Stewed rice with taro sausage(yu xiang la chang bao zai fan )

Stewed rice with taro sausage

Introduction:

Production steps:

Step 1: soak the rice for 30-60 minutes after washing, and the water for soaking rice is a little more than that for cooking. Taro peeled and diced, sausages also diced.

Step 2: put the duck oil into the pot to refine the oil, and take out the duck oil residue. Then put the diced taro into the pot and stir fry for 5-10 minutes (according to the amount of rice).

Step 3: transfer the fried rice and taro into the casserole, put all the rice soaking water into the casserole, put in half of the sausage, add a little salt and a little soy sauce, stir with chopsticks, close the lid and put on the stove.

The fourth step: burn 15 minutes or so (according to the time of the rice component), put the remaining sausage into the pot after the rice eye, then simmer it for 8 minutes or turn it off. After flameout, wait 10 minutes before opening the lid.

Materials required:

Taro: 250g

Sausage: one

Duck oil: a small dish

Rice: 1.5 cups

Caution: rice is fried with duck oil (other animal oil) instead of fried, then cooked in a casserole. The rice grains are more flexible and absorb the essence of taro and sausage. They taste very delicious and almost have no dishes to eat two bowls of rice. 1. Because the rice has been soaked and fried in advance, and then put into the pot to cook, so do not put too much water, otherwise the rice grains will be too rotten, which will greatly reduce the taste of this pot of rice. 2. May be the reason for fried rice, so the cooking time did not overflow the rice soup as usual, so pay attention to observe and pay attention to the time when cooking.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: Original

Chinese PinYin : Yu Xiang La Chang Bao Zai Fan