Recipe: [Healthy three meals] fragrant simmering chicken boring rice

Home Cooking Recipe: [Healthy three meals] fragrant simmering chicken boring rice

Notes:

Xiaolong uncovers the lid, and the boring head sucks a few mouthfuls of fragrance, saying that it seems like a meal that he has eaten before. . . Ok. . . It seems to be a kind of Mexican rice. I feel like a handful of mutton in Xinjiang. Originally planned to be a Thai style chicken breast rice, in the last few minutes, suddenly changed his mind, inspiration emerged, turned into this pot of chicken breast rice. A pot of rice with coarse grains and fine grains is perfect for a meal after exercise. [Why did you change the recipe to become a dark dish? 】 Many small friends leave a message saying that they can change the baking recipe and then fail, or the dishes made according to the recipe can be, why they become a dark dish when they are free. Everything is the same, have you discovered why the master can put the mix and match out of his own style, and it turns out that he has become a mess. Because the master's mashup seems to be inadvertent, in fact, all are careful. The more natural and casual the look, the more elaborate the result. The master must be a basic model with a number of years of practice, in order to achieve the shape of the distraction. For example, before the masters of painting form their own styles, they must lay down the foundations for many years. For example, the master of photography, the seemingly "chaotic" photos can also be awarded. In the first ten or decades of this "chaos", it was also tempered from the aperture and shutter. There must be something in your head before you can play it freely. This "thing" is the basic knowledge. For the taste and taste of the ingredients, what is appropriate to match, how to deal with it, etc. There are basic concepts in mind. More importantly, you can always call out what you want from your brain. Baking is also the same, you must have basic theoretical knowledge, know the basic role of sugar oil egg milk. To make the basics mature, you can use your imagination to innovate. Exercise as well, don't do all kinds of bells and whistles as soon as you come up. Just calm down and spend a few years working hard to break the basics. [My suggestion] is very simple, if you are a zero-based or only a little fuzzy concept, you can try the following suggestions. If you learn more things, you will find that doing a lot of things is such a step. In the first step, the recipe is reliable. Just like learning to find a good teacher. Looking for a more reliable recipe, as for how to find this is another new topic, just to talk about it today. Yan Yu’s "Canglang Poetry" has a sentence "learning on it, only got it; learning it, Si is a squat" can learn from it. The second step is to imitate + practice. For the first time, it is best to do exactly according to the recipe, so that you can understand the author's intentions in terms of dosage and taste, and learn something. Don't be afraid to change recipes without experience. The third step is innovation. Satisfied with the recipe, you can start to change some unimportant materials or steps. Not important means that it does not affect the factors of success or failure. The unit of measurement used is the standard baking cup, measuring cup 1 cup = 240 ml (ml) 1 tablespoon = 1 tablespoon = 15 ml (ml) 1 tsp = 1 teaspoon = 5 ml (ml) 1/2 tsp = 2.5 Ml (ml) 1/4 tsp = 1.25 ml (ml)

Ingredients:

Steps:

  1. After the non-stick pan is hot, put a little oil and evenly and thinly cover the bottom of the pan. Put onions, garlic slices, and fry the scent, then pull to the side of the pot.

  2. Add the chicken pieces, do not stir fry, sprinkle black pepper and white pepper on the pink chicken on the surface, wait until the bottom is fried to white and stir fry.

  3. After the chicken is discolored, add green pepper, soy sauce, and cumin powder. Continue, add 1/2 cup of rice or other miscellaneous grains, pour 1.5 cups of water (preferably chicken high soup), stir well, cover the lid. After the water is boiled, turn to a small fire for 20-30 minutes, and mix it in the middle.

  4. If the rice is soft, you can turn off the fire. If the water is put more, the fire will be collected. Put the coriander and cumin in the pan, taste the taste, and season with salt (or soy sauce) and black pepper.

Tips:

1, long-grain rice than short-grain rice needs to cook for about 5 minutes, long-grain rice is theoretically slightly slower than short-grain rice, between the short-grain white rice and brown rice. I also added some buckwheat, of course, you can also use buckwheat, etc. In short, you can choose some miscellaneous grains that are cooked at the same time. 2. The amount of water added in step 3 is flexible according to the specific grain. Basically, the water is much less than water, and the water can be used to collect juice. 3, if you want to use brown rice, soak the brown rice in advance, better cooked. 4, the recommended fast food is white rice, buckwheat grains, small peas, buckwheat, millet, farro, purple rice and so on. 5, it is recommended to add some potatoes and stuffy.


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