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How to cook rice with stubborn bones?

1. Steamed rice: put the soaked rice into the rice cooker or steamer, add the right amount of water (the amount of water is based on the standard of steamed rice), and begin to steam the rice. Stitching: when the rice is steamed to half-cooked, pour the stewed ribs together with the soup on the rice, continue to cook until the ribs are hot, and the soup is absorbed by the rice. Out of the pan: sprinkle with chopped green onions and gently mix well with a rice spoon to make the ribs and rice taste more integrated.

2. Rinse the bones in water (be sure to put them in cold water) and blanch the bones with cold water, at least not over the bones (depending on your condition, add water), add spices and various seasonings, and be careful not to add salt. Bring to the boil, simmer over low heat for at least an hour, and collect soup over high heat when you leave the pot.

3. If you want to make delicious steamed rice, the key lies in the selection of ingredients and the cooking process. First of all, you need about 3 kilograms of bones, 1 star anise, 2 fragrant leaves, 1 small piece of cinnamon, 2 cloves, 1 handful of pepper, 1 piece of ginger, 1 tablespoon of wine, 2 tablespoons soy sauce, half tablespoon soy sauce, and the right amount of sugar and salt. The steps are as follows: first blanch the bones in cold water and wash them to ensure that impurities are removed.

4. Next, wash the soy sauce bones, then soak them in water, then rinse them with water, soak them in clean water for an hour, then rinse them repeatedly to wash off the blood, and then cut Jiang Qiang's bones into pieces and cut them into large pieces. Then put the pot into the water, and then after the water is hot, put the bones into the boil for five minutes, pour in the cooking wine, remove the foam and turn off the heat.

5. First roll up the tofu skin, shred the onion and cut the parsley. Pour hot water into the pot, pour the tofu skin into the pot, James water for about a minute, fish into the cold water. Prepare the bowl and pour in the tofu skin.

6. Soy sauce bones (stubborn bones) + slowly stewed sauerkraut after blanching spareribs in water (be sure to put in cold water) put oil in a hot pan, turn to low heat to stir-fry spices, put diluted yellow sauce after frying fragrance, blanch bones over water after stir-frying, open high heat, continue to stir-fry, add raw soy sauce and sugar to stir-fry evenly after the ribs are wrapped in yellow sauce. Pour in hot water, bring to a boil over high heat and simmer over low heat (about two hours). Casseroles or other saucepans can also be changed when simmering.

The method of bone meal

1. Remove the boiled pig bones and set aside the soup. Wash the rice, add the right amount of water and cook it in a rice cooker. Put the boiled bones on the rice, pour the stewed soup and sprinkle with chopped onions. Boiled bone rice materials: pig bone, rice, ginger, spring onions, salt. Practice: wash the pig bones, put into the pot, add the right amount of water, boil the fire, skim off the floating foam, fish out the bones and set aside.

2. steps: add cold water to the pot, boil and put in the soup bones, boil for 3 to 5 minutes and then fish out. Boil the pan dry, pour in a little peanut oil and stir-fry the bones. Stir-fry for about 1 minute, add soy sauce and continue stir-frying. Add carrots, spring onions, garlic, star anise and stir-fry, then add water without ingredients. Bring to a boil over high heat and cook for about 10 minutes. Skim off the foam while boiling. Add a handful of Chinese wolfberry.

3. Rinse the bones with bony rice (be sure to put them in cold water) blanch the watered bones with cold water, at least not over the bones (depending on your condition, add water), put in spices and various seasonings, and be careful not to add salt. Bring to the boil, simmer over low heat for at least an hour, and collect soup over high heat when you leave the pot.

Rice with carrots and broccoli bones

First of all, prepare a pot of cold water, boil it, put it into the soup bone, cook for about 3 to 5 minutes, in order to remove the fishy smell of the meat. After cooking, remove the bones and drain them. Then, cook dry in a pan, pour in a small amount of peanut oil, then stir-fry the bones in the pan, add soy sauce about 1 minute later, and continue to stir-fry well so that the bones can absorb the flavor of the seasoning.

