Sausage beef brisket clay pot rice is simple and automatic. Fresh and tender meat and rich soup are perfectly combined, and the refreshing taste is really irresistible. The collision of various ingredients gives this dish multiple flavors. The method of sausage beef brisket clay pot rice is not as good as action!

The method of sausage and beef brisket clay pot rice 1

Ingredients of sausage beef brisket clay pot rice

Beef brisket150g

3 sausages

Two eggs

3-4 small green vegetables

2 fresh mushrooms

Half an onion

Three millet peppers

Garlic 3 cloves

Rice 1 bowl

2 teaspoons of salt

6 tablespoons soy sauce

1 spoon oyster sauce

Olive oil 1 spoon

Starch 1 teaspoon

3 tablespoons sesame oil

Soy sauce 1 spoon

2 teaspoons of sugar

2 tablespoons cooking wine

The water quantity is 1.5 times the meter.

The method of sausage beef brisket clay pot rice

Step 1: First, prepare the ingredients listed in the figure;

Step 2, blanching the small vegetables for later use;

Step 3, put the beef brisket in a bowl, add the ingredients in the picture, fully grasp and marinate for 20 minutes;

Step 4, prepare a 1 small bowl, add ingredients to the screen, and stir evenly for later use;

Step 5, heat the oil in a hot pot, pour in minced garlic, millet, chopped green onion and mushrooms, stir-fry for 2 minutes, and stir-fry for fragrance;

Step 6, pour in the sirloin and stir-fry until the color changes to 8%, pour in a circle of soy sauce and cooking wine, continue to stir-fry and color, and then turn off the fire for later use;

Step 7: Wash the rice, put it into the pot, add 1.5 times of water, cover the pot and stew for 10 minutes (remember to pour a circle of oil on the edge of the pot cover, so that the stew effect is better and it is convenient to take out the pot);

Step 8, open the pot cover, spread the fried beef brisket, as well as the prepared sausage and small vegetables, and continue to cover for 8 minutes;

Step 9: Open the lid again, pour in 2 eggs and stew for 5 minutes. Finally, when you open it, pour in the prepared sauce and serve.

Cooking skills of sausage beef brisket clay pot rice

I use a relatively large pot, and the amount of materials used is also corresponding. You can adjust the amount according to your own pot. When stewing the lid for the first time, be sure to pour a circle of oil seal. This is the secret of clay pot rice. Mix well when eating, and have the skill to cook super delicious food.

The practice of sausage beef brisket clay pot rice 2 How to make bacon beef clay pot rice?

food

Simiaomi 100g

70g beef

5 slices of smoked bacon

Shanghai Green 4

Half a sausage

Methods/steps

First, prepare a casserole, buy a new pot, use concentrated rice washing water, or directly add a cup of rice, and then let it soak in the casserole for one night. Then pour out the rice washing water, dry it, and wait for a day or so to dry naturally, and the pot will be ready.

Selection of rice varieties:

Our commonly used rice can be roughly divided into three types: japonica rice, indica rice and glutinous rice. Their taste difference is mainly caused by the different proportion of amylose and amylopectin contained in rice. Amylose, named after its linear structure, is not easy to gelatinize with higher content, and its toughness, elasticity and viscosity are lower. Amylopectin, named after its branching structure, is easy to gelatinize when it meets water, so the higher the amylopectin content, the higher the toughness, elasticity and viscosity of rice will be. The three kinds of rice mentioned just now are glutinous rice, japonica rice and indica rice in descending order of amylopectin content. Therefore, the viscosity of indica rice is the lowest, although its elasticity and toughness are not good, but it is relatively dry, so it is a suitable choice for clay pot rice.

First, we adjust the basic flavor of ginger, onion and garlic, with a few slices of ginger, 35 slices of garlic without peeling, a handful of onion, a little lard and stir-fry until fragrant, and then cut the onion into sections and stir-fry until fragrant. After the small materials are fried, add half a bowl of water to boil, and then pick up the small materials. A spoonful of soy sauce. Then pour into the pot and simmer slowly. When there are tiny bubbles in the sugar soy sauce in the pot, it means that the thickness is almost the same.

Preparation of ingredients; Half a sausage, three or four slices of bacon and about 50-70g of beef are enough. You can season according to your own preferences, and vegetables are also necessary, so you should wash a few dishes for later use, which can be side dishes, oily wheat dishes, mustard sprouts and so on. 50g beef, with 1g soy sauce, 0.3g salt and 0.5g sugar, cut a little shredded ginger, mix with 1g raw flour, and marinate for later use.

Rice-water ratio: Generally, the rice-water ratio of silk seedlings is around 1: 1.2, and the cooked rice is not too sticky and the grain is clear. Our rice should be soaked in warm water in advance. After washing rice, soak it in warm water for half an hour to 40 minutes until the rice grains turn milky white, and drain the water.

Blanching vegetables: Blanch vegetables for later use. Yes, it's similar to cooking cabbage in Cantonese style. First, boil a pot of water. It is recommended to use a milk pan, use less water, add appropriate amount of salt (a spoonful of salt is enough), and appropriate amount of lard or vegetable oil. After the water is boiled, add a little green vegetables, not too much, and cover a pot surface as the upper limit. Blanch for 30-60 seconds according to the size of vegetables. At this time, the dishes are basically salty, with a proper amount of oil on them. The leaves of vegetables are green and reach a semi-ripe state. Pick it up and put it aside for later use.

Cook with fire 1: moisten the pot before firing. You can brush the bottom of the pot with lard or peanut oil to prevent rice grains from sticking to the pot. Pour 100g rice grains soaked in water into the pot, pour 120g water, cover the pot, and cook for 4-5 minutes on medium heat. At this time, if there is no accident, you should be able to see bubbles along the lid, indicating that the water is less and full of starch, so it is easy to form blisters. If you can see that the water is basically dry, but the rice on the surface is still wet, and there are still some blisters in the small holes of the rice, it means that the temperature is just right at this time, and there is little water left, leaving only a small amount of water at the bottom of the pot, which is not dry enough to steam clinker heads. When laying the material at this time, remember to smooth it, and don't stack it together, otherwise it won't be easy to cook.

Open fire cooking 2: cover the pot and simmer for about 2 minutes. Remember to turn down the fire, or the remaining water will soon dry up. After 2 minutes, the water was basically dry. At this time, it is necessary to constantly rotate the angle of the pot to make the pot heated evenly. There is no need to lift the lid in this step. Casseroles need to constantly rotate the angle of the pot to adjust the heat. The four points are inclined in turn, changing direction every 30 seconds. Firepower remains low. After turning over for about 4-5 minutes, pour a spoonful of peanut oil along the lid. This process still does not need to open the lid. After stewing for 1 min, uncover the lid, put the scalded vegetables in, sprinkle some chopped green onion to look good, pour in the sauce at the same time, cover the lid, lay flat, stew for 1 min, then turn off the fire and wait for 4-5 minutes to eat.