Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, beef and cranberry chinese sticky rice. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Cook rice in medium hot oil until it's golden brown. Add salt, water, bouillion cube,and soy sauce. General Tsao's chicken, beef and broccoli, shrimp lo mein — everyone has their go-to Chinese takeout order. But no matter what dish you prefer, there's one thing every fan of Asian cuisine can likely agree on: No meal is complete without a heaping serving of sticky rice.
Beef and Cranberry Chinese Sticky Rice is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Beef and Cranberry Chinese Sticky Rice is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook beef and cranberry chinese sticky rice using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Beef and Cranberry Chinese Sticky Rice:
- Make ready 180 ml White rice
- Make ready 90 ml Mochi Rice
- Make ready 125 grams Beef thigh (for stew or steak)
- Make ready 35 grams Bamboo shoots cooked in water
- Take 100 ml Frozen mixed vegetables
- Get 2 Fresh shiitake mushrooms
- Make ready 20 grams Dried cranberries
- Prepare A
- Get 2 tbsp ┌Oyster sauce
- Take 1 tbsp │Sake
- Prepare 1/2 tbsp │Soy sauce
- Take 1/2 tsp └Salt
- Make ready 1/2 tbsp Sesame oil
A hot pot of steamy, deeply flavorful sticky rice means comfort food in kitchens around the world. Fried sticky rice is cooked from raw rice with a little bit of water and oil. It is made in a similar fashion to Italian risotto, constantly stirred with small amounts of liquid continually added. I remember loving fried sticky rice as a child, and I imagine it remains quite popular with kids.
Steps to make Beef and Cranberry Chinese Sticky Rice:
- Wash the white rice and mochi rice about 30 minutes before cooking.
- Cut the shiitake mushrooms and bamboo shoots into 5 mm chunks. Cut the beef into 1 cm chunks.
- Stir-fry the beef in the sesame oil until the beef changes color. Add the bamboo, shiitake mushrooms, mixed vegetables, and dried cranberries. Season with "A".
- Put Step 1 into the rice cooker and fill up to the 2 cup line with water. Top with the Step 3 mixture and cook as usual.
- Once cooked, mix up the rice, close the lid, and let steam for about 5-10 minutes to finish.
It is made in a similar fashion to Italian risotto, constantly stirred with small amounts of liquid continually added. I remember loving fried sticky rice as a child, and I imagine it remains quite popular with kids. Asian sticky rice might look like regular old white rice, but it behaves quite differently — and that makes it perfect for certain recipes that are better when the rice clumps together. Sticky rice is officially named "glutinous rice," though it's a bit of a misnomer, given that there's not any gluten in it. Sticky rice with Chinese sausage is a staple on dim sum carts (you'll usually see it in overturned glass bowls–as little sticky rice "domes"), and it's actually very easy to make.
So that’s going to wrap it up with this exceptional food beef and cranberry chinese sticky rice recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
