How to make coconut curry baked rice

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  1. Steam the rice.The rice should not be too soft.It will taste better if it is firmer.
  Prepare various ingredients.
  Cut green onions into sections, slice ginger, wash, peel and dice potatoes, and dice onions (small pieces).
  Cut the beef into small cubes, add cold water to the pot over high heat, add a little cooking wine, and add the beef directly.
  Roll until the beef changes color and can be removed and set aside.
  This step is mainly to remove the fishy smell of beef.Please forgive me for not taking pictures.

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  2. Pour out the soup in the pot,
  high heat and add a little Oil, add scallions, ginger slices, and appropriate amount of Sichuan peppercorns (you can omit it if you don’t like it, you can also add garlic cloves here, I personally don’t like it so I omit it).
  Stir-fry until fragrant, add the beef cubes just now, stir-fry a few times until fragrant.
  Pour in an appropriate amount of light soy sauce, a little dark soy sauce, an appropriate amount of sugar, an appropriate amount of salt, and a little chicken essence.The ratio here is based on your personal taste and the best flavor.
  Cook a bowl of water.(The amount of water is based on the amount of water in the pot that covers the beef.) Simmer over low heat for 15 minutes so that the beef will be flavorful.
  After 15 minutes, remove the beef and set aside.The soup can be placed in a separate bowl.It has the aroma of beef and is suitable for cooking other dishes.It is not needed in our baked rice.(I’m saving it for stew tomorrow).
  Wash the pot at this time (to avoid residual flavor that will affect the taste of coconut milk.)

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  3.Put the diced beef and a can of coconut milk into the pot.(The amount of coconut milk here should be based on the amount of all the ingredients you prepared, that is, the total amount of potatoes, onions, and beef.Make sure that they are all put into the pot.Let the coconut milk cover them when in)
  Add a piece of curry.
  

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  4. Turn on low heat, simmer slowly, and let the curry slowly simmer Melt and allow the coconut flavor to infuse into the beef.
  About 15 minutes.
  (The beef I used was a thick slice less than the size of my palm, one potato, two slices of onion, the curry was one-sixth of the box "suitable for 3 to 5 plates", and the coconut milk was Pictured is a jar.)

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  5. Add potatoes and onions, and simmer over low heat Until the potatoes are cooked.Then add an appropriate amount of corn kernels and green beans.I used quick-frozen bags of sweet corn kernels and green beans bought from the supermarket, which cost four yuan per bag.Continue to simmer on low heat, because the corn kernels and green beans will be hot after a slight boil, so the length of time depends on the texture you expect from the potatoes.I like noodles with potatoes, so I simmered for half an hour from the time I put the potatoes in to turning off the heat..
  Note: If you like crispier potatoes, you need to spend more time stewing the beef in coconut milk in the previous step.
  Note: My coconut milk is just right after turning off the heat.If there is still enough coconut milk, you can reduce the soup over high heat.

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  6.Put the steamed rice in a special oven baking container, or Buy disposable tin foil boxes.Spread a layer of mozzarella cheese over the rice.
  This layer of cheese can be omitted, but the taste will be better if it is added.
  Mozzarella cheese is very suitable for baked rice and pizza because it can pull out a lot of strands.
  Then spread a layer of vegetables (coconut curry beef).

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  7. Spread another layer of shredded cheese on top of the dish.
  
  That is to say: bottom rice + bottom cheese + vegetables + top cheese
  Preheat the oven to 200 degrees, then put it in the oven to 200 degrees.
  

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  8.About five minutes.
  (The specific time is when the cheese melts and appears slightly golden.)
  At this point, the rich milky fragrance of coconut milk combined with the taste of curry is wonderfully presented in front of you.The cheese must be eaten while it is hot..