove the roots and leaves of the celery, wash and cut into small cubes; slice the fish, add salt, cooking wine and minced ginger, mix well, and marinate for about 20 minutes.

②Put the pot on the fire, add oil and heat it until 80% hot, add the marinated fish fillets and stir-fry until cooked, then serve.

③ Heat up some oil in the original pan, add black fungus and celery and stir-fry for a few times, add tomato sauce and a little water, bring to a boil, add fish fillets and MSG, stir-fry evenly, and pour over the rice.