Cured rice

Cured rice

Introduction:

"When the autumn wind blows, you can hear the saying of eating preserved meat everywhere in Guangdong. Because of the special climate in Guangdong, when the autumn wind comes, it's November and December in winter. The autumn wind blows in the alleys (it should be regarded as the north wind). Wrap your clothes tightly and smell the fragrance of preserved meat in the streets. There's only one thought in your heart: hurry up Go home and eat the food cooked by my mother. Fragrant and warm grains

Production steps:

Step 1: rice, duck leg, sausage, ginger

Step 2: cured duck leg is salty, so let it boil in the water pot to remove more saltiness and grease

Step 3: the burned cured duck leg should be cut into small pieces. I'm worried that my knife work is not good, and I'm afraid that I'll cut a lot of broken bones, which will affect the children's eating, so I cut into large pieces

Step 4: wash the rice, drain the water according to the usual cooking method, 1 cup of water per meter

Step 5: spread cured duck leg, sausage and ginger on rice. Of course, you can squeeze ginger juice.

Step 6: press the cook button to cook normally

Step 7: when the rice is good, the delicious cured rice should be out of the pot, because the cured duck legs and sausage are delicious, so you don't need extra seasoning, or you can put some raw soy sauce to seasoning.

Step 8: the rice is delicious because it has the flavor of cured duck leg sausage

Step 9: fragrant and warm cured rice

Materials required:

Rice: 180g

Cured duck leg: 1

Sausage: 1

Ginger: right amount

Note: duck legs must be blanched thoroughly in water to remove salty and greasy taste. Ginger can activate blood circulation. In winter, some ginger can be put into cured rice to remove smell

Production difficulty: simple

Technology: pot

Production time: 20 minutes

Taste: salty and fresh