Practice 1:
1. Put some oil in the pot and put the washed rice into it to boil;
2. Deep-fry the soaked mushrooms in oil and add a little salt; Then cut the sweet potato into cubes and fry it in a pot until golden brown; I like the step of frying onions together, shredding and stir-frying with high fire, and adding some oyster sauce to dinner. )
3. After the rice is aerated, cook the sweet potato and mushrooms together;
When the rice is almost cooked, put the cut sausage on it and steam it together.
5. When the rice cooker trips, stir the sausage aside, stir the onion in the rice, and then step on the brake.
6. Chop onion and coriander, stir with soy sauce and sesame oil, then add rice and stir, and cook for another two minutes. At this time, the pot is very crisp;
7. Put the rice in the sausage and you can eat it.
Second, the practice of rice cookers for sausage clay pot rice
Clay pot rice is one of the most familiar and popular staple foods. Traditionally, clay pot rice is a kind of rice cooked in a casserole. However, when there is no casserole at home, can you not eat your own clay pot rice? The answer is obviously no, we can also simply make our favorite sausage clay pot rice with a rice cooker.
1. Wash and shred mushrooms, cut carrots into small grains or shreds according to your own preferences, slice sausages, pour clean rice, add a little sugar, oyster sauce and cooking oil, add a proper amount of soy sauce, and marinate evenly 10 minute.
2. Pour clean water, shake the rice evenly and spread it evenly at the bottom of the pot. The water just covers1cm-1.5cm. Cover the pot and plug in the power supply until it is kept warm.
3. Keep the temperature 10 minute, open the lid, and naturally cool for 5 minutes before serving. At this time, the taste is the best.
Three: the practice of clay pot rice (rice cooker version)
1. Wash the rice first, add water, the ratio of rice to water is 1: 1, add a little oil and mix well, and the rice cooker starts to stew.
2. Slice mushrooms and sausages, and shred green peppers for later use. When the rice begins to collect juice, mix it into the rice and continue to stew.
3. Prepare a small bowl, and mix salt, sugar, chicken essence, soy sauce, soy sauce, fish sauce and sesame oil into bowl juice for later use.
4. Take another pot, put a little water and a pinch of salt, cook the vegetables and remove them for later use.
5. When the cooking button of the rice cooker pops up and enters the heat preservation state, pour the prepared bowl juice into the pot and mix it evenly with the rice.
6. Bring the cooked rice and blanched vegetables to the table and start to enjoy.