material
"white rice 1 cup", "water 1 cup", "sausage (or sausage) 2~3 strips", "sesame oil 1 teaspoon" and "appropriate amount of garlic sprouts",
working methods
1: Wash the white rice first, add water according to the ratio of 1: 1, and soak for about 15~30 minutes.
2. Put the sausage or sausage directly on the soaked rice.
3: Put it on the gas stove and boil it over medium heat. It takes about 3-4 minutes for my house to catch fire, and it can be observed that the small hole in the cover will smoke.
4. Turn the fire to the minimum core fire, so that the fire source will not directly touch the pot, and use far infrared rays to make the whole clay pot continuously and evenly heat up.
With the firepower of my gas stove, it can be turned off in about 8 minutes. Pay attention to the boiling of rice soup on the way, and the pot will poop. At this time, you can see that the water has dried up after cooking.
6: Slice the sausage or sausage for later use, and turn the white rice up and down evenly.
7: Put the sausage slices on the rice, put the chopped garlic sprouts and pour the sauce.
8: After eating, pour in the sauce and mix well. With some side dishes, it is a very convenient lazy meal. The dry rice cooked in casserole is full and clear and delicious ~
9: Sausages are more beautiful in color, which is very suitable for sharing on the dinner table in the New Year.
10: Done.
Method 2: eel casserole rice.
material
Ingredients: 1 eel (about half a catty), white rice (appropriate amount), ingredients: 3 red dates, Lycium barbarum 10, ginger 1, chopped green onion, coriander (appropriate amount), seasoning: salt, soy sauce, cooking wine, sesame oil and chicken powder (appropriate amount).
working methods
1 When buying eels, please ask the fishmonger to slaughter the eels and boneless them.
Wash the eel, chop off the head and tail, fry it with fish bones, pour in boiling water, cook it with red dates, medlar and ginger slices into fish soup, and add a little salt and chicken powder to taste.
3 Shred eel meat, add shredded ginger, salt, soy sauce and cooking wine and marinate for 30 minutes.
4. Wash the white rice, put it in a casserole, pour in the cooked fish soup and 1 tbsp of cooking oil, stir with a spoon while cooking over high fire to prevent the rice from sticking to the pan, turn to low heat, and cover it until the rice is 70% cooked.
5 pour the marinated eel shreds on the rice noodles and spread them evenly. Cover and continue to stew until the rice is cooked. Add chopped green onion and coriander and sprinkle with a little sesame oil.
Practice 3, tofu casserole rice
material
Ingredients: hard tofu: half a meter: water: 430cc kelp: 65438+6cm * 4cm natural salt: 0 piece: half a teaspoon-
Soy sauce: half a teaspoon-
A green bean: half a cup (about 30g soaked in water), carrot: half a fresh mushroom: half a sesame oil: 2 teaspoons-
B Soy sauce: 2 tablespoons-
Salt: A little.
working methods
1) Remove the water from the rice with a sieve, and stew the rice, water and kelp in a casserole for 20 minutes.
2) Tofu is wrapped with a dry cloth to remove water.
3) Add seasoning A to 1) and turn on the fire. Casserole is easy to burn. What should I use? The medium fire burns slowly until it boils)
4) Stir-fry carrots with sesame oil in a pot, then carefully add tofu (don't let it break) and continue to stir-fry, then add fresh mushrooms and seasoning B.
5) After the casserole is boiled, quickly remove the kelp. Stir with a spoon from the bottom of the casserole (because the bottom is easy to burn). Then pour all the dishes prepared in 4) into the casserole and cook on low heat for 12~ 13 minutes. (These actions should be quick. )
6) Slice the kelp.
7) After the flameout, the rice evaporates for about fifteen minutes (the lid cannot be opened during this period).
8) Open the pot cover, put in the chopped kelp, and then put all the rice into the bowl.