Seasoning: 1 tablespoon of salad oil, half a tablespoon of dark soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of Meiji-Fresh Flavor Sauce, half a tablespoon of white sugar, a few drops of sesame oil
Steps
1, a casserole dish in a thin layer of oil at the bottom of the sandpot, the washed rice and water together in a casserole dish, soak for more than an hour. The ratio of rice to water is roughly 1:1.5, i.e.: the water is about 1.5 centimeters above the rice. Finger measurement method:Use your index finger to put into the rice water, as long as the water exceeds the rice has the first joint of the index finger can be.
2, sausage into the water soaked for five minutes, fish out slices spare;
3, in the soaked rice add a little oil, mix well;
4, the casserole to do on the fire, cover the lid, the first large fire boil, immediately turn small fire, the rice will be cooked to eight mature.
5, and so the water is almost all to income in the rice, showing the honeycomb, use chopsticks to stir a little (so as not to paste the bottom), and then put in the preserved meat, shredded ginger, and then beat an egg into it.
6, cover the lid and continue to cook on low heat for about 5 minutes or so, turn off the heat, do not open the lid, cover the lid and wait for about 15 minutes. The aroma will remain in the pot, never open the lid in the middle!
7, with the waiting 15 minutes, the bok choy blanched, fished out and standby;
8, will be half a spoon of soy sauce, soy sauce 1 spoon, the United States of America extremely fresh flavor sauce 1 spoon, sesame sesame oil a few drops of sugar half a spoon mixed into the flavor sauce
9, to be baked rice on the bake, open the lid, the sauce will be drizzled in the steamed pot of rice on the top of blanch the bok choy, it can be!