Stewed rice with preserved meat

Stewed rice with preserved meat

Introduction:

"The seemingly simple casserole rice actually contains many mysteries."

Production steps:

Step 1: first of all, soak the dried Yao column, wash the rice and filter the water. Put the rice into a casserole, add salt, scallion oil and pickled dried scallops, stir well and marinate for 1 minute.

Step 2: add water, the water level slightly beyond the palm of the hand is better, cover the fire to boil.

Step 3: when the noodles are bubbling, add the whole sausage, whole bacon, duck tongue and shallot, cover them, and cook over low heat for 10 minutes.

Step 4: blanch the Cantonese cabbage in another pot, fry the dried radish and soybeans (add or not according to personal preference).

Step 5: in step 3, take out the scallion, sausage and bacon, slice them, and then put them back into the casserole; finally, put on the duck tongue and the boiled cabbage heart (you can also put the dried soybean and radish).

Materials required:

Rice: 500g

Sausage: 100g

Bacon: 100g

Duck tongue: 80g

Dry yaozhu: 50g

Shallot: 2

Guangdong cabbage: 2 plants

Dried radish: 100g

Soybeans: 100g

Salt: 4 g

Onion oil: 1 tbsp

Note: {Xiaoxiao secret collection}: Secret collection 1: select rice, choose Thai fragrant rice, Simiao rice or late rice thin rice is the best, this kind of rice is oily and crystal clear, the rice body is slender, soft and tough moderate, the rice flavor is rich. 2. Rice can't be soaked. The best way is to make rice directly after panning, so that the rice will be more fragrant. Secret collection 3: measure the water with your palm. If the water level is slightly higher than one palm, it is just right. Tip 4: there are requirements for uncovering the lid. The best way is to judge by the air coming out of the upper edge of the lid. Generally, the steam coming out of the lid rises in a straight line. Secret collection 5. The key to the success of Guoba is to make the Guoba dry and become golden yellow and burnt, which makes it attractive. 6. Seasoning: when cooking preserved meat rice, we must try to reduce too many seasonings and give priority to fragrance. Secret collection 7. It's very important to grasp the fire condition. The correct fire condition requires the combination of fire and slow fire. Make full use of the local casserole heating slow, slow heat dissipation characteristics.

Production difficulty: simple

Process: casserole

Production time: 20 minutes

Taste: other