Chinese Food
Laoguang's taste: Stewed rice with preserved meat
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There's a saying in Guangdong. It's called 'the autumn wind blows. The preserved meat'. It means that in autumn, all kinds of fresh cured meat will be on the market. Don't be impatient in the air drying in autumn. It's very suitable for making sausage and drying cured meat in the cool weather. And the most classic way to do it is to make it into pot rice. The oily sausage, the rice in casserole, the special fragrance and the crispy pot. In the cold winter, you are short of a bowl of potted rice. -
Cooking ingredients
Cooking Steps
Step1:Slice the sausage. The sausages cut out in this way have a large area and taste better.
Step2:Take a small pot. Put the soy sauce, sesame oil, sugar and salt in the pot. Boil it over low heat and let it cool for later use.
Step3:Wash the rice and soak in water for 30 minutes. Then drain the water.
Step4:Put rice and rice into a casserole. Pour in some water and heat over medium heat.
Step5:When the rice boils to boiling, put the cut sausage into the pot. Beat an egg. Then turn the small fire to cook until the rice is ripe. When the rice is cooked, we will hear the sound in the pot. Squeak. Then we can turn off the fire. Don't open the lid immediately after turning off the fire. Let the sausage smell into the rice.
Step6:Make a pot of hot water. Heat the cabbage.
Step7:After the rice is cooked, put the cabbage in the pot. Pour the copied soy sauce on it and you can eat it.
Step8:Crystal clear rice absorbs the fragrance of bacon. It's fat but not greasy. There is also a hot pot. It's fragrant. You can eat a small pot by yourself. In autumn and winter, it's better to eat rice with preserved meat.
Cooking tips:There are skills in making delicious dishes.
