A few days ago, I saw on the Internet that there is a method of braising rice bamboo in Jiangsu and Zhejiang, so I also wanted to give it a try.
It seems that dishes in Jiangsu, Zhejiang and Shanghai all like to braise. Whether it is meat, fish or cabbage, they are all fried in the pan, and then half a bowl of rock sugar soy sauce is cooked into a big pot of black, red, and red.
I wanted to completely follow the example once, and I was mentally prepared to throw it away if it didn't taste good. However, after burning a white rice bamboo until it was black, I still couldn't get rid of it after thinking about it, so I hesitated again and again. I couldn't help but add red peppers, and the amount of soy sauce was reduced a lot. I just burned a bowl of vegetables that was going to be black to red, but I felt much more comfortable looking at it.
Braised rice bamboo
Recipe Recommendations
- Zizania 500 grams
- pork belly 150 grams
- red pepper two
- octagonal four
- ginger a large piece
- cinnamon two or three slices
- rock sugar 10 grams
- salt two teaspoons
- soy sauce a small spoon
- shallots appropriate amount
- cooking wine a big spoonful
- chicken essence appropriate amount
- slightly spicy
- burn
- half an hour
- ordinary
Steps for Braised rice bamboo
1
Minced shallots, sliced ginger, and cut red peppers obliquely into large pieces.
2
Peel the rice bamboo and cut it into large pieces with a hob.
3
Cut the pork belly into large pieces, pour appropriate amount of oil into the frying pan, heat it to 60%, change the heat to low, add ginger slices, star anise, cinnamon, and pork belly in turn, and refine for a few minutes until the oil in the skin of the pork belly is refined.
4
Add cooking wine, rock sugar, and soy sauce and simmer for 2-3 minutes.
5
Add water bamboo and stir-fry well, add salt and half a pot of water, stir-fry well, change to high heat to boil, turn to medium heat and simmer.
6
When the water is 80% dry, add red pepper slices, turn to high heat and dry, add a small amount of chicken essence to season when starting the pan.Braised rice bamboo Make Tips
Finally, plate, sprinkle with chopped green onion, and the red and tempting braised rice bamboo is ready. This is a home-cooked dish that is very seasonal in summer. It is very simple to cook, but the appearance and taste are extraordinary. Friends who like it can try it.