Chinese Food
No food, no joy exclusive recipe product -- Cantonese sausage pot rice
(104189 views)
I was deeply influenced by TVB since I was a child. I am full of feelings for the Cantonese food such as cooking rice and flavor. In addition, I usually like to cook in the kitchen. So it's not difficult for me to have the cooking rice at home. My good friend from Guangdong knows that I like to cook. He brought me soy sauce sausage and Cantonese sausage from Guangdong. The raw material is local pork from Guangdong. It's not necessarily available on the market. When I got it, I found that it's totally different from the general market. So my subconscious kept reminding me that it's time to cook rice;. Delicious food is not waiting for people. Go to the vegetable market to buy fresh mustard blue. There is very good rice with northeast rice fragrance in my home. There is also my weapon, the earthenware casserole made in Guangdong. The rice pot must be long and thin. It can be perfectly combined with the cured meat. A good bowl of rice pot. It has a strong taste of wax, but it doesn't lose the rice fragrance. In addition, it has the smell of black bean oil and the fried pot bottom
Cooking ingredients
Cooking Steps
Step1:1. Clean the rice in advance and soak it for 40 minutes. The purpose is to shorten the cooking time and avoid the situation that the baby rice is mixed.
Step2:2. I used two kinds of Cantonese sausages in the sliced recipe. One is the deep color of the soy sauce sausage and the other is the traditional Cantonese sausage (37 thin)
Step3:3. Sliced soy sauce sausage and traditional sausag
Step4:4. Blanch the mustard. Put a little salt in the pot when blanchin
Step5:5. Put a little oil on the casserole. Let the oil evenly wrap around the casserole
Step6:6. Put in the soaked rice. The ratio of rice to water is about 1-1.1. Control the amount of water according to your preference. Then you can make the soft and hard rice you want
Step7:7. Put the casserole on the stove, cover it, open it and cook slowly
Step8:8. About ten minutes. When the water in the casserole is quickly dried, put the sausage and mustard on top of the lid and keep the lid for another ten minutes to turn off the fire
Step9:Batch diagra
Step10:Mix soy sauce and oyster sauce. Pour it on rice while the pot is still hot when the lid is opened. A bowl of Cantonese sausage with color, fragrance and sound is finished.
Step11:I really love preserved meat
Step12:Late at night hungry cook a noodles? Pot rice is more suitable for late night.
Step13:My favorite friends can pay attention to my microblog. If you have any questions, I will answer them for you
Cooking tips:1. Guangdong mustard is not easy to buy in the north. It can be replaced by other green vegetables. 2. Be sure to soak rice in advance. At least 40 minutes. 3. The casserole can't be used on the induction cooker. Oh, there are skills for making delicious dishes.
