Cantonese Sausage Claypot Rice (oven Version)
1.
Prepare the materials used,
2.
After washing the rice, add water and soak for more than half an hour.
3.
Put the soaked rice in a casserole, add water, spread thinly sliced sausages on top, and put a small amount of shredded ginger.
4.
CO-726A air oven, preheat it at 220 degrees in advance, cover the casserole and put it in the lower grill, turn on the pressure mode, and bake for about 20 minutes.
5.
Take out the pan after 20 minutes, mix the light soy sauce and oil, pour it around the periphery and bake it for 5 minutes. Finally, beat in an egg, cover the casserole and put it in the oven without opening, close the door and simmer for 3-5 minutes.
6.
Take out the casserole, sprinkle some chopped green onion on the surface of the rice, and drop a small amount of light soy sauce to eat.
Tips:
1. The rice should be soaked in advance and then boiled to make it softer. Because the water absorption of rice is different, basically add water to cover the rice and then a little bit higher. You can adjust the amount of water appropriately according to the softness and hardness of the rice you like.
2. Boil the rice in a pressure oven for 20 minutes. The rice has been cooked, and then pour some light soy sauce and oil around to form a rice crust at the bottom. The crispy rice crust is combined with the soft and glutinous rice, and the tender sausage is delicious. Claypot rice can be made easily by yourself and is worth a try.
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