Bone rice
By VicentaLakin
It's beautiful, because the gravy of ribs and vegetables is absorbed by rice; it's more appetizing than usual. There will be no change in the colours of corn and carrots over time, and the colours will be the same; this meal will be added a point. But the least I can think of is Chon-Si, and I think the ribs and ginger-sipping match very well; the smell of ginger goes into the whole pan and tastes light ginger and not spicy. When it's cold, you can add some ginger to remove the cold, especially for female friends. As for ribs, they can also be replaced with lamb chops. Pre-cooking makes the ribs taste better, without the need for stench and chicken powder; in fact, cooking at home is meant to avoid the use of the stench and chicken powder, but I don't personally recommend it at home。
Recipe Recommendations
Steps for Bone rice
1
Ginger blades are cut in ginger, mushroom slices, carrots and rinse。
2
The ribs are released into the hot water with a slight drop。
3
When the water was ready, it was washed with cold water and put in gingers, pepper powder, soy oil and raw smoke。
4
Twist evenly for one hour。
5
The rice is washed and fed into the water from the usual meal and into maize grains and pickled ribs。
6
Start the electric cooker and choose the usual cooker mode。
7
Cover the lid and start cooking。
8
When the water in the electric tablet is boiled, the carrots and mushrooms are put in and the lid continues to boil。
9
Waiting for the meal mode to end, do not rush to open the lid and stay warm for 30 minutes; this will allow the ribs and carrots to fully absorb rice。