Cantonese Sausage Claypot Rice

Name: Cantonese Sausage Claypot Rice
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 bowl Fragrant rice; 2 pieces Sausage; 1/2 bowl Three-color vegetable grains; 3s Shiitake Mushrooms; Some Cooking oil; 1 spoon Soy sauce; a little Sugar; 1 spoon Cool white open; a little salt

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4.8 (1)

Favorite

6

Difficulty

Easy

Time

15m

Serving

2

My family likes to eat claypot rice, especially Cantonese style preserved claypot rice. In order to be able to eat safe sausage, I made some of it myself, with less seasoning and a lighter taste, and made it into a fragrant claypot rice. Because I have a child, I cut the vegetables into smaller pieces so that she can eat them easily, so adults don't need to cut them so small.

Ingredients

1/2 bowl Fragrant Rice
2 pieces Sausage
1/2 bowl Three-color Vegetable Grains
3s Shiitake Mushrooms
Some Cooking Oil
1 spoon Soy Sauce

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a little Sugar

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1 spoon Cool White Open
a little Salt

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Cantonese Sausage Claypot Rice

1. Prepare ingredients.

2. Brush the casserole with cooking oil.

3. Wash the fragrant rice and pour it into a casserole, add water 2 cm higher than the rice to soak for 15 minutes. I think Thai fragrant rice is the best for making claypot rice, and it is easy to cook. If you control the time and heat, a layer of crispy rice will form at the bottom of the casserole, which is particularly fragrant.

4. Dice mushrooms and dice sausages.

5. Put it on the soaked fragrant rice and steam.

6. Prepare a bowl of sauce: light soy sauce, soy sauce, cold boiled water, sugar and salt mix together and set aside.

7. When it cooks for five minutes, pour cooking oil around the side of the pot to prevent the bottom from sticking. When it cooks for ten minutes, pour the sauce evenly on the fragrant rice and cook for another five minutes to turn off the heat.