Steamed Rice in Clay Pot

Steamed Rice in Clay Pot

Introduction:

"In the morning when you're hungry, talking about making a pot of rice can stimulate your digestive system as much as an illusory plum tree can do to your burning mouth. You can watch the plum trees to quench your thirst, and then you'll be thirsty even more. However, there are numerous Hong Kong style tea restaurants on the street. It's a good thing to sit behind the cool glass and eat hot pot rice on a sunny noon with half a morning's expectation. "

Production steps:

Step 1: dice chili onion and slice marinated beef

Step 2: Boil the casserole with rice washing water for five minutes, and soak the rice for half an hour in advance

Step 3: add oil and fry with two pieces of ginger to add flavor

Step 4: pay attention to the amount of rice water (one centimeter higher than the rice). First, boil the rice and simmer for 7-8 minutes (collect the water and dry the rice with a small hole on it)

Step 5: stir fry the beef in another pan

Step 6: stir fry red pepper (carrot or onion) until fragrant

Step 7: add marinated beef and shredded ginger (quickly) and simmer for two minutes

Step 8: add the fried side dishes, turn off the heat and simmer for 10 minutes (very important)

Step 9: open the lid and eat

Materials required:

Rice: two cups

Stewed beef: 4G

Red pepper: 1

Onion: 1

Scallion: 2

Salted egg: 1

Ginger: a little

Oil: right amount

Precautions: 1. Soak rice for half an hour. 2. Put oil in the casserole before putting rice. 3. Rice begins to collect water in less than ten minutes. You can see that there are holes on the surface of the rice. Let's turn off the cooking for ten minutes. Don't open the lid to see it again. This is the most critical time for making casserole. If you don't have enough time to bake, the rice will be born, and it's hard to recover

Production difficulty: simple

Process: casserole

Production time: 20 minutes

Taste: Original