Lame Claypot Rice
1.
Spread a thin layer of oil on the bottom of the casserole, and soak the washed rice and water in the casserole for more than one hour. The ratio of rice to water is the same as that of steamed rice in a rice cooker. Generally, the amount of water exceeds the height of the first joint of the index finger of the rice.
2.
Cut the sausage into slices with an oblique knife, and shred the ginger for later use.
3.
Wash the vegetables and blanch them in hot water.
4.
Put the casserole on the fire, cover the lid, let the casserole heat slowly over a low heat, then boil on a high heat, then turn the heat to a low heat and cook the rice until it is ripe.
5.
When the water is almost inhaled by the rice and it will become honeycomb, stir it with chopsticks to avoid muddy bottom, then add the sausage and ginger, then beat in 2 eggs.
6.
After closing the lid, continue to simmer for about 5 minutes to turn off the heat. Do not open the lid immediately when turning off the heat. Continue to simmer for a while, so that the aroma will continue to remain in the casserole; at this time, add a bowl of sauce, half a dark soy sauce Mix 1 spoon, 1 spoon of light soy sauce, 1 spoon of oyster sauce, appropriate amount of sesame oil, half a spoon of sugar, and a small amount of water and mix thoroughly.
7.
When the rice is simmered, open the lid, pour the seasoning juice on the rice, add the vegetables and mix the rice well and you can eat it.
Tips:
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