Cantonese-style clay pot rice belongs to the Cantonese menu, and the key raw material is white rice. The processing technology is steaming to make it simple; If you make this cookbook, whether it is successful or not, you are welcome to share your views on this cookbook and your work experience.
Raw material of Cantonese clay pot rice: white rice.
Sausages and vegetables are the seasonings of Cantonese clay pot rice.
Seasoning of Cantonese clay pot rice: soy sauce, vinegar and salad oil.
The practice of Cantonese clay pot rice;
1, the rice is washed and soaked for 30 minutes, and then boiled in a pot.
2. After boiling, simmer gently until the water is dry.
3. Cut the sausage flat and pour some oil along the edge of the pot.
4. Cover the outer cover.
5. Pick up spiced beef jerky silently with chopsticks, and then you can put the watery vegetables on it.
6, adjust some soy sauce, mature vinegar (a small amount) ha, salad oil poured on the vegetables out of the pot.
Vegetables should not be fried and cooked for too long, so as not to destroy nutrients.
Balanced nutrition:
Sausage can strengthen the spleen, stimulate appetite, help food and increase appetite.
Vegetables have the functions of clearing away heat and toxic materials, removing annoyance, regulating qi and removing blood stasis, reducing swelling and resolving hard mass, and dredging the stomach. Indications: wind-heat cough, chills, dry mouth, chest tightness, shortness of breath, upset, indigestion, constipation, abdominal distension, etc.
Special food taboos:
Children, pregnant women, the elderly and people with hyperlipidemia eat less or not; People with hepatic and renal insufficiency should not take it.
Difficulty coefficient: pier cutting (junior high school) time: 1 hour or more.
main material
Cantonese sausage rice
supplementary materials
Raw eggs and lettuce
Cold boiled water 1 tbsp of balsamic salad oil 0.5 tbsp.
June fresh soy sauce (or other fresh soy sauce) 2 tbsp sesame oil 1 tbsp.
0.5 tablespoon sugar
Processing technology of Cantonese sausage casserole rice
1. Take a stone pot and put a thin layer of oil on the bottom of the pot.
2. Wash the rice, put it in a pot, pour in clean water, and soak it for one hour according to the rice-water ratio of 1: 1.5.
3. Add half a tablespoon of cooking oil to the soaked rice and stir well.
4. Move the cauldron to the fire, turn to slow fire immediately after the fire boils, and cover the outer cover for stewing. Cook the white rice until it is medium-cooked.
5. Slice the sausage, then slice the ginger.
6. When the water in the pot is almost dry, spread sausage and ginger slices on the surface of the white rice, and then beat a raw egg into it. Cover and simmer for five minutes, then turn off the heat. You don't need to open the watch cover, then cover it and stew for 15 minutes.
7. Wash the oil wheat vegetables, boil the water in the pot, put some salt, drop a little oil, and put the oil wheat vegetables in the pot to cook. Pick it up to control the moisture.
8. Seasoning sauce: 1 tablespoon sesame oil, 1 tablespoon cold boiled water, 2 tablespoons 6.