Ancient French Sausage Claypot Rice

Name: Ancient French Sausage Claypot Rice
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 100g Rice; 150g water; 1 Sausage; 10g ginger; a little chopped green onion; 5g Soy sauce; 3 tablespoons lard; 1 piece egg

by Momo's time

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

1

The claypot rice cooked on a low fire on a gas stove is more distinctive than the electric casserole.
The two sausages have different tastes. The original taste is light, and the soy sauce has a special fragrance, which stimulates the taste buds even more.
The rice burns and doesn't stick to your teeth or cluck your teeth! Just one word: crisp!

Ingredients

Ancient French Sausage Claypot Rice

1. Soak the rice for 1 day after panning;

2. Take a casserole, scoop a spoonful of lard and spread the wall evenly;

3. Prepare the ingredients, the two kinds of sausages I use;

4. Pour the soaked rice into a casserole, take a spoonful of lard, stir with the rice a few times, cover the pot, and boil for 15 minutes;

5. When the rice 7 is mature, pour a third spoonful of lard, and spread ginger and Chinese sausage;

6. Beat in the eggs on the other side, cover and continue to cook for about 8 minutes;

7. When the sausages are cooked, open the lid and sprinkle with chopped green onion, soy sauce, and simmer for 1 minute before serving.

Tips:
1. The rice should be soaked for 2 days if you have time, so that the cooked rice will be crystal clear and taste particularly good;
2. Refueling the pot wall and the rice is to have the rice char and the rice grains distinct;
3. Sausages of high quality should be selected, the aroma of such sausages is fully absorbed by the rice, and the original pork sausages have a rich taste;
4. The second spoonful of lard can be injected when the rice is half-cooked for better absorption into the rice.