Sausage Claypot Rice

Sausage Claypot Rice

1. Prepare the materials, wash the vegetables, and wash the rice;

2. Apply a layer of oil to the inside of the casserole, I used Korean casserole;

3. Pour the cleaned rice into a casserole, put an appropriate amount of water, and adjust the amount of water according to the water absorption of your own rice;

4. Cover the pot and bring to a boil on high heat, then turn to low heat and simmer;

5. Boil water in another pot, add the greens when the water is boiled, boil for a while, remove and set aside;

6. Adjust soy sauce, 3 tablespoons of light soy sauce, 1/2 tablespoon of dark soy sauce, 1/2 tablespoon of sesame oil, a little sugar, mix evenly, set aside;

7. The rice is simmered on a low heat for about ten minutes, and the water is almost completely finished. At this time, put the sausage and green vegetables, knock in the egg, and pour a circle of cooking oil on the side of the pot, about a spoonful;

8. Cover the pot, simmer for 5 minutes on low heat, turn off the heat, do not open the lid, simmer for 3 minutes (if you like the egg to be cooked, you can simmer for a while), and finally top with soy sauce, stir and serve.

Tips:

1. After washing the rice, it must be soaked for about an hour in advance.
2. The amount of water for steamed rice should be controlled well. If there is too little water, it will not be eaten. If there is too much water, it will not taste good.
3. Pay attention to the heat when cooking. Slowly simmer on a low heat after the high heat is boiled.
4. After the vegetables are blanched, they can be placed last, because of the taste of my family, I placed them in advance.
5. After putting the sausages in, pour cooking oil on the side of the pot, which will form a charred rice crust, and the rice will be more fragrant and oily.
6. Soy sauce can be adjusted according to your own taste.