Cowpea Sausage Rice
1.
After washing the rice, drain it and let it stand for 20 minutes, so that the rice grains will expand slightly and make it easier to cook.
2.
Clean the cowpea, remove the head and tail, and cut into 1-2 cm pieces for later use
3.
It is best to use Cantonese sausages, which are fat and thin. After cutting into small pieces, pour oil in a pan and stir-fry, and then stir-fry the fat in the sausages
4.
Pour into the cowpea segments, stir fry until the cowpea changes color, the color will be greener
5.
Pour in the washed rice, stir-fry slightly, add salt, stir-fry a few times, and pour it into the rice cooker
6.
Be sure to add boiled water to braise the rice, so that the cooked dishes will not be too yellow, and the amount of water will be based on your usual demand for the softness and hardness of the rice.
7.
Turn on the rice cooker immediately after it automatically skips the gear, and use a rice spoon to beat the rice to prevent the cowpea from turning yellow
8.
Taste: The fragrant scent of cowpea, the sausage is delicious, with a slight sweetness, while the rice absorbs the flavor of sausage and cowpea, soft and delicious. It is a simple and nutritious braised rice every day.
Tips:
The rice rises first, and the cooking water must be boiled to shorten the cooking time as much as possible to prevent the vegetables from turning yellow and affecting the color.
