Cantonese Sausage Claypot Rice

Name: Cantonese Sausage Claypot Rice
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Rice; 2 pieces Sausage; 1 piece egg; 1 small piece ginger; A few pieces lettuce; 1 shallot; 2 tablespoons Goose oil; 1 tsp Fuel consumption; 1 tsp Steamed Fish Soy Sauce; 1 tsp Sugar; a little Xiaoxianlu sauce; 1 tablespoon Soy sauce

by Sixi Shiji

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

I've been a rice madman since I was a kid,

Has obsessive obsession and attachment to rice,

Especially I prefer refreshing and well-defined rice.

High-quality rice, simple washing, full soaking,

Proper water to rice ratio, timely simmering,

You can create a pot of plain but attractive white rice.

Exuding a translucent light, it is the oily rice milk wrapped around the rice grains.

There are countless ways to cook rice,

All kinds of fried rice, rice balls, Spanish stew rice, bibimbap, claypot rice...

Among the many rice practices, the claypot rice with vegetable and rice is especially popular.

I used to walk the streets and alleys of the city where I lived,

Looking for delicious claypot rice.

Every time I see the option of "Claypot Rice" on the restaurant menu

When the words "signboard" and "recommendation" are added,

I will definitely order one to have a taste.

But the result is often not so happy,

The quality of some rice is not satisfactory,

Some have left a bowl of oil after eating,

Some pinched,

A bit wet and rotten,

What a disaster again and again.

The qualified claypot rice in my heart

It should be that the rice grains are full of fat,

Each piece is attached with a special sauce,

The bottom of the casserole has a layer of scorched rice crust.

There has always been a beloved claypot rice restaurant,

Always go to patronize every once in a while.

Once I chose a position closest to the open flame stove to sit down,

Observe the operation process of the claypot rice master inside, and silently note the stealing master.

In fact, the process is not difficult and the time is short,

It's a good choice when you are greedy and don't have time to go out.

Cantonese Sausage Claypot Rice

1. The rice is washed and soaked for 4 hours or more in advance. It can be soaked in the morning or noon, and made at dinner.

2. Wash the lettuce, wash the green onion and cut into pieces, slice the sausage, and shred the ginger for later use.

3. Brush the bottom of the casserole with oil.

4. Spread the soaked rice evenly in a casserole, and pour the water for soaking the rice. The water should not be too much, just under the rice, and the height is about 3mm.

5. 1 teaspoon of oyster sauce, 1 tablespoon of extremely fresh, 1 teaspoon of steamed fish soy sauce, 1 teaspoon of white sugar, add a little fresh sauce and 3 tablespoons of water and mix well, set aside.

6. Put the casserole on the stove and heat it up on high heat.

7. Take a small frying pan, add a little oil and heat until it is warm, add the sausage and fry on low heat. After it becomes a bit translucent, add the ginger and stir fragrant.

8. After the sausage is slightly charred, raise the pan, leaving the fat from the sausage.

9. Put the small frying pan back on the fire and heat it up, then add the adjusted sauce to the pan and turn the heat on and off.

10. At this time, the casserole should begin to heat up, and the air output of the vent hole gradually decreases from large. Open the lid and observe that the water in the rice has almost dried out. When there is a hole in the middle of the rice, use a large spoon to dig half. Spoon the goose fat down along the edge of the casserole, try to add a little bit to each edge but control the amount of oil. Too much will cause oil, too little and easy to scorch. This step is the secret of producing rice crackers.

11. Then add the sausage and half of the sauce, knock in the egg, cover the lid and continue to simmer.

12. After about 2 minutes, you will see that the surface of the egg has condensed. At this time, pour the other half of the sauce and add the lettuce.

13. Cover the lid and turn to a low heat for one minute to turn off the heat. Cover the air holes of the lid with a damp cloth and let it sit for 5-10 minutes.

Tips:
1. The rice must be soaked in advance, otherwise the rice is easy to be mixed;
2. If the two pots cannot be cooked at the same time, you can cook the sauce in advance. After all, the claypot rice is easy to burn after a long time, so it will not be rushed to make it in advance.
3. The sausage I choose is the emperor's. Of course, you can also choose the flavor of the sausage according to your taste. You can also add other cured flavors such as bacon;
4. If you are using vegetables such as Shanghai Green, blanching them in advance can help keep the color and luster from turning yellow.
5. Friends who don't have goose oil can use ordinary oil, of course, animal oils such as lard are the best.