Cantonese-style claypot rice is a Cantonese recipe. The main raw material is rice. The process is steaming and the preparation is simple. If you make it according to this recipe, whether it is a success or a temporary failure, please comment on this recipe. You are also welcome to share your experience.

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Ingredients for Cantonese Claypot Rice: Rice Ingredients for Cantonese Claypot Rice: Chinese sausage, Chinese cabbage Seasoning for Cantonese Claypot Rice: light soy sauce, vinegar, sesame oil How to make Cantonese Claypot Rice: 1. Wash the rice and soak it for half

hours, put it in the pot and cook.

2. After boiling, lower the heat until the water dries up.

3. Cut the sausages and lay them out, pour some oil along the edge of the pot.

4. Cover and simmer.

5. Use chopsticks to poke the sides and when the rice cooks up, place the boiled cabbage on top.

6. Add some light soy sauce, vinegar (a little), and sesame oil to the cabbage and bring to the pot.

When making dishes with Chinese cabbage, stir-fry and boil them for too long to avoid losing nutrients.

Eat healthily: Sausage can be an appetizer and help increase appetite.

Chinese cabbage has the functions of clearing away heat and relieving irritability, promoting qi and removing blood stasis, reducing swelling and resolving knots, and relieving gastrointestinal problems. It is mainly used to treat lung-heat cough, body heat, thirst, chest tightness, upset, lack of food, constipation, abdominal distension and other diseases.

Food taboos: Children, pregnant women, the elderly, and people with hyperlipidemia should eat less or not eat sausage; people with liver and kidney dysfunction are not suitable for consumption.

Difficulty: cutting into pieces (beginner) Time: more than 1 hour Ingredients: Cantonese sausage, rice, accessories: eggs, rapeseed, cold boiled water: 1 tablespoon sesame oil, 0.5 tablespoon June fresh light soy sauce (or other fresh light soy sauce), 2 tablespoons oyster sauce, 1 tablespoon white sugar, 0.5

Steps for making Cantonese Sausage Claypot Rice with Spoon 1. Take a casserole and apply a thin layer of oil on the bottom of the pot.

2. Wash the rice and put it into the pot, pour in water, the ratio of rice to water is 1:1.5, and soak for an hour.

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

4. Move the pot to the fire, bring to a boil over high heat and immediately turn to low heat, cover with a lid and simmer.

Cook the rice until 8 done.

5. Slice the sausage and cut into some shredded ginger.

6. When the water in the pot is almost dry, spread sausage and shredded ginger on the surface of the rice, and then break an egg into it.

Cover and simmer for five minutes, then turn off the heat. Do not open the lid and continue to simmer with the lid on for 15 minutes.

7. Wash the rapeseed, boil water in the pot, add some salt, drop a few drops of oil, add the rapeseed and blanch until cooked.

Remove and drain.

8. Sauce: 1 tablespoon oyster sauce, 1 tablespoon cold boiled water, 2 tablespoons June fresh soy sauce, 0.5 tablespoons sugar, 0.5 tablespoons sesame oil, stir well.

9. Open the lid of the stewed rice, add the rapeseed, top with the sauce, mix well and serve.

1. When making claypot rice, the rice must be soaked first, so that the core is thoroughly soaked, so that it can be cooked quickly without being cooked or mushy.

The ratio of rice to water should be about 1:1.5.

2. When cooking rice, turn the heat to low immediately when the pot boils. This can avoid overflowing and scorching the pot.

If you like the bottom of the pot to be slightly burnt, you can simmer it for a while and keep the heat low throughout the process.

3. Do not open the lid immediately after turning off the heat. Continue to simmer with the lid on for 15 minutes so that the aroma can be absorbed into the rice.

4. If you find that the rice is cooked, don't worry, pour some water evenly over the rice, simmer over low heat until the rice absorbs the water.

If it's still cooked, add a little more and repeat a few times until the rice is cooked through.

5. Use Cantonese-style sausage for authentic taste.