Claypot Rice with Brown Rice Sausage and Pea
1.
Take half a bowl of rice (for two persons) and soak it in advance. If you don't soak, the rice will easily become raw. Ordinary rice (the picture above is ordinary rice, I didn't even think about passing the recipe and didn't take pictures when I was making brown rice). It is best to soak for more than two hours, at least half an hour; brown rice is best to soak overnight, at least five or six hours.
2.
Spread an even layer of oil on the bottom of the pot, don't apply too much because you will need to put it later. The fragrant lard is the best. I use peanut oil, which is also very fragrant. If not, use olive oil, sunflower oil, salad oil, whatever oil you want. \n\n Then put rice and water. I can’t put more water because the rice is full of water. I basically put 1.5 cm above the rice. Depending on the pot, I may have to fumble for several times.
3.
After the high heat is boiled, the rice will basically turn into a viscous porridge with only a little water after the medium heat for about seven or eight minutes. Put a spoonful of oil at this time to make the rice more fragrant, brighter and more delicious. The most important point is That way! Out! pot! bar! During the burning process, water will spray out a little along the cracks of the pot. It is best to stay away from the pot to prevent scalding. Try to open the lid as few times as possible before draining the oil. This also requires experience.
4.
When the rice is cooked, the sauce can be adjusted. I use a suitable amount of light soy sauce, thirteen spices, and salt. Add a little cooking wine and sugar, add a little water and mix well.
5.
Next to the above, just open the lid and put the oil in the pan and cook for 1 minute. Beat in two eggs. Place two rows of sausages neatly along the sides of the pan, and pour the sauce as evenly as possible. Cover with a lid, cook for another minute, then pour in the stir-fried side dishes. At this time, if there are green vegetables, you can put in a few. I also like to put a few shiitake mushrooms, which are beautiful and tasteful.
6.
Cover the lid and cook for another 3-5 minutes. The heat here is the most difficult to master. I used to last here to burn it for a long time. Now I found a good way: stand in front of the stove and quickly turn off the heat when you smell a little mushy — when the smelt is tasteless, the rice crust hasn't come out, and the mushy smell becomes really mushy. However, this method requires a higher sense of smell. In short, let's master it by experience. After turning off the heat, let it simmer for 5 minutes without opening the lid. ~
Tips:
1. Claypot is the soul of claypot rice. I think the claypot rice I made is much better than the type of claypot rice sold in restaurants that has little or no crusts. \n2. The rice must be soaked in advance, and no more water can be added. \n3. It is very important to master the heat, especially if you don't want to burn but also make the rice crust in the end.
