There are two features of a good pot of rice that should not be overlooked, one is with the pot of sauce on the table, uncovered and poured on the rice, there is a sizzle, which is the eye-catching brush, looks black and bright, all depends on the master of the sauce's craftsmanship; the other is the crystal clear silk seedling rice by the smooth bottom of the pot of a layer of golden potpourri burned out of a layer of potpourri, and ordinary potpourri is different from the different is not only crispy and taste deep and long, it is the pot of the essence, which depends not only on the fire, but also depends on the quality of the pot itself. The essence of this not only depends on the fire, but also depends on the quality of the pot itself, a good pot inside is a layer of shiny glaze bottom, if full of sand eyes will never work.
In short, the two key points of the pot rice is the potpourri and the spice sauce, the spice sauce of the pot rice is the most critical. Today to share with you the preserved flavor pot rice, simple ingredients, easy to learn, do not need much high cooking skills, as to make a fragrant pot of rice dishes. No smoke, 20 minutes on the rice dishes have, lazy cooking on it, no longer need to order takeout. There are green vegetables to supplement vitamins, eggs to provide protein, and meat to supplement animal protein and fat. It can be said to be nutritionally balanced and couldn't be more convenient! As long as you follow the steps, even a novice cook can show off. When I made it, once I lifted the lid, the charred aroma of the pot roast came to my nose, and my family grabbed it!
How to make preserved rice
Step by step
1
Place a small amount of cooking oil in a casserole dish and brush the bottom well.
Step by step
2
Wash the rice, put in the right amount of water and pour it into the casserole dish, soak it for 30 minutes to 1 hour to let the rice fully absorb the water. Because the water absorption of rice is not the same, so the amount of water, according to the amount and variety of their rice to adjust. In addition, the rice water should not be thrown away, ah, later used to wash vegetables.
Step by step
3
Soak the greens in rice water for 10 minutes and wash.
Step step
4
Slice salami into thin slices and set aside.
Step by step
5
Prepare the sauce, two tablespoons of soy sauce, one tablespoon of oyster sauce, 1 tsp of cold water, 1 gram of sugar and mix well. Sugar plays the role of freshness, be sure not too much.
Step by step
6
The casserole dish is covered with a lid and brought to a boil over high heat, then turned to medium-low heat to cook the rice.
Step by step
7
Turn off the heat for a few minutes, open the lid and check the status of the rice, which has absorbed almost all of the water and is basically set, and quickly spread the sliced sausage.
Step
8
Boil water in a frying pan, add a pinch of salt and cooking oil, and blanch the greens for 30 seconds.
Step
9
When the sausage is basically ripe and the rice starts to have small holes in it, crack in an egg.
Step step
10
Put in the blanched greens,
Step step
11
Drizzle in the sauce, turn off the heat, and simmer for 3-5 minutes with the lid on.
Step by step
12
Mix well, it smells so good
Step by step
13
Smells so good, do you want to have a bite?
The finished picture of preserved meat rice
Cooking tips for preserved meat rice
Tips
Tips:
1. My preserved meat sausage is raw, so put it in earlier.
2. Rice should be soaked in advance so that the rice grains fully absorb water will be better, if it is too late to soak, pay attention to the amount of water and cooking time. Boiled rice is generally used silk seedling rice, because this kind of rice is oily and crystal, rice body is long, pliable and moderate, rice flavor is strong. Cooking boiled rice selection of rice is the key, it is best to choose the late rice lean rice, due to the lean rice absorbent, but also can absorb the filling and oil flavor, so that cooked boiled rice exudes a unique rice aroma.
3. Cooking rice water boiling must be changed to low heat, otherwise it will be paste bottom, rice is not yet cooked.
4. Pour the sauce and then simmer for a few minutes, so that the sauce tastes better, there will be no raw sauce flavor.
5. Boiled rice must be made in a casserole with good heat conductivity, ordinary pots are not allowed.