Strong and Sweet Flavor---clay-flavored Claypot Rice
1.
Wash the fragrant rice and soak for 20 minutes to fully absorb water.
2.
Remove the old roots and yellow leaves of the Chinese kale, leave the tender stems and young leaf buds, and blanch them in boiling water until the color is emerald green and remove the cold water.
3.
Soak the sausages in warm water for 5 minutes, remove and slice them for later use.
4.
Spread a thin layer of oil on the bottom of the casserole, pour the fragrant rice and water into the casserole at a ratio of 1:1.5.
5.
Cover the casserole with a lid, boil on high heat and turn to low heat to simmer until it is eighty mature; add laxue and ginger, add a small amount of oil and simmer for 10 minutes.
6.
Oyster sauce, claypot rice and soy sauce are mixed into a flavored sauce.
7.
When the wax is simmered and taste, remove the lid and put the kale, pour in the sauce and mix well.
Tips:
1. The most important thing to cook claypot rice is to master the heat, avoiding raw and mashed pots. The ratio of rice to water is 1:1.5, that is, the water is about 1.5 cm below the rice. You can usually measure it with your fingers. Use your index finger to put it in the rice water. As long as the water exceeds the rice, there is the first joint of the index finger.
2. Choose rice. It is best to choose Thai fragrant rice, silk seedling rice or late rice slimming rice. This kind of rice is oily and crystal clear, the rice is slender, moderately soft, and has a rich flavor.
3. The rice must be soaked in advance to soak the rice core thoroughly, so that it will cook quickly and prevent the phenomenon of rawness and paste.
4. With vegetables, you can choose kale, broccoli, small green vegetables, snow peas, etc., according to personal taste.
5. Lap-mei itself has a salty taste, so pay attention to controlling the saltiness of homemade sauces.
