400G rice 300g spicy sausage 2 carrots 2 king oyster mushrooms 200g stock

Ingredients

Appropriate amount of salt, appropriate amount of ginger, appropriate amount of pepper, appropriate amount of cooking oil

Preparation steps 1. Wash all the carrots, king oyster mushrooms and sausages

2. Slice the sausages

3. Dice the king oyster mushrooms and carrots and set aside

4 Add oil and minced ginger to the pot and stir-fry until fragrant

5 Add the sausage and stir-fry,

6 Pour in the carrots and king oyster mushrooms

7 Add the broth

Steamed rice, pineapple, sausage, carrots, green beans, eggs, cold rice, fish sauce, Thai chicken sauce, salt.

Instruction editor

1. Rinse the outside of the pineapple and dry it, cut it in half, scoop out the pulp and dice it, and keep the outer shell for a container;

2 , Soak the diced pineapple in light salt water for 10 minutes and drain;

3. Steam the sausage in water for 10 minutes, remove and dice it;

4. Peel and dice the carrots, and boil the green beans in boiling water Remove and drain;

5. Beat the eggs, stir-fry briefly in a hot oil pan, add diced carrots and stir-fry;

6. Add rice and diced sausages and stir-fry evenly;

7. Add fish sauce, Thai chicken sauce and a little salt and stir well;

8. Finally add diced pineapple and green beans, stir-fry a few times quickly, and remove from the pot. Just put it into the pineapple shell. Method 1

1. Wash the rice slightly in advance and soak it in water;

2. Remove the hard skin from the roots of the cabbage, mince the chives, slice the sausages with a diagonal knife, and mince the mushrooms. Knife;

3. Rub the bottom of the casserole with ginger slices dipped in oil, and put the ginger slices on the bottom of the casserole. Pour some oil in the casserole before stewing to prevent the bottom from being scorched;

< p>4. Pour the washed rice into the casserole and put in the water for steaming the rice;

5. Place the cut sausages on the edge of the casserole;

6. Put Heat on high heat on the infrared stove;

7. Cover the lid and put it on the fire to simmer the rice;

8. Put cold water in the glass pot and add a little oil and salt ;

9. After the water is boiled, add the cabbage and mushrooms, blanch them and immediately blanch them in cold water to ensure a bright green color and crispy texture;

10. After the casserole is boiled, Turn down the heat;

11. Cover the pot and wait for about 20 minutes;

12. Use green onions, ginger slices, coriander roots, hot peppers, and a few bay leaves, Boil wild sansho pepper, add water, add light soy sauce, soy sauce, fish sauce, chicken essence and sugar, bring to a boil and make soy sauce. Pour it on the rice and you can start eating;

13. Open the lid after 20 minutes, and the flavor of the sausage has penetrated into the rice;

14. Remove the cooked food. Set the dish code aside, add soy sauce and mix well before serving.

Method 2

1. Grease the bottom of the pot with oil

2. Wash the rice, pour it into a casserole, and soak about 1.5 cm in water for an hour

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3. Soak the sausage in water for fifteen minutes and cut it with a diagonal knife

4. Bring to a boil over medium-high heat, then reduce to low heat and simmer until the rice is dry and in a honeycomb state

5. Add sausage, eggs and cover

6. Cook for a while, use a spoon to scoop a spoonful of oil and pour it carefully along the edge of the pot

7. Cover the pot Cover until the rice is mature (this process is difficult to master and mainly depends on experience, because different heat, rice and water volume require different times. As long as you hear a "sizzling" sound coming from the pot, the rice is almost ready. Turn off the heat. Do not open the lid immediately, let the rice continue to simmer.

8. Boil water in another pot, add oil and salt

9. Add washed cabbage

10. Cook for three minutes

11. Place the cabbage on top of the rice noodles, sprinkle with chopped green onion, pour the sauce, and the fragrant sausage claypot rice is ready to serve.