Vegetable and Egg Braised Rice
1.
Take a casserole, spread a thin layer of oil on the bottom of the pot, wash the rice and put it in the pot, pour in water, the ratio of rice to water is 1:1.5, soak for one hour
2.
Soak the rice, add half a tablespoon of salad oil and mix well, move the pot to the fire, turn to low heat immediately after the high heat is boiled, cover and simmer
3.
Wash baby vegetables and divide them into equal parts
4.
Cut the pepper into rings and strips at will, mince the garlic
5.
Heat oil in a wok and sauté garlic
6.
Add hot peppers and baby cabbage
7.
Add light soy sauce, oyster sauce and salt, then pour half a bowl of water
8.
Boil baby cabbage on a small fire, leaving some soup
9.
Seeing honeycomb-like eyes on the surface of the rice, beat in an egg, cover and simmer for 5 minutes
10.
Simmered eggs
11.
Pour in the prepared vegetables and pour the soup into the rice together
Tips:
The rice should be soaked first, soak the core thoroughly, so that it can be cooked quickly, and there will be no phenomenon of sandwiching and mashing.
The ratio of rice to water is about 1:1.5. The water absorption of each type of rice is different, and the amount of water should be adjusted according to the nature of the different rice.
If you use a small casserole, turn the pot frequently when cooking the rice, so that the rice in the pot is evenly heated so that it won't get burnt.
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