2. steps: add cold water to the pot, boil and put in the soup bones, boil for 3 to 5 minutes and then fish out. Boil the pan dry, pour in a little peanut oil and stir-fry the bones. Stir-fry for about 1 minute, add soy sauce and continue stir-frying. Add carrots, spring onions, garlic, star anise and stir-fry, then add water without ingredients. Bring to a boil over high heat and cook for about 10 minutes. Skim off the foam while boiling. Add a handful of Chinese wolfberry.

3. The practice of bone rice is as follows: main ingredients: 200g spareribs, 400g glutinous rice, 1 corn accessory: right amount of oil, right amount of salt, right amount of soy sauce, right amount of sausage, right amount of taro, right amount of chives step 1: ribs marinated with chicken essence, salt and soy sauce for 20 minutes. Step 2: wash and cut corn and taro and set aside. Step 3: add glutinous rice, water and salt to the pressure cooker. Step 4: add corn, taro and ribs to the pressure cooker.

What are the daily practices of bone rice?

Braised bone rice materials: pig bone, rice, light soy sauce, soy sauce, fine sugar, cooking wine, five-spice powder, ginger, spring onions, salt. Practice: wash the pig bones, put into the pot, add the right amount of water, boil the fire, skim off the floating foam, fish out the bones and set aside. Add the right amount of oil to the pan, add sliced raw ginger and green onions and stir-fry. Add boiled pig bones, stir-fry well, add cooking wine, light soy sauce, soy sauce, fine sugar and five-spice powder.

With its unique charm, Jinyuan Jia Bone Rice has attracted a large number of diners and become an important force in the urban catering market. As a leader in the industry, Jinyuan Jia Bone Rice, with its rich menu and quality service, not only meets the daily needs of consumers, but also leads the innovation trend of the bone rice industry.

Food development and distribution of stubborn bone rice to join the telephone food safety monitoring, from the source to control the quality, no longer have to worry about product hygiene. The stubborn head rice company adopts the national cold chain logistics distribution system, and all raw materials are uniformly distributed by the headquarters.

The legendary bone rice franchisee has good experience in personnel management in related industries. The franchisee is willing to handle the day-to-day business affairs in accordance with the system of the handed down bone rice company. Bone meal handed down from generation to generation needs to have the corresponding funds, fixed places, personnel and so on.

The practice of bone rice

Braised bone rice materials: pig bone, rice, light soy sauce, soy sauce, fine sugar, cooking wine, five-spice powder, ginger, spring onions, salt. Practice: wash the pig bones, put into the pot, add the right amount of water, boil the fire, skim off the floating foam, fish out the bones and set aside. Add the right amount of oil to the pan, add sliced raw ginger and green onions and stir-fry. Add boiled pig bones, stir-fry well, add cooking wine, light soy sauce, soy sauce, fine sugar and five-spice powder.

Steps: add cold water to the pot, boil and put in the soup bones, boil for 3 to 5 minutes and then fish out. Boil the pan dry, pour in a little peanut oil and stir-fry the bones. Stir-fry for about 1 minute, add soy sauce and continue stir-frying. Add carrots, spring onions, garlic, star anise and stir-fry, then add water without ingredients. Bring to a boil over high heat and cook for about 10 minutes. Skim off the foam while boiling. Add a handful of Chinese wolfberry.

The practice of stubborn bone rice: wash the bones with water (be sure to put them in a pot in cold water) blanch the bones with cold water, at least not over the bones (depending on your condition, add water), put in spices and various seasonings, and be careful not to put salt. Bring to the boil, simmer over low heat for at least an hour, and collect soup over high heat when you leave the pot.

First of all, prepare a pot of cold water, boil it, put it into the soup bone, cook for about 3 to 5 minutes, in order to remove the fishy smell of the meat. After cooking, remove the bones and drain them. Then, cook dry in a pan, pour in a small amount of peanut oil, then stir-fry the bones in the pan, add soy sauce about 1 minute later, and continue to stir-fry well so that the bones can absorb the flavor of the seasoning.

Practice: shave the pork, rinse, put it in half a pot of boiling water, add ginger and green onions and cook for about 10 minutes. Remove and pass with cold water so that the blood can be removed and chopped into dried meat. Saute minced garlic, chopped red onions, curry powder and stir-fry over low heat. Add wine, salt, sugar, star anise, five-spice powder, light soy sauce, etc. (oyster sauce, etc.) and water, and bring pork to a boil over low heat. Cover until the meat is soft and cooked for 30 to 40 minutes.