Cooking Steps

1. 

   Step1:Wash the rice and soak it in water for half an hour.

2. 

   Step2:When soaking the rice, first wash the needed preserved meat. Steam in the steamer for 15 minutes. Steam more. It's not used up. Only two sausages are used. I used Cantonese bacon and sausage, and egg yolk and Phoenix lamp. Phoenix calyx is a combination of salted egg yolk and raw materials for sausage production. It is processed according to the process of wax products. No Phoenix lamp. No need. Bacon and sausage are delicious enough.

3. 

   Step3:Brush a layer of oil evenly on the bottom and around the casserole. The casserole I use is bigger. Next time, I'll buy a smaller one.

4. 

   Step4:Cold water and rice. In the process of boiling, in order to prevent rice grains from sticking to the pot, use a shovel to shovel at the bottom of the pot from time to time. I like to eat dry. So the ratio of rice to water is 1-1, that is, one cup of rice. The same amount of water. Steamed eggs also use this proportion. The egg soup steamed out is perfect. It's far away. ^_

5. 

   Step5:Put a small spoon of cooked oil in the pot. The rice grains are crystal clear.

6. 

   Step6:When the water is boiled, the rice grains are rolled in the pot and covered, that is to say, the rice is boiled in a small heat. The process is about 6 or 7 minutes.

7. 

   Step7:Slice bacon and sausages while waiting. Slice ginger into fine grains.

8. 

   Step8:When the rice in the casserole has just received the juice, sprinkle some ginger on the rice first. Quickly put the bacon slices, sausage slices and Phoenix lanterns. Leave a place for the vegetables. Ginger is my personal taste. What I don't like can be ignored. Warm tip - the hot air of the casserole is a little big. Be careful not to burn it. Maybe you can put the cured meat with the help of the grilled steak clip.

9. 

   Step9:Cover and continue to cook on low heat. Mix oyster sauce with soy sauce. Mix into oyster sauce.

10. 

    Step10:Turn off the fire in 5 minutes. Don't open the lid. Let the waste heat of the casserole simmer the rice for a while. The crispy rice pot is also formed at this stage.

11. 

    Step11:In this gap, we will blanch Shanghai for future use. Tips - when blanching vegetables, put a few drops of oil and a small amount of salt. It can keep the vegetables green and green. It has a taste.

12. 

    Step12:When it's time, open the lid of the pot and put it into the boiled Shanghai green. It's full of cured meat.

13. 

    Step13:Another close-up of the table.

14. 

    Step14:Pour two circles of oyster sauce. Mix the rice casserole and stir it. You can eat it hot. Preserved rice is crystal clear and oil