1. First, soak the dried scallops with water, wash the rice, and filter the water. Put the rice in a casserole, add salt, scallion oil and soaked dried scallops, stir well, and marinate for 1 minute.
2. Add clean water, the water level is a little bit beyond the palm of your hand, cover and cook until the water boils.
3. When the rice noodles are bubbling, add the whole sausage, whole piece of bacon, duck tongue, and spring onions. After covering, change to low heat and cook for 10 minutes.
4. Blanch the Cantonese cabbage in another pot, stir-fry the dried radish and edamame (according to personal preference, you can add it or not).
5. In step 3, take out the green onion strips, sausage, and bacon, slice them, and put them back in the clay pot; finally put the duck tongue and the blanched choy sum (you can also put edamame and dried radish).
Tips:{Smile secrets}:
Tip 1: Choose rice. It is best to choose Thai fragrant rice, silk seedling rice or late rice. This kind of rice is oily and crystal clear, the rice is slender, moderately soft, and has a rich flavor.
The second secret is that the rice cannot be soaked. The best way is to cook the rice directly after washing, so that the rice will be more fragrant.
Tip 3: Measure the water with the palm of your hand, and measure the water level slightly beyond one palm.
Tip 4: There are requirements for uncovering the lid. The best way is to judge the air from the edge of the lid. Generally, the steam from the air rises in a straight line.
Secret Five. The key to making rice crusts is to let the rice crusts be dried and turn into a golden scorched fragrant color, and the attractive rice crusts appear.
Secret Six. Seasoning. When cooking lavender rice, you must minimize too much seasoning and focus on the fragrance.
Secret Seven. It is very important to grasp the fire conditions. The correct fire conditions require a clever combination of fire and warm fire. Make full use of the characteristics of slow heating and slow heat dissipation of earthen casserole.
