1. Wash and soak the Thai fragrant rice for half an hour in advance (a small amount of water is enough), and prepare other ingredients.
2. Dice sweet potatoes and put them in the rice. Add a small amount of boiling water to the oyster sauce and mix thoroughly. Marinate the ribs for 20 minutes: scallion slices, chopped garlic, red pepper smashed and sliced, tempeh squash, shacha sauce and a small amount of oil to adjust, light soy sauce, MSG, add them to the ribs together.
3. Cut broccoli into small pieces, wash and set aside.
4. Cut broccoli into small pieces, wash and set aside.
5. The rice is soaked, the ribs are marinated, and you can start cooking. Pour out the water in the rice, add boiling water about the same amount as the rice, and bring it to a high heat.
6. After the high heat is boiled, change to a low heat and continue cooking.
7. Cook the rice until the water starts to collect, put the ribs in the middle, and then cover the pot and cook for a small amount.
8. Burn until the water in the cracks of the rice is basically dry (the sound in the pot is low, you can insert the chopsticks to see if the water in the cracks of the rice is dry), take the oil pot and rotate it on the side of the pot evenly pour some thin oil (be careful not to pour too much).
9. With the lid on, the casserole was tilted in four directions, front, back, left, and right. After a small fire, the frying pan screamed in the pan.
10. With the lid on, the casserole was tilted in the four directions of front, back, left, and right for a while, and the fire was simmering.
11. Tilt and cook in all four directions, turn off the heat, put a small plate underneath, and simmer for a while.
12. Boil the broccoli in a pot under water, add some oil, cook and drain.
13. Open the lid, clip the ribs to one side, place the broccoli on the other side and pour the oyster sauce.
Tips:The focus of Claypot cooking is heat, it is easy to batter, and it takes experience to cook it just right.
It is best to burn with Thai fragrant rice, which has a distinct grain and dry aroma.
