Claypot Rice with Oyster Dried Sausage
1.
Ingredients: 200 grams of Thai fragrant rice, 100 grams of dried oysters, 1 root of Cantonese sausage Ingredients: 1 egg, coriander appropriate seasoning: appropriate amount of olive oil
2.
Soak the rice in water for 1 hour
3.
Soak dried oysters in water for 1 hour
4.
Cantonese sausage cut into slices obliquely
5.
Drain the soaked dried oysters, burn them in oil at 200°C and fry them, and remove them after the surface turns golden.
6.
Take the casserole, put a layer of olive oil on the bottom of the casserole, pour the soaked Thai rice and water (1:1.5 ratio) into the casserole, and pour a little olive oil
7.
Put the lid on the casserole and put it on the stove to boil. Turn to low heat and simmer. Cook until 8 is mature, that is, the water is absorbed and evaporated, and then put the fried dried oysters and sausage slices.
8.
Simmer for 3-4 minutes on low heat, then turn off the heat and simmer for 10 minutes, and put an egg in the middle of the rice before it comes out of the pan
9.
Finally, sprinkle in an appropriate amount of chopped shallots
Tips:
1. After washing the rice, it must be soaked for about an hour in advance to avoid the phenomenon of sandwiching and mashing. The ratio of rice to water is kept at about 1:1.5.
2. After soaking the dried oysters, it is best to deep-fry them, so that the taste is more fragrant and there is no smell;
3. Pay attention to the heat when cooking the rice. After the high heat is boiled, use the lowest heat to simmer slowly;
4. Pour a little olive oil into the casserole, which will not only form a charred rice crust, but also the rice will be more fragrant and oily;
5. When eating, add a little fish stuffed soy sauce to taste very fresh and fragrant.
