Double Flavor Claypot Rice

Overview

Claypot rice is a Cantonese specialty, and few northerners make it. My family didn't have a pot suitable for making clay pot rice before. After I fried a regular casserole, I never tried making clay pot rice again. Now that I have a casserole that can be dry-heated at 800 degrees without cracking, I can finally make claypot rice with confidence. I learned this double-flavor clay pot rice by watching TV. A chef from Hong Kong opened a claypot rice restaurant in Beijing. The owner used Cantonese-style sausages and Sichuan-style spicy sausages together in the claypot rice. The result was a particularly delicious dish that was deeply loved by northerners. I also learned to make this flavor, and as expected, it was really delicious. The spicy flavor of sausage and the sweeter flavor of Cantonese sausage blended into each other. For northerners, it is indeed more suitable for the taste than using only Cantonese sausage.

Tags

• staple food
• home cooking
• cantonese cuisine
• old man
• rice
• fast food
• cantonese style sausage
• edible oil
• green vegetables
• northeast rice
• oyster sauce
• spicy sausage
• steamed fish with soy sauce
• thai fragrant rice

Ingredients

Steps

1. 1 Use Thai fragrant rice and Northeastern rice in a ratio of 1:1. This will make the rice more delicious. Prepare two types of sausages

   

2. 2 Put the sausage into the pot and cook for 2-3 minutes. This will remove the dust on the surface, remove the odor, and make it easier to cut

   

3. 3 Two types of cooked sausage slices

   

4. 4 Spread a little cooking oil evenly in the casserole to prevent sticking

   

5. 5 Wash the rice and pour it into a casserole. Add water to cover the rice by about 1.5 cm

   

6. 6 Cover and bring to a boil over medium heat, then turn to low heat and cook until the rice is 7 minutes cooked. Open the cover and see that the surface is honeycomb-shaped.

   

7. 7 Place the cut sausages on the surface, continue to cover, and simmer the millet for about 10 minutes. After simmering, turn off the heat, but do not rush to open the lid and continue to simmer for a while to allow the rice to better absorb the flavor of the sausages.

   

8. 8 In another pot, add a little cooking oil, add steamed fish soy sauce and oyster sauce and stir-fry the sauce.

   

9. 9 Blanch the vegetables, drain the water and put them inside

   

10. 10 Pour the fried sauce evenly and mix evenly when eating