Braised rice with sausage(xiang chang men fan )

Braised rice with sausage

Raw materials for stewed rice with sausage:

Sausage 1 100g, potato 1 80g, rice 200g

Processing steps of stewed rice with sausage:

(1) Wash, peel and dice potatoes.

(2) Slice the sausage.

(3) Wash the rice, add diced potatoes and appropriate amount of water, simmer evenly until it is almost cooked, then add sausage slices to simmer.

Braised rice with sausage

Braised rice with sausage is a kind of delicious food. The main materials are rice, sausage, etc., and the auxiliary materials are pea, salt, soy sauce, salad oil, etc. Braised rice with sausage tastes salty and fresh, and is often used as a staple food.

Ingredients needed

200g rice, 200g sausage, 100g peas, 1 / 4 spoonful salt, 1 spoonful soy sauce, 1 spoonful salad oil

Production method

1. Wash the rice, soak for a while, slice the sausage and wash the peas

2. Rice, sausage, peas together, add the right amount of water, put into the electric cooker stew system

3. When the heating lamp of the electric cooker jumps up, keep it warm for 10 minutes, and then turn off the power

4. When you are about to eat, turn it on and stir well

Tips

1. When I cook with an electric cooker, I usually measure the amount of water with my fingers. The distance from the water surface to the meter, or the height of the first joint of the index finger, is usually no problem. If you like, you can use a cup.

2. The sausage I choose is Cantonese style. If you don't like sweet taste, you can also choose Sichuan style or others.

3. If you don't have peas as a side dish, you can replace them with cabbage, carrots, onions, potatoes and so on. I personally like cabbage, which is very delicious. I recommend it.

What to eat

Among the rice proteins, 80% are alkali soluble glutenin with high lysine content. The lysine content is higher than that of other cereals. The amino acid composition is reasonable, which is close to the best protein amino acid ratio pattern recognized by the World Health Organization. The biological value (BV) of rice protein is 77, the protein utility ratio (per) is 2.2 (wheat is 1.5, corn is 1.1), and the protein can be eliminated The chemical properties of rice are more than 90%, which are higher than other cereals, so the nutritional value of rice protein is high.

Rice can provide rich B vitamins; rice has the effects of Tonifying the middle and Qi, strengthening the spleen and stomach, tonifying the essence and strengthening the mind, harmonizing the five zang organs, dredging the blood vessels, improving the ear and eyesight, stopping the trouble, relieving thirst and stopping diarrhea.

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Chinese PinYin : Xiang Chang Men Fan