Fancy Seafood Sausage Rice
1.
Put a little oil in the pot and smooth it with a brush.
2.
Cut the three seafood balls in half and fry them slightly until fragrant.
3.
Take out the seafood meatballs and place a piece of tortilla (this is a ready-made one). You can also use vegetable leaves. The vegetable leaves I used last time, so I changed the bottom of the pot this time. Pour a little water to avoid mashing the pot. Small fire throughout!
4.
Pour the rice into the pan and spread two-thirds of the pan.
5.
Put the sausage and carrot slices on the rice, because they can be eaten directly. The place where there is no rice is used to put the uncooked ingredients, and it is easy to cook close to the bottom of the pot. Beat in three quail eggs, sprinkle some salt and white sesame on the eggs and corn kernels.
6.
Cover the tender tip of the tofu dish on the quail eggs, cover the pot, and simmer for 2 to 3 minutes over low heat.
7.
Place the simmered vegetable leaves next to the quail eggs and add your favorite sauce. The Korean-style bibimbap sauce I put, and the old godmother my son puts, taste very good!
