Cantonese Sausage Casserole Claypot Rice
1.
Prepare the ingredients, Cantonese sausage and eggs, slice the sausage diagonally
2.
Wash three small rapeseeds
3.
The rice is washed three times and soaked in water for 30 minutes. Pour the soaked rice into a kunbo casserole, add water, and the water exceeds one centimeter of the rice surface.
4.
Add a little cooking oil and salt to the casserole to make the rice distinct, shiny and chewy, and to prevent the rice from sticking to the pot
5.
Put the lid on, after the high heat boils, turn to low heat
6.
When cooking the rice, you can adjust the sauce and mix the oil, dark soy sauce, light soy sauce, sugar, and sesame oil.
7.
After the rice is boiled until there is no water bubbling in the pot, add the sliced sausage and continue to simmer
8.
At this time, we can cut three small rapeseeds in half and boil them in boiling water.
9.
When the sausages are ripe, pour a little cooking oil along the side of the pot. This is the secret of making rice crust. Put 1-2 eggs in the middle of the rice and continue to simmer.
10.
After the eggs are cooked, put in the hot little rapeseed, sprinkle some cooked black sesame seeds on the eggs, sprinkle with chopped green onion, turn off the heat, top with the sauce we just adjusted, cover the lid and simmer a little with the remaining heat of the casserole For a while
11.
The delicious Cantonese sausage casserole claypot rice is ready. Mix the rice with the sausage. The fragrance of the sauce and sausage envelops each piece of rice. It is so fragrant that my child loves it too much. I ate a big one. The bowl still wants. The food in this recipe is for two adults and two children. Please cut out the ingredients according to your own situation and preferences.
Tips:
1 The cooking oil and salt must be dripped into the cooking water to make the rice more delicious
2. When the rice is almost cooked, add cooking oil to the side of the pot to let the rice rise
