Braised rice with preserved duck leg and wild rice(gu mi la ya tui bao zai fan )

Braised rice with preserved duck leg and wild rice

Introduction:

"Casserole rice is so popular in Guangdong in spring, summer, autumn and winter. When you are tired of shopping, you are quite satisfied to sit down in a tea restaurant and order a casserole rice. You like to serve it on the table and lift the lid. The smell of meat, rice, scallion and ginger is full of appetite. You can't help pouring delicious sauce on the rice before eating Live, must immediately open mouth to eat. Today, let's have a fresh way to eat. Rice is mixed with wild rice. The taste of wild rice is full of toughness, while rice is fragrant and soft. Two completely different textures collide in the mouth, and the taste is amazing. Then put on seasonal preserved meat. Let's not mention how cool it is. Let's wait for something. Let's start it up quickly. "

Production steps:

Step 1: 30 grams of wild rice has been soaked one night in advance, 100 grams of rice can not be soaked in advance, wash them.

Step 2: put it in a casserole and drop a few drops of cooking oil.

Step 3: add more water, cover and cook over medium heat.

Step 4: take advantage of the gap in the cooking, and deal with all the other ingredients.

Step 5: when the rice in the casserole has begun to dry, put the chopped duck legs in the casserole.

Step 6: close the lid, turn the minimum heat, and slowly turn the pot to make it heated all around at the same time, and form a rice coke at the bottom.

Step 7: then blanch shredded carrot and shredded asparagus, and then prepare a sauce (the sauce method: stir ginger and garlic with oil, then dip into soy sauce, put oyster sauce, a little sugar, appropriate amount of water, and boil it). Of course, if you don't want to make the sauce, you can directly use steamed fish, soy sauce or soy sauce.

Step 8: look at the rice and cured duck legs are mature, you can put other dishes on the table to enjoy!

Materials required:

Wild rice: 50g

Rice: 100g

Cured duck leg: 1

Oil: right amount

Carrot: 30g

Green shoots: 30g

Onion and ginger: 25g

Note: 1. Wild rice must be soaked, it's better to soak it one night in advance. 2. It is different from making casserole rice at ordinary times. For casserole rice with wild rice, it must have more water and proper oil, which will make the rice taste more moist. 3. Pay attention to the moisture in the pot, as long as it is slightly dry, you can put the cured duck leg, and then immediately cover and simmer, so that the rice will have the flavor of cured meat and absorb the fat of cured meat. 4. Because there are no vegetables at home, we use shredded carrot and asparagus instead. 5. It's better to have a sauce burned on the rice, which is fragrant and tasty. Of course, it's optional. You can directly use soy sauce or steamed fish soy sauce, or you can cook one by yourself, which is more delicious.

Production difficulty: ordinary

Process: casserole

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Gu Mi La Ya Tui Bao Zai Fan