Braised rice with sausage and peas(la chang wan dou men fan )

Braised rice with sausage and peas

Introduction:

"Living in the Central Plains, they mainly eat pasta and seldom eat rice. Of course, rice is also fresh. When I was in junior high school, I lived in school and went home once a week. At the weekend, my family would naturally improve their life. My mother would often cook stewed rice, cut the white radish into thick silk, fry it in a big pot, and then spread the cooked rice on the radish. After stewing in a small fire, she mixed the food with the rice. It tasted delicious. At that time, I could hardly eat meat. At most, I could use some lard and put a few oil dregs. It was really enjoyable to eat such a bowl of rice. Mom only cooks this kind of food when the children are all home. Today, there is no earthen stove, and the dishes are also quite rich. When you cook stewed rice, you won't only use radish. If you make do with it, there will be many kinds of dishes. My daughter likes to cook stewed rice in this way, which is close to her mother's taste. 　　”

Production steps:

Step 1: material drawing. Rice ahead of time with the bubble, add the usual amount of water required to steam rice.

Step 2: cut all materials into small particles.

Step 3: pour oil into the frying pan, fry shallots first, and then saute sausages.

Step 4: stir fry all the vegetables until fragrant.

Step 5: seasoning with soy sauce and salt, and make the dish mature.

Step 6: pour the fried food into the soaked rice. I steam it on the cage. I can steam it in the electric rice cooker. This is more casual. Steamed and ready to eat.

Materials required:

Rice: right amount

Peas: moderate

Sausage: right amount

Shallot: moderate

Lentinus edodes: right amount

Carrot: right amount

Soy sauce: moderate

Old style: moderate

Salt: right amount

Pepper: right amount

Cooking oil: proper amount

Note: old style coloring, according to their own like to add, my family does not like rice color is too deep, so add a little bit.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : La Chang Wan Dou Men Fan