Hong Kong style cooking with electric rice cooker(dian fan guo zuo gang shi bao fan xiang gu ji bao fan )

Hong Kong style cooking with electric rice cooker

Introduction:

"I find more and more that the electric rice cooker is not as simple as steaming rice. It turns out that it is very useful. To tell you the truth, I have never eaten authentic Hong Kong Style casserole, but I often dream about it. To make Hong Kong style rice cookers, you need to use a small torch to cook rice on the fire. If you don't watch carefully, you will pick up the pot and then paste it. It's different to use an electric rice cooker. Put all the materials in the electric rice cooker. You can do whatever you want, and the taste is not inferior at all. And I like to cook with electric cooker more and more, which is convenient and fast. Let's act quickly. Don't leave your electric cooker idle! "

Production steps:

Step 1: wash chicken leg, remove bone and skin. Put the chicken skin into the pan and stir out the chicken oil.

Step 2: then take out the chicken skin, put in the cut chicken leg and stir fry.

Step 3: add ginger and onion, stir well.

Step 4: add another bowl of rice and stir fry until the rice has absorbed the oil. Turn off the fire.

Step 5: put 4 into the rice cooker

Step 6: add proper amount of cooking wine and dried mushrooms. Season with salt and pepper.

Step 7: pour in a bowl and a half of chicken soup and stir well with chopsticks. Plug in the electricity and cook. After cooking, remove the power and simmer for another 20 minutes.

Materials required:

Chicken leg: 2

Dried Lentinus edodes: appropriate amount

Onion: half

Salt: right amount

Pepper: right amount

Note: Tears of happiness small wordy: 1, with a chicken skin can be enough for a pot of rice oil. 2. You can cut the chicken skin into pieces and put it into the pot. I think the chicken skin has fat, so I threw it away. 3. As for the chicken soup, I boiled the chicken soup with water after removing the chicken bone, so that all the ingredients of the whole chicken leg were used, and there was no waste at all. If there is no chicken soup, use water instead. 4. We usually steam rice with a cup of water and a cup of rice. Today, it's a bowl of rice. A bowl and a half of water is just soft and hard. 5. The reason why we use dried mushrooms is that they retain the delicious flavor of mushrooms and leave all the delicious flavor in the pot.

Production difficulty: simple

Technology: pot

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Dian Fan Guo Zuo Gang Shi Bao Fan Xiang Gu Ji Bao Fan