The raw material of Cantonese clay pot rice: rice.
Ingredients of Cantonese clay pot rice: sausage and Chinese cabbage.
Seasoning of Cantonese clay pot rice: soy sauce, vinegar and sesame oil.
The practice of Cantonese clay pot rice:
1. Taomi, soak for half an hour, and cook 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 lid.
Poke the rice crust on the side with chopsticks, and you can put the Chinese cabbage with plenty of water on it.
6, adjust some soy sauce, vinegar (a little) ha, sesame oil drenched in Chinese cabbage.
Stir-fried Chinese cabbage should not be cooked for too long to avoid nutrient loss.
Healthy eating:
Sausages can stimulate appetite, help food and increase appetite.
Chinese cabbage has the effects of clearing away heat, removing annoyance, promoting qi circulation, removing blood stasis, reducing swelling and resolving hard mass, and dredging gastrointestinal tract. Indications: cough due to lung heat, body heat, thirst, chest tightness, upset, anorexia, constipation, abdominal distension and other symptoms.
Food taboos:
Children with sausages, pregnant women, the elderly and people with hyperlipidemia eat less or not; People with liver and renal insufficiency are not suitable for eating.
Difficulty: pier cutting (primary) time: 1 hour or more.
condiments
Cantonese sausage rice
condiments
Egg rape
Cold boiled water 1 tbsp sesame oil 0.5 tbsp.
June fresh soy sauce (or other fresh soy sauce) 2 tablespoons oyster sauce 1 tablespoon.
0.5 tablespoon sugar
Steps of Cantonese Sausage Clay Pot Rice
1. Take a casserole and coat the bottom with a thin layer of oil.
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. Soak the rice, add half a tablespoon of salad oil and mix well.
4. Move the pot to the fire, turn to low heat immediately after the fire boils, and cover the pot and simmer. Cook the rice until it is medium-cooked.
5. Slice the sausage and cut some ginger.
6. When the water in the pot is almost dry, spread the sausage and shredded ginger on the surface of the rice, and then beat an egg into it. Cover and stew for five minutes, then turn off the heat. Keep stewing 15 minutes without opening the lid.
7. Wash the small rapeseed, boil the water in the pot, put some salt, drop a few drops of oil, and add the small rapeseed to boil. Take out and drain.
8. Sauce: 1 tbsp oyster sauce, 1 tbsp cold boiled water, 2 tbsp fresh soy sauce in June, 0.5 tbsp white sugar and 0.5 tbsp sesame oil, and mix well.
9. Open the lid of the braised rice, drain it into small rapeseed, pour the sauce, and mix well to serve.
1, clay pot rice should be soaked first, and the core should be soaked thoroughly, so that it will cook quickly and there will be no kneading. The ratio of rice to water should be around 1: 1.5.
2. When cooking, turn the pot to a low heat immediately after boiling, so as not to overflow the paste pot. If you like the feeling that the bottom of the pot is slightly burnt, you can suffocate for a while and keep the fire low all the time.
3. Don't open the lid immediately after turning off the fire, and continue to cover it for 15 minutes, so as to smother the fragrance into the rice.
4. If you find that the rice is cooked, don't worry. Pour some water into the rice evenly and simmer until the rice absorbs water. If it is still raw, add a little more and repeat it several times, and the rice will be cooked.
5. Sausage should be Cantonese sausage, which tastes authentic.