Recommend several ways to steam brown rice.
I. steamed brown rice with dried seaweed
1, brown rice and black rice are boiled together to drink porridge, which can beautify qi and blood and prevent skin inflammation. When making, you need to prepare a spoonful of dried seaweed, brown rice100g, small ribs 200g and appropriate amount of pepper.
2. Wash the prepared brown rice with clear water, then add enough water to soak it for two hours, and then take it out to remove water. Wash the prepared ribs, chop them, blanch them with boiling water, and take out the dried seaweed after copying. You need to soak them in cold water to remove impurities.
3. Put all the spareribs, brown rice and dried seaweed into the pot, add enough water to boil, then cook for 90 minutes on medium and small fire until the brown rice in the pot is soft and glutinous, and then add edible salt and pepper to taste.
Second, black sesame steamed brown rice
1. Cooking porridge with black sesame seeds is also a common way to eat brown rice. When making, you need to prepare brown rice100g, black sesame 50g, and appropriate amount of sugar.
2. After washing the prepared brown rice, put it directly into the pot, add enough water, bring it to a boil with strong fire, then cook it with low fire for one hour, then add the prepared black sesame seeds and cook it. After ten minutes, add the prepared white sugar, mix well, then turn off the fire directly and take it out to eat. This black sesame steamed brown rice can eliminate stool and lose weight.
Third, steamed brown rice with shrimp skin
Ingredients: brown rice (100g), pork chop (200g).
Accessories: Shrimp skin (20g)
Seasoning: salt (2g) and pepper (1g).
Steamed brown rice
Exercise:
1. Wash brown rice, soak in cold water for 2 hours, and drain;
2. Wash the ribs, blanch them, remove fishy smell, pick them up and drain them;
3. Soak the shrimp in cold water to remove impurities;
4. Put brown rice, small ribs and shrimp skin into a boiling pot, add about 2000 ml of cold water and cook into thick porridge;
5. Stir several times in the middle to avoid burning;
6. When the rice grains are tender and the ribs are cooked, add salt to taste, and then turn off the fire;
7. Sprinkle with pepper and serve.
Fourth, determine the steamed brown rice.
Ingredients: raw concha Haliotidis 40g, peeled horseshoe 80g, brown rice100g.
Exercise:
1. Crush raw concha Haliotidis into a casserole, add 300ml of water, fry for 1 hour, and filter the juice into an enamel pot.
2. Wash the water chestnut, cut it into cubes 0.7 cm square, and rinse the brown rice with water.
3. Put the diced water chestnut and brown rice into an enamel pot, add 1000 ml of water, and cook with the concha Haliotidis decoction to make porridge.