Three Fights Preserved Rice

Name: Three Fights Preserved Rice
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 160g Chicks pecking rice; 80g Cured Duck Leg; 40g bacon; 40g Sausage; 50g Snow peas; Some Cooking oil; 180g Shimizu; 1 piece Millet pepper

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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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