The cooking method is simple and convenient. Although the weight is small, it can not only taste meat, vegetables and rice, but also bring meat fragrance. The special taste brought by the cooking pot makes people appetite greatly increased. There are more than 20 kinds of Cantonese cooked rice, such as preserved, mushroom skimmed chicken, soybean ribs, roast duck, white-cut chicken and so on.
Food Material List
1Rice (for two persons)2.5 scoops
3Wine-flavored Cantonese sausage2 article
5Oyster sauceHalf spoon
6Soy sauce1 scoops
8Old soy sauceHalf spoon
9Cooking wine1 scoops
10Sesame oilSeveral drops
11Olive oilAppropriate amount
12If you eat moreDouble the ingredients, please.
13One spoon = 15ml
1Wipe a thin layer of oil on the bottom of the pot, put the washed rice and water into the casserole, soak for more than an hour. The ratio of rice to water is roughly 1:1.5, that is, water is less than 1.5 centimeters. I usually use the finger measurement method: put the index finger in rice water, as long as the water exceeds the first joint of the index finger, add a little oil to the soaked rice, mix well;
2The sausage can be easily peeled off by soaking in warm water for 1 minute. The bacon can be washed off with hot water to remove the grease on the surface and sliced. The rapeseed can be broken off and washed.
3Put the casserole on the fire, cover it, boil it over a high heat, turn it to a low heat immediately, and cook the rice until its eight ripe (about 10 minutes).
4When the water almost has to be included in the rice, put the wax flavor on the top. Those who like to eat the bottom of the cooked rice can pour some oil into the side of the cooker after putting the wax flavor, and then cook it in a small fire. This will make a crisp and fragrant pot on the bottom when they are ready.
5Cover and continue to simmer for about 5 minutes. Turn off the heat. Please dont open the lid. Cover and wait for about 15 minutes. The fragrance will be kept in the pot and must not be opened halfway.
6When the rice is cooked, open the lid, pour the sauce on the cooked rice and put the scalded rapeseed on it.
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