Iron pot sausage and vegetable rice--rice

Overview

I have an iron pot with a lid at home. The more I use it, the better it becomes. Maybe it absorbs more oil and makes the bottom smoother, so it doesn't stick as much. Of course, it's not as non-stick as a non-stick pot, and it's bulkier, but it keeps warmer and makes the food more fragrant.

Tags

• staple food
• home cooking
• lunch
• dinner
• carrot cubes
• corn kernels
• dongguan sausage
• lard
• lima beans
• refined salt
• rice
• green beans
• pepper

Ingredients

Steps

1. 1 Thaw the corn, green beans and lima beans in cold water, drain them, and dice the sausage and carrots.

   

2. 2 Put some oil in the pot, pour in the sausage and stir-fry out the oil, don't over-stir it, then scoop it up.

   

3. 3 Because carrots are fat-soluble plants, they are fried in oil to facilitate absorption by the body, so they need to be stir-fried, scooped up and set aside.

   

4. 4 Pour in the green beans, corn and lima beans, use the remaining oil, and stir-fry until the water is dry. Do not wash the pot.

   

5. 5 Wash the rice in another container, put it into a pot, add about half a knuckle of water, add about 1 tablespoon of lard and 1 teaspoon of refined salt, stir, cover and place in a preheated oven, 450°F, for 35 to 40 minutes.

   

6. 6 The time is up and the meal is ready.

   

7. 7 Pour in the sausage dices, carrot dices, corn kernels, green beans and lima beans, mix well with the rice, and cover.

   

8. 8 Put it in the oven at the same temperature and bake for about 5 minutes to allow the ingredients to heat up and the flavor to enter the rice. Start the rice. Finally, scoop up the leftover rice. Do not leave the rice in the iron pot for too long.