Cantonese sausage and salted egg casserole rice
From "autumn wind, eat preserved meat" ~ on the weekend morning, open the window and a cool breeze blows on my face. The autumn in Guangdong is finally here. I will make a simple cooked rice with preserved meat to satisfy my craving.1. The purpose of painting the bottom of the pot is to prevent the rice from sticking to the pot, and to generate attractive rice coke.2. Because the rice needs to be cooked over an open fire, you need to pay attention to the heat. It is easy to scorch the rice if you are not careful.3. The whole sausage can be boiled in rice to maximize the sausage flavor. Of course, you can also cut it into small pieces and cook it on rice.
Step 1 . Prepare basic materials.
Step 2 . Soak the silk seedling rice for five minutes, wash it, put a small amount of peanut oil and a little salt, mix well and set aside, brush a layer of peanut oil evenly on the wall of the casserole, and lay the mixed rice flat on the bottom of the casserole.
Step 3 . Fill the pot with water. The amount of water can be measured with the index finger. The nail touches the bottom of the pot, and the amount of water just reaches the first joint of the index finger.
Step 4 . Put the sausage and salted egg into the pot.
Step 5 . Cover, cook over medium heat for five minutes, then change to low heat for another five minutes, and then turn off the heat. Do not open the lid of the pot immediately after turning off the fire, but continue to simmer for five minutes.
Step 6 . Cut the sausage and salted duck eggs and put them back into the rice.
Step 7 . Finished product drawing. When eating, add a few drops of raw soy sauce and mix well, and the flavor will be better ~
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