Ingredients: rice, sausage, mushrooms, Shanghai green, eggs.

Seasoning: onion, ginger, oil, soy sauce, oyster sauce, soy sauce, salt, sugar and water.

step

1. Processing ingredients

Soak rice in advance, cut vegetables into pieces, slice sausages and mushrooms, and cut onions into chopped green onions.

2. Brush oil to increase rice

Brush a thin layer of salad oil inside the casserole, add the soaked rice and water, and cover it when it is less than 0.5 cm.

Mix fruit juice and fish as vegetables.

Mix a bowl of sauce first: two spoonfuls of soy sauce, one spoonful of oyster sauce, half a spoonful of soy sauce, half a spoonful of sugar, half a spoonful of sesame oil, a little pepper and three spoonfuls of water, and mix well.

Boil a pot of water, add a few drops of oil and a little salt after the water boils, blanch the vegetables in the pot for ten seconds, and remove them for later use.

Add side dishes

When the water in the casserole is almost dry, turn down the fire, insert some air holes in the pot with chopsticks, spread the sausage and mushrooms evenly, beat in the eggs, sprinkle with shredded ginger and cover.

5. Come on, adjust the angle.

Add a small amount of oil along the edge of the pot cover, and put the casserole on the stove with a proper inclination to make the side surface heated evenly, thus forming a crisp crispy rice crust.

Add vegetables and season.

After five minutes, spread vegetables, sprinkle with sauce, cover and stew for two minutes, let the rice fully absorb the sauce, and finally sprinkle with chopped green onion.