It's delicious
By VicentaLakin
The fragrances of the rice-smelling fragrances are unique, and the traditional varieties of rice-smelting foods are famous for Guangdong. The traditional varieties of rice-smelling foods are grafted rice, culinary rice, chicken rice, raisin rice, goose rice, fork rice, etc., with special features such as yellow rice, fish and sheep rice, crab beef rice, chicken rice, etc. There are two features that cannot be ignored, the first of which is the juice with which the table is made, the opening of the lid and the sound of the lid, which is the pen of the brush, and the other is the golden, yellow pan, which, unlike the ordinary pot, is so soft and so long and so full of taste。
Recipe Recommendations
- rice 100 grams
- Yangchun cured duck 30 grams
- Cantonese sausage 30 grams
- Lianzhou bacon 30 grams
- vegetable oil 30 grams
- Special flavor ingredient for cured meat pot
- tangerine peel
- ginger 10 grams
- chive juice 20 grams
- soy sauce 20 grams
- chicken essence
- oyster sauce 3 grams
- Meiji Fresh Sauce
- salt
- sugar
- slightly spicy
- steamed
- half an hour
- simple
Steps for It's delicious
1
The rice is washed, the water is not on the surface of the rice, it is immersed for half an hour, the ginger-cheese, the leather water is immersed and the white clothes are shaved and the silk cut. Weenie, wee meat, weasel slices added 15 grams of pickles for special food。
2
The saloon is a thin layer of oil at the bottom, the rice and hot water (the ratio of rice to water is 1:1.6) is put into the saloon, burned with a fire and turned into a small fire, during which time changes in the pot are observed, and 20 grams of vegetable oil is poured into the cauldron and the marginal oil of rice, when the rice is to be absorbed。
3
The fire is shifted to the microfire, tilting and rotating the pot, evenly on each side of the pot, at which point a fragrance of the pot is formed in the inner wall. (When the water in the pot is run out, the rice is spilled into gingers and twigs, into onion juice, properly drained into pickled sausages, bacon, ducks, continue to cover the lid and make it for 10 minutes with a little fire. Take 30 grams of the remaining spices and mix them with 40 grams of fresh soup, place them in a small bowl with a table, open the lids and pour them on the food, and mix them evenly。It's delicious Make Tips
Rice selection is the key link, and it is best to use late rice, usually silk-smoke rice, which is fine, long, flexible, watery, easy to absorb the fragrance of ingredients and spices, and can be replaced by Thai smoulette。