Lame Claypot Rice

Name: Lame Claypot Rice
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 4~5 Dongguan sausage; According to the amount of the person who eats, usually 2 measuring cups are cooked in a casserole Thai rice; 1 egg; 2 tbsp Fresh soy sauce; 1 tbsp Oyster sauce; 0.5 tbsp Sugar; 0.5 tbsp sesame oil

by One Card Customer Service

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

In the winter in Guangzhou, the favorite is to eat the whole claypot rice. In fact, the claypot rice can be filled with many things. The ribs, beef and sausage are all very regular. Usually, after work is late and there is no time to buy vegetables, the cured meat claypot rice is the best It's quick and convenient, no need to season it beforehand, just put it in the rice 8 when it's ripe, and add some rapeseed, it's warm and full"

Ingredients

4~5 Dongguan Sausage
According to the amount of the person who eats, usually 2 measuring cups are cooked in a casserole Thai Rice
1 Egg
2 tbsp Fresh Soy Sauce
1 tbsp Oyster Sauce
0.5 tbsp Sugar
0.5 tbsp Sesame Oil

Lame Claypot Rice

1. Wash the rice and put it in the pot, pour in water, the ratio of rice to water is 1:1.5, soak for one hour

2. For the soaked rice, add half a tablespoon of salad oil and mix well. Move the pot to the fire. After the high heat is boiled, turn to low heat, cover and simmer. Cook the rice until 8 mature

3. Cut the sausage into slices or put it whole. When the water in the pot is quick to dry, spread the sausage on the surface of the rice, beat in an egg, close the lid and simmer for five minutes, then turn off the heat. Keep the lid on and simmer for 15 minutes

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