Cured rice

Cured rice

Introduction:

"On the streets of Guangzhou, there are some snack stalls called baozi rice. When they pass by, they can always smell the mixed flavor of all kinds of meat, and their saliva can't help but secrete it. In Shanghai, there is a tea restaurant that sells baozi rice, but the cured meat they eat is not that flavor. When they return to Guangzhou this year, they bring back sausages, cured meat, cured duck, and even mud carp cakes. Without baozi rice, they make an improved version (steamed) Rice is actually one of the characteristics of Hakka in Guangdong Province

Production steps:

Step 1: soak a bowl of rice in water for one hour

Step 2: wash off the oil stains on the surface of bacon, sausage and duck leg

Step 3: cut all the cured meat well, put it in warm boiled water and set aside

Step 4: add boiling water to the rice, about 1.5cm above the rice flour, and steam for 15 minutes

Step 5: lay all the cured meat on the rice noodles and steam for another 25 minutes

Step 6: mix the seasoning well, put it in the microwave oven for 10 seconds, so that the sugar and chicken essence can dissolve, then add a little cooked oil, set aside

Step 7: wash and cut the cabbage, and cook the cabbage with the water soaked in the preserved meat

Step 8: spread the cabbage, spread the scallion, pour the processed soy sauce, have a meal, smell the fragrance, and finish the meal with the fragrance

Materials required:

Rice: right amount

Sausage: 1

Bacon: right amount

Preserved duck: right amount

Cabbage leaves: moderate

Scallion: right amount

Oil: right amount

Sugar: right amount

Chicken essence: appropriate amount

Salt: right amount

Soy sauce: right amount

Note: rice must be soaked in water for more than half an hour, but not more than two hours. If the soaking time is not enough, the rice will not be soft enough. If it is soaked, the rice will rot and have no taste

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and fresh