Claypot rice

Overview

When eating alone, it is difficult to cook and stir-fry vegetables because the portion is too small, so sometimes I make clay pot rice. There are rice, meat, eggs and vegetables in a casserole, which is rich and delicious.

Tags

• staple food
• home cooking
• cantonese cuisine
• old man
• rice
• lunch
• edible oil
• egg
• green vegetables
• lard
• onion
• onions
• oyster sauce
• sausage
• sugar
• very fresh soy sauce
• salt

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Soak rice in warm water for 30 minutes

   

3. 3 Steam the sausage, slice it and set aside

   

4. 4 Heat the casserole, add lard, and spread lard evenly on the inner wall of the casserole

   

5. 5 Add the soaked rice

   

6. 6 Add water. The ratio of rice to water is 1:1.2. Bring to a boil over medium heat without covering the lid. After cooking for about ten minutes, when there is no moisture on the surface of the rice, cover the lid, turn to low heat and cook for another 2-3 minutes. Turn off the heat and simmer for 15 minutes

   

7. 7 Add water to the wok, add flattened onions and green onions, bring to a boil, then reduce heat and simmer for 7-8 minutes, add salt, sugar, oyster sauce, stir well to form a claypot rice sauce

   

8. 8 Take another pot, boil water, add green vegetables and blanch them. Remove the green vegetables and set aside

   

9. 9 Arrange the sliced sausages and blanched vegetables on top of the stewed rice, crack in an egg, pour over the claypot rice juice, cover, and simmer for 5 minutes

   

10. 10 Claypot rice with full color, flavor and flavor is ready