Stewed rice with salted fish(xian yu bao zai fan jie sai si fang cai )

Stewed rice with salted fish

Introduction:

"Pot rice", Chinese mainland called pot rice, Japan called kettle rice, when the weather is cold, many people love to eat. Guangdong, Chinese mainland and Japan all have authentic specialty pot meals. Casserole rice originated from Guangdong, which uses casserole as a utensil to cook rice. Guangdong calls casserole casserole, so it is called casserole rice. Today, I'll teach you how to make a salted fish casserole. It's simple, convenient and delicious. It's very suitable for office workers

Production steps:

Step 1: wash the rice and soak for 20 minutes;

Step 2: wash the vegetable heart and cut it into sections for standby;

Step 3: put the soaked rice into the pot, cover the pot, and start the [stew rice] function;

Step 4: after the function of "stewing rice" is finished, pour the oil and soy sauce evenly along the edge of the pot, and then sprinkle the salted fish and the cut vegetable heart on the surface of the rice;

Step 5: cover the lid of the pot, manual 5 gear fire, timing 8 minutes;

Step 6: after cooking, stir the rice in the pot evenly and serve.

Materials required:

Cooked salted fish: 40g

Rice: 270g

Oil: 20 ml

Soy sauce: 15ml

Vegetable heart: 20g

Water volume: 480ml

Note: 1, sprinkle into the salted fish must ensure that the heat through, so that taste better.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Xian Yu Bao Zai Fan Jie Sai Si Fang Cai