Sausage Claypot Rice
Overview
This year’s sausages and bacon are ready~can’t wait to eat~~all kinds of delicious food~~ At the end of the year, the male banker started working overtime endlessly, which often made me eat alone. If I don’t make something delicious, I’m afraid it will be even harder to have an appetite... In this cold winter, what is more attractive than a pot of sizzling clay pot rice with steaming heat and aroma, beautiful colors and rich texture! I believe everyone who likes claypot rice knows the magic of claypot rice. It’s so fragrant, so tender, so soft, so beautiful...
Tags
Ingredients
Steps
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Materials used.
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Soak the rice in water for about 1 hour.
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Peel and cut the potatoes into cubes, wash the vegetables, and slice the sausage (I forgot to take a photo...)
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Mix light soy sauce, oil, tomato paste, concentrated chicken juice, and sesame oil to make a sauce.
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Fry the potatoes until both sides are brown and set aside.
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Blanch the vegetables in boiling water and set aside.
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Brush the bottom of the casserole with some oil.
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Put rice and water in a casserole at a ratio of about 1:1.5 and bring to a boil over high heat until the water dries up and honeycombs appear in the middle of the rice grains. You need to stir constantly during this time to prevent the pot from sticking.
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Turn down the heat, add sausage, potatoes, crack in the eggs, pour an appropriate amount of cooking oil and part of the sauce along the edge of the pot, cover and simmer for about 15-20 minutes. During this time, keep turning the casserole to ensure even heating.
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Turn off the heat and simmer for about 5 minutes, add the vegetables, and drizzle with the remaining sauce.
