After the beginning of winter, sausages, bacon and other cured meats are freshly on the market. It is the best time to start eating cured meat claypot rice. Rice and cured meat are simmered in one pot, and even the burnt rice is eaten after it comes out of the pot. Let’s take a look at how to make Cantonese-style cured rice and tell you the steps.

Cantonese Style Cured Meat Claypot Rice

Preparation materials: 2 sausages, 1/3 bacon, 150 grams of rice, chopped green onion, soy sauce, and peanut oil.

Specific methods: 1. Brush a layer of peanut oil in the pot, and then put the washed rice into the pot.

2. Put the normal proportion of water into the pot and cover it with the lid.

3. Place the casserole on the stove and cook the rice over medium-high heat. After the rice is boiled, turn the heat down to allow the pot to heat evenly.

4. While cooking rice, cut the sausage into 2-3 mm thick slices with a diagonal knife, and cut the bacon into thin slices as well.

5. When the rice is cooked until it is seven times cooked, add the sliced ??sausage and bacon slices to the pot, put shredded ginger on top, cover the lid, and then simmer the rice and bacon over slow heat.

6. Finally, add soy sauce, peanut oil and chopped green onion, then simmer over medium-low heat for 2 to 3 minutes, then turn off the heat.

When eating, it should be served with green vegetables, pick out the shredded ginger, stir the rice and cured meat in the pot evenly, wow! The aroma comes to your nostrils, the rice is fragrant, and the rice is burnt and crispy, which makes people remember it. After the beginning of winter, my favorite thing is to eat preserved meat clay pot rice. The rice and vegetables are stewed in one pot, which is time-saving, convenient and delicious. Cantonese style cured meat claypot rice, if you like it, you can try it.

Warm tips:

1. Cooking rice in a casserole is more flexible in terms of heat control. Pay attention to controlling the heat, otherwise it will be easy to cook rice with uncooked rice.

2. When cooking claypot rice, the choice of rice is particularly important. It is best to choose late rice silk seedling fragrant rice. The rice cooked by late rice is soft, has a long rice aroma and has an excellent taste.

3. Each type of rice has different degrees of water absorption. Pay attention to the type of rice and the appropriate proportion of water, so that the cooked rice will leave a fragrance between the teeth and make people remember it.

4. When eating claypot rice, remember to taste the burnt rice, which is fragrant and crispy.