Wash the rice in advance, soak in clear water for 20 minutes, and let the rice grains absorb some water so that it is convenient to simmer the rice. Since you are using Taji pot to braise rice, add some vegetables and meat, so that the rice will taste delicious after absorbing enough soup.
Choose pork belly for meat, and carrot and tomato for vegetables. Carrots are fat-soluble vegetables that can absorb some of the oil of pork belly, and tomatoes and rice are a good match. The seasoning is simple, just refined salt and ketchup are enough.
Taji pot vegetable braised rice
Recipe Recommendations
- sweet and sour
- braised
- three-quarters of an hour
- simple
Steps for Taji pot vegetable braised rice
1
Wash the rice thoroughly, soak it in clear water for 20 minutes, and then pour it into the Taji pot. Pour the water in the proportion of the usual stewed rice. Cover the lid and bring to a boil, simmer over low heat for 20 minutes, then turn off the heat.
2
Use a pan to fry the pork belly slices until the fat slices are transparent.
3
Spread the fried pork belly slices on the rice.
4
Use the oil from the pork belly to stir-fry ketchup.
5
Pour in carrot cubes and mushrooms, and stir-fry.
6
Add a little refined salt to the pan.
7
Pour in appropriate amount of water and bring to a boil over high heat.
8
Pour the fried soup and vegetables on the rice, and use chopsticks to make a few holes in the middle of the rice to make it easier for the soup to penetrate into the rice.
9
Finally, put tomato pieces on top.
10
Cover the lid, reduce the heat, and turn off the heat in time when water is generated along the pan. After turning off the heat, simmer for another 5 minutes.
11
The rice is soft, sweet and sour, the vegetables are soft and rotten, and the pork belly slices are fresh, sweet and waxy...