Practice:

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, then stir well and marinate and set aside.

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

3. When there is a big bubble in the pot, stir it properly with chopsticks. When the water is almost dry, pour a little oil along the side of the pot and turn it properly to form a crust in the pot.

4. Add the beef marinated in advance, sprinkle with a little oyster sauce (not necessary), 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 directly when the beef is 8% ripe. Remember not to open the lid and continue roasting for 1 minutes.

6. when the baking time is enough, add the green vegetables and make a nest of eggs and beef pot.

Method 4

Cantonese sausage clay pot rice

Cantonese sausage clay pot rice (2 pieces)

Cantonese sausage clay pot rice

Ingredients: Cantonese sausage, rice

Accessories: eggs, small rapeseed, cold boiled water, sesame oil, light soy sauce, oyster sauce and sugar

1.

2. Wash the rice, put it in a pot, pour in water, and soak it for one hour at the ratio of rice to water of 1: 1.5.

3. Add half a tablespoon of salad oil to the soaked rice and mix well.

4. Move the pot to the fire, turn it to low heat immediately after the fire boils, and cover it for stewing. Cook the rice until it is 8% cooked.

5. Slice the sausage and cut some ginger.

6. when the water in the pot is almost dry, spread sausage and shredded ginger on the surface of the rice, and then beat an egg into it. Cover and simmer for five minutes, then turn off the heat. Do not open the cover, and continue to simmer for 15 minutes with the cover covered.

7. Wash the small rape, boil the water in the pot, add some salt, drop a few drops of oil, and add the small rape to boil. Remove and drain.

8. sauce: 1 tbsp oyster sauce, 1 tbsp cold boiled water, 2 tbsp light soy sauce, .5 tbsp white sugar and .5 tbsp sesame oil, and mix well.

9. Open the cover of the stewed rice, drain it into small rapeseed, pour in the sauce, and mix well to serve.

Method 5

Clay Pot Rice

Clay Pot Rice (2 pieces)

Sausage Clay Pot Rice (cast iron pot version)

Ingredients: 3 sausages for 3 people

Accessories: 1 bell pepper, 1 small potato, 2 small carrots, 1 small asparagus

Seasoning: 2 tablespoons soy sauce, 1 tablespoon soy sauce.

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

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 surface is slightly above the first half of the index finger).

4. Simmer the rice for four or five minutes on medium heat, and you will see that it is bubbling. Add the sausage, potatoes and carrots, and simmer for ten minutes on low heat.

5. after 1 minutes, uncover the pot cover, pour two spoonfuls of vegetable oil (olive oil is better) along the pot wall, gently rotate the cast iron pot, and let the oil flow evenly to the bottom of the pot for another three minutes.

6. Add green pepper and asparagus, pour in the sauce (I mixed it with soy sauce+soy sauce+a little oyster sauce), and stew for another two minutes. Turn off the heat and continue to stew for three minutes before eating.