Cantonese Style Barbecued Pork Rice in Claypot (rice Cooker Version)

by hlybb

5.0 (1)
Favorite
1

Difficulty

Normal

Time

15m

Serving

3

I have always liked the claypot rice in Guangzhou, but many of the claypot rice outside now have almost no burnt rice. I suddenly found that the rice cooker at home has the function of burnt rice, which is convenient and delicious. Thanks to Meijijie, I just got the trial of Ruliang Optimum Germ Rice. I came back and tried it quickly. My family felt that the rice tasted like rice, soft and fragrant.

Cantonese Style Barbecued Pork Rice in Claypot (rice Cooker Version)

1. The germ rice is slightly yellow in color, dust-free, ash-free, and non-bleached. It is really fresh

2. Wash the rice, add appropriate amount of water, add appropriate amount of salt, turn on the function of cooking claypot rice

3. Sausage slices

4. After the shiitake mushrooms are soaked, squeeze the water, dice, and stir in appropriate amount of soy sauce

5. Slice pork belly, add char siu sauce and marinate for more than half an hour

6. The program shows that when the water is fully boiling, the water is almost dry

7. Spread shiitake mushrooms, Chinese sausage, barbecued pork, and cauliflower on the rice, cover and continue to simmer

8. When the rice is cooked, add appropriate amount of soy sauce and stir evenly before serving

9. There is also charred rice, which is distinct in grains, soft and fragrant, and it is a good partner for healthy meals.

Tips:

Fresh germ rice can be stored in a dry place at room temperature. It is very delicious and highly recommended.

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