1. Wash and slice beef, add shredded ginger, scallion, refined salt, chicken essence, white sugar, soy sauce, oyster sauce, sesame oil, tender meat powder and raw flour, stir well and marinate for later use.

2. Put the soaked rice into a clay pot, add water according to the weight and put it on the stove for direct heating.

3. When there are big bubbles in the pot, stir them properly with chopsticks. When the water is almost dry, pour a little oil along the edge of the pot and turn it over properly to form a layer of skin in the pot.

4. Add the beef marinated in advance, sprinkle a little oyster sauce (unnecessary), turn to low heat, spread the eggs on the beef noodles, and cover the pot.

5. Cook the vegetables in another casserole, and turn off the heat when the beef is 80% cooked. Remember not to open the lid and continue baking for ten minutes.

6. Wait until the roasting time is enough, then add vegetables and make a nest of egg beef.

Exercise 4

Cantonese sausage clay pot rice

Cantonese sausage clay pot rice (2 servings)

Cantonese sausage clay pot rice

Ingredients: Cantonese sausage, rice

Accessories: eggs, rape, cold water, sesame oil, soy sauce, oyster sauce and sugar.

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 light soy sauce, 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.

Exercise 5

Clay pot rice

Clay pot rice (two pieces)

Sausage clay pot rice (cast iron clay pot version)

Ingredients: rice, 3 people, 3 sausages.

Accessories: persimmon pepper 1 small potato 1 carrot 2 small root asparagus 1 small segment.

Seasoning: 2 tablespoons soybean oil soy sauce 1 tablespoon soy sauce.

1. Wash all side dishes, dice green peppers, dice carrots, potatoes and asparagus for later use.

2. After the cast iron pan is cleaned, dry the water and brush a layer of oil on the bottom and wall of the pan.

3. After the rice is washed, pour it into the cast iron pot and add a proper amount of water (if your index finger is put down vertically, the water level is slightly higher than the first half of your index finger).

4. Cook rice for four or five minutes over medium heat. When you see bubbles, put sausages, potatoes and carrots in and simmer for ten minutes.

5. After ten minutes, uncover the pot cover, pour two spoonfuls of vegetable oil (olive oil is better) along the pot wall, gently turn the cast iron pot to let the oil flow evenly to the bottom of the pot, and wait for another three minutes.

6. Add green pepper and asparagus, pour in the sauce (I use soy sauce+soy sauce+a little oyster sauce), and simmer for another two minutes. Turn off the fire and continue to simmer for three minutes before eating.