Cantonese cured rice in casserole(guang shi la wei bao zai fan )

Cantonese cured rice in casserole

Introduction:

"Cantonese style preserved meat pot rice is a famous dish of Han nationality with complete color and flavor, belonging to the Cantonese cuisine. In the past, working in Guangzhou was my favorite with my sister. When I returned to the north, I forgot it. My husband reminded me that it was boring to eat white rice every day. Why not do it another way? I thought of it and it was really popular. Now I share it with you. If you like me, please pay attention to Xinjie's food. Wechat: lamaxin2013 public number: xinjieme ish”

Production steps:

Step 1: prepare the ingredients, blanch the small rape, blanch the crispy ones for a shorter time, and blanch the soft ones for a longer time.

Step 2: take a casserole and apply a thin layer of oil on the bottom of the casserole.

Step 3: wash the rice and pour in water. The ratio of rice to water is 1:2.5. If you like to eat grains, you can choose the ratio of 1:1.5. Soak for 1 hour.

Step 4: add half a teaspoon salad oil to the soaked rice.

Step 5: slice the sausage.

Step 6: put half of the sausage in the pot and put it evenly. Move the pot to the fire. Turn the heat down immediately after boiling. Cover and simmer. Cook the rice until eight is ripe.

Step 7: when the water in the pot dries quickly, spread sausage on the surface of the rice and boiled rape, beat 2 eggs and simmer for about 10 minutes until the eggs are well cooked. It's all up to your taste.

Step 8: Sauce: 1 spoonful of oyster sauce, 1 spoonful of cold boiled water, 2 spoonfuls of soy sauce, 0.5 spoonfuls of sugar, 0.5 spoonfuls of sesame oil, like to eat sesame oil can also issue half a spoonful of sesame oil, stir evenly.

Step 9: for the stewed rice, keep it on a low heat and rotate it on the fire so that the bottom of the pot is heated evenly to avoid pasting.

Step 10: open the lid of the stewed rice, pour the sauce on it, cover it and cook it over low heat for five minutes, then turn off the heat, do not open the lid, and continue to simmer for 15 minutes.

Step 11: finished product map, eat it at home, mix well and put it in a bowl.

Materials required:

Rice: 1 rice bowl

Cantonese sausage: 3 pieces

Eggs: 2

Small rape: 2

Salad oil: right amount

Oyster sauce: 1 teaspoon

Raw soy sauce: 1 teaspoon

Sugar: 1 teaspoon

Sesame oil: half a teaspoon

matters needing attention: ☺ Tips for sister Xin: ❤ The rice needs to be soaked. Because I have children in my family, I have to eat soft and glutinous rice, so I put more water in it. One bowl of rice and two bowls of water for family meals are just enough for three people in a family plus one child. The ratio of 1:1.5 is fine. ❤ When cooking rice, turn the pot to a low heat immediately, and keep turning the bottom of the pot in the process of stewing. This action is tiring, but it can avoid pasting the pot. Sister Xin pasted the pot the first time she cooked it. It just happens to be the small circle of the low heat at the bottom of the pot. Although the appearance in time does not affect the taste, it affects the mood of the chef. ❤ The whole process can be opened to see the maturity of the rice. If there is more water, simmer for a while. If it is raw, add water to the rice evenly. Simmer until the rice is dry. If it is raw, add a little more. The rice will be cooked after several times. ❤ After turning off the fire, do not open the lid immediately. Continue to simmer with the lid on for 15 minutes, so that the flavor can be simmered into the rice. ❤ Sausage to use Cantonese sausage, authentic taste, Taobao have sold oh.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Guang Shi La Wei Bao Zai Fan