cured pot rice
By JaydenKiehn
When eating alone at home, do you still have to spend time and effort cooking? What I like most is the delicious food in one pot. When braising the rice, the dishes are ready. When the rice is cooked, you can eat it directly. There is meat and vegetables. The delicious cured pot rice tastes so great ~~!
Recipe Recommendations
- rice appropriate amount
- sausage appropriate amount
- mushrooms appropriate amount
- green pepper appropriate amount
- seasonal vegetable appropriate amount
- salad oil 1 tablespoon
- salt 1/2 teaspoon
- sugar 1 teaspoon
- chicken essence 1/2 teaspoon
- soy sauce 1 tablespoon
- soy sauce 2 tablespoons
- oyster sauce 1 tablespoon
- fish sauce 1 tablespoon
- sesame oil several drops
- salty and fresh
- braised
- half an hour
- simple
Steps for cured pot rice
1
First, clean the rice, add water, the ratio of rice to water is 1:1, add a little oil and mix well, and start to braise the rice with the rice cooker.
2
Slice mushrooms and sausage, and shred green peppers for later use. When the rice begins to gather juice, stir into the rice and continue to stew.
3
Prepare a small bowl and mix salt, sugar, chicken essence, soy sauce, light soy sauce, fish sauce, and sesame oil into bowl juice.
4
Pick up another pot, add a little water and a pinch of salt, blanch the green vegetables until done, and remove them for later use.
5
After the rice button of the rice cooker pops up and enters the heat preservation state, pour the mixed bowl juice into the pot and mix well with the rice.
6
Remove the stewed rice, add with the blanched greens, and start to enjoy.cured pot rice Make Tips
1) Wait until the moisture is fully absorbed by the rice before adding the sausage to the pot; otherwise, it will lose its chewiness and aroma.
2) The seasoning sauce can be adjusted to your liking, but soy sauce and sugar are essential. Oyster sauce and fish sauce are used to enhance umami; if you don't have them, it won't affect the appearance of the final dish.
3) Green vegetables cannot be cooked in the pot together with the rest; otherwise, if cooked for too long, they will not only suffer severe nutrient loss but also have a poor texture.