Beef pot rice
Ingredients: thai fragrant rice
Recipe Recommendations
- thai fragrant rice Eighty rice cup/pot
- beef appropriate amount
- Chinese kale appropriate amount
- Jiang appropriate amount
- red pepper appropriate amount
- celery appropriate amount
- soy sauce appropriate amount
- MSG appropriate amount
- cornflour appropriate amount
- oil appropriate amount
- slightly spicy
- pot
- three-quarters of an hour
- senior
Steps for Beef pot rice
1
Soak the rice for half an hour in advance.
2
The beef was cut when it was bought at the market. All ingredients were washed first, celery was removed from the leaves, and ginger was peeled.
3
The beef was cut when it was bought at the market. All ingredients were washed first, celery was removed from the leaves, and ginger was peeled.
4
Shine red pepper and ginger, dice celery, add into beef, add cornflour, soy sauce and monosodium glutamate, mix well.
5
Finally, add oil to the cured meat mixture to lock the seasoning.
6
After the rice is soaked, dump the water, add the same amount of boiling water as the rice, and turn on high heat.
7
After boiling the rice, turn to low heat.
8
Boil until the rice collects water.
9
Add the meat ingredients and lay them in the middle. Don't pour extra soup sweat on it, lest the rice stick. Keep firing over low heat.
10
Burn until the meat on the top layer changes color, open the cover and turn over the raw meat underneath.
11
When the water in the rice seam in the pot is cooked quickly (the sizzling sound in the pot is getting smaller), screw in and fry the rice crust on the edge of the pot.
12
Cover the pan and tilt it in four directions, front, rear, left, and right. Cook on each side for about one minute before the crisps on several sides are fried evenly.
13
After cooking all sides, place them on a plate without opening the lid.
14
Heat the pan with oil, add the kale and stir-fry.
15
Stir fry the vegetables until quickly cooked and add MSG and salt.
16
Just shift the meat in the pan aside and add the vegetables.