Using the simplest electric rice cooker to make a soy sauce cured rice

Using the simplest electric rice cooker to make a soy sauce cured rice

Introduction:

"The last batch of Cantonese sausages has finally run out. There's always a box in the refrigerator where I load preserved meat. I remember that I didn't live here last year. In the summer, I wanted to lower the temperature of the refrigerator a little, but I didn't know that I could change it to zero. The next day, my preserved meat inventory was fully reimbursed. It really made me think about my mother's preserved meat for a whole year. Cantonese sausages and pork with soy sauce are the most popular dishes for Chinese bacon. This time, Cantonese sausages were sent by swallows from Shenzhen. I've been eating them for almost a year. I can't bear to eat them! So I basically have a basket full of wax goods in my refrigerator, so I will make some when I have guests, and I will continue to make some when I satisfy my cravings. I've always been eating the cured rice made by casserole, but I haven't tried to make it with the most common electric rice cooker. What I've done is only Shanghai dish rice, but this time I improved it, and I made the cured rice with soy sauce. This time I got a different taste. I can definitely eat two bowls. I admit that I am soy sauce control, so this bowl of preserved soy sauce rice is my porridge

Production steps:

Materials required:

Rice: right amount

Cantonese sausage: moderate

Li Jinji double tea: moderate

Olive oil: right amount

Mom soy sauce meat: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh