Chinese Food
Guangdong style casserole rice (cast iron pot version)
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Casserole rice, as the name suggests, is the rice cooked in casserole. The authentic way is to add water to raw rice and boil it directly in a casserole. When it's ready, put meat and green vegetables into the casserole and stew them. Then eat them. The bottom of the pot is often a circle of pot. The rice has the taste of paste, meat and vegetables. It tastes delicious but not greasy. It used to be my favorite fast food in college. But Germany is such a country with a shortage of materials. There is no casserole, so we have to use cast iron pot instead.
Cooking ingredients
Cooking Steps
Step1:Brush a layer of oil on the bottom and the inner wall of the cast iron pot. Put in the washed rice. Add water to the rice noodles (measured from the rice noodles, it is probably the middle position of the first section of the index finger
Step2:Cover and cook over medium heat for 10 minutes until the water is bubblin
Step3:During the preparation of side dishes, sausages, lotus root slices, carrots, mushrooms, half of the hair, vegetables and peppers, long strip
Step4:Put sausages and carrots in the rice when it's bubbling. Keep cooking for five minutes
Step5:Pour three tablespoons of oil around the rice. Turn the pot gently to let the oil flow to the bottom. Then put in the lotus root, mushroom and pepper. Turn the heat to simmer for five minutes
Step6:Pour in the sauce with soy sauce and pepper and oyster sauce. Simmer for another three minutes
Step7:Finally, stir well and eat..
Cooking tips:The oil must be enough. Otherwise, it is too sticky to the bottom of the pot; the vegetables and meat are directly stacked on the rice. Before cooking, they do not need to be stirred; when pouring the sauce, they should be as even as possible. According to personal taste, they can also put chili sauce; if using beef and other easily cooked meat, they need to be put in the last five minutes to avoid the meat aging. There are skills in making delicious dishes.
