Claypot Rice with Fried Egg and Cured Flavor

Name: Claypot Rice with Fried Egg and Cured Flavor
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Thai rice; 1 piece Cantonese sausage; 1 piece egg; 2s Choy Sum; 1 teaspoon Oyster sauce; 2 teaspoons Soy sauce; 0.5 teaspoon Flower oil

by Mother Rabbit Cook

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Claypot rice, as the name suggests, is rice cooked in a small claypot, probably unique to Guangdong. There are many small shops selling claypot rice in Guangzhou. They are usually on the side of the road. Rows of stoves are filled with steaming claypots. A master holding bamboo chopsticks to patrol back and forth, like a wheel fight in Go. Such stalls are generally sold exclusively, and soups are also delivered. There are the most "porridge, noodles" shops on the streets of Guangzhou, followed by dessert shops, and then there are claypot rice shops. I used to work in Guangzhou for a year, and I especially love Cantonese cuisine. Guangzhou snacks are exquisite and exquisite; soups are delicious and nourishing; dishes are exquisite in shape and taste. For a foodie like me, going from my hometown of Sichuan to Guangzhou is really going from a food paradise to another food paradise. And claypot rice is one of the street food that impressed me very much. As the lid was uncovered, the sound of pouring sauce swelled along with the incense of roasting meat. After eating the fragrant rice, the golden crispy rice crust is really unstoppable. Talking and talking, the saliva is about to come down, let's see how to do it. "

Ingredients

100g Thai Rice
1 piece Cantonese Sausage
1 piece Egg
2s Choy Sum
1 teaspoon Oyster Sauce
2 teaspoons Soy Sauce
0.5 teaspoon Flower Oil

Claypot Rice with Fried Egg and Cured Flavor

1. Soak the fragrant rice in water for 4 hours. Use fragrant rice to make it more gluten and fragrant. No other rice can be used instead. Don't use glutinous rice.

Claypot Rice with Fried Egg and Cured Flavor recipe

2. Spread a layer of oil on the inner wall of the clay pot, put the rice in and add appropriate amount of water. Put a cover on medium heat and turn to a simmer until it is mature. Boil for about ten minutes. It is better to see small blisters coming out of the rice but not seeing water in a few books.

3. Put the sliced sausage on the clay pot and cover and continue to simmer. When you hear the sizzle, pour some oil along the edge of the rice.

4. The choy sum is well welded, and some salt is added when blanching.

5. The eggs are fried well.

6. Mix a bowl of juice. Add a small teaspoon of oyster sauce, a spoonful of light soy sauce and a few drops of pepper oil, then add a little bit of cold boil and mix thoroughly.

7. When you hear the rice sizzling and smell the fragrance, turn off the heat when the rice water has been fully opened. Put the fried eggs and vegetables on top.

8. Pour a bowl of juice and serve.

Tips:
After the rice is boiled, it must turn to a low heat. I leave the small flame in the middle of the stove. If you don't know how to master it, you can add a bracket to the clay pot and the stove to stand up the clay pot a little. If the fire is higher, it will be easy to muddy the bottom.