1. After washing the casserole, brush a small amount of vegetable oil on the bottom to prevent the rice from scorching easily.
2. Put the washed rice into the casserole.
3. Add cold water to the casserole, cover the pot, place it on the stove, and simmer for 8-10 minutes. It feels that rice is cooked slowly in the plateau area. You can also put in boiling water, which can help shorten the cooking time, 5-6 minutes.
4. Two flavors of sausages, Cantonese sausages and Yunnan salty and spicy sausages.
5. Slice the sausage and prepare it for cooking.
6. Half a carrot is enough, shredded and cooked easily.
7. Wash the vegetables and wait for them to be put into the pot.
8. After 10 minutes, put the prepared sausage slices, shredded carrots, and greens on the cooked rice. Put the sausage first, then the carrots, and finally the greens.
9. The eggs only need to be fried on one side until slightly yellow.
10. Cover the fried eggs on top. Cover the casserole and let it sit for five minutes. Sausage contains oil, which will produce oil after simmering for a while, so I didn’t add vegetable oil.
11. Turn off the fire
12. With a few loquats, clear the heat. Claypot rice is easy to get angry! You can still hear the sizzling noise in the pot when you bring it out, it smells delicious, and I can’t help but come to eat it!
Tips:The first time I made claypot rice, I was afraid that the rice would burn. In fact, it was a little bit stuffy. When I was boring for five minutes, it burned after a delay of three minutes, but it can be avoided by shortening the time. It is relatively simple to make, and it can be served with a bowl of soup, which is more delicious!
