Chinese Food
Stewed rice with preserved meat
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I don't know if my classmates from the north have heard of this bowl of rice. Anyway, before I came to Guangzhou, I didn't really hear about it, let alone eat it. Only when I came here did I find that there are small shops selling rice casseroles everywhere. If I pass by, I will smell the unique fragrance that makes people satisfied. Stewed rice is a special snack in Guangdong. It's simple and convenient. It can be large or small in quantity. But a small pot has rice, vegetables and meat. In addition, the rice has meat flavor. The sauce has special taste. That's satisfying. It can't be replaced. The key of potting rice is to cook. The washed rice should be soaked for a period of time until the rice core is soaked thoroughly before continuing. In addition, the cooking process should be well controlled. Do not let the water in the pot overflow. The rice is fragrant, soft and smooth. The flavor of potted rice can be free. Shenma cured meat, sliced chicken, spareribs, roast duck Like it. I used the most traditional preserved meat. And I'm ready
Cooking ingredients
Cooking Steps
Step1:Sausages, moistening sausage and bacon are sliced separately. Ginger is peeled and slice
Step2:Wash the fragrant rice and soak it in water for half an hour. Put it in a pressure cooker. Add more water than the surface of the fragrant rice to 1 / 2 of the first joint of the index finger. Press the refined cooking key
Step3:After the rice is cooked, remove the pressure and then lift the lid of the pot. Cover with the cut cured meat and ginger
Step4:Quickly close the lid of the pot. Keep simmering for 10 minutes with hot air
Step5:In the process of waiting, boil a proper amount of water in the pot, blanch the water in the rape for 1 minute, remove and drain
Step6:Mix all the seasonings, mix well and make it into the sauce for use
Step7:Ten minutes later. Open the pot. Pour in the sauce. Mix well.
Cooking tips:1. If you are making preserved meat pot rice, it is suggested that there are more kinds of preserved meat and the taste will be more layered; 2. The preserved meat must be sliced. The thinner it is, the better. Otherwise, it is not easy to stew; 3. It can prolong the time of stewing, so that the oil of preserved meat can fully penetrate into the rice; 4. The amount of seasoning can be adjusted according to the taste of the individual population. There are skills in making delicious dishes.
