How to Make Rice in Casserole

Ingredients

200g of rice, 400g of water, 1 piece of Chinese sausage, 1 egg,

2/3 pieces of baby bok choy, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, moderate amount of saltpeter,

moderate amount of spices, moderate amount of monosodium glutamate.

Steps

[ 1 ] Prepare the ingredients;

[ 2 ] Wash the rice;

[ 3 ] Add 400g of water and bring it to a boil;

[ 4 ] While waiting for the water to boil, cut the Chinese sausage into slices;

[ 5 ] Wash the baby bok choy and reserve it for later use;

[ 6 ] When the water boils, stir continuously to prevent burning. After the water boils, keep stirring to prevent scorching;

[ 7 ] When there is no water on the surface of the rice in the casserole dish, the rice will be 7/8 cooked when it shows honeycomb shape,

? turn to medium-low heat;

[ 8 ] will be cut into slices of Chinese sausage placed on the surface, the use of rice to dry the bottom of the pot water temperature will sausage stew;

(time is almost 10 minutes or so)

[ 9 ] simmering to 5 minutes, will be a spoonful of oil, along the lid of the casserole dish drizzle down, the oil will be along the casserole dish downward penetration of the surrounding area;

(this is the pot of rice to produce the important reason for potpies)

[ 9 ] the casserole dish to create a potpies

[ 10 ] another pot to add water, water to add salt, MSG to increase the soup's bottom flavor, and then add a spoonful of cooking oil;

[ 11 ] under the blanching of green vegetables and then fished out of the water;

[ 12 ] bowl to add a spoonful of soy sauce;

[ 13 ] a spoonful of oyster sauce;

[ 14 ] the right amount of spices, stirring well;

[ 15 ] blanching of the

[ 16 ] In the middle of the rice, beat an egg, cover and simmer for 3-5 minutes (at this time, the egg is sugar-centered);

[ 17 ] Pour the sauce over the sausage and vegetables, and then simmer over high heat for 10/20 seconds, and then remove from the pan;

[ 18 ] Eat the rice on the edges of the rice first, as it absorbs the flavors of the sauce and sausage, making it particularly flavorful.

And then eat the middle of the rice to preserve the original flavor of the rice;

[ 19 ] Finally, eat the potpourri part, because there is oil so the potpourri especially want to crisp, and the color is very beautiful,

very chewy, especially fragrant.

Tips

Be sure to keep stirring when cooking the rice. Prevent the pan from scorching;

After the water boils, turn the heat from high to medium, and make sure to use medium-low or low heat when simmering until it is done;

The spices are made with black pepper and fennel. Do not like this step can be omitted or replaced with five-spice powder.