1. Prepare some ingredients
2. Soak the rice in advance
3. Sausages are steamed ahead of time
4. Carrot cut slices
5. Shiitake mushrooms cut flowers and slices
6. Blanch the washed vegetables and shiitake mushrooms in water, add some salt and oil to the pot when blanching the water
7. Sausage slices
8. Brush the pan with a layer of oil
9. Add the soaked rice, add 1.5 times the water
10. After the high heat is boiled, turn to low
11. When cooking until there are small pores on the surface of the rice, pour a spoonful of oil on the edge
12. Put in the sausages, knock in the quail eggs, and continue to cook for a few minutes
13. Prepare the seasoning
14. Put the blanched ingredients on the plate and pour the sauce when you eat
Tips:The rice must be soaked in advance, so that it is easy to cook the sausages. It is a personal taste choice. The pure meat sausage seasoning I used is also prepared according to personal preference. The pot must be oiled, or the shell of the quail egg is off-white, and the shell of the quail egg is not easy to burn. Red-brown and purple-brown markings, high-quality quail eggs have bright color, hard shells, dark yellow yolks, and thick white quail eggs have a natural protective layer. Raw quail eggs can be stored for 45 days at room temperature, and cooked quail eggs can be stored at room temperature. The nutritional value of quail eggs that can be stored for 3 days is very high, surpassing other poultry eggs, and is most suitable for people with weak physique, malnutrition, insufficient qi and blood, and children who grow and develop.
