Happy dinner in spring

Happy dinner in spring

Introduction:

"I like to eat casserole rice. After eating RISHANG's preserved meat casserole rice, I always thought that I could make it myself. I made it once a while ago, which was an unexpected success. Today, I tried it again. Baozai rice is a memory of this spring. "

Production steps:

Step 1: clean the rice and soak for 15 minutes.

Step 2: brush a layer of oil on the bottom and around of the casserole, then put the soaked rice into the casserole, pour in water, not over the first index finger belly is appropriate, and then put the casserole on the gas stove, open the fire, stuffy for 20 minutes.

Step 3: when the rice is 9 years old (you can smell the paste), turn the gas to the minimum, stir the rice with a wooden spatula, and put a layer of cut sausage on it. Then cover it and keep it for 10 minutes.

Step 4: during the sausage filling period, boil water in a frying spoon, wash a few pieces of vegetable leaves, put them in the boiling water (rape and broccoli are delicious, according to my own taste, I put cabbage leaves), blanch them, and take them out for standby.

Step 5: turn off the heat, open the lid of the casserole, put the vegetable leaves on the top, stir the sauce with 20g seafood sauce and a small spoon of sugar, pour the sauce on the rice, and stir it.

Materials required:

Rice: a small bowl

Cantonese sausage: one pack (200g)

Cabbage: how many slices

Note: casserole rice is steamed, which is healthier than fried rice, and the taste of rice is mellow. It's a good meal with a bowl of soup.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: other