When I don't know what to eat at home alone, Bian Xiao, I will recommend you to cook Cantonese sausage clay pot rice. This staple food can be said to be one of the classics of Cantonese cuisine. The spicy and attractive taste has made many foreign diners stunned. Think about how happy it is to cook such a classic and delicious dish at home. So this issue of Bian Xiao will share with you the process of making delicious Cantonese sausage clay pot rice today, and take a notebook to write it down quickly.

Since it's Cantonese sausage clay pot rice, there must be Cantonese sausage. First, prepare two sausages, two eggs, 1 melon. The ingredients are also very simple, just 1 spoon oyster sauce, appropriate amount of sugar, a few chopped shallots, 1 spoon carved wine, appropriate amount of sesame oil and a little salt. When the above-mentioned necessary things are ready, production will begin.

First, prepare 200 grams of silk seedlings and soak them in clear water 1 hour. The ratio of water to rice is 1: 1.5. Prepare a clean casserole and make sure it is dry. Brush a layer of cooking oil on the bottom of the casserole, pour in the rice soaked 1 hour, add a little sesame oil and stir well. Then cover the casserole and put it on the fire to start stewing. Keep the fire on while stewing. When the water in the casserole boils, turn it down again.

When waiting for the meal, prepare the ingredients first. First, slice all the sausages and cucumber. At this time, open the lid of the casserole, the water is basically invisible, then put the sausage on the rice, add two eggs, and continue to cover and stew for about 2 minutes. At this time, you can adjust the sauce and prepare a small bowl: add oyster sauce, a little salt, a little sesame oil, a little carved wine, sugar and salt, and then add a little water and soy sauce and mix well. After 2 minutes, add cucumber and pour the soul sauce of clay pot rice. Turn off the heat and stew for 3 minutes. Remember to sprinkle shallots on it.