Sausage Claypot Rice

Name: Sausage Claypot Rice
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Rice; 1 Sausage; 4s Shiitake Mushrooms; Some vegetables; 1 teaspoon Soy sauce; 1 teaspoon Steamed Fish Soy Sauce; 1 teaspoon Oyster sauce

by Pure ~ workshop

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Good evening, this is Jun~Workshop, I am Junko.
Unknowingly, the new year has passed, and New Year's Eve is coming soon. Walking on the street these few days, watching the increasing number of cars coming and going on the road, and the noisy people coming and going in and out with suitcases in the railway station, I don't feel the breath of the Spring Festival. In the past, I always felt that there was no taste in the city. Now it seems that I have neglected it carelessly. I have always liked to watch other people’s bacon sausages. The high wooden table is facing the sun. The salted pork leg sausages are lined up. They are very fat and fat. Passing by, the salty but enticing taste is deep. The ground hooks the numb taste buds that have been bombarded with oil, salt, sauce and vinegar in turn. Seeing the bacon being hung up high and swaying slowly in the sun, the whole person also feels lazy and relaxed. This kind of strange feeling is not possible during the Spring Festival.
Since the end of the year, when it comes to bacon sausages, I have to talk about the famous Cantonese dish-sausage claypot rice. The light sweetness of Cantonese sausage and the salty and fresh sauce are definitely the best in the world. Today we Let’s learn about this 【Sausage Claypot Rice】!
Welcome to search and follow WeChat official account pure workshop, more exciting content is waiting for you!

Ingredients

250g Rice
1 Sausage
4s Shiitake Mushrooms
Some Vegetables
1 teaspoon Soy Sauce
1 teaspoon Steamed Fish Soy Sauce
1 teaspoon Oyster Sauce

Sausage Claypot Rice

1. Cut the sausage into diagonal slices and soak in water for half an hour.

2.

3. Spread a thin layer of oil on the bottom of the casserole.

4. Wash the rice, put it in a casserole and boil on high heat.

5. Turn to low heat and simmer until the water is quick to dry and the rice is ripe. Cover and stew for 10 minutes.

6. Sliced shiitake mushrooms.

7. Re-open the heat and simmer for two minutes, then quickly add the sliced sausage and mushrooms.

8. Add one to two tablespoons of salad oil along the side of the pot.

9. Place the pot at an angle, cover and simmer for 10 to 15 minutes. Turn the casserole every 1 or 2 minutes to make it evenly heated.

10. Boil water in another pot, add a small amount of oil and salt, and blanch the vegetables.

11. 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, 1 tablespoon of steamed fish soy sauce or fish sauce, 1 tablespoon of oyster sauce, half a bowl of water, boil to make a sauce.

12.

13. Add blanched vegetables, cover and simmer for 1 minute, drizzle with sauce and enjoy.

14.

Tips:
1. When making claypot rice, many people will soak the rice for half an hour to two hours beforehand. This makes it easier to cook, but I prefer rice without soaking. It tastes more grainy and tastes better. It is just braised. It takes a little longer to cook.
2. If you don't pay attention to me, how do you know what delicious food I will post in the next issue?