A simple King Oyster Mushroom Rib Rice Bowl Recipe

Electric rice cooker pressure cooker The greatest invention is undoubtedly the stove-cooked rice. Since the electric rice cooker brought this function, our family's "slow cooker rice" has become our "duty dinner". Moreover, cooking slow cooker rice with an electric rice cooker is extremely convenient; just add the ingredients that are fried to perfection and and fragrant glutinous rice integrate them into the electric rice cooker, adding an appropriate amount of water, start the program, and there's no need to worry about the doneness of the rice,nor do you have to worry about over-browning the crispy bottom, but the taste is absolutely not inferior to traditional slow cooker rice. I like pairing mushrooms with

chicken or ribs,as it brings out the best flavor; the two ingredients infuse each other, and the crystal-clear rice absorbs their essence. The rice is full of rich soup that's both savory and fragrant, while the crispy bottom creates a delightful crunch. This dish is so delicious that you can't stop eating it. So, without any technical difficulty, what are you waiting for? Get started right away. Ingredients: 10g Shiitake mushrooms, 600g ribs, 300g fragrant rice, 250g Chinese cabbage, garlic cloves as needed, ginger slices as needed, rice wine as needed, soy sauce as needed, oyster sauce as needed, salt as needed, sugar as needed, corn oil as needed.

Step 1. Prepare the main ingredients.Step 2. Rinse the ribs and soak them in water for half an hour to leach out the blood; drain the water. Rinse the Shiitake mushrooms, soak them in warm water for half an hour until soft (save the soaking liquid).Step 3. Prepare the rice, Chinese cabbage, garlic cloves, and ginger slices. Step 4. In a wok, add 10 grams of corn oil to sauté the garlic and ginger pieces; do not use too much oil as the ribs will release fat.Step 5. Add the drained ribs, stir-fry until golden brown on both sides, then pour in the rice wine. Step 6. Add soy sauce, oyster sauce, and sugar to caramelize the ingredients.Step 7. Pour in the Shiitake soaking liquid and season with salt; bring to a boil, then turn off the heat. Step 8. Put the rinsed fragrant rice into the inner pot of the electric rice cooker.

Step 9. Add the stir-fried Shiitake mushrooms, ribs, and their broth, ensuring the liquid is slightly less than the water level in the inner pot.

Step 10. Cover the lid and start the "stove-cooked rice" function.

Step 11. After 40 minutes, the program stops; the Shiitake ribs slow cooker rice is ready.Step 12. In a wok with water brought to a boil, add 5 grams of corn oil and a teaspoon of salt, then cook the Chinese cabbage. Step 13. Drain the cooked Chinese cabbage and pour in 1 tablespoon of soy sauce. Step 14. Serve the Shiitake ribs slow cooker rice with the sautéed Chinese cabbage; enjoy your fragrant rice dish!

Tips:1. Soak the ribs for half an hour to remove blood and reduce their gamey flavor. 2. Use the soaking liquid from the Shiitake mushrooms to enhance the flavor of the rice cooker dish.

3. Adding corn oil and salt when cooking Chinese cabbage prevents it from turning yellow.

4. Cooking with an electric rice cooker is extremely convenient; just stir-fry the ingredients, add the fragrant rice, pour in water, and start the program; there's no need to worry about the doneness of the rice or the crisped bottom being overcooked but the taste will not be inferior to traditional methods.

5. The amount of liquid should be controlled properly, less than usual for rice cooking to ensure each grain is distinct, making it more aromatic and delicious.

If you find the crispy bottom isn't crunchy enough, add another cycle of cooking.

8|Rinse the fragrant rice and pour it into the inner pot of the electric cooker.

9|Pour in the fried shiitake fungus, cooked spare ribs, and broth; the amount of broth should be slightly less than the water level indicated for the inner pot.

10|Cover the lid and start the "firewood rice" function.

11|After 40 minutes, when the program stops, the shiitake fungus and spare rib steamed rice is ready.

12|In a wok, add water to boil; then add 5 grams of corn oil, 1 teaspoon of salt, and bok choy.

13|Once cooked, remove the bok choy and drizzle with 1 tablespoon of soy sauce.

14|Serve the shiitake fungus and spare rib steamed rice along with the stir-fried bok choy in a bowl; your fragrant steamed rice is ready to enjoy.

Tips

1|Rinse the ribs for half an hour to leach out the blood, thus removing any gamey smell.

2|Do not discard the water used to soak the shiitake fungus as it can be added to the rice for a richer flavor.

3|Adding corn oil and salt when cooking bok choy prevents it from turning yellow.

4|Using an electric cooker for making steamed rice is very convenient; just sauté the ingredients, mix them with the rice, add appropriate water, start the program, and you don't need to worry about the doneness of the rice or over-browning of the bottom, yet the taste won't be inferior to traditional methods.

You

don't have to worry about whether the rice is cooked properly, nor do you have to worry about the bottom burning. However, make sure to control the amount of water; it should be slightly less than usual for steamed rice, as too much water will result in mushy grains and a less aromatic texture. If

you find the crispy bottom not sufficiently golden, you can add another cooking cycle.