Braised pork ribs with rice
Overview
This [braised rice] is very delicious, because the gravy of the ribs and vegetables has been absorbed by the rice; the texture is more appetizing than eating rice normally. The color of corn and carrots will not change even after they have been stewed for a long time, and the color remains the same; which makes this stewed rice even more special. However, I think the most indispensable thing is the shredded ginger. I think the ribs and the shredded ginger go well together; the taste of ginger is integrated into the whole pot of rice, and it tastes light ginger without being spicy. When the weather gets cold, you can add some ginger when cooking to remove the coldness in the body, especially for female friends. As for the ribs, you can also use lamb chops instead, which has a unique flavor. . . Marinating the ribs before cooking can make the ribs more flavorful, without the need for MSG and chicken powder. In fact, you should avoid these MSG and chicken powder when cooking at home. They are inevitable when dining out, but I personally do not recommend using these at home. . .
Tags
Ingredients
Steps
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Cut the ginger slices into shreds, slice the mushrooms, dice the carrots and wash the ribs and set aside.
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Blanch the ribs slightly in hot water.
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After blanching, rinse with cold water and add shredded ginger, pepper, sesame oil and light soy sauce.
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Stir evenly and marinate for 1 hour.
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After washing the rice, add the same amount of water as usual for cooking rice, then add corn kernels and marinated ribs.
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Start the rice cooker and select the usual rice cooking mode.
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Close the lid and start cooking.
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When the water in the rice cooker boils, add the carrots and mushroom slices, cover the lid and continue simmering.
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After the rice cooker mode ends, do not rush to open the lid and keep it warm for 30 minutes; this will allow the rice to fully absorb the juices from the ribs and carrots.
