Authentic cantonese sausage clay pot rice
Materials? Half a catty of rice, Cantonese sausage, a piece of Cantonese bacon, 50g soy sauce and 50g oyster sauce?
A little sugar, a little onion, a little sugar, a little peanut oil, a little 2 tablespoons of fresh soy sauce, a little Lee Kum Kee 1 tablespoon, a little sugar, a little sesame oil, a little salt and a little water. Mix well?
How to make authentic Cantonese bacon clay pot rice?
Practice in advance: Do I choose the northeast long-grain incense, or Thai fragrant rice, the rice incense in Shuangshui Town, Guangdong Province?
Soak the rice 40 minutes in advance to 1 hour. reserve
The ratio of rice to water should not be too much, and the ratio is11.5.
I coat the bottom of the pot with coconut oil (or peanut oil) in advance. Coconut oil is not afraid of gaining weight [giggle] [giggle].
After the rice is soaked, add the oil to boil, cover it and turn to low heat for about 1 min.
Please click to enter a picture description.
When the water boils as high as the rice, you can poke many holes in the rice with chopsticks [giggle] [giggle].
Please click to enter a picture description.
At this time, stew rice, adjust the sauce, 2 tablespoons of fresh soy sauce, 1 spoon of oil used by Lee Kum Kee, 1 spoon of sugar, sesame oil, a little salt and a little water and mix well. After the rice is boiled until there is no water, add sausage and mushroom meat and continue to simmer on low heat. After the meat is cooked and discolored, pour a little peanut oil along the edge of the pot, which is the key to the crispy rice. Then add an egg, cover and simmer. Finally, pour the sauce and sprinkle with chopped green onion.
Please click to enter a picture description.
Wanmei go abroad
Please click to enter a picture description.
crisp
Please click to enter a picture description.
Eat a whole pot
Please click to enter a picture description.
skill
Advance practice: the rice is selected from the northeast, or fragrant rice from Thailand, and Daoxiang from Shuangshui Town, Guangdong Province.
Soak the rice 40 minutes in advance to 1 hour. Spare. The ratio of rice to water should not be too much, and the ratio is11.5.
Coat coconut oil (or peanut oil) on the bottom of the pot in advance, soak the rice, boil it with oil, cover it, and turn the heat down for about 1 min.
When the water boils and is as dry as rice, you can poke it with chopsticks a few times.
At this time, stew rice, adjust the sauce, 2 tablespoons of fresh soy sauce, 1 spoon of oil used by Lee Kum Kee, 1 spoon of sugar, sesame oil, a little salt and a little water and mix well.
After the rice is boiled until there is no water, add sausage and mushroom meat and continue to simmer on low heat. After the meat is cooked and discolored, pour a little peanut oil along the edge of the pot, which is the key to the crispy rice. Then add an egg, cover and simmer. Finally, pour the sauce and sprinkle with chopped green onion.