Cantonese Claypot Rice

Name: Cantonese Claypot Rice
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 120g Germ rice; 1 Cantonese sausage; 50g bacon; a little vegetables; 10ml sesame oil

by Foodies in Tanziwan

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Since 2019, Shanghai has basically had no effective light. The whole person is in mourning and is in dire need of sunlight. I happened to get the germ rice that I tried, so I decided to go to my friend's house to pick up the cat to make my mood a little bit sunny. I took the rice to cook the most suitable claypot rice on cold, cloudy and rainy days. The whole person was warm.

Ingredients

Cantonese Claypot Rice

1. Wash the rice and soak for 30 minutes. Put the rice in a small casserole, mix with sesame oil, pour in water, and the water and rice will be leveled, not too much. Open the fire for 3 minutes.

2. After the water boils, large bubbles appear. After the water dries a little, add the cut sausage.

3. Add bacon

4. Cover, turn to medium-low heat and cook for 3-5 minutes. Drain the water, add the greens, and use a spoon to drizzle the sesame oil on the side of the pot. Continue to stamp and turn to low heat for 2 minutes. Turn off the heat and simmer for 1 minute. \nInstead of taking great pains to match meals, it is better to treat yourself with a bowl of germ rice. A bowl of good rice is the best choice. \n

Tips:
Stirring sesame oil into the raw rice can prevent the rice from sticking together, making the rice grains distinct, and making it easier to form rice crackers.