Cured Meat Claypot Rice
Ingredients
- Thai fragrant rice 180g
- Glutinous rice 20 grams
- Rape 100g
- Cantonese sausage 2 pieces
- Extremely fresh soy sauce 30ml
- Soybean soy sauce 15ml
- Oyster Sauce 15ml
- White sugar 5 grams
- Sesame oil 5g
- Sesame 2 grams
- Scallions 2 grams
Steps
1. Prepare ingredients.
2. Cut the sausage with an oblique blade so that the oil from the sausage can penetrate into the rice.
3. Wash the rapeseed and blanch it in boiling water.
4. Drain the blanched rapeseed and set aside.
5. Use 30 ml of very fresh soy sauce, 15 ml of soy sauce, 15 ml of oyster sauce and 5 g of sesame oil to make a sauce.
6. Add 5 grams of sugar to the prepared sauce and mix well.
7. Brush an even layer of sesame oil on the inner wall of the casserole.
8. Wash the rice 1 hour before cooking, add water, the ratio of rice grains is 1:1.5. (It is best to soak the rice for 1 hour in advance. This kind of rice is easier to cook and will not have a hard core)
9. Cover and bring the water to a boil over high heat, then turn to low heat and simmer. The casserole transfers heat quickly, and when placed on the stove, it is heated evenly. The cooked rice will naturally have distinct grains and a superior taste.
10. When the rice is cooked, open the lid and take a look.
11. Then spread the bacon on the rice, because the saltiness of the sausage will be lower, and then cook for 5 minutes. During the cooking process, the rice will automatically absorb the essence of the bacon. , the rice is wrapped in the aroma of meat, which is the right way to make claypot rice.
12. Pour the sauce on the sausage while it is still hot, pour two rounds into the middle of the rice, cover it and simmer for 2 minutes. During these two minutes, the sauce can slowly flow into the rice and the rice can regain its breath. (Some people also think that after pouring the soy sauce, the whole pot of rice should be stirred immediately to prevent the rice from burning, otherwise the rice will easily get damp and become unpalatable. This depends on personal preference)
13. Then crack an egg on the rice, place the blanched rapeseed on top, and simmer for another 2-3 minutes.
14. After opening the lid, sprinkle with sesame seeds. The claypot rice with vegetables, meat and rice is sizzling. The aroma of meat and rice is mixed with the burnt aroma. You can't control your saliva. Live!
15. Finally sprinkle with a little green onion.
16. It’s served! The crispy rice at the bottom of the bowl is slightly burnt and tastes very crispy. The oily juice of the cured meat penetrates into the rice, making every bite full of flavor.
17. The sausage slices have been cooked to produce rich and mellow fat. They are just the right amount of fat and thin, not greasy at all, and the aroma lingers in your throat after you eat them.
18. Break the yolks of the half-boiled poached eggs, and the rice mixed with the egg liquid can fully absorb the flavor of the sauce. It's really delicious!
