刷貼文 賺寶石

I'm studying history recently and learning about the nine ranks of Qing Dynasty officials. While looking it up, I found a chart of Qing Dynasty officials~ This chart is simple and easy to understand.

Saw a cat on the way to school~ So cute (Daily cat pic)

Seriously, it took a whole month like a turtle 🐢 Today it's finally not potions!

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I got 1000 gems after watching 500 ads!

Lucky this morning XDD Hope you all get some gems today too. I was really lucky today, got another 500 gems.

Shanghai Style Fried Rice is an absolute classic for electric cooker meals! While traditional Shanghai Style Fried Rice is slow-cooked in a clay pot, making it with an electric cooker is not only simple and requires no supervision, but it also perfectly solves the problem of greens easily turning yellow and mushy. 🛒 Ingredients (Serves 2-3) White Rice: 2 cups (rinsed and drained) Broth or Water: 1.8 cups (greens release water, so slightly less water) Bok Choy: 1 bunch (approx. 250g, stems diced, leaves thinly sliced separately) Jinhua Ham/Chinese Sausage: 40g (finely diced for flavor) Pork Belly/Bacon: 80g (small diced for savory aroma) Seasoning: Lard/Vegetable Oil 1 tbsp, Cooking Wine 1 tbsp, Salt 1/2 tsp, White Pepper a pinch 🍳 Instructions Sauté Aromatics: Heat lard in a pan, sauté pork belly and ham until fat renders and fragrant, add diced bok choy stems and stir-fry for 30 seconds, then deglaze with cooking wine. Toast Rice: Add white rice, salt, and white pepper. Mix well with the ingredients in the pan, ensuring the rice grains are evenly coated with oil. Cook in Cooker: Transfer the mixed ingredients to the inner pot of the electric cooker, add 1.8 cups of broth. Add 1 cup of water to the outer pot and press the cook button. Steam Greens (The Soul Step): Once the cooker finishes, immediately open the lid. Spread the sliced bok choy leaves on top of the rice, quickly close the lid (without pressing the cook button), and let it steam using residual heat for 10-15 minutes. Mix and Serve: Open the lid and gently fold the rice from bottom to top with a rice paddle until the vibrant green leaves and savory rice are well combined. Serve immediately!

A fantastic staple for autumn, winter, or whenever you need a nourishing meal! Sauté sesame oil and old ginger until fragrant, then steam sticky rice. The rice becomes chewy, fully absorbing the rich sesame oil flavor and the savory taste of chicken, making it warm and satisfying. 🛒 Ingredients (Serves 2-3) Glutinous Rice: 2 cups (Rinse, no need to soak or soak for 30 mins is fine) Boneless Chicken Thigh: 1 pc (Cut into pieces) Old Ginger: 1 large piece (Thinly sliced) Black Sesame Oil: 2 tbsp Rice Wine (or Mirin): 0.5 cup Water: 1.2 cups (Glutinous rice absorbs less liquid, so total liquid including rice wine should be about 1.7 cups) Goji Berries: 1 tbsp (Soaked until soft) Salt/Chicken Powder: 1/2 tsp 🍳 Instructions Sauté Ginger (Gas Stove): Heat a pan, add black sesame oil, then add ginger slices to cold oil. Simmer over low heat until the edges of the ginger slices curl slightly (fragrant). Add chicken pieces and stir-fry until the surface turns white. Mix Rice: Add the rinsed and drained glutinous rice to the pan. Stir-fry briefly with the sesame oil chicken to coat the rice grains with the oil. Transfer to Inner Pot: Move the sautéed ingredients to the inner pot of the rice cooker. Add rice wine, water, salt, and goji berries. Rice Cooker Steaming: Add 1.2 cups of water to the outer compartment of the rice cooker and press the start button. Resting: After the cooking cycle is complete, be sure to let it rest for 20 minutes to ensure the sticky rice is cooked through and chewy. Fluff with a spoon and serve.

A rich turmeric aroma combined with the subtle sweetness of coconut milk, tender chicken thigh meat seeps its oils into the rice, allowing you to easily create an exquisite, exotic main dish at home. 🛒 Ingredients (Serves 2) White Rice: 2 cups Boneless Turmeric/Garlic Marinated Chicken Thigh: 1 large piece (boneless chicken thigh fillet) Coconut Cream/Milk: 3 tbsp Water: Top up with water until the total liquid volume reaches 2 cups after adding coconut cream Turmeric Powder: 1 tsp Minced Garlic/Shallots: 1 tsp each Lemongrass: 1 stalk (bruised and cut into sections, optional) Chicken Marinade: 1 tbsp soy sauce, 1 tbsp rice wine, pinch of garlic powder and salt 🍳 Cooking Steps Marinate Chicken: Make a few shallow cuts on the surface of the chicken thigh fillet. Mix well with the chicken marinade ingredients and marinate for 15 minutes. Prepare Rice Water: Place the washed white rice in the inner pot. Add turmeric powder, minced garlic, and minced shallots. Pour in 3 tbsp of coconut cream, then add water to reach a total of 2 cups. Stir well to distribute the turmeric color. Steam and Cook: Place the marinated chicken thigh fillet skin-side up on top of the rice. Add the lemongrass sections. Add 1.2 cups of water to the outer pot and press the start button. Slice and Serve: After cooking, let it rest for 15 minutes. Remove the chicken thigh, slice it into pieces, mix the rice well, serve in bowls, and top with the chicken.

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