Cantonese Meatloaf and Salted Egg Claypot Rice
1.
Prepare ingredients: rice, minced pork, salted egg, lettuce, ginger, minced pork, add salt, soy sauce, oyster sauce, sesame oil, chicken powder, starch, stir evenly, marinate for 20 minutes, soak the rice for a while;
2.
Cut the ginger slices into thin strips, wash the salted egg and wash the black ash on the surface, wash the lettuce and drain the water, apply a layer of cooking oil in the casserole, pour the washed and soaked rice flower scented rice, and add about two centimeters higher than the rice Clear water
3.
Cover the pot, cook on high heat for 2 minutes and adjust to medium-low heat (figure 2 is enough) and cook until the rice rises up, the water volume drops sharply, and it is half dry and half wet. At the same time, some bubbles can be clearly seen in the center of the rice. hole;
4.
At this time, spread the meatloaf thinly and place it on top of the rice, then crack open the salted egg and place it next to it. Spread some shredded ginger on the meatloaf to improve freshness and remove fishy.
5.
Cover the pot, continue to simmer for about 10 minutes, turn off the heat, do not rush to remove the lid, and bake for a few minutes in a non-fire state, so that the ingredients will enhance each other's taste and the aroma will better penetrate into the rice. During the braising, blanch the lettuce with salt, oil and boiling water, pick it up and place it on top of the rice, and drizzle a little fragrant soy sauce on the meatloaf.
Tips:
Tips for food: When cooking rice, add the amount of water proportionally. The most intuitive way is to measure with your own palm, that is, the surface of the water is about a palm thicker than the rice. Remember to cook without a high fire. The first 2 minutes is high and the back is medium and small. Pot, the heat is too big. The rice paste in the casserole overflows, causing the fire to go out, and it is easy to stick to the bottom, and the rice will get caught. Place the meatloaf and the salted egg not to overlap, so that the water vapor in the rice can evenly penetrate the ingredients and cook quickly. The vegetables are randomly matched.
