Double food
By VicentaLakin
The white-collar friends in the early 9th to 5th are working hard, especially when they're alone in Kyoto, and often after work they're having a simple dinner, and I'm just like everybody else, working a little bit faster to be able to handle their stomachs. There are only two options for us to go to work after work, either to make a free meal in a small restaurant outside, or in principle, to make a proper meal of barbecues, boiled water, spicy spicy foods like Hamburg pizza, full of the diarrhea, which is comfortable and comfortable, and in which the infestation is present. Or to save money to go home and make some food for yourself. In fact, it's bad for the body to be so tall or so malnourished that you'll find yourself in good health, or else it's not sad that many people die. The most important thing is to love and cherish life, starting at the point of everyday life and developing good habits. Lazy people have their own way of doing the simplest meal they can today for their friends, called "Swissy rice". The two flavors are Guangdong sausage and Sichuan sausage. These sausages, which my friends brought me from home, tasted so good, tasted so pure that there was no preservative in them, that they were sanitary, clean and dry, and they were his/her grandparents or his/her parents, and they were the most trophies for his/her children, and I gave them to my friends in the freezer to enjoy them slowly. The fast-manufacturing cooking practices are as follows:
Recipe Recommendations
- glutinous rice 300 grams
- Guangdong-style sausage 80 grams
- Sichuan-style sausage 80 grams
- eggs 1 piece
- small rapeseed appropriate amount
- Bibimbap juice appropriate amount
- olive oil 20 grams
Steps for Double food
1
They put olive oil in the frying pan and put it in the rice。
2
Until the rice is made white, it is about five minutes, and in the meantime, it is enough not to turn the rice into pure white。
3
When it's done, pour it into the casserole。
4
The casserole is filled with open water that is twice the size of rice and boiled with a small fire。
5
It stirs up the water several times to keep it from the ground, and when it is boiled, do not use the fire as a means of not boiling。
6
When the water is 50 per cent consumed, the code is put on the sausage and a fresh egg is punched in。
7
The cover of the casserole is made up of a microfire for 7-8 minutes。
8
The rice will be cooked with boiling water for salt and a little bit of oil, which will be recovered immediately, for approximately three seconds。
9
When the rice is cooked, a proper amount of gravy is poured。
10
Then put the burning oil on it。
11
We'll have two or three minutes to get the kettle covered。
12
The smell of fragrance and fragrance in the pot is tempting, especially when you eat a pot at the bottomDouble food Make Tips
Claypot Rice Features: Visually appealing, enticing aroma, fragrant with every bite, pure taste.
Warm Tips:
1. The Chinese sausage must be rinsed with warm water beforehand to clean the grease off the skin before slicing. This removes the grease exuded during drying and storage, making it cleaner and more hygienic to eat.
2. If you use high-quality pre-washed rice, there is no need to wash it again; you can put the rice directly into the pot for stir-frying. The method of stir-frying the rice first and then steaming it is a Western cooking practice (used in making Italian and Spanish seafood rice). The benefit is absolutely no undercooked texture, and the rice tastes fragrant grain by grain without sticking together. Borrowing this method for Claypot Rice is excellent; you might as well give it a try. Using the method of stir-frying first and then steaming is very fast; you can eat fragrant Claypot Rice in no more than 15 minutes.
3. You can adjust the amount of water according to your preference for the softness or hardness of the rice, but it is best to add boiling water to save time. However, a general rice-to-water ratio of 1:2 is recommended for a suitable texture. This means adding water until it covers the rice, and the water depth should be the same as the thickness of the rice at the bottom. For example, if the rice is 3 cm thick, the water depth needs to be 2-3 cm above the surface of the rice.
4. Seasoning Sauce Preparation: 1 tablespoon oyster sauce, 1/3 tablespoon fresh soy sauce, 1/3 tablespoon steamed fish soy sauce, 4-5 drops Maggi sauce, 1/5 tablespoon black pepper sauce. Mix well and then add an equal amount of water.
5. Delicious Claypot Rice needs to have a golden-brown crust to be fragrant, so the heat must be even when steaming the rice.
6. Side dishes such as baby bok choy, broccoli, and snow peas are all suitable.
7. If you are steaming a small amount of rice, you can also stir-fry the rice directly in the clay pot, then add water to steam.
This private delicacy "Two-Flavor Claypot Rice" made by Big Wok for busy friends is now ready, for your reference!