cured vegetable pot rice
By DorcasWill
Ingredients: rice,green vegetables,carrots,mushrooms,eggs,soy sauce,onion,Jiang,garlic,sausage,edible oil,soy sauce,oyster sauce
Recipe Recommendations
- sausage 2 pieces
- mushrooms of 4
- carrots 1 segment
- green vegetables 3 trees
- eggs of 2
- rice 3 measuring cups
- edible oil appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salty and fresh
- pot
- an hour
- simple
Steps for cured vegetable pot rice
1
Wash the rice and soak it in clear water for 30 minutes, place it in a rice cooker, pour in a few drops of cooking oil, add warm boiled water and make the water deep to a small knuckle. Press the pot rice button on the rice cooker.
2
Wash the cured chicken legs and sausage.
3
Bone the chicken legs and cut them into pieces, and slice the sausage into slices.
4
Wash and slice mushrooms, green vegetables, carrots, and stir in boiling water for later use. Chop the onions and ginger for later use.
5
When the rice cooker sounds "beep", the rice turns into a honeycomb shape. At this time, the cut cured meat is spread on the rice.
6
Pan-fry 2 soft poached eggs, and spread on top of cured meat after 15 minutes.
7
Then start making the sauce. Heat the oil pan, add a small amount of oil and add the onion, ginger and garlic, stir fry for a few times, add light soy sauce, soy sauce, oyster sauce and appropriate amount of sugar chicken essence, etc., stir fry.
8
After another 10 minutes, when you smell the strong aroma of cured meat, lay the mushrooms, green vegetables, and carrots on the top layer, and then pour the stir-fried sauce around the pan.
9
Cover and continue for ten minutes to drain the excess water in the sauce and rice (I like the rice to have a bit of burnt aroma).