cured pot rice
I like to eat pot rice. After eating Richang's cured pot rice, I have always wanted to make it myself. I made it once a while ago, and it was unexpected success. I tried it again today. The pot rice can be regarded as a commemoration of this spring.
Steps for cured pot rice
1
Wash the rice clean and soak for 15 minutes.
2
Brush a layer of oil on the bottom and around the casserole, then put the soaked rice into the casserole, pour in clear water, until it reaches the belly of the first index finger, then place the casserole on the gas stove, turn on medium heat, and simmer for 20 minutes.
3
The rice is stuffy until it is 9th ripe (the smell of paste can be smelled at this time), the gas is adjusted to a minimum, the rice is stirred with a wooden shovel, and a layer of sliced sausage is placed on it. Then cover and simmer for 10 minutes.
4
During the sausage filling period, boil water in a frying spoon, wash a few vegetable leaves and place them in the boiling water (small rapeseed and broccoli are very delicious, according to your taste, I put the cabbage leaves), blanch them, and remove them for later use.
5
Turn off the heat, open the lid of the casserole, place the vegetable leaves on the top layer, stir with 20g of seafood soy sauce and a small teaspoon of sugar, pour the mixed juice on the rice, and stir.cured pot rice Make Tips
The pot rice is steamed, which is healthier than fried rice, and the rice tastes more mellow. When paired with a bowl of soup, it will be a delicious meal.