Three Fights Preserved Rice

Three Fights Preserved Rice

by Easy to cook

5.0 (1)
Favorite

Difficulty

Hard

Time

30m

Serving

2

Last night, my husband said that he hadn’t eaten my claypot rice for a long time. Seeing his initiative to propose, the food was really flattered. We must know that he usually doesn’t give me a better evaluation of the claypot rice, so he is always picky. He speaks out all kinds of deficiencies in his attitude and is merciless. In his words, you must be shocked to learn with an humility to make progress. Fortunately, Shishang’s cheek is thick enough~~ Claypot rice is a famous specialty in Guangdong. Claypot restaurants can be seen everywhere on the street. One family has closed and one family has grown. Those who can continue to succeed and who can stay have a good reputation. Repeat customers.

If you want to make a delicious pot of claypot rice, choosing the right rice is the key. This time, chickens are used to peck the rice to cook, plus the bacon and duck legs sent by my sister-in-law some time ago, and the homemade cured flavor scent Mellow and authentic, as soon as the claypot rice came out of the oven, the kitchen was full of incense, which made people feel hungry. The picky gentleman couldn't help taking a bite. This time he finally got the sentence, "Great progress, and the restaurant There is a good fight, three fights less one fight, and four fights preserved claypot rice is more appropriate." . . "

Ingredients

Three Fights Preserved Rice

1. Prepare rice, sausages, cured duck legs, bacon, snow peas

Three Fights Preserved Rice recipe

2. Wash the rice again and soak it in water for 30 minutes

Three Fights Preserved Rice recipe

3. Brush a layer of cooking oil on the bottom of the casserole, pour the soaked rice into the casserole, add a little oil and mix well

Three Fights Preserved Rice recipe

4. With the addition of clean water, the amount of water is slightly less than usual for cooking rice with a rice cooker

Three Fights Preserved Rice recipe

5. Cover the pot, medium heat, and turn to low heat after boiling

Three Fights Preserved Rice recipe

6. Handle the side dishes when cooking rice, and wash the lavender with boiling water twice

Three Fights Preserved Rice recipe

7. Tear off the old tendons of snow peas, wash and soak for a while

Three Fights Preserved Rice recipe

8. Boil an appropriate amount of water, add the bacon and cured duck legs and cook for 10 minutes to remove the excessive saltiness, then add the sausage and cook for 2 minutes, then pick up all, set aside for later use

Three Fights Preserved Rice recipe

9. When cooking rice in a casserole pot, some rice milk will overflow. Just leave a gap in the lid. Turn the casserole every one or two minutes so that every part of the bottom of the casserole can be evenly heated. Will confuse the bottom

Three Fights Preserved Rice recipe

10. When the water is almost dry, open the lid

Three Fights Preserved Rice recipe

11. Spread the cured duck legs, bacon and sausage evenly, do not stack them all together, which will affect the penetration of heat

Three Fights Preserved Rice recipe

12. Cover the pot, simmer for 10 minutes on low heat, turn off the heat and simmer for 5 minutes before uncovering

Three Fights Preserved Rice recipe

13. You can blanch snow peas in the water for boiling

Three Fights Preserved Rice recipe

14. Just pick it up and put it on the rice

Three Fights Preserved Rice recipe

Tips:

Tips for food:

Cured duck and bacon are relatively salty. Put them in water and cook for a while. Some salt can be removed to reduce the salty taste. After the rice is boiled, the water in the pot is almost dried and ready to put the vegetables. At this time, move quickly. Put the lid on, and do not open the lid in the middle of the way to prevent the vegetables from being cooked through. Applying a layer of edible oil in the casserole can prevent the pot from sticking. The rice is well-shaped, with distinct grains and not rotten.

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