Iron pot bacon rice

Overview

When I was a kid, I cooked rice in an original enamel casserole, using a wood stove and sometimes honeycomb briquettes. The rice was so fragrant. After the electric rice cooker came out, I used the electric rice cooker. After I got the pressure cooker, I used a pressure cooker. Now I use an electric pressure cooker with multiple functions. When the group talked about cooking in iron pots, I followed the trend and used a cast iron pot to cook and play. The effect was very good. The rice grains were distinct and neither soft nor hard. When cooked with meat and vegetables, it added a bit more flavor.

Tags

• staple food
• home cooking
• bacon
• corn
• light soy sauce
• refined salt
• rice
• sesame oil
• green beans
• pepper

Ingredients

Steps

1. 1 Because the pot is not used every day, and is usually coated with oil after use to prevent rust, in order to keep the taste of the rice unchanged and clean, wash the pot first, and then boil a pot of water to remove the oil smell;

   

2. 2 Wash the rice and put it into the pot, put water about half the depth of your index finger, add 1/2 tsp of refined salt and 1/4 tsp of pepper, stir for a few times, then add bacon, green beans, corn and sesame oil;

   

3. 3 Cover the pot and bake in a preheated 400°F oven for 30-35 minutes;

   

4. 4 When the time is up, lift the lid and put the rice out. If it is not salty enough, add a little light soy sauce and mix well;

   

5. 5 After all the rice is poured out, the bottom of the pot is not too sticky and can be cleaned after soaking in water for a while.