Sausage rice

1

Prepare the right amount of rice and slice the wide sausage slash。

2

Put your hand on the rice and the water is just as good as five fingers. I do two person-size rice, if it's too much, the water needs a little more. When water is installed, rice is immersed for two hours。

3

Two hours later, the lid was kept on fire to a minimum, and in about five minutes the smell of rice could be smelled and the cooking continued for about three minutes。

4

At that time, the lid was opened, a circle of olive oil was poured along the side of the pot, and in the middle of rice rice, four empty chopsticks were inserted and a little olive oil was poured into the air。

5

Scratched sausages, covered with lids, lighten the fire on the basis of the second step and make sure it doesn't get out of the state. Go on for about 8-10 minutes. Two mustard blues with water。

6

Isn't it beautiful

1. The rice needs to be soaked 2 hours in advance; otherwise, the hard, uncooked rice is difficult to cook thoroughly in a short time. After soaking, the rice, having absorbed enough water, will cook quickly. 2. Mastering the water ratio and heat control is the key to making good claypot rice. If you prefer harder rice, use slightly less water than I mentioned; if you prefer softer rice, use at most the same amount of water as I did. The rice made this way has a moderate texture (neither too hard nor too soft). 3. After placing the clay pot on the stove, the heat must be kept low. As shown in the picture, after pouring in the olive oil, the heat needs to be even lower than the level shown in the image. 4. If you don't have olive oil at home, other vegetable oils can be used instead. 5. After evenly pouring a ring of olive oil, the rice grains at the bottom soak up the oil. Fry slowly over low heat, and the bottom layer of rice will turn into a golden, crispy crust! 6. This kind of crispy crust will not become soggy even if left to sit for an hour before eating.