Sausage Embroidered Brocade Rice
1.
This is the peculiar embroidery brocade in my hometown. The difference from ordinary vegetables is that the stems are slightly thin, the edges of the leaves are thin and serrated, and the veins on the leaves are full of curvaceous beauty.
2.
Prepare the materials.
3.
First mix the glutinous rice and rice, wash them thoroughly, and soak them in warm water.
4.
Wash the sausage and cut into thin slices.
5.
Wash and chop the embroidery brocade.
6.
Pour an appropriate amount of oil into the pan, 70% of the heat, add the chopped brocade and stir fry until soft, add a little salt and stir well, then turn off the heat and serve.
7.
Wipe the bottom of the casserole with a little oil, put in the soaked rice, and then add water that does not cover 1 fingernail of the rice.
8.
Then put the thinly sliced sausage into the pot and mix well with the rice.
9.
After the high heat is boiled, turn to medium and low heat and simmer until the water is almost dry. After the rice has no rice core, put the fried embroidered brocade into the pot and stir the rice evenly, then simmer for 2 minutes to turn off the heat.
10.
It's salty and soft, even the crispy rice is not let go.
Tips:
1. For rice, you can use all glutinous rice or all rice, depending on your preference.
2. To cook this kind of rice, you don't need to add more water, just do not have rice, otherwise the cooked rice will be too wet without the grainy feeling.
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