Cantonese style casserole rice

Cantonese style casserole rice

Introduction:

"Baozai rice is all over the streets and alleys of Guangdong Province. You can't resist the delicious food with endless aftertaste. In Chengdu, it's almost unheard of and unheard of, so it's better to cook more than to say more!"

Production steps:

Step 1: wash the rice and soak it in water for two hours.

Step 2: wash the sausage and steam for a few minutes. Cool and slice.

Step 3: cabbage heart, remove the old leaves, wash and set aside.

Step 4: use oyster sauce, soy sauce, sesame oil and a little cold sauce.

Step 5: homemade barbecue.

Step 6: pour the rice into the casserole, add water, not past the first joint of the index finger.

Step 7: cover, bring to a boil, turn to low heat and simmer for 20 minutes.

Step 8: open the lid and the water is basically absorbed.

Step 9: drizzle some vegetable oil along the edge of the pot, quickly put the cut sausage and barbecued pork on the rice, pour the sauce, cover it, continue to simmer for 10 minutes, and do not remove the cover halfway.

Step 10: when stewing rice, blanch the vegetable heart with boiling water and pour the remaining sauce on it.

Step 11: the delicious casserole comes out!

Step 12: delicious is so simple!

Materials required:

Rice: 150g

Cantonese sausage: 4

Barbecued pork: 100g

Vegetable heart: 300g

Oyster sauce: 1 tbsp

Raw soy sauce: 1 teaspoon

Sesame oil: 5ml

Vegetable oil: 15ml

Salt: 3 G

Note: rice will not be raw after soaking. It's better not to leave when stewing. Turn the casserole at any time to avoid being burnt.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh