Stewed rice with Luzhou flavor preserved meat(nong xiang la wei bao zai fan )

Stewed rice with Luzhou flavor preserved meat

Introduction:

"I always like to eat casserole rice. It's delicious when there are dishes and rice. It comes out in one pot. This paper summarizes the cooking methods of several gourmets, and makes the following better and delicious cooking. Don't forget to add Porphyra shrimp egg soup. "

Production steps:

Step 1: raw material preparation, japonica rice bubble for a while, no hard heart. Wash rape and slice ginger

Step 2: slice the sausage

Step 3: blanch the rape and set aside (when blanching, add a little salt and a few drops of vegetable oil to the water to make the vegetables greener)

Step 4: mix soy sauce, soy sauce, a little fish sauce, sugar and sesame oil, add a little pure water to make sauce

Step 5: spread the ginger slices evenly at the bottom of the pot, pour in a little vegetable oil to avoid the rice paste.

Step 6: put in the soaked rice, pour in the appropriate amount of water and bring to a boil over high heat.

Step 7: after boiling over high heat, take advantage of the uncooked water on the rice and put the sausage slices on it.

Step 8: continue to cook over low heat until the rice is fully cooked and the sausage is fragrant. Turn off the heat and simmer for more than ten minutes.

Step 9: put on the hot rape, pour in the sauce, steam for a while, turn off the heat and simmer for a few minutes.

Step 10: after stewing, stir and eat.

Materials required:

Daohuaxiangmi: right amount

Sausage: right amount

Rape: moderate

Ginger slices: right amount

Soy sauce: right amount

Fish sauce: moderate

Soy sauce: moderate

Sugar: right amount

Sesame oil: appropriate amount

Note: 1, no fish sauce, with raw or oil consumption can be replaced. 2. Ginger and oil can avoid paste pot, in the process of cooking, you can turn the pot, so that heat evenly. 3. After steaming and pouring the sauce, it's better to stew for a while, which can make the rice more delicious and fragrant.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Nong Xiang La Wei Bao Zai Fan