Rice(gai jiao fan )

Method of watering rice with cover

Raw materials for making rice

2000 grams of rice, 300 grams of bean sprouts, 300 grams of cucumber, 300 grams of carrot, 200 grams of celery, 1000 grams of cooked beef shreds, 5 eggs, 100 grams of sesame (baked), 100 grams of laver, 50 grams of green onion powder, 100 grams of sesame oil.

The steps of making rice covered with rice are as follows:

1. Remove the roots of bean sprouts (both soybean sprouts and mung bean sprouts), wash and control the dryness, blanch them in boiling water, put them into cold water, control the water, cut them into sections, add shredded beef, sesame seeds and 50g sesame oil, and mix them into cold mixed vegetables.

2. Wash, disinfect, shred and mix cucumber.

3. Clean the celery, blanch it with boiling water, and then cut it into shreds to make a cold dish.

4. Open the egg white and yolk, spread them into cakes, cut half into rhombus and half into filaments.

5. The laver is crisp in the pot, and knead into powder after it is out of the pot.

6. Wash and peel the carrots, cut them into shreds and mix them.

7. Put the cooked rice in a bowl, slightly higher in the middle, and then match all kinds of ingredients according to the color. Put them in a beautiful pattern in order, sprinkle them with scallions and sprinkle them with sesame oil.

eight

Characteristics of covered rice:

The design is beautiful, the color is gorgeous, and the taste is refreshing.

Rice

Gaiguanfan is an ancient snack of Han nationality. It's called in northwest Gansu. In Northeast China, it's called risotto, in Guangdong, it's called Dishou. In other places, it's just called curry potato rice, curry chicken rice, Mapo bean curd rice, and so on. In fact, the dishes and rice are eaten on the same plate, and the dishes are poured on the rice, so it's called Gai pouring rice.

It is characterized by the combination of food, fast and hot. But the customs are different. Nowadays, the methods of covering and watering rice vary from place to place, and the materials are also different, so they have their own characteristics.

origin

Gai Guanfan was developed on the basis of chunao, one of the eight treasures of the Western Zhou Dynasty. The method of "chunao" in the book of rites is as follows: "Fried Rice (H ǎ I, meat sauce) on the upland rice, wozhi paste." Jue is meat paste, upland rice is yellow rice and millet planted in the north, wo means pouring, paste is oil. The main idea of the article is: after the meat sauce is boiled, it is added to the rice (or millet) and then poured with oil to form "chunao". In the Sui and Tang Dynasties, "chunao" developed into "Yuhuang Wangmu rice", and the cooking method was also improved. Wei Juyuan's "food list" records: "weaving egg fat, covering the surface of rice, miscellaneous flavor." That is to say, the shape of meat has changed to silk, and with the addition of eggs and other things, the color, shape and taste are more colorful.

It became one of the food in the "Shaowei banquet" of Tang Dynasty. All these are the rudiments of today's "Gai Shui fan".

characteristic

The main feature of the covered rice is the combination of food, convenient to eat, both staple rice, and delicious dishes. Its vegetable soup is poured on the rice to make the rice more palatable and popular. And unlike the general food needs more tableware to put on the table, but the food in a plate, can be put on the table to eat, can also be eaten by hand.

Another characteristic of the rice covered with rice is that it is fast and hot. Because the meals are prepared in advance, the diners can eat as they please, and the meals are always hot, which is in line with the hot eating habits of Chinese people. Therefore, it can also be said that it is a Chinese fast food.

practice

Due to the vast territory and different customs of our country, there are different methods and different materials for covering and watering rice, so they have their own characteristics. Generally speaking, the non-staple food is mainly meat, including sliced meat, shredded meat and sliced meat. Seasonings vary from time to place, with yulanpian, Auricularia auricula, mushrooms and seasonal vegetables. There are also fresh without seasoning, such as Xi'an traditional covered rice is pure meat slices, take the method of braised cooking, pay attention to the original meat juice pouring rice.

Stewed meat with rice

Material Science

Main ingredient: 400g rice

Accessories: 60g winter bamboo shoots, 100g pork fat and lean, 150g cabbage

Seasoning: 10g scallion, 5g salt, 2G monosodium glutamate, 4G soy sauce, 5g starch (PEA), 50g peanut oil

Production technology

1. Wash pork, drain and cut into slices; wash cabbage, drain and cut into sections; shell bamboo shoots, cook and cut into slices; wash scallion and cut into sections, set aside.

2. Wash the rice, make it into rice, set aside.

3. Pour peanut oil into the frying pan and heat it over medium heat until it is 50% hot. Add scallion and pork slices. Stir fry. Add cooked winter bamboo shoots, green vegetables, soy sauce, refined salt and monosodium glutamate. Stir fry for a few times. Pour in proper amount of broth and bring to a boil. Thicken with a little starch to make the sauce.

4. Divide the rice into bowls, pour on the juice and serve.

Taste of dishes

The color of this rice is pleasing to the eye, the juice is mellow and the rice is soft.

1. Rice: Northeast rice is the first choice. The steamed rice grains are bright and glossy, fragrant and waxy. I use Thai fragrant rice, and the effect is not bad.

Special reminder: when steaming rice, the ratio of water to rice is 1:1; after steaming rice, don't rush to put it out, put it in the electric cooker to keep warm, and after the marinated meat is ready, pour the gravy into the rice and eat it immediately.

2. Making shallot pastry: shallot pastry is dry, fragrant and crisp, which plays a very important role in improving flavor in stewed meat rice.

① Small onion (think it's a small onion, originally not, it's dry onion, sold in supermarkets), cut off two ends, peel off the skin, and cut into thin small onion rings;

② Sprinkle a little starch, mix well by hand, and remove the onion rings;

③ Heat the oil pan over medium heat (lard is the last choice, but it can be replaced by useless salad oil). When the oil pan is 50% hot, add small onion rings and fry them half deep;

④ When the onion is floating and yellowish, quickly remove the oil and spread it on the kitchen paper towel to absorb the oil and cool it;

⑤ Put the crispy shallot into a sealed bag (or fresh-keeping bag) and crush it with a rolling pin.

3. Wash the fresh pork, dry it, freeze it in the refrigerator for 20 minutes, then cut it into 0.5cm cubes;

4. Chop ginger and garlic, add a little oil in the pot, heat over medium heat, add chopped ginger and garlic and saute until fragrant;

5. The Diced Pork into the pot, slowly stir fry until slightly colored, forcing out the excess oil;

6. In the pot, add soy sauce, star anise, wine, rock sugar, five spice powder, pepper, shallot crisp and some warm water. Don't use too much water. It's only 1-2cm before Diced Pork.

7. Stir fry evenly over high heat. After boiling, pour the Diced Pork and the soup into the casserole and marinate slowly. After 2 hours, a pot of delicious marinated meat juice is ready.

8. When marinating, you can add several boiled eggs that have been peeled off, marinate them together slowly, and enjoy them with marinated meat rice.

9. Finally, rice is served, marinated gravy is poured, marinated eggs are added, one or two green cabbage hearts or other refreshing dishes are served, and the braised rice with meat and gravy is served as if no one else is around.

Rice with chicken and peas

Ingredients: 300 grams of rice, 100 grams of chicken, 30 grams of carrots, 100 grams of peas, 15 grams of Shuifa mushroom. Cooking wine 15g, onion 10g, salt, ginger, monosodium glutamate, pepper a little.

Method:

1. Divide the rice into two parts and put them in a bowl; wash the chicken, cut into small pieces and stir them with cooking wine, salt and ginger; peel the carrots, wash and cut into small pieces; remove the stalks of mushrooms, wash and cut into small pieces; wash the peas and set aside.

2. Put the pot on the fire, heat up the oil, stir fry the scallions until fragrant, add diced carrots and peas, stir fry until soft, add salt, stir fry until eight mature and serve.

3. Put the oil in another pot and heat it to 80% heat. Add diced mushrooms and chicken and fry them quickly. Add peas, diced carrots and monosodium glutamate and stir well. Sprinkle with pepper and pour on the rice.

Rice with shredded meat

Raw materials: Thai rice 400g, shredded meat 75g, shredded eel, cooked chicken, ham, bamboo shoots, sugar, soy sauce, monosodium glutamate, Shaojiu and chicken soup.

Making method: Thai rice is washed and dried, put into pot and steamed with water. Stir fry shredded pork and eel in oil, add shredded chicken, shredded ham and shredded bamboo shoots, add soy sauce, sugar, Shaojiu, monosodium glutamate and chicken soup, thicken and pour over the rice.

Operation essentials: the hardness of rice should be moderate, and the flavor of the cover should be strong.

Rice with pig liver and agaric

Ingredients: 300g rice, 50g black fungus, 50g winter bamboo shoot, 50g lettuce, 100g pig liver

Ingredients: ginger, onion, pepper, monosodium glutamate, salt, lard

Cook in person: 1, black fungus with cold water hair good, the winter asparagus, pig liver, lettuce slices. 2. Put the frying pan on a high heat, add lard to about 150 ℃, add pork liver slices, then add ginger slices, black fungus slices, winter bamboo shoots slices, lettuce slices and stir fry, then add pepper, monosodium glutamate, scallion, add a little water, stew into white juice.

Here's the nutrition: eating animal liver is good for eyes. If you or he often works in front of the computer, you might as well eat this kind of rice twice a week to raise both appetite and eyes.

Beef curry with rice

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

Ingredients: 1 piece of ginger,

Chinese PinYin : Gai Jiao Fan