Name: Taji Pot Assorted Braised Rice
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Japonica rice; 150g Dragon Fish; 60g Small Anchovy Shrimp; 40g Shiitake Mushroom; 40g Carrot diced; 30g Pleurotus eryngii diced; 30g Spring bamboo shoots; 50g Green peas; 100g Rape heart; Some Chopped chives; 20g Scallions; 15g Sliced ginger; 5g Shao wine; 1g Refined salt; 0.5g pepper; 20g Scallop and Abalone Sauce; 20g Oyster sauce; 20g Hot dog sauce; 5g Garlic Chili Sauce; 5g Black pepper sauce; 25g olive oil; 50g Chopped onion; 10g Garlic chopped; 60g Mozzarella sticks; 1200ml Shimizu

Taji Pot Assorted Braised Rice

1. Fish and shrimp code flavor; add green onion, ginger, salt, pepper and Shao wine into the fish and shrimp, and use your hands to grab and set aside.

2. Pour olive oil into the pot to heat, pour in the japonica rice and stir-fry on medium-low heat until slightly white, then add the garlic and onion and continue to stir-fry.

3. When the onion and garlic are fragrant and the beige is white, pour in various granular ingredients and stir-fry evenly. Turn off the heat when the ingredients are fry to the preliminary stage.

4. Pour the fried rice and ingredients into the Taji pot.

5. Inject about three times the hot water.

6. Bring water to a boil over medium-low heat, cover and simmer for 18-20 minutes.

7. Prepare the sauce; put black pepper sauce, garlic chili sauce, oyster sauce, scallop abalone sauce and hot dog sauce in a bowl (hot dog sauce is a well-tuned tomato sauce for making hot dogs or sandwiches, available in large supermarkets) , Mix several sauces, mix well and set aside.

8. The rice is simmered for 20 minutes and then put in the pre-marinated fish and shrimp.

9. Put the fish and shrimp and continue to cover and simmer for 10 minutes.

10. In the meantime, shred the cheese.

11. The choy sum is blanched in flavored water for later use.

12. After the fish and shrimp are cooked, turn off the heat, and sprinkle shredded cheese on the simmered rice.

13. Then put the lid on and let it melt for a while.

14. Sprinkle the sauce on the rice and place the choy sum.

15. Finally, sprinkle a little chopped green onion and serve on the table for divided meals (this is for three people).

Tips:
The characteristics of the stewed rice: the stewed rice has beautiful color, delicious and slightly spicy sauce, tender and smooth fish, and rich nutrition.

Tips;

1. Use better rice or Thai fragrant rice for braising.

2. Stir-fry the rice with oil until it becomes whitish. The stewed rice is not easy to be mixed and tastes good. It is not easy to paste into the pot, but the water must be appropriate. It is the same as ordinary stewed rice.

3. Assorted braised rice is better with hard vegetables, mushrooms, and beans, such as green peas, green edamame, and British red kidney beans, but the kidney beans must be cooked in advance to mature. Although it is more troublesome, The taste and color are better, and foreigners generally like it.

4. The fish and shrimp should be put in the last place. Putting it early will make it easy to get old and taste bad, but the heat must be mastered. Do not simmer the rice, but also simmer the fish. Therefore, the amount of water used for the stew should be mastered.

5. The lid of the Taji pot is relatively high. You can also use it to steam things with grates, or use small cages of appropriate size, which is great. If the lid is highly sealed, there will be more high-temperature heat inside, so the heat preservation performance is good, and the rice can be kept for 30 minutes without opening the lid.

This private delicacy "Taji Pot Assorted Braised Rice" from Big Frying Spoon is ready for your friends' reference!