Raw materials: Cantonese-style preserved sausage, rice, chopped green onion, soy sauce, oyster sauce, peanut oil.

Practice steps:

Step 1, prepared Cantonese-style sausage

Step 2, rice (I use long grain fragrant rice) two cups. (Measuring cup for family)

Step 3, soak rice in water for half an hour.

Step 4: Wash and cut the salami into slices and set aside.

Step 5, green onion cleaned and cut into scallions spare.

Step 6: Pour a little peanut oil into the inner liner of the rice cooker.

Step 7: Put the soaked rice into the rice cooker and add water (a little less than the usual amount of water used to cook rice, but also according to the amount of water in the rice), and use chopsticks to stir a little.

Step 8: Cover the lid, turn on the power, and press the rice cooker function.

Step 11: While the rice cooker is counting down to the end of the cooking time, open the lid, drizzle some peanut oil along the sides of the cooker, then pour the sauce evenly over the top and close the lid.

Step 12: After the work is finished, open the lid and sprinkle the chopped scallions and simmer for a few more minutes.

Step 13, fragrant pot rice is ready.

Step 14, and potpourri it!

Tips:

1The amount of water used to cook the rice should not be too much, otherwise it will be easy to cook rotten, and the rice will not be grainy.2 If you don't like to eat the Cantonese sausage, you can adjust it according to your own taste. (But I haven't tried the other flavors.)3The amount of ingredients can be adjusted according to the number of people.

Method two:

There is bologna and bacon in the house, and bologna rice is definitely the way to go. Working people time is tight, back from work no time to soak the rice, not soak the rice made casserole bologna rice is not so perfect. For foodies and people who want to save energy and lazy rice cooker bologna rice is the best choice, the success rate of 100% Ingredients: rice 5 servings of preserved sausage (can be replaced by bacon) 1 section of the hard part of the garlic (can be replaced by onion) 3 ~ 4 carrots half of the dried mushrooms 3 vegetables (can be lettuce, cabbage, Shanghai green, broccoli, etc.) appropriate amount of the following is the juice bowl all the ingredients: Cooking oil 2 tablespoons of soy sauce 3 tablespoons of salt 1 tsp. Salt 1 tsp Chicken Powder 1 tsp Pepper 1 tsp Directions: Prepare the ingredients. 3 to 4 cloves of garlic, a piece of sausage, 3 dried mushrooms, half a carrot. Wash and soak the mushrooms again. The water used to soak the mushrooms should be used to cook rice, not poured out.

Wash the sausage in warm water and wash all the vegetables. Dice the sausage and cut all the vegetables.

Dice the vegetables and soak the mushrooms in water.

Prepare the sauce bowl. It contains: 2 tablespoons of cooking oil, 3 tablespoons of soy sauce, 1 tsp of salt, 1 tsp of chicken powder, 1 tsp of pepper. The spoon I used is the one in the picture, about the same size as everyone else's.

The rice was put in tap water in the usual amount, we added the water for soaking the mushrooms and the liquid for the sauce bowl later, so the total amount of water was definitely enough.

Pour all the seasonings into the sauce bowl.

Pour in all the side dishes.

Mix the rice and all the ingredients with a spoon.

Press the cook button to start cooking. I've been using this electric pressure cooker for 10 years now, and I've gotten so used to it that I don't want to replace it when the appliance is working well. Rice cooker in the material than the usual simple rice to be more, cooking time is longer than usual. Just sit back and wait for the deliciousness, save your time.

Hear (or see) the rice cooker cooking rice, turn off the electricity. The air pressure has not dropped yet can not open the lid, frying pan hot some green vegetables it, the home has what green vegetables hot what green vegetables. The water put 1 tsp salt a few drops of oil, boil, put in the vegetables hot cooked on the line.

The delicious and good-looking rice with preserved flavors came out

This is the first time I've ever seen a rice bowl with preserved flavors.