Stewed rice with silver carp and preserved meat

Stewed rice with silver carp and preserved meat

Introduction:

Production steps:

Step 1: soak the sausage in water for 5 minutes, take out the slices for standby, and soak the silver fish for 15 minutes.

Step 2: first heat the oil in the pan, stir fry the sausage, turn off the fire for a moment, then open fire, stir fry the silver carp, add the seasoning and set aside. Heat the lettuce and take it out.

Step 3: the ratio of rice to water is about 1:1.5, that is, the water is about 1.5cm below the meter. I usually use the finger measurement method: put the index finger into the rice water, as long as the water exceeds the first joint of the index finger;

Step 4: wash the rice, apply a thin layer of oil on the bottom of the casserole, and bring the rice and water to a boil over high heat; when the rice begins to collect water, put in the sausage and whitefish to be used, cover them, and cook over low heat. When the rice is dry, put it in the microwave oven and use it for 8 minutes. That's it. After the rice is baked, open the lid, pour the sauce on the steamed casserole, put on the scalded rape, and you can eat it!

Materials required:

Rice: 50g

Cantonese sausage: one

Vegetables: moderate

Silver carp: 50g

Peanut oil: 1 teaspoon

Raw soy sauce: 1 teaspoon

Meiji juice: 1 teaspoon

Sugar: half a teaspoon

A few drops of sesame oil

Note: the key to make casserole rice is to master the heat and avoid the mixture and paste. We must pay attention to the following points: 1: rice must be soaked first, the core bubble through, so that it can be cooked quickly, there will be no sandwich and paste phenomenon. 2: Don't open the lid immediately after turning off the fire. Only in this way can you put the fragrance into the rice and avoid running away. 3: Finally, it's easy to master the temperature with low-grade Ding in microwave oven.

Production difficulty: simple

Technology: pot

Production time: 20 minutes

Taste: Original