Squid Claypot Rice

Name: Squid Claypot Rice
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 cup Rice; 80g Squid ring; 30g Chives; 4s Tricholoma; Some Green onion ginger; 15ml Cooking Wine; 1 tablespoon pepper; 2g Sugar; 2 tablespoons Soy sauce; 1 tablespoon Oyster sauce; 1/2 a spoon salt

by Red Bean Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Casserole: Cantonese people call it claypot. As the name suggests, rice cooked in a small casserole is called claypot rice, but you need to add meat on the surface of the rice. The history can be traced back to more than 2,000 years ago. In the Tang Dynasty, it was called "Yellow Queen Mother Rice". It was made with the miscellaneous flavour of the noodles on the rice bowl (shredded pork) and egg fat (egg), so it is more flavorful. It has been passed down to this day, and Guangdong people call it claypot rice. The pot of claypot rice is a kind of pottery utensils. It is characterized by slow heat transfer performance and strong heat preservation performance, which can better preserve food nutrients and is particularly fragrant. Therefore, people have been using it widely for thousands of years. One pot for one person reduces the chance of serving the meal and pollution, and is more in line with sanitary conditions, so everyone loves it. It has also become the source of fast food in today's society. Many people love it. It is quick and convenient to have food and meal. I made a claypot rice with squid at home today at noon. It was a big pot full of it, and it was easy to wipe out with two people. It was delicious and easy!

Squid Claypot Rice

1. Prepare all the ingredients.

2. Wash the squid, cut into small pieces, add cooking wine, pepper, sugar, light soy sauce for preparation.

3. Soak the rice for 30 minutes in advance and add two drops of salad oil.

4. Add appropriate amount of water to the soaked rice and cook until it is cooked.

5. After cooking for five minutes, add some cooking oil and cook until the soup is quick to dry, and simmer until it is simmered.

6. Wash and cut the mushrooms and leeks.

7. Add oil to the wok and sauté the scallions and ginger.

8. Put the mushrooms in the mouth and stir fry.

9. Add light soy sauce, oyster sauce, sugar, salt

10. Then add the squid and stir fry.

11. Add leeks at the end.

12. Put the fried squid on top of the rice.

13. You can put in a few more slices of red sausage, this is what you want.

14. Cover and continue to simmer for 5-8 minutes.

Tips:
Soak the rice with a little salad oil and cook the rice, which will make the rice more plump and oily. Various ingredients are fried or blanched in advance, and then put on top of the rice, saving time and ensuring the fresh color of the ingredients.