Cantonese Sausage and Scallop Pumpkin Braised Rice

Cantonese Sausage and Scallop Pumpkin Braised Rice

We use rice as the main food, but my kid doesn't like white rice very much. If the rice is mixed with other ingredients, he will eat more instead.

The ordinary braised rice is filled with fried Cantonese sausages, soaked and shredded scallops, and paired with sweet chestnut-flavored pumpkins. It is salty and sweet, and children really love it.

Difficulty

Easy

Time

1h

Serving

2

by Late spring and early summer_Smile_waiting for the flowers to bloom_

4.8 (1)

Ingredients

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How to make it (Cantonese Sausage and Scallop Pumpkin Braised Rice)

1. Wash the scallops and soak them in fresh water to soften them.
Cantonese Sausage and Scallop Pumpkin Braised Rice recipe
2. Use the measuring cup equipped with the rice cooker to measure 3 and a half cups of Thai fragrant rice, simply wash it with clean water, and use a colander to drain the water for later use.
Cantonese Sausage and Scallop Pumpkin Braised Rice recipe
3. Flatten the garlic cloves with a knife, remove the garlic clothes, and chop the garlic finely; wash the chives and cut them into chopped green onions for later use.
Cantonese Sausage and Scallop Pumpkin Braised Rice recipe
4. Cut a small pumpkin into a small half, remove the seeds, peel and slice with a peeler, and then cut into small pieces with a knife.
Cantonese Sausage and Scallop Pumpkin Braised Rice recipe
5. Wash the Cantonese sausage and cut into small hob pieces; tear the soaked scallops into thick threads by hand.
Cantonese Sausage and Scallop Pumpkin Braised Rice recipe
6. The rice cooker selects the "hot rice" function, pour peanut oil, heat the oil, and use a silicone spatula to put the garlic, scallops, and sausage pieces into the stir fry until fragrant.
Cantonese Sausage and Scallop Pumpkin Braised Rice recipe
7. Add about 5 grams of light soy sauce to the fragrant ingredients and continue to fry until fragrant.
Cantonese Sausage and Scallop Pumpkin Braised Rice recipe
8. Add the pumpkin cubes and stir fry for a while.
Cantonese Sausage and Scallop Pumpkin Braised Rice recipe
9. Pour the drained basmati rice into the pot, stir fry, and finally pour the remaining 10 grams of light soy sauce. Stir fry for coloring.
Cantonese Sausage and Scallop Pumpkin Braised Rice recipe
10. Pour in the pre-boiled water to the water level of Si Miao Mi at about 4.8. Use a silicone spatula to turn the rice a few times to smooth it.
Cantonese Sausage and Scallop Pumpkin Braised Rice recipe
11. Cover the pot, cancel the hot rice function, select the "fine cooking" function, and start automatic cooking.
Cantonese Sausage and Scallop Pumpkin Braised Rice recipe
12. About 40 minutes, when the cooking is finished, open the lid and loosen the rice with a special spoon. You can taste if it tastes enough. If it is not enough, season it appropriately, then sprinkle with chopped green onions and enjoy.
Cantonese Sausage and Scallop Pumpkin Braised Rice recipe
Tips:

1. The water absorption of the rice used is different, and the water content needs to be increased or decreased according to the actual situation.

2. The small pumpkins used are sweet and waxy. When eating, you can mix the cooked pumpkin with rice evenly. For small pumpkins, choose old pumpkins with harder skins and full seeds. They can be kept in a ventilated and shaded place for a few days, and it will become worse. It is more and more powdery, sweet and waxy.

3. Seasoning can be adjusted appropriately for personal taste.


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