Fancy seafood sausage rice

Overview

A bowl of rice is paired with a little seafood, a little Sichuan-specific sausage, high-protein quail eggs, vitamin-rich carrots, corn kernels, tender tips of tofu, and pancakes spread on the bottom of the pot. After the rice is cooked, the pancakes are crispy and fragrant, and the colors are bright. Less oil, less salt, a balanced diet, and eat healthily!

Tags

• staple food
• home cooking
• corn kernels
• quail eggs
• rice
• sausage
• seafood meatballs
• tender tips of tofu
• carrot

Ingredients

Steps

1. 1 Put a little oil in the pot and brush it evenly with a brush.

2. 2 Cut the three seafood meatballs in half and fry them briefly until fragrant.

3. 3 Take out the seafood meatballs and lay them on a corn tortilla (this one is ready-made). You can also use vegetable leaves. I used vegetable leaves last time, so I changed the bottom of the pot this time. Pour a little water to avoid burning the pan. Fire all the way!

4. 4 Pour the rice into the pot and spread it two-thirds of the way up the pot.

5. 5 Place the sausage and carrot slices on top of the rice, as they are both edible. The place without rice is used to place uncooked ingredients, which are easier to cook if they are close to the bottom of the pot. Crack three quail eggs and sprinkle some salt and sesame seeds on the eggs and corn kernels.

6. 6 Cover the quail eggs with the tender tips of the tofu dish, cover the pot, and simmer over low heat for 2 to 3 minutes.

7. 7 Arrange the braised vegetable leaves next to the quail eggs and add your favorite sauce. The Korean bibimbap sauce I put in, and the Laoganma sauce my son put in, both tasted great!