Chinese Food
Stewed rice with preserved meat
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It's the top 3 of my favorite recipe for eating one person. There's meat, vegetables and rice. Once in a while, it's very satisfying.
Cooking ingredients
Cooking Steps
Step1:Steam Cantonese bacon for 20 minute
Step2:Fragrant rice soaked in cold water for two hours or hot water for more than one hour. The ratio is 1-1. Put it into a casserole. Put half a scoop of cooked oil in it. Heat it in a large heat and open the lid. Stir while burning
Step3:Stir half a scoop of oil consumed and half a scoop of raw soy sauce during the cooking proces
Step4:After the big fire starts, turn it to a small fir
Step5:Cover and simmer for 34 minute
Step6:When stewing rice, take out the steamed cured mea
Step7:Slice standb
Step8:Open the lid after three or four minutes of simmering. Pour the oil left by the steamed meat into the rice. Spread the spicy food on the rice. Continue to close the lid. Simmer for three or four minutes on a low heat
Step9:When cooking rice, fry the cabbage in a pan without oil (you can also use vegetables such as Shanghai green
Step10:Turn off the heat three or four minutes after the rice is simmered. Turn off the heat for another 35 minutes (if you like the pot, it will be simmered for five minutes or more). Open the lid and put the vegetables on the table. When eating, drench with sauce and mix wel
Cooking tips:1. Try to use long grain fragrant rice instead of northeast rice. Northeast rice is too sticky. It's not suitable for making potted rice; 2. The preserved meat must be of a wide style, otherwise it will taste strange; 3. The oil of steamed preserved meat must be drenched in the rice, which is helpful for the formation of the pot; 4. The longer the time after turning off the fire, the more the pot. Those who like the pot can be stuffy for five or six minutes; 5. The meat is very long. It's good to eat occasionally. Pay attention to forging Lian. Ha ha ~ there are skills in making delicious dishes.
