Cantonese cured pot rice
By EdwinBayer
pot rice is our specialty snack in Guangdong. In the streets and alleys of Guangzhou, there are small shops selling pot rice everywhere. It is simple and convenient to make. Although the amount is not large, it has meat and vegetables. The rice also carries the aroma of bacon, and the unique rice flavor brought by the casserole makes people's appetite greatly increase.
Recipe Recommendations
- Cantonese sausage art. 2
- green vegetables 50 grams
- rice 200 grams
- ginger Xiao Xu
- soy sauce 2 tablespoons
- oyster sauce 1/2t of
- cooking wine 1 tablespoon
- sugar 1 tsp
Steps for Cantonese cured pot rice
1
Prepare the materials.
2
Wash the sausage and cut it into slices.
3
Wash the bacon and cut it into small pieces.
4
Wash the green vegetables and blanch them with water.
5
Mix all the seasonings, add a small amount of water or stock to boil, pour out and set aside.
6
Wash the rice, soak in clear water for a while until the rice core is soaked through, then pour it into a casserole pot, add small amount of cooking oil, mix well, and then add about 1 cm of water that has immersed the rice flour.
7
Cover the lid, bring to a boil over high heat, turn to medium to medium heat and simmer for about 20 minutes.
8
Open the lid, add the sausage and bacon, cover the lid, and continue to simmer for 10 minutes over medium to medium heat.
9
Open the lid, add the green vegetables, and cook over high heat for about 1 minute.
10
Turn off the heat, serve the table, and start eating.
11
Eat it while it is hot. Pour in the cooked seasoning while eating.
12
Listening to the diligent sound of the seasoning when it comes into contact with the clay pot, I feel that the rice is very delicious.
13
Cantonese people have the habit of making their own sausage and bacon. Look, this year I will join in and make some homemade.
14
According to Guangdong, bacon sausage dried before the winter solstice is the best.Cantonese cured pot rice Make Tips
The cooking process of cooked pot rice is very important. 1. To cook pot rice, wash the rice and soak it for a period of time until the rice is soaked through. 2. During the cooking process, the key is to control the heat. If the heat is too strong, the water in the pot will easily overflow, taking away the oil floating on the water, and the cooked rice will not have a slippery taste. 3. The cured meat should be fragrant. Put it into the cooked pot rice and cook it again. Add a spoonful of cooked seasoning when serving. It is very delicious.