Raw materials: rice, sausage, broccoli, eggs, ginger practice: 1, rice washed, soaked for 1 hour in advance;

2, take a casserole, in the bottom of the pan a thin layer of oil;

3, the soaked rice into the pot, add water, rice and water ratio of 1:1.5;

4, the pot moved to the fire, covered with a lid on high heat to boil Immediately after turning to a small fire to simmer;

5, broccoli washed, broken into small pieces, soaked in lightly salted water;

6, preserved sausage thinly sliced, ginger shredded;

7, and so the water is almost all to be included in the rice, presenting honeycomb when, with chopsticks to stir a little bit (so as not to paste the bottom), and with a spoon along the side of the pot to add some oil inside;

8, in the surface of the rice laying sausage and shredded ginger, and then break an egg into it. Cover the lid and then cook on low heat for five minutes after turning off the fire, do not open the lid, continue to cover the lid and simmer for 15 minutes;

9, sit in a pot of boiling water, put a little salt, a few drops of oil, blanch broccoli for a few moments, fish out to drain;

10, steamed fish soy sauce with a little sugar and sesame oil mix, mix into a sauce;

11, to be a good rice bake, open the lid, put on the blanched broccoli, the sauce will be poured on the steamed boiled rice can be. Tips:

1, rice must be soaked in advance, the core soaked through, so that it can be cooked quickly, there will be no entrapment phenomenon;

2, rice boiled, immediately turn the heat down, so you can avoid overflowing pots and pudding pots;

3, like potpourri, you can appropriately extend the time of the simmering rice;

4, with the vegetables you can choose kale, broccoli, small green vegetables, Dutch beans and so on.

5, pot rice special soy sauce available on the market, you can also use fresh soy sauce, sugar and sesame oil and other seasonings to make their own;

6, preserved meat itself has a salty flavor, so pay attention to control the salinity of the homemade sauce;

7, turn off the heat and do not immediately open the lid, so as to put the preserved meat stewed into the flavor of the rice;

7, do not open the lid, so as to put the preserved meat stew in the rice;

8, the most critical thing to do is to master the fire, to avoid entrapment and paste pot, people do not leave the pot, diligent observation