The practice of casserole rice
1, put a thin layer of oil on the bottom of the casserole, pour the washed pearl rice into the casserole, and inject clear water. The amount of clear water is about higher than that of rice flour 1- 1.5CM.
2. Slice the bacon into the pot, wash the peas and pour them into the pot.
3, turn on a small fire to preheat and turn to a big fire to boil; Spread Cantonese sausage slices into the pot, slice or dice mushrooms into the pot, turn to low heat, cover and simmer to drain; After the rice in the casserole is drained, fill a spoonful of oil with a small spoon and pour it evenly and slowly along the edge of the casserole.
4. Cover the casserole, put it on the stove fire and keep tilting and rotating, so that the bottom and each bottom side of the casserole are heated evenly, and the oil can fill the gap between the rice and the pot.
When the crackling sound in the pot fades away, uncover the pot cover and pour the sauce on the rice. Mix 1 spoon steamed fish black soybean oil with 1 spoon pure sesame oil evenly.
6. Wash and chop the shallots, sprinkle them into the pot, cover with low fire and continue to cook for 3-5 minutes. After cooking, simmer for about 10 minute.
Tips?
There are two processes for crispy rice: the first oil, a layer of oil at the bottom of the pot before meals; Pour 1 spoon of oil on the second grain of rice when collecting water.