Ingredients
Rice ( appropriate amount ) | Sausage(2 pieces) |
Free-range eggs ( 1 piece ) | Oil ( appropriate amount ) |
Salt ( 1g ) | Chili powder ( 1g ) |
Shredded ginger ( 7 roots ) | Seafood soy sauce ( 2 scoops ) |
Fuel consumption ( 1 spoon ) | Light soy sauce ( 1 spoon ) |
MSG ( 3 capsules ) | Liangbaikai ( 20ml ) |
Sesame oil ( 1 spoon ) |
How to make sausage claypot rice
1.Moderate amount of rice.Soak in water for about an hour.(My casserole is small, so I cook it for one person.)
2. Sausage slices spare.
3. Brush the casserole with oil.(Brush the bottom and sides of the pot)
4. Drain the water from the soaked rice and put it in In the casserole.Add water.(The amount of water and rice is 1:1)
5.Heat over high fire.Cook and stir.Prevent the bottom from sticking
6. One spoon of light soy sauce, one spoon of oyster sauce, two spoons of seafood soy sauce, A spoonful of sesame oil.1 gram of salt, 1 gram of chili pepper, and three grains of MSG.Add 20 ml of cold boiled water.(You can leave it out if you don’t like chili peppers.)
7. Cook the rice.The soup dries up
8. Use chopsticks to make small holes in the rice.Add sausage.
9. Drizzle a circle of oil around the edge of the pot.
10. Put 7 ginger shreds on the sausage.
11. Beat in the eggs.Simmer over low heat for five minutes.
12. Pour in the sauce, cover and simmer for 3 minutes.Remove from heat and simmer for ten minutes.
13.Picture of the finished product.
14.I don’t like ginger, so I picked out the ginger.
Tips
Be sure to put the sausage and eggs in the pot over low heat.Because there is no rice soup.If there is a fire, it will burn the bottom.
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