Don't stop me. I'll have a second big one today - Beigu Huaji preserved rice (Hong Kong Style casserole rice)

Don't stop me. I'll have a second big one today - Beigu Huaji preserved rice (Hong Kong Style casserole rice)

Introduction:

"On December 31, 2010, he and Dawei went to Richang for lunch to celebrate the new year. I always like casserole, but I can't run away with the old rules. So I ordered a preserved chicken casserole. But as soon as I came up, I wanted to scold... Green scallions floating... I asked the waiter, when did you add scallions to your baozai rice, and they told me that we always do this. I'm going to take the scallion as the green leaf... I decided to make it myself! I bought a casserole for two today. I must make it myself. For this example, I refer to master Su Shihuang's practice and make some changes. Of course, Hong Kong flavor depends on the people of Hong Kong. To make it clear in advance, this is my second pot. The first pot failed. Please see the following for the experience and lessons. I'll talk about it in detail. In addition, I would like to say that the small rape in the bottom pot rice is added for taking photos, which is not normal. Otherwise, it's time to add vegetables in the temple street. Not much to say

Production steps:

Materials required:

Chicken Pipa legs: 3

Northeast New Rice: moderate

Glutinous rice: right amount

Protein: moderate amount

Lentinus edodes: right amount

Rape: moderate

Cantonese style baozi sausage: moderate amount

Hot water: moderate

Starch: right amount

Cooking wine: moderate

Soy sauce: moderate

Oyster sauce: right amount

Sugar: right amount

White pepper: moderate

Salt: right amount

Sesame oil: appropriate amount

Shredded ginger: right amount

matters needing attention:

Production difficulty: unknown

Technology: pot

Production time: half an hour

Taste: salty and fresh