Colorful vegetable cured pot rice
By MerlWalsh
My sister came back from Zhuhai and brought us a lot of bacon she dried herself. I couldn't help but want to make pot rice. Hehe, I used to use electric rice cookers to make it, but this time I use earthen pot to make it. It will be more fragrant when cooked, but the heat must be controlled, otherwise it will easily burn the bottom.
Recipe Recommendations
- rice appropriate amount
- bacon appropriate amount
- sausage appropriate amount
- Crispy sausage appropriate amount
- winter mushroom appropriate amount
- Chinese kale appropriate amount
- Hongluobu appropriate amount
- salt appropriate amount
- oil appropriate amount
- salty and fresh
- casserole
- an hour
- ordinary
Steps for Colorful vegetable cured pot rice
1
Rice, bacon, sausage, crispy sausage, winter mushrooms, red carrot, kale.
2
Soak the mushrooms and shred them. Wash the sausage and bacon with warm water and cut them into slices. Dice the crispy sausage, carrot, and kale.
3
Wash the rice and soak it in water for an hour.
4
Add appropriate amount of salt and oil to the soaked rice and mix well, add appropriate amount of water and bring to a boil over high heat.
5
Stir the rice after boiling.
6
Add mushrooms and cook together, turn to medium heat.
7
Reduce the water, add the vegetable cubes, and turn to low heat.
8
Add bacon and sausage before drying water and simmer for 10 minutes.
9
Add the crispy sausage and heat off the heat and simmer for 10 minutes